The Oxbow Tavern
Bar · Fort Bend County ·
Friendly bar with singing, good drinks, and fun crowds
Friendly bar with singing, good drinks, and fun crowds
"I found Tom Valenti’s Upper West Side comeback at Oxbow Tavern packed with regulars eating familiar, enjoyable dishes that, thankfully, “wasn’t trying too hard to seem like it wasn’t trying too hard.”" - Serena Dai
"I report that after nearly a year away from the kitchen, Tom Valenti has returned to the Upper West Side with his anticipated casual restaurant, Oxbow Tavern, in the former Cafe Tallulah space at 240 Columbus Ave., near West 71st Street. Though Valenti made his name as a fine-dining pioneer at Ouest, Oxbow Tavern is positioned as a more casual, neighborhood spot with a French-influenced menu featuring bistro classics like coq au vin, croque monsieur, and a burger; the dinner menu includes his famed salmon gravlax and will sometimes offer a braised lamb shank, and at lunch and weekend brunch there’s an omelet soufflé made with mushroom-truffle purée and hollandaise. I note it’s open for lunch Tuesday through Friday from 11:30 a.m. to 2 p.m., for dinner daily at 5 p.m., and for weekend brunch on Saturdays and Sundays from 11 a.m. to 2 p.m." - Kayla Kumari Upadhyaya
"Tom Valenti’s Oxbow Tavern is set to take over the space formerly occupied by French bistro Cafe Tallulah at 240 Columbus Ave., between West 71st and 72nd streets." - Kayla Kumari Upadhyaya
"I learned that Tom Valenti is opening Oxbow Tavern at 240 Columbus Ave., between West 71st and 72nd streets, in the space of the now-shuttered Cafe Tallulah, aiming to launch as soon as the beginning of March. Although Valenti rose to prominence as a fine-dining chef, he intends Oxbow Tavern to be a casual neighborhood spot that still contains "bits of Ouest," with some French-leaning dishes alongside burgers; the menu will include items such as coq au vin; salmon gravlax with chickpea pancake, caviar, and creme fraiche; ragout of braised pork with pastina and sauce vert; a simply grilled section with fish and chicken; and a large array of sides." - Beth Landman
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