Myra's Kitchen Blog  

Greensquare Tavern
Friday, June 28, 2013

Do you know about Greensquare Tavern?

Words like “organic” are thrown around too loosely these days.  So-called “organic” and “free-range” chickens, for instance, are not raised outside on pasture, and they don’t have a natural diet. I buy pastured-raised meat and eggs myself, so when I find a restaurant that carries pasture-raised food, I know that’s a place that I can really trust. Greensquare Tavern is one such place.

At Greensquare, the quality of the ingredients is among the best in New York, and the prices are quite reasonable in light of this extraordinary quality. Chef Proprietor John Marsh doesn’t toot his own horn nearly enough. The menu tells us that the eggs come from Clearview Farm, in Lancaster County. What it doesn’t say is that these are superlative eggs provided by Abner Lapp, an Amish Farmer who raises his chickens the traditional way, which means they move around outdoors and peck in the ground. These chickens produce nutrient-dense eggs with deep orange yolks. These eggs taste delicious. I know Abner, and he’s one of the true independents.

The other ingredients are just as high-quality. In fact, John sources everything from local farms. The beef is from Creekstone Ranch; the Turkey is from Plainville Farms; and all the vegetables are from the local farms as well. He even fries his French fries in tallow, a traditional, healthy oil, which is remarkable for a restaurant. Don’t be fooled about the much-hyped move away from hydrogenated oils. Most venues today, even the most high-end restaurants, use the junkiest fry oil (in New York it’s called “interestified” oil), which is arguably one of the worst culprits when it comes to health concerns.

The folks at Greensquare also make sure that there are good vegetarian and vegan choices. These include a good house-made vege burger and a delicious chipotle- marinated tofu with spiced portobello mushrooms and crispy kale.

I want to see good neighborhood restaurants thrive, so please spread the word about this gem; and if you get a chance, stop by, and help it prosper.

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Photo: Tess Steinkolk

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