Tavern Road

As I left Tavern Road the other night I said to Louis Dibicarri that his spot is the kind of place I wish I'd opened up- but I'm not jealous, his team could not be more deserving. Led by the tandem of Chef Louis and brother GM Michael Dibicarri, both come with formidable backgrounds at Sel del la Terre and Eastern Standard. You'd think that would be enough, but add Ryan Mcgrale of No. 9 Park and Flatiron Lounge in New York to the mix and you've got the restaurant equivalent of the 2008 Celtics trifecta. Visually beautiful with a great open room highlighted on one side by the kitchen, the other, the bar. Built for success and fun.

I must confess that most of our drinking was a delicious bottle of Domaine Peyrassol rose, but we did start with cocktails. I had to get 'Straight to Hell,' not only because it's one of my favorite Clash songs, but features Scotch, Aperol, Amaro and lemon bitters- all things I like. Citrus (orange, lemon), rhubarb, spice and a little smokiness- an ideal aperitif! Nicole's 'Perfect Bamboo' was a perfect Manhattan without the whiskey, in its place, a cool twist- the nutty caramel of sherry. Judging by an already packed bar by 7:00, many people are also enjoying these libations.

Service and friendliness really sum up Tavern Road, exemplified by great bartender Andrea Novak who was pleased to make a terrific raspberry lemonade for my daughter Emily and checked to make sure she was enjoying it. Further, Mara Ratiu could not have been a more gracious server if we were visiting her own home. A terrific evening, I will be writing more about this crew again soon I'm sure. Oh, and one more thing, Louis has a guilty pleasure drink I've made him for years- but you will have to ask him what the acronym means.

Louis' POA by Louis Dibicarri
2 oz Maker's Mark Bourbon
.75 oz Lazzaroni Amaretto
Rocks, Luxardo Maraschino cherry