You’ll first be taken by the sidewalk seating and window-doors that open to the park, but the year-round draw will be the shelter you’ll find in potent cocktails and hearty pub fare like wood-oven-roasted whole fish.
The Chronicle's Michael Bauer awarded Park Tavern three stars. Read the review.
"Uni and Brussel Sprout Chips!"
"Deviled Eggs and chicken - amazing!"
"The Country Lawyer cocktail."
... a place that understands who's dining there and gives them what they want: stiff cocktails, strong food, and a few winks — pork belly bites, "boozy floats" for dessert — to remind them to enjoy themselves.
The standout main course, sure to be much photographed and copied, is the small whole chicken ($22). Bronzed by the wood oven, it stands straight up on a unique cast-iron plate. As you carve it - waiters bring a bucket for the bones - the slices fall into a pool of chopped spinach, the top crisp from the oven, with tiny potatoes looking like eggs in grass.
Puccio also does an amazing job on the grilled pork chop ($24) with Italian butter beans and kale. Park Tavern is also the place for a thick, juicy New York strip steak ($29) served with a red wine jus and prosciutto butter that add to the meatiness, and those marvelous fries.