The Osprey Tavern: Raising the Bar for Your Neighborhood Gourmand Watering Hole!

Baldwin Park just got Irresistible! As soon as one steps foot into Osprey, you can sense the electric energy, engaging and energized staff, deliciousness floating in the air. It instantly becomes one of the most stunning “tavern” spaces, I have dined in, especially in Central Florida.

Speaking candidly with Orlando restaurateurs Jason & Sue Chin (more familiarly recognized for the local favorite Seito Sushi) further confirms that Osprey is a game changer to Central Florida’s culinary/bar scene. A Brain child of Jason and Sue Chin, inspired by their global trotting experiences; passionate about creating a neighborhood gastropub that every neighborhood should proudly boast off.

Jason and Sue

Our indulgent evening commenced with hand-crafted killer cocktails under the guidance of Harrison Cremata (Beverage Director). From the barrel aged cocktails to the quality of ice, Harrison makes sure every aspect of The Osprey Tavern’s drink menu maintains the integrity of the ingredients marrying them with unique flavors.

Osprey Tavern takes their cocktails rather seriously, and that my friends is to be expected, infact demanded, especially if they want to command the title ‘Tavern’. Cocktails from left to right: Up In Smoke – vida mezcal, lemon, sugar, malbec; The Tavern Julep – old forester bourbon, pecan syrup, mint; Rye Or Die – rittenhouse rye, cardamaro, smoked simple, orange bitters.

Hand Crafted Cocktails

A transplant of England, Executive Chef Burnell has developed and strengthened his skills under the tutelage of culinary icons such as Chef Norman Van Aken and local culinary talents Chef James and Julie Petrakis. Needless to say, I came prepared with a hungry belly, my trusted note 4, and the brilliant photographer The Bokeh Studio to capture the essence of our indulgent dining experience at the Chef’s Table.

Amuse: Oysters with Paddlefish Caviar. A single saline pearl adorned with a dollop of earthy, wallet-friendly caviar. And since all meals should commence with bubbly – Raventós i Blanc, De Nit, Conca del Riu Anoia 2012. Cava (Spanish sparkling) made with Macabeo (Viura), Xarel-lo and Parellada, and a small portion of direct press Monastrell, in the traditional champagne method are found in this delicate, beautiful rosé bottling.

Oyster with Paddlefish Caviar

Heirloom Beet Salad: hazelnut, gooseberries, goat cheese, fennel, salmon roe. A timeless classic showcasing Executive Chef Burnett’s playful character. The sparkling Raventos paired beautifully with this delightful salad too. The Raventos is available by the glass too, sweet!!

Heirloom Beet Salad

One of the best things I have tasted lately – Alaskan King Salmon: Gnudi, Black Radish, Artichokes, Shellfish Broth. The coveted king of salmons, buttery yet delicate balls of gnudi, and that plate-licking broth; paired with a chilled glass of Altesse – Franck Peillot, Bugey 2013, it was a marriage made in foodie heaven! Did I mention the impressive wine by the glass list?

The grape Roussette is called Altesse locally in Bugey, France and only two winemakers including Franck Peillot produce still wines from it. You can see just how elusive Kelly McCarthy’s (Wine Director) wine list is at Osprey.

Alaskan King Salmon

Whole Roasted Chicken – english peas, carrots, duchess potato, chicken jus. Few things in life are more satisfying than roast chicken. And when your bird is slathered, soaked and cooked under Executive Chef Burnett’s watchful eye, it is unbeatable. It’s simple, elegant, and utterly satisfying.

Whole Roasted Chicken

A first for even me, Darting Pinot Meunier 2013 from the Pfalz region in Germany. Typically playing a significant blending role in Champagne, I was squealing like a little girl when I was presented with a 100% Pinot Meunier (available by the glass). Seductive bouquet of ripe red cherries, violets, earth, with a juicy finish and light tannins; another fine example portraying Osprey as one of Orlando’s most progressive and exciting wine lists.

Standing Rib Roast: tomatoes, morel mushrooms, romaine, rutabaga puree. Have you seen anything more captivating than this glorious hunk of meat? I know where I am dining in the upcoming holidays!!!

Standing Rib Roast

Our skillful photographer couldn’t resist capturing the minute details which enhance the charm of Osprey Tavern.

The Opsrey Tavern

With Pastry Chef Kristy Carlucci at the helm, I eagerly awaited our sweet finale. House made Chocolate Caramel – flour-less chocolate cake, salted caramel, caramelia cream, roasted coco nib ice cream.

Chocolate Caramel

Food for Thought: Orlando being a decent size city, is still predominantly associated with Disney fast food and national chains. Central Florida needs enterprising and courageous chefs/restauranteurs such as Jason and Sue Chin to elevate our dining scene and palates to stand tall to the likes of Miami, NY, Chicago, SF, Charleston etc….

The Osprey Tavern has the right ingredients for a perfect recipe – Talented culinary staff, knowledgeable wait staff, progressive and unique liquor and wine list, gorgeous space. It’s the kind of place you want to call your home away from away.

Don’t take my word for it, stop in yourself to check out why I fell in love with The Osprey Tavern and what in my humble opinion is My Kind of Neighborhood Water Hole!! In the meanwhile, connect with The Osprey Tavern through Facebook or Instagram.

The Osprey Tavern Dining Room 1

In case you were scratching your head wondering about the name itself The Osprey Tavern – feel free to check this article on Wikipedia which states ” In the English language, a tavern was once an establishment which served wine whilst an inn served beer and ale.[citation needed] Over time, the words “tavern” and “inn” became interchangeable and synonymous. In England, inns started to be referred to as public houses or pubs and the term became standard for all drinking houses.”

I for one am immensely glad to have the seductive fusion of appeasing my inner wine geek and gourmand palate under one chic roof!!

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