The Story of Tavern on the Green

Tavern on the Green, now an iconic New York City restaurant, has its roots in the pastures of Central Park. Its journey began in the 19th century involving sheep and evolved under the vision of city planners and officials.

Tavern on the Green was originally a sheep enclosure in Central Park

The area was originally designed as a parade ground and playground in the 1850s, but was later converted into a sheep meadow as New Yorkers yearned for a more pastoral setting

Frederick Law Olmsted and Calvert Vaux, the designers of Central Park, initially included a parade ground and a large playground in their plans for the plot at 66th Street on the west side of the park. However, by 1870, the notion of a parade ground had lost appeal, and the area was transformed into a sheep meadow to offer a pastoral experience to urban dwellers.

A beautiful neo-Gothic sheepfold was constructed at the site in the 1870s, drawing visitors who could watch the sheep and learn about wool

A neo-Gothic sheepfold designed by Jacob Wrey Mould was erected at 67th and Central Park West. This site not only housed the sheep that grazed in meadow but also served as an attraction; visitors could interact with the animals and learn about wool. Completed in 1871 with a expenditure of $70,000, the sheepfold was a stunning structure complete with seating pavilions and pastoral murals, making it a quaint spot for New Yorkers. This project was part of a broader park renovation spearheaded by political figure Boss Tweed.

Tavern on the Green was created by converting the sheepfold into a restaurant in 1934

The sheep, which had lived there from the 1870s, were moved to Prospect Park in Brooklyn in 1934 ...

Tavern on the Green, an iconic New York City restaurant, experienced a golden era of popularity and cultural significance, especially during the 1950s and 1960s.

Tavern on the Green became a hub of New York nightlife in the 1950s and 1960s

Tavern on the Green was not only a restaurant but also a hub for New York nightlife. During the 1950s, it gained popularity and was even considered affordable according to a 1950s menu.

The restaurant expanded significantly, growing to over 21,000 square feet and seating up to 1,200 guests

The restaurant underwent a significant expansion, growing from 10,000 square feet to an impressive 21,000 square feet. This expansion allowed Tavern on the Green to seat more than or up to 1,200 guests. It also included the construction of the very famous elm tree room, which was built around a live elm tree, providing a unique dining experience.

It became known for its iconic elm tree room and its festive atmosphere, with dancing, drinking, and live music

Tavern on the Green was not only famous for its elm tree room, but also for its festive atmosphere. Diners could enjoy dancing, drinking, and live music, making it a lively spot in the New York cultural scene.

Tavern on the Green cemented its cultural status through appearances in popular media

Tavern on the Green's prominence in popular culture was solidified by its presence in media and entertainment.

A live album called "Dancing at the Tavern on the Green" was released in the 1950s

By 1950, Tavern on the Green became so renowned that a live album titled "Dancing at the Tavern on the Green" by Milt Saunders and his Orchestra was released, capturing the essence of the era's nightlife.

The restaurant's distinctive crystal room was featured in numerous films, including Ghostbusters and Arthur

The restaurant's crystal room was featured in various films, making it recognizable to moviegoers everywhere. It appeared in the origi ...

In the 1970s, Warner LeRoy, a flamboyant former theater director and restaurateur, took over Tavern on the Green in Central Park, transforming it into a premier and extravagant dining experience.

Flamboyant restaurateur Warner LeRoy took over Tavern on the Green in the 1970s

Chuck Bryant notes that Tavern on the Green did not become a bejeweled landmark until Warner LeRoy's involvement beginning in 1974. Warner LeRoy, known for his previous establishment, Maxwell's Plum, took over Tavern on the Green and invested heavily in its transformation, spending $10 million even though he did not own the restaurant.

LeRoy invested heavily, spending $10 million to renovate and expand the restaurant

On the restaurant's grand opening day in 1976, LeRoy introduced extravagant features such as the world's largest sundae, a nine-liter bottle of champagne flown in from France with its own first-class seat, and a 16-foot replica of Central Park made into a cake.

He was renowned for his theatrical and fantasy-like atmosphere within his establishments, treating diners as essential members of the cast in his own vision of living theater. This flair for the dramatic was also seen at Maxwell's Plum, where he attracted an elite clientele, including celebrities like Cary Grant, Warren Beatty, and Barbara Streisand.

He added numerous over-the-top features, including a crystal room and elaborate chandeliers and decor

Among the many additions to the Tavern, Werner LeRoy imported chandeliers directly from India and built the famous, and controversial, Crystal Room, made entirely of glass, with ...

The iconic Tavern on the Green, once a jewel in New York City's crown, faced a steady decline in the 2000s, culminating in its closure.

Tavern on the Green struggled in the 2000s as its popularity and reputation declined

The restaurant, which never received stellar reviews for its food, began to struggle more significantly as dining patrons became less inclined to visit for the ambiance alone, especially given the increasing number of fine dining options available in the city. Additionally, its management came under fire for various issues.

The restaurant faced lawsuits over worker mistreatment, and the LeRoy family's management was criticized

Worker dissatisfaction at Tavern on the Green reached a head with a walkout in 1989 due to low pay, which eventually led to the workers joining the New York Hotel and Motels Trade Council, advocating for better conditions. However, trouble continued and in 2008, management faced a lawsuit over allegations of sexual and racial harassment toward female, black, and Hispanic employees.

The death of Warner LeRoy in February 2001 marked a turning point for the establishment, further complicating its operations and reputation.

The Parks Department declined to renew the LeRoy family's lease, leading to the restaurant's closure in 2009

The culminating blow to the restaurant's existence under the LeRoy family came when the Parks Department decided to forgo renewal of the family's 20-year license in 2009. This decision led to the iconic venue's closure.

The restaurant sat vacant for several years as the city sought new operators

Potential new owners were deterred by the restaurant's poor reputation and the high costs of renovating it

Tavern on the Green languished, unused from 2010 to 2014, while the city struggled to find new owners willing to take on the tarnished reputation and daunting financial burden of renovating t ...

After a significant investment and a focus on historical restoration, Tavern on the Green reopened in 2014. Despite being criticized for its culinary offerings, it remains an iconic New York destination.

The new operators invested $10 million to renovate and reopen Tavern on the Green in 2014

The Philadelphia duo who took over Tavern on the Green poured $10 million into its renovation, aiming to strip back the flashy elements previously added by Warner LeRoy. They focused on restoring the tavern's original ambiance, bringing the historic elements to the forefront, such as the cathedral beams and stone fireplace.

However, the food was still widely panned by critics upon the restaurant's reopening

Despite these renovations, the reopening was met with unsavory reviews of the menu. Dishes were rebuked by food critics, who likened the quality to that of a "third-rate country club." Disappointing items like a "[restricted term] potato salad" and "as dry as a week old English muffin" roasted quail made it clear that the culinary experience did not match the effort put into the space's physical restoration.

Tavern on the Green today operates as more of a tourist destination than a highly acclaimed dining establishment

Despite the criticisms of its food, Tavern on the Green has persisted as a bucket-list destination for many. While visitors often celebrate the tavern's restored physical space, the food and overall dining experience continue to be deemed mediocre by many pa ...