{"id":53,"date":"2010-07-27T17:56:49","date_gmt":"2010-07-27T21:56:49","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=53"},"modified":"2010-09-10T22:13:57","modified_gmt":"2010-09-11T02:13:57","slug":"the-city-tavern","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=53","title":{"rendered":"The City Tavern"},"content":{"rendered":"

The following is adapted from a restaurant review first publish in the Cardozo Jurist. <\/em><\/p>\n

\"\"<\/a>Roberto Rosas and Ernesto Auila opened the City Tavern in late 2009 in the space that used to be the Italian restaurant Borgo Antico.\u00c2\u00a0 With an expanded bar and an elegantly spacious dining area, the City Tavern offers an ideal space for everything from a quick beer to a meal while watching the game to an upscale dinning experience.\u00c2\u00a0 Roberto and Ernesto bring a combined 35 years in culinary experience and it truly shows on the menu. The food at the City Tavern is deceptively simple.\u00c2\u00a0 Head chef Ernesto prides himself on fresh ingredients and cooks from scratch wherever possible.<\/p>\n

My first love from the menu was the burger.\u00c2\u00a0 Lured in for lunch by the promise of cheap beer, I had what may be the best burger I\u00e2\u20ac\u2122ve ever eaten that hasn\u00e2\u20ac\u2122t come off of my own grill.\u00c2\u00a0 Lightly packed, the burger is juicy and perfectly seasoned.<\/p>\n

The lunch special, with a soup, sandwich, and non-alcoholic beverage for $10, offers a great meal at a great deal.\u00c2\u00a0 A clear stand-out among the sandwiches is the corned beef (which, true to form is corned by Ernesto on-site).\u00c2\u00a0 The mushroom wrap, filled with savory portabella mushrooms and goat cheese, off-set by sweet bell peppers, is a find for vegetarians and carnivores alike.\u00c2\u00a0 And, as with the burgers, the lunch special sandwich comes with french fries, double fried to perfection.<\/p>\n

The only culinary miss at the tavern is the ham and cheese sandwich.\u00c2\u00a0 Plain and uninteresting, this sandwich should be passed over for the many delights on the menu.<\/p>\n

If you are willing to open your wallet a bit more, the pasta is not to be missed.\u00c2\u00a0 Made from scratch daily, the pasta at the City Tavern exemplifies what pasta can be.\u00c2\u00a0 The fettuccini Bolognese offers an explosion of flavor.\u00c2\u00a0 The recently introduced crab-infused gnocchi in a saffron cream sauce is delicious and decadently rich.<\/p>\n

At the City Tavern the only thing that rivals the food is the friendly atmosphere.\u00c2\u00a0 If you have been to the City Tavern more than once, you are probably already on a first name basis with Roberto and Ernesto.\u00c2\u00a0 The bartenders at the City Tavern are just as personable: stop by in the afternoon or evening and sit at the bar and you will quickly become acquainted with the charismatic Matt and sassy Kathy.<\/p>\n

City Tavern also sticks to the basics of a great bar with great drinks.\u00c2\u00a0 The newly revised cocktail and wine list there makes it easy to find that perfect beverage.<\/p>\n

The City Tavern
\n22 East 13th Street (between 5th<\/sup> Ave. and University)
\nNew York, NY 10003
\n(212) 807-1313<\/p>\n","protected":false},"excerpt":{"rendered":"

The following is adapted from a restaurant review first publish in the Cardozo Jurist. Roberto Rosas and Ernesto Auila opened the City Tavern in late 2009 in the space that used to be the Italian restaurant Borgo Antico.\u00c2\u00a0 With an expanded bar and an elegantly spacious dining area, the City Tavern offers an ideal space […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[19,16],"class_list":["post-53","post","type-post","status-publish","format-standard","hentry","category-dining-out","tag-beer","tag-burger"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=53"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/53\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=53"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=53"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}