Photos: Briana Balducci
From the Team behind Lure Fishbar, Hancock St and Bar Tulix comes Smyth Tavern in TriBeCa. The new spot by restaurateur John McDonald’s Mercer Street Hospitality features classic tavern design elements like rich mahogany wood paneling and red leather booths. The restaurant also features a rotating collection of artwork curated by local Downtown galleries.
The menu at Smyth Tavern is centered around small plates like Broiled Oysters with bread crumbs and garlic; Meatballs with creamy polenta, tomato pan gravy and Parmigiano-Reggiano; and Crispy Calamari with herb aioli. Raw Bar options range from Jumbo Shrimp Cocktail with cocktail sauce and dijonaise to Salmon Tiradito with serrano chili, miso yuzu vinaigrette and sesame oil.
Entrees include Tavern specialties like house-made Mafaldine with uni butter, lobster and chili flake; Smyth Burger with bacon onion jam, American cheese, special sauce, onion rings and hand cut fries; Branzino St Tropez with whipped potato, sautéed spinach and lemon caper pan sauce; and Pasta Shells with three cheese and crispy bacon; among others.
The House Cocktail list specializes in classics like Rosé Negroni with Isolation Proof Summer Gin, Inferno Bitter and Lo-fi Gentian Amaro; and Pineapple Daiquiri with Ten to One White Rum, fresh pineapple, lime and celery syrup. A robust wine and beer menu is also available.
Later this summer, Smyth Tavern will open outdoor patio seating, in addition to an adjacent bar and late night lounge. For more information, visit smythtavern.com and follow along on Instagram @smythtavern.
