Trademark southern touch intact, new executive chef Tim
Humphrey has taken over the stoves at Tiburon Tavern. Humphrey, who built
his career working as sous chef to his executive chef brother, Joseph, brings
the same caliber of experience (Meadowood, Murray Circle at Cavallo Point, Dixie) in fine dining
to the fore at Tiburon Tavern.
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| Tiburon Tavern watermelon tomato salad |
As Humphrey works to update the California pub menu,
look for some unique new dishes and a more refined look. The watermelon tomato salad that developed a following
at Cavallo Point is here, updated with pickled watermelon rind and crudité.
Sweet corn bisque, lush and smooth, takes on a southern accent with poached
shrimp; a corn and micro cilantro garnish firmly roots the dish to California.
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| Tiburon Tavern grass-fed beef tartare |
A highlight of a recent
meal there was the beef tartare. Glistening, deep-red cubes of Marin Sun Farms
beef, floating in a golden hollandaise sea, found the perfect balance between
salty and savory. Wrap up the experience with bourbon and honey pot de crème,
dense and creamy with a potent nip of bourbon on the finish. The bourbon?
Bulleit, natch.
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| Tiburon Tavern sweet corn bisque with shrimp |
Labels: Bulleit bourbon, Cavallo Point restaurant, chef joseph humphrey, chef tim humphrey, Dixie, restaurant at Meadowood, tiburon tavern