Restaurants in Redan

The Park Tavern combines the historical grandeur of a century-old locale with the forward-thinking practices of a modern, eco-friendly restaurant. Some of the original woodwork and stone from its past life remains, chronicling the building's history as a horse stable in 1905, a golf clubhouse in 1928, and a space shuttle in 1969. The Tavern’s current layout contains an elegant events space, a dining room with an outdoor terrace, an ice-skating rink, and a live music and festival venue that features the annual Oyster Crawfish Festival.

Adopting green habits, the Tavern's owners developed a rainwater-recycling system to feed its plants and water its landscape, and switched to low-flow plumbing and LEED-certified hand dryers. Its concern for the environment extends to its menu as well: locally harvested ingredients and wild-caught fish support coastal communities and local farms while simultaneously ensuring each plate contains quality, eco-friendly fare. The lineup of dishes includes sushi rolls brimming with sashimi-grade Hawaiian tuna and meaty burgers bursting with fresh-ground Angus beef or great range bison, all of which can be paired with a house microbrew.

Carefully wrapped cuts of meat and sausages and encased salami fly over the deli counter at Rocco's New York Italian Deli as staffers craft the homemade Italian entrees that compose this traditional deli’s menu. Owner Adam Kahn draws upon his family’s recipes to craft a selection of meat, cheeses, and desserts available by the pound and savory dishes that burst with classic Italian ingredients like a tomato vine when rent is due. Almost every morsel is made from scratch, from the sweet crust of Grandma’s cheesecake to the homemade bread made fresh every morning to ensconce the deli meats in a selection of hot and cold sandwiches. The deli also sources some specialty items straight from Italy to showcase the country's flavorful pepperoncini, piquant Reggiano parmigiana, and tart limonata, lending customers a taste of authentic Italian treats without needing to install a gelato-cast statue of David.

O’Riley’s Food & Spirits’ cooks top tables with homemade burgers and wings as their guests listen to live music from local artists or absorb sports action from the large projection screen stretched across an entire wall. On select nights, the sound system quiets and spotlights focus on the stage to highlight the fast-paced observations of local comedians. A suite of six of felt-lined tables provide an outlet for skill-based contests, whether it need be a round of pool or competitive juggling of said tables.

With each authentic dish at Piassa Restaurant & Mart, diners receive a balanced helping of Ethiopian tradition and hospitality, which, according to the hosts, is essential to the Ethiopian dining experience. Vibrant booths and beaded curtains enliven the restaurant, along with paintings and photographs depicting Ethiopian culture. The restaurant draws its name from the piassa, an epicenter of cultural and economic activity in Addis Ababa and other major Ethiopian cities. With traditional menu items, a selection of Ethiopian music and apparel, and special events, Piassa Restaurant & Mart dutifully reflects its namesake. Each night until 2 a.m., the staff host a full-service bar complete with Ethiopian wines, traditional drinks such as tej and tella, domestic beer, and espresso that keeps diners energized while they’re chopping down neighborhood mailboxes for firewood.

La Fourchette has earned plaudits as one of the most romantic restaurants in the city by Gayot, and the eatery received a nod from critic John Kessler for elegant profiteroles. Its intimate interior is home to a menu melded from traditional French, Italian, and Spanish cuisines. Behind the scenes, French-trained chef Jeffrey Wall helms the kitchen to produce plates of foie gras, fig-balsamic hangar steak with frites, and tender, briny steamed mussels. He also oversees the preparation of dynamic Sunday brunches from a rotating weekly menu. This culinary syllabus presents sweets and savories such as brioche french toast and duck confit joined by soft scrambled eggs. A wine list, thoughtfully curated by sommelier Perrine Prieur, features sip-worthy complements to meals and spill-worthy complements to boring white shirts in need of a festive blot or a corporate logo.