Tarry Tavern in Tarrytown is Down Another Chef

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Tarry Tavern in Tarrytown seems to be having a hard time getting off the ground.

Grae Noons, the former sous chef from Tarry Lodge, is now also gone from Tarry Tavern. He had taken over the kitchen Greg Vernick, a former chef for Jean-Georges, left.

Owner Henry Cabral says that neither chef would “cater to the Westchester crowd” or adjust issues that needed to be fixed, such as portion sizes and degree of doneness.

On the plus side, I was at the restaurant on Wednesday night, the first day Cabral was in the kitchen by himself, and the food was by and large very good. This beet salad with goat cheese, pistachios and herbs was especially nice:

I’ll post more photos of the food later this week. In the meantime, Cabral says he’s holding back on the reservations and he’s looking for another chef.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

4 Comments

  1. Henry Cabral’s notion of good service is scary. He YELLED at our party last night when we asked to speak to someone (he was working the floor as a server) and blamed us for the fact that, after 45 minutes, no entrees had arrived. We will never go back. Spend your money wisely and go elsewhere.

  2. I had a great HVRW meal at Tarry Tavern on Tuesday. So much so that I convinced a co-worker to change her plans to eat at Red Hat the next night and went there with some friends, instead (and I told her to ask for the server we had, who was excellent). Long story short, they were never given the Restaurant Week menu (they were RW newbies and did not know to ask, and the server we had was off that night) and only realized it after I said something the next day (she did acknowledge that the bill was higher than expected but did not say anything). She called the restaurant to complain and were told “we only give the restaurant week menu on request”. Very poor form. They had a great RW menu, lots of stuff from their normal menu, and ruin it with something stupid like this. They did have a male server from behind the bad, not sure if it was Henry.

  3. We were there tonight for Mother’s Day and the service, food and hospitality from the top, Henry, all the way thru the staff was terrific even after a very long day. We really enjoyed the interesting combinations put on the plates. Try the roasted potato gnocchi appetizer and the strawberry cheesecake. Thank you for a terrific night out. We will return soon. Tarry Tavern is also doing a class for WCC in the Fall. http://www.sunywcc.edu. Can’t wait.

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