The Dining Diva joined friends for dinner at Tavern, a new kid on the Brentwood block San Vicente exquisitely carved from the age old Hamburger Hamlet. The scene was eclectic and electric, lots of locals and out of area types noticeably enjoying the California/American pseudo fusion fare created by Suzanne Goin and Caroline Styne who also run the popular Lucques and A.O.C. Goin co-owns the Hungry Cat with her husband, David Lentz. Anyhow they did wonders with the place which features an atrium-like indoor patio with comfy booths and tables…but…
I had only an entree–opting to share starters), halibut so overcrowded with risotto, figs and vegetables that is was hard to find the fish (which was good once I was able to locate it). Others had crab cakes, heirloom tomato salad, snapper lost in a sea of Kefir Cheese Labne and a pool of sauce, again once the fish was found it was good. I think the chef should re-think her menu. However hard to cojmplain when the place is booming with business on a warm, summer’s Friday night.
There are three rooms, one is an upscale deli counter, the other inside and an adjacent ind00r patio, it’s all beautifully decorated and very festive.
The Menu
starters summer fruit salad with arugula and marcona almonds 14
BLT salad- little gems, avocado and point reyes blue 14
haricots verts with jamon, hazelnuts and seal bay triple cream 15
heirloom tomatoes with eggplant, pesto and fried mozzarella 16 **
dungeness crab cake with corn salad and green harissa 18 ***
lamb merguez with cous cous, almonds and roasted apricots 16main courses summer squash gratin with corn, poblanos and queso fresco 24
white seabass with yellow tomato, labne, cucumber and sumac 26
halibut grilled in fig leaves – wild mushrooms, pancetta and figs 27 *
the devil’s chicken with leeks and mustard breadcrumbs 26
duck confit with black rice, pistachios and Bing cherries 27
pork chop with cornbread, chorizo and spiced maple syrup 27
beef daube with ricotta gnocchi and cherry tomato-brown butter 29
grilled lamb with white beans and feta salsa verde 27
niman ranch rib-eye steak frites with sofrito and arugula 39
dessert
strawberry coupe with mascarpone ice creamand crushed amaretti
chocolate coupe with espresso granita and praline ice cream
elderflower panna cotta with citrus and prosecco sorbet
local walnut galette with crème legère and saba
peach and blackberry crumble with buttermilk ice cream
beignets with chicory-chocolate and peanut caramel sherbet
breanne’s cookies and milk 10 *** (these were tasty)
cheese plate
three cheeses 15 / five cheeses 25
breakfast pastries to take home from the larder
3 dollars each
Open for breakfast, lunch and dinner
Tavern, 11648 San V icente, Brentwood, CA, 310-806-6466, www.tavernla.com.
