The Tavern Kitchen & Bar

The entrée menu exercises a broad definition of comfort food. There are the pastas: linguini with clams and sopressata, tagliolini with pancetta and a fried egg, and, of course, the pappardelle. There is also seafood, both upscale (salmon roulade over asparagus risotto) and not. The fish and chips is as good as any in town, the cod tender in its crisp jacket of Schlafly American Pale Ale beer batter. Continue reading Ian Froeb's review of The Tavern Kitchen & Bar. Photos by Jennifer Silverberg.

The Tavern Kitchen & Bar
2961 Dougherty Ferry Rd. Valley Park, MO 63122
Valley Park
636-825-0600

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Tavern Kitchen & Bar owners did the build out and design.

Tavern Kitchen & Bar owners did the build out and design.

The Tavern Kitchen & Bar, at the corner of Dougherty Ferry and Big Bend.

The Tavern Kitchen & Bar, at the corner of Dougherty Ferry and Big Bend.

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Part owner and Executive Chef Justin Haifley at The Tavern Kitchen & Bar.

Part owner and Executive Chef Justin Haifley at The Tavern Kitchen & Bar.

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The large, open kitchen with counter service at The Tavern Kitchen & Bar.

The large, open kitchen with counter service at The Tavern Kitchen & Bar.

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The counter that overlooks the open kitchen at The Tavern Kitchen & Bar.

The counter that overlooks the open kitchen at The Tavern Kitchen & Bar.

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Executive chef and owner Justin Haifley talking to diners from the kitchen as they dine at the counter.

Executive chef and owner Justin Haifley talking to diners from the kitchen as they dine at the counter.

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Sous Chef Lee Hatley in the kitchen at The Tavern Kitchen & Bar.

Sous Chef Lee Hatley in the kitchen at The Tavern Kitchen & Bar.

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Owner and Executive Chef Justin Haifley preparing the Fisherman's Stew.

Owner and Executive Chef Justin Haifley preparing the Fisherman's Stew.

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Chef de Cuisine Jeff Hubbard at work in the open kitchen at the Tavern Kitchen & Bar.

Chef de Cuisine Jeff Hubbard at work in the open kitchen at the Tavern Kitchen & Bar.

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The Tavern Kitchen & Bar

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Bartender Jaclyn Tebbe.

Bartender Jaclyn Tebbe.

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The Fisherman's Stew is prepared with Halibut, Clams, Mussels and Shrimp.

The Fisherman's Stew is prepared with Halibut, Clams, Mussels and Shrimp.

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The Fisherman's Stew is prepared with Halibut, Clams, Mussels and Shrimp.

The Fisherman's Stew is prepared with Halibut, Clams, Mussels and Shrimp.

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The Tavern Burger is served with Bacon Jam, Irish Cheddar and Fries.

The Tavern Burger is served with Bacon Jam, Irish Cheddar and Fries.

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The Parmesan Pull Aparts is The Tavern's regular bread service.

The Parmesan Pull Aparts is The Tavern's regular bread service.

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Cinnamon Sugar Doughnuts with Maple-Bacon cream.

Cinnamon Sugar Doughnuts with Maple-Bacon cream.

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New England Clam Chowder is served along side white wine steamed clams.

New England Clam Chowder is served along side white wine steamed clams.

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Co-owner Brooke Curtis behind the bar at The Tavern Kitchen & Bar.

Co-owner Brooke Curtis behind the bar at The Tavern Kitchen & Bar.

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The Seating area by the bar.

The Seating area by the bar.

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One of the many nice decorative touches at The Tavern Kitchen & Bar.

One of the many nice decorative touches at The Tavern Kitchen & Bar.

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