Top 10 New York Tavern Places.

Top Tavern Recipes
  1. Tonys Bar and Restaurant

    Address: 15903 State Route 30 City: Constable, State: NY, Zip Code: 12926

  2. Sams Italian and American Rest

    Address: 125 Southern Blvd City: Albany, State: NY, Zip Code: 12209

  3. Duffs

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

  4. Carlyns Cove

    Address: 2118 Boston Post Rd City: Larchmont, State: NY, Zip Code: 10538

  5. Paddy Quinns Tavern and Rest

    Address: 4207 162nd St City: Flushing, State: NY, Zip Code: 11358

  6. Loys Garden Restaurant

    Address: 157 Garden St City: Poughkeepsie, State: NY, Zip Code: 12601

  7. Pierre Chez Restaurant Inc

    Address: 979 Route 9 City: Gansevoort, State: NY, Zip Code: 12831

  8. New Log Inn

    Address: 16316 Northern Blvd City: Flushing, State: NY, Zip Code: 11358

  9. Danny Sheehans Steak House

    Address: 491 West Ave City: Lockport, State: NY, Zip Code: 14094

  10. Town Tavern Inc

    Address: 92 Beekman Ave City: Tarrytown, State: NY, Zip Code: 10591

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.