The Tavern kitchen is run by Executive Chef Milton Curillo
Milton has retained all the great recipes that made Tavern the Monroe Patch Readers' Choice For Best Pub; in particular he still makes those great burgers.
Milton's philosophy is to serve a simple menu of quality dishes that transcend normal pub fare. While keeping prices reasonable, Milton has added flair and flavor to an already outstanding menu.
Milton, who has been with the Ryder Restaurant Group for 15 years, has added ribs from the Cookhouse (Best Ribs in Connecticut for 15 straight years) and treats from The Inn At Newtown such as Lobster Corn Chowder. One of his signature dishes is Curillo's Coleslaw. It's almost too good to call coleslaw. His Baha Fish Sliders have become a Tavern favorite. Milton particularly recommends the Shepherd's Pie whenever it shows up as one of his weekly specials.
Milton's Ecuadorian heritage adds spice to many of the dishes, his favorite addition being guacamole, which has transformed his Cinco de Guyo to new heights of tastiness.
The meat for our Tavern Eight Ounce Burgers is ground daily. Our 80/20 mix of ground chuck and brisket makes our burgers so flavorful, we don't need any seasoning beyond salt and pepper. Chef Milton wants no other seasoning that might mask the flavor of what food critics call the best burgers for miles around. Served on fresh baked brioche rolls. Cooked with care to your specifications.
We take great care in preparing Tavern Fries, both before and after they are ordered.
Tavern Fries are made from fresh Idaho potatoes – fresh, never frozen. First, our select potatoes are triple washed. Then we hand cut them. Others might find them ready to fry up. Not us. Our cut fries are triple washed again to leech out the starch, which creates a light crispiness. Then we "flavor seal" them, that is we fry them lightly to seal in that Idaho potato flavor. They are almost ready for the customer.
When they are ordered, they are seasoned and fried to perfection. Fresh and delicious.