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Restaurants & Bars 1

Tarry Tavern Brunch

EHS | Nov 30, 201112:00 AM

Since we've had a thread on "tarry tavern dinner" for quite some time now, and I've only recently discovered brunch at the Tarry Tavern, so, ...I thought it might be appropriate to start a new thread for those folks looking for a place to go at the weekend, perhaps more "middle of the day."

We've been back to the T.T. now the last few weeks for "brunch," and in each instance it has been spectacular. There's something about a restaurant when it's still daylight outside, and enough traffic on the sidewalk that's just missing in the evening. Daylight savings time changes aside.

Frankly, I might be a bit jaded about all of this, because, frankly, I absolutely hate brunch. But, there must have been at least 40-60 fellow diners in the restaurant with us each time, so the place must t be doing something right at 1:00 p.m. on a weekend.

Brunch, to me, is neither breakfast nor a decent other daily meal. The Tarry Tavern it seems, as best as it can, accommodates diversity for those who need to "brunch," by offering everything from pancakes to poached eggs to French toast. Fine, OK.

But, it's also refreshing to see a menu (for those of us who get up early enough each day), to where the "brunch" might actually be considered "lunch," or possibly, even, "dinner." The cute "Steak and Eggs -- Or Not" entree on the menu aside, -- which, BTW, is an absolutely delicious, perfectly prepared New York Strip Steak (black and blue a/k/a "Pittsburgh"), served with au gratin potatoes to simply die for, and a side of spinach, all for $22... how good is that? I didn't even bother with the optional eggs. Anywhere else (say, Morton's in White Plains, or Ruth's Chris in Tarrytown), the same quality, quantity, and presentation, would set you back twice that amount. Easy.....

Equally, the other dishes were also consistently excellent. The chicken liver mousse was well seasoned, and creamy, without being too coarse, too garlicy, and too oniony. The gnocchi appetizer delicious, the poached eggs and polenta (not for me, for the wife) excellent. Who would think to serve eggs with creamy, firm, lightly grilled polenta?

As I mentioned, the strip steak is great, and another time, I had the Maine scallops with a side of butternut squash, also faultless. And, save some room for dessert -- both the creme brulee or the cherry panna cotta will take the edge off that "brunchy" feeling.

So, if you want to "do brunch" like the boss -- consider the Tarry Tavern. It's definitely for grown-ups.

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