Chef Recommends

January 19, 2015

Chef Matthew Sheppard has spent time in some of the best kitchens around. After earning his culinary degree at Le Cordon Bleu in Orlando, FL, he worked with Gaylord Hotels in 2006. Then in 2008, Chef Matthew earned a level one certification for The Court of Master Sommeliers.

So when Chef Matthew joined Park Tavern, we couldn’t wait to see what he came up with for our new menu. And while we love everything on the menu, there are a few items that stand out from all the rest.

Hop Brined Pickles:
We’re pretty sure you’ve never tasted pickles quite like this. By adding fresh hops to our pickle brine, we create a truly unique and delicious flavor to make the perfect bar snack.

Tavern Burger:
Any great tavern has to have an equally great signature burger. We keep it simple and delicious with our own custom blend beef, braised bacon, aged gruyere and tomato jam.

Double Cut Pork Chop:
This one’s for the pork lovers. Our double cut pork chop literally spends all day (yes, a full 24 hours) brining to infuse it with deep, bold flavors. It’s a dish you’ll still be thinking about long after dinner ends.

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