The Osprey Tavern Wows With Farm-To-Table American Cuisine

Every once and a while, Chat Chow TV takes its eating adventures outside of Miami. During a recent visit to Orlando we got a chance to try out the much buzzed about Osprey Tavern, the talented Executive Chef Joseph Burnett and Sous Chef Elek Kovacs — both formerly of another Orlando favorite, The Ravenous Pig.

The year-old restaurant is the brainchild of Orlando restaurateur Jason Chin and his wife Sue Chin featuring a feel-good variety of American-crafted fare with a modern take on traditional tavern-inspired cuisine.

We started off the meal with a selection a delicious selection of Oysters, both east coast and west coast variety with sides or house horseradish and ketchup. We then moved on to the Oak Charred Peel & Eat Shrimp swimming in a sea of marble potatoes and pickled peppers served with a table-favorite, “comeback sauce” along with an interesting take on a Seafood Conserva made with smoked wild mussels-escabeche, spanish octopus terrine-piquillo pepper mojo served with a grilled ciabatta.

Continuing with the shareable plates, the smokey, chargrilled Colorado Lamb Rib with za’atar, smoked honey, caramelized yogurt was a fantastic showcase of flavors, while the Falafel with aerated yogurt, fava shoots and paprika oil was some of the lightest – and brightest! – falafels we’ve ever seen. Other favorites included the housemade Charcuterie Board with nduja, speck, cocoa mortadella, pastrami beef tongue, muletta salami, house pickles, grilled bread along with the Beef Deckle Sliders topped with roasted maitake mushrooms, Russian dressing and served with a mountain of chips.

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Larger entrees can also be found on the menu, even though those are suitable for sharing as well. Beet & Goat Cheese Ravioli with chicken confit, delta asparagus, oyster mushrooms, pickled rhubarb and chicken glace; Sunburst Farms Trout with saffron braised endive, spring vegetables, beet confit and smoked trout roe; and the House Crafted Tavern Dog with IPA dijonnaise, cornichon relish, pane d’or baguette and house smoked fries were all delicious.

Dessert is something you don’t want to skip on at the Osprey Tavern with favorites being the Olive Oil Cake with blood orange curd, poppy seed streusel, orange confit and Greek yogurt along with a s’mores inspired Osprey Sundae with graham cracker ice cream, chocolate sauce and a toasted marshmallow topping.

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As for beverages, Osprey Tavern’s bar program was just as wow-worthy as its cuisine. The drinks rotate constantly but the Grace Under The Pressure with Wheelers Gin, fino sherry, grapefruit, rosemary and salt; the Ponce with Del Maguey Vida Mezcal, jalapeño syrup, lime, pineapple, egg white and leek ash and the Beach Brawl with Plantation three star rum sous-vide w with pineapple, aperol, punt e mess, chocolate bitters. All boozy and tasty in their own rights.

If you are ever in the Orlando area make sure to give Osprey Tavern a try. In the meantime, check out the delicious pictures below.

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