Tavern on the Green

We’re in this together! We love sharing these moments with our guests. Tell us your favorite Tavern on the Green memory below.

Our gift shop is OPEN. Add some Tavern on the Green memorabilia to your spring wardrobe. Shop now: https://bit.ly/30F2uYt

Who’s ready for oyster season? Treat yourself to a special midweek happy hour and try your hand at shucking oysters at home. It’s easier than you’d think! Pair with a crisp, white wine.

Carriage rides to Tavern on the Green = A match made in heaven. Tell us your favorite Tavern memory below.

Our guests look a little different these days. A few Central Park natives made their way to our courtyard.

Steamed Mussels: a springtime favorite at Tavern on the Green. Recreate this dish at home with 8 simple ingredients: butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley.

The park may be quiet now, but we are dreaming of al-fresco dinners in the future. Gift card purchases are available on our website and will help support Tavern on the Green when our doors reopen. https://bit.ly/2xVBBGt

Our celebrations look a little different this year. Wishing you all a safe, healthy and happy Easter Sunday.

Friday means at-home happy hour! A look back at one of our favorite Spring cocktails. What cocktails are you making tonight? Comment below.

A calming start to the morning on the Jackie Onassis Reservoir in Central Park.

Looking forward to lively nights at Tavern on the Green! While our doors may be closed temporarily, you can still show your support for our restaurant. Gift card purchases are available on our website and can be used for future reservations. https://bit.ly/2xVBBGt

Weekend brunch doesn’t have to be put on hold. Try recreating your favorite dishes from our menu, like the Brioche French Toast. Tag us in your creation using #TavernontheGreen.

Easy yet delish! Our Roasted Fig Salad has been a staple season over season. Try your had at recreating this favorite using the recipe below. Share your creation using #TavernontheGreen. Recipe below. Roasted Fig Salad Serves 4... Ingredients: 8 pc Black Mission Figs, split in half through the stem (Brown Turkey or Green Kadota Figs can also be used) 3 Tbls Wild Flower Honey 8oz Goat Cheese, lightly whipped 8 slices Bresaola, sliced paper thin 4 cups Baby Rocket Arugula 2 Tbls Extra Virgin Olive Oil 1 tsp Lemon Juice, fresh squeezed to taste Sea Salt (Maldon Flakes preferred) 2 Tbls Wild Flower Honey 2 Tbls White Balsamic Vinegar Directions: Preheat oven to 425f Lay the figs on a cookie sheet, cut side up. Drizzle the figs with the 3 Tbls honey. Roast in the hot oven for approximately 5-7 minutes until the edges start to brown slightly. Remove from the oven and allow to cool to room temperature. Place the remaining 2 Tbls honey and the white balsamic vinegar in a small bowl, combine with a fork. Reserve until the end. On 4 medium room temperature plates, divide the goat cheese between the plates. Smear the goat cheese on the center of the plates. Arrange 4 fig halves around the cheese on each plate, cut side up. Lay 2 pieces of sliced Bresaola over the goat cheese on each plate. In a small bowl, toss the arugula with the extra virgin olive oil, lemon juice and a sprinkling of the sea salt. Divide the arugula between the 4 plates, placing the arugula on top of the Bresaola. Drizzle the reserved honey and white balsamic vinegar around the plate. Serve immediately.