The ground floor of this bilevel restaurant across from Millennium Park is dark, clubby, and comfortable, with leather banquettes and low light. Executive chef Mike Clark offers a menu of upscale comfort food with a twist. A chopped salad, for example, has cheddar, green beans, macaroni, bell pepper, hearts of palm, and matchstick potatoes in addition to the standard chicken, bacon, avocado, and blue cheese. That chicken--which is rotisserie and tastes like it, succulent and moist--also turns up in a caprese salad; the matchstick potatoes in the house salad. The decadent short rib sandwich is made with Traverse City Cherry Cola and topped with Gruyere and crispy onion straws. More decadent still is the rich, scarfable lobster mac 'n' cheese with peas and pancetta, made with six-cheese cream. Classic desserts like carrot cake come in enormous portions. On my visit Tavern at the Park was nice and quiet--it might be a good place for a drink before a show at the Harris. And maybe make that just a drink: the restaurant's pricey, with the main-course salads running in the high teens to mid-twenties and steaks in the thirties and forties.
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