If you have not tried Green Square Tavern at 5 West 21st Street in New York City, you are in for a culinary delight. Chef and managing partner John Marsh has created a unique dining experience. He expertly combines the freshest organic ingredients with sustainable business practices. He will not allow a microwave in his restaurant or cook with any pans except stainless steel. Large cookie sheets are all lined with parchment paper. Local farmers provide the meats, produce, eggs and cheeses. Green Square Tavern is warm, friendly restaurant that has a low-key vibe. The beautiful, highly trained staff completes the dining experience.
The dishes range from sophisticated comfort food to classic favorites. Mehret's lentil stew, (aptly named after John's daughter) combines green market vegetables with Ethiopian spices. The dish tastes and smells divine. The Kohlrabi remoulade, avocado and jersey tomato is out of this world. My dining companion had the Lancaster County honey-glazed roast chicken which was mouth-wateringly delicious. Green Square Tavern has found the perfect balance between cultural change and friendly New York City hangout.
Green Square Cornbread
3 cups cornmeal
1 1/2 cups gluten-free AP flour
5 tsp baking powder
6 tbs sugar
4 tsp salt
3 cups milk
1/4 cup butter
1) Heat convection oven to 350 degrees.
2) Coat 2 baking dishes with butter. Heat in the oven.
3) In a bowl, stir together cornmeal, flour, baking powder and salt.
4) Stir in milk, egg and sugar.
5) Remove pan from oven, pour excess oil into batter, mix well.
6) Pour equal amounts of batter into the two baking dishes.
7) Bake 22 minutes or until golden brown and firm.
All the ingredients in this recipe are from sustainable sources: organic cornmeal from War Eagle Mill, Bob's Gluten Free Flour, organic raw cane sugar, Ronnybrook Farm milk and Grey unprocessed Celtic sea salt.
Photos: Ed Yourdon/Flickr, Green Square Tavern