Wednesday, May 22, 2013
Tuesday, March 19, 2013
Food & Drink Dine & Dash extra: Beauty at the Broadmoor's revamped Tavern
Posted by Matthew Schniper on Tue, Mar 19, 2013 at 12:17 PM
In tomorrow's Dine & Dash column, I'll give a sweeping overview of several plates sampled at the Broadmoor's recently renovated Tavern.
That will conclude my recent coverage related to the Broadmoor's Sommelier Boot Camp, which I attended the weekend before last.
As I'll note tomorrow, in between wine classes, I was treated to a media lunch inside the beautiful new atrium area called Le Jardin, which highlights a captivating new 16-foot chandelier.
Our party shared bites from across the new menu, which launched in late February, and to summarize my already short synopsis tomorrow into even more concise terms: Everything was spot-on.
Here's a look at the atrium and individual plates (please click each image for maximum effect), which will speak plenty for themselves:
- Matthew Schniper
- It's hard not to note the chandelier upon entry, which stands out even more with early evening light.
- Matthew Schniper
- Simply incredible breads baked just feet away in the property's bakery, by masterful executive baker Johann Willar.
- Matthew Schniper
- From the Classic Cocktails menu: the Zombie (in the background), which was on the Tavern's original cocktail list in the 1930s, and John's Cosmopolitan, circa the list from the ’70s.
- Matthew Schniper
- The immaculate shellfish platter for two featuring Maine lobster, shrimp, king crab, oysters and clams.
- Matthew Schniper
- Hand-chopped beef tartare with watercress salad.
- Matthew Schniper
- A garlic-confit-and-chimichurri-garnished mound of grilled, applewood-smoked bacon.
- Matthew Schniper
- The Lobster Cobb Salad.
- Matthew Schniper
- Just imagine your delight when you pop this poached egg and watch its yolk run over this Dungeness jumbo lump crab cake and into the underlying spinach cream sauce.
- Matthew Schniper
- The Sunday fried chicken special.
- Matthew Schniper
- Hearts of palm and plum tomatoes help anchor the Shrimp Salad Louis, one classic dish included from previous menus.
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