Tavo owner Francisco Decrescenzo has named Juan Suarez de Lezo as the new Executive Chef of Tavo in New York City. Chef de Lezo, most recently the Chief Culinary Officer of Eat Offbeat, comes to Tavo with many years of international gastronomy experience, having worked at acclaimed restaurants such as El Bulli, Arzak, and Mugaritz in his native Spain before coming to New York where he joined the kitchen team at Per Se.
The new menu includes starters such as Crab—Lump Blue Crab seasoned with togarashi and fresh aioli served on crisped Tapioca chips and garnished with Tobiko; and Pork Shoulder Pibil—Ground pork shoulder, slowly cooked and served on a tortilla with avocado. Appetizers include de Lezo’s version of the Peruvian tiradito; Mushroom Tiradito—Thinly sliced Portobello mushrooms marinated in mirin and lime juice topped with Cotija cheese and raw mint leaves; and Octopus—braised octopus and ham hock fried dumplings in lettuce wraps.
Mains include Monkfish—Poached Monkfish with Tom Yum curry and purple potatoes; Oxtail—Oxtail braised with poblano peppers served on creamy potato puree; Red Snapper—Pan-seared fillets of red snapper served with sturgeon caviar stuffed mini causa and toasted brioche with shaved black truffles; and Picanha—Sliced sirloin with chimichurri served with parmesan quinoa and kimchi potato puree.
Dessert offerings include a light Cheesecake mousse topped with berry coulis and graham cracker crumble; and a Brownie served in a white chocolate ganache with mango sorbet and strawberries.
Francisco has also brought on Betony alum Ryan McGuinness as General Manager, and Diego Livera as Bar Manager, to complete the new team involved in the growth of Tavo. Chef de Lezo is looking forward to collaborating with Francisco and the front of house team. Diners can expect the same comforting experience they have come to know at Tavo, but with a dash of European flair brought by Chef's heritage
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