"We have a new open fire broiler that makes the skin even crispier... And it will always be on the menu." - Jonathan Waxman discussing the new menu and cooking techniques at Park Tavern.
"The menu will change with the seasons... Comfort classics like sand dabs or petrale sole will mark the fish offerings and in-season Steelhead figures to be a prominent fixture early on." - Jonathan Waxman providing insight into the seasonal menu changes.
Collection
[
|
...
]