A "revival of the classic American tavern" is set to take place late this year or early next when the trio that brought contemporary steakhouse Cut 432 to Delray Beach opens Park Tavern just a couple blocks away.
Brandon Belluscio, Brian Albe and chef Tony Pizzo (plus two silent partners) have taken over the short-lived Carlos & Pepe's, and are planning a mid-December or January debut for their latest venture, intended to meld the casual, laid-back feel of a neighborhood watering hole with a menu of traditional and re-imagined American dishes.
Park Tavern will take advantage of its setting adjacent to Delray's
Worthing Park to create an outdoor patio and lounge shaded by banyan
trees and complete with firepit. Indoors, the 150-seat eatery (including
a whopping 59 stools at the bar) will boast a poured concrete bar, wine
room with floor-to-ceiling glass windows, walls of reclaimed Chicago
brick and tables of reclaimed lumber, and custom-made light fixtures
that designer Belluscio says will combine "industrial and modern."
Pizzo
is still working out details of the menu, which he says will feature
large and small plates, change seasonally and be "as local as possible."
Everything from ice cream to charcuterie to pastry will be produced
in-house, and while some dishes will stick close to classic tavern fare,
others will offer cutting-edge takes on old favorites.
The
beverage program will double down on Cut's already extensive roster of
mixological cocktails, while the wine list is eventually expected to
include several hundred bottles, most if not all also available by the
glass.
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