Food & Wine magazine named The Greenhouse Tavern's chef-owner Jonathan Sawyer one of its Best New Chefs of 2010, and
Bon Appetit named The Greenhouse one of its Best New Restaurants of 2009.
From the restaurant's website:
"We are guided by two principals: the idea that the proximity of the farm and soil to a restaurant correlates to the quality of its food and that environmentally conscious or green business practices are fundamental. Using these two complementary principles, we will serve food inspired by classic recipes interpreted with local ingredients in a casual atmosphere at approachable prices."
Full bar. Serving lunch Mon–Fri, dinner nightly. Late-night Fri–Sat.
"With Greenhouse, [chef/owner Jonathan] Sawyer promised to do for French-inspired fare what he did for Italian at the wildly popular Bar Cento — namely, reinterpret the cuisine through the use of local, seasonal and sustainable ingredients. Through that lens, a hackneyed goat-cheese salad becomes a salad made not with goat's-milk cheese but with Ohio goat meat. A bundle of lush, earthy goat confit (its "baa" subdued by the braise) is paired with a springy herb salad of mint, cilantro and watercress."
— Douglass Trattner, Scene, July 8, 2009
Food & Wine magazine named The Greenhouse Tavern's chef-owner Jonathan Sawyer one of its Best New Chefs of 2010, and
Bon Appetit named The Greenhouse one of its Best New Restaurants of 2009.
From the restaurant's website:
"We are guided by two principals: the idea that the proximity of the farm and soil to a restaurant correlates to the quality of its food and that environmentally conscious or green business practices are fundamental. Using these two complementary principles, we will serve food inspired by classic recipes interpreted with local ingredients in a casual atmosphere at approachable prices."
Full bar. Serving lunch Mon–Fri, dinner nightly. Late-night Fri–Sat.
"With Greenhouse, [chef/owner Jonathan] Sawyer promised to do for French-inspired fare what he did for Italian at the wildly popular Bar Cento — namely, reinterpret the cuisine through the use of local, seasonal and sustainable ingredients. Through that lens, a hackneyed goat-cheese salad becomes a salad made not with goat's-milk cheese but with Ohio goat meat. A bundle of lush, earthy goat confit (its "baa" subdued by the braise) is paired with a springy herb salad of mint, cilantro and watercress."
— Douglass Trattner, Scene, July 8, 2009