Top 10 New York Tavern Places.

Top Tavern Recipes
  1. Sean Og Tavern

    Address: 6002 Woodside Ave City: Woodside, State: NY, Zip Code: 11377

  2. Duffs

    Address: 3651 Sheridan Dr City: Buffalo, State: NY, Zip Code: 14226

  3. Harris Hill Inn

    Address: 8585 Main St City: Buffalo, State: NY, Zip Code: 14221

  4. Conesus Inn Ltd

    Address: 5654 E Lake Rd City: Conesus, State: NY, Zip Code: 14435

  5. The Public House

    Address: 139 5th Ave City: Pelham, State: NY, Zip Code: 10803

  6. Edgewood Restaurant Corp

    Address: 1729 Elizabeth St City: Schenectady, State: NY, Zip Code: 12303

  7. The Hoffman House

    Address: 94 N Front St City: Kingston, State: NY, Zip Code: 12401

  8. Jimmy Dees Tavern

    Address: 402 Meriline Ave City: Schenectady, State: NY, Zip Code: 12302

  9. Chariot Restaurant and Banquets

    Address: 5180 Western Tpke City: Altamont, State: NY, Zip Code: 12009

  10. White Village The

    Address: 5362 W Lake Rd City: Dunkirk, State: NY, Zip Code: 14048

Tavern Recipe Of The Day

Puttanesca a La Andy's Colonial Tavern

1/4 c Olive oil

3 Cloves garlic, minced

35 oz Peeled Italian plum tomatoes

-seeded, drained & roughly -chopped 1 tb Capers, well rinsed

2/3 c Oil-cured black olives,

-pitted and roughly chopped 1/2 ts Dried red pepper flakes

1 ts Dried basil

1 ts Dried oregano

1/8 ts Freshly ground black pepper

Salt, to taste 1 lb Spaghetti

2 tb Minced fresh parsley leaves

Heat the oil in a nonreactive large saucepan over medium heat. Add the garlic, stir, remove the pan from the heat, and allow the hot oil to turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minutes. Taste the sauce and add salt and pepper if needed. Reduce the heat to very low. Cook the spaghetti in plenty of well-salted, boiling water until al dente; drain. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve. From The New York Cookbook by Molly O'Neill.