REVIEW - Park Tavern

There were things right, and things wrong with Park Tavern.

It's a big place, and it was full. So, it was noisy as hell.

It's in North Beach, and it was Saturday night. So, it was noisy as hell, and full of tourists.

Our table was ready the instant we arrived, but it was within earshot of the wait-staff's cutlery station, so we heard every bellowed conversation they had.

The food was fresh and plentiful, but the quality was patchy.

Our appetizers, duck liver mousse for me, and heirloom tomato, burrata and prosciutto for her, were excellent. So far so good. 

Mrs P, who had recommended the place after a previous visit with a friend - one "Coco Van", or Coq Au Vin, don't ask - got the pork chop, which had to be returned because it was cold. I got the NY strip steak, which was perfect, along with its black pepper-parmesan fries, prosciutto butter and red wine jus. Meanwhile, her Ladyship's plate had returned, with a fresh, hot pork chop. However, this one was slathered in Dijon mustard, and tasted too much - for her - of the accompanying thick cut bacon on the plate. "I make better pork chop at home" was the verdict.

So far, so 50/50.

On seeing that madame hadn't enjoyed her chop, our waiter thoughtfully removed it from our bill.

But she wasn't done yet. After donning her blonde wig she questioned why anyone would want the Ferret with a Ginger Back. She happily ordered it when I pointed out it was Fernet, not Ferret; the former being an Italian herbal liquor with as many as forty ingredients, including saffron, aloe, gentian, myrrh, iris, bitter orange and galangal. Of course, a Ferret is basically a long rat.

However, with that confusion settled, the Fernet dish turned out to be a less than satisfying slop of peaches covered in granola, which my date couldn't finish.

Thankfully, the cocktails were great, and the pulsating activity in the place at least gave us plenty to watch.