The Tavern

The Tavern Restaurant Review:

For those who like a good meat-and-potatoes-type meal but dread dining in a clubby, by-the-books setting, The Tavern may be a dream come true. Decked in elaborate crown molding and dramatic silk lanterns, the vibe is conducive to both tête-à-têtes and business deals. The dining room has moved upstairs, and there’s a heavy lounge component now, too. Nothing has suffered. The menu hosts all the classics --- shrimp cocktail, Caesar salad, Prime steaks --- but it also defies tradition on many counts. The smoked salmon with crème fraîche and wasabi-flavored tobiko is a fine way to begin. Go for the 24-ounce bone-in rib-eye, a well-marbled, appropriately toothsome treat crusted with blue cheese. The highly seasoned lobster tail does not disappoint either, but the corn-and-wheat-grass-fed Uruguayan organic strip is more novel than blow-you-away caliber. If you’re feeling particularly decadent, try the Australian Wagyu strip, which rings in at about $100. The malted milk sundae finishes things off just right. Martinis are good, but check out the 1,200 label wine “book,” which is high-end and well-planned.