Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City's Iconic Restaurant

by Bill Peet, André Soltner (Foreword by)

Overview

The reservations list—now at an all-time high— at the restored and flourishing Tavern on the Green is not restricted to celebrities. New Yorkers and gleeful out-of-towners with an appetite for memorable experiences all delight in the landmark space and elegant American menu. Tavern on the Green Cookbook is designed for both the home cook and accomplished chef and will replicate the Tavern dining experience, featuring delicious food prepared with the flare of French-trained Executive Chef Bill Peet. With clear instructions and beautiful photographs, fans can recreate delicious meals at home, as well as read historical snapshots about the restaurant’s nearly 100 year history. Throughout are behind the scenes glimpses into prepping and planning, and what goes into extravagant holiday gatherings, like the 1,500 Thanksgiving meals served each year.
 

Product Details

ISBN-13:	9781493091249
Publisher:	Globe Pequot
Publication date:	04/07/2026
Pages:	320
Product dimensions:	8.00(w) x 10.00(h) x 0.00(d)

About the Author

Bill Peet came to Tavern on the Green in 2016 as their Executive Chef with over 35 years of New York City fine dining experience. During his extensive career, he has worked in an array of iconic restaurants. Bill spent 15 years as Sous Chef and Pastry Chef at the legendary Lutèce with André Soltner. Following his departure from Lutèce, Bill was the Chef/Owner of a critically acclaimed restaurant La Petite Rose in Westfield, New Jersey. He has also held the positions of Corporate Executive Chef with ARK Restaurant Group, overseeing 28 restaurants and Executive Chef at many renowned restaurants such as Asia de Cuba, Café des Artistes, and Patroon & Restaurant "44" at the Royalton Hotel. Inspired by the reputation of New York City's most iconic restaurant—Tavern on the Green, this is the perfect match with his experience

David Salama was born in Cochabamba, Bolivia and holds a BFA in Graphic Design from the Tyler School of Art. He studied in Rome during college, which sparked his interest in the culinary arts. Years later in Philadelphia, David combined his restoration, design, carpentry, painting, and culinary skills to open Creperie Beau Monde and L’Etage with Jim, successfully creating not only lauded restaurants, but distinct ambiance. David employed these talents once again when reopening Tavern on the Green to restore the beloved, welcoming atmosphere of the landmark restaurant.
 
Jim Caiola is an award-winning filmmaker and holds a degree in Hotel Restaurant Management from Johnson & Wales University. Jim and his partner David Salama opened Creperie Beau Monde in Philadelphia in 1998, where they brought national attention to the culinary renaissance in the city for almost two decades. In 2003, they also opened L’Etage, a bar-lounge and performance space. Jim first fell in love with Tavern on the Green as a Lee Strasberg acting student in the early 1980s and returned to New York with David to reopen the restaurant in 2014. Jim and David revived Tavern on the Green with the vision of the original landmark—a warm, celebratory gathering space that captures the spirit of Central Park and the energy of New York City.