The Savoy Tavern in Merrick: First bites

+ -
Warm croissant bread pudding is served at The Warm croissant bread pudding is served at The Savoy Tavern in Merrick, in May 2014. Photo Credit: Newsday / Peter M. Gianotti

advertisement | advertise on newsday

Feed Me

The dish on Long Island's restaurant and food scene.

This is the second round of first bites at The Savoy Tavern in Merrick.

But under executive chef Kevin Liebov, who starred at the now-gone Nicholas James Bistro in Merrick, it's a new restaurant.

advertisement | advertise on newsday

Savoy looked good from day one, with its handsome bar, polished wood, and images from The Savoy Ballroom in Harlem. But the food was erratic.

Now, try Liebov's pan-seared soft-shell crabs, in citrus-butter sauce with capers; or his pan-seared yellowfin tuna with soba noodles, and the improvements are clear. An appetizer of braised pork belly with caramelized shallot and grilled pineapple; and a warm-croissant bread pudding dessert underscore the changes, too.

The beer list is very good, the mood friendly, and the service attentive. Liebov makes you want to return.

The Savoy Tavern, 16 Merrick Ave., Merrick; 516-506-7717.

Subscribe to our newsletter for restaurant recommendations, recipes and more.

Comments

Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in: