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Silverleaf Tavern

70 Park Avenue
43 E. 38th St., New York, NY 10016 40.75011 -73.980632
nr. Park Ave. See Map | Subway Directions Hopstop Popup
work212-973-2550 Send to Phone

Reader Rating:
10.0 out of 10
|
1 Reviews | Write a Review
Scene: After Work, Bar Food, Brunch, Lounge, Outdoor Area, Restaurant & Bar

Photo by Shanna Ravindra

Map Rate & Review

Official Website

silverleaftavern.com

Hours

Daily, 5pm-midnight; Brunch: Mon-Fri, 7am-noon; Sat-Sun, 7am-1pm

Nearby Subway Stops

4, 5, 6, 7, S at Grand Central-42nd St.

Payment Methods

American Express, Discover, MasterCard, Visa

Profile

Never mind the photos of brownstone stoops and the Brooklyn Bridge. This chic hotel lounge is strictly Park Avenue. In one room, high-backed mahogany banquettes with leather upholstery face off for intimate seating nooks framed by metallic, mustard-colored curtains while behind the leather-trimmed marble bar, 1950s movies screen. Master mixologist Dale DeGroff designed the original cocktail menu, which has now mostly been replaced with a selection of organic concoctions (like the Green Tea Blossom and Agave Nectar Margarita) made with fresh, largely locally grown ingrediants. These pleasant twists extend to the tavern menu: buffalo lollipop wings are redesigned pub grub, specifically boneless seasoned chicken wrapped around a daintily stripped bone. With its few outdoor tables along a stretch of under-populated Park Avenue, you may think you’re back in Brooklyn after all. — Daniel Maurer

10.0

"Highly Recommended"
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Silverleaf Tavern

Chef's Night Out, weekly tasting event with wine pairing

pseudon from 10010 | Posted on 2/23/09

Overall Rating: 1010 (Highly Recommended)

Last Friday my wife and I attended a weekly tastings being held at the Silverleaf Tavern at the 70 Park Hotel. Executive Chef Patricia Williams and Sous Chef Michael Franey prepared the three course tasting menu with the optional wine pairing. Menu changes every week. The dishes were priced at $5.00 (appetizers and dessert) and $10.00 (main courses). Each dish was perfectly paired with selected wines from around the world at $5.00 a glass. Chefs prepared the dishes in front of the diners at the kitchen counter in the back of the Silverleaf Tavern. Some of the dishes offered were: Smoked Shrimp in billy bi broth as appetizers and Bison & Bacon Meatloaf with mushrooms, green beans, shallots and Wild Striped Bass with cara cara orange sauce, savoy cabbage as main courses. For dessert, Key Lime Cheesecake with chocolate soil, key lime sauce and Pain Perdu with yogurt ice cream, papaya lime compote. There were two seatings; one at 6:00 PM and the second one at 8:30 PM. These tasting events are being held every Friday. Seating is very limited specially the chef's kitchen counter so book early.

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