From Our Editors
The three men behind Park Tavern have been partners in arms for more than eight years. Their friendship began when Brian Albe and Brandon Belluscio tended bar at the restaurant where Anthony Pizzo manned the kitchen. Soon the symbiotic team broke out on their own, opening the wine bar Vertical 114 and the steak house Cut 432 before realizing their third venture together, Park Tavern.
The seasonal menu centers on locally procured fare, with veggies arriving at the kitchen so fresh that their roots are still intact. Signature dishes include the tavern burger, made from house-ground short rib and sirloin before being topped with locally grown tomatoes and onions. Each order of barbecue ribs is paired with a housemade buttermilk biscuit and green-apple-jalapeño chutney, which marries sweetness with spice as seamlessly as a donut maker whose custard gun is filled with wasabi.
The from-scratch mentality carries through to the specialty drinks, some of which are served in mason jars and cooled by just one large ice cube. The oversize cubes, frozen and shaped in house, melt more slowly than smaller squares, keeping flavors fresh and undiluted for longer. Fresh-squeezed juices complement drinks such as the Strawberry Fields of Kentucky—made with Tap 357 maple-infused bourbon, strawberry jam, and fresh-squeezed lemon juice.
Rustic decor completes the Park Tavern experience, with exposed brick walls and a stained concrete bar top. The American flag on the rear wall was painted by one of the staff bartenders, who also salvaged the wood paneling from pallets. Extensive outdoor seating offers the opportunity for up to 125 guests to share the same french fry.