thetavernatcroton.com
41 North Riverside Avenue, Croton-on-Hudson, NY
eat • drink & Behave
THE FOLKS BEHIND THE TAVERN:
Hospitality Meets Creativity
LYNN PANESSA, OWNER
Lynn Panessa grew up at the shore and returned every college summer to stay
connected with the water, her family and the community. Waiting tables and
serving cocktails in small beachside taverns fueled her love of food and her
understanding of hospitality. Lynn carried those skills into the corporate world
before settling on the banks of The Hudson River and reinventing the local tavern.
When Lynn purchased The Tavern in 2004 it was a local pub built around beer
and locally renowned pizzas. She saw an opportunity to remake the The Tavern
into a place for families that kept it’s classic, easy, nothin’ fancy style while
changing the menu to a modern pub focused on fresh ingredients used perfectly. Lynn is constantly on the hunt for
new dishes that fit the DNA of her modern tavern, whether it’s a new salad in the late Summer, or building on her
customer’s passion for BLT’s by upping the stakes with a lobster BLT. (And yes, the pizza’s are still on the menu!)
You’ll regularly find Lynn at The Tavern talking to her wide variety of customers from local MTA guys to moms on a
lunch break or families taking a night off from the kitchen. Lynn’s Tavern has become an extension of her masterful
hospitality and the response from the local and wider community has been a rousing embrace of The Tavern.
RALPH CROTEAU, EXECUTIVE CHEF
Chef Ralph is an exhibitionist....not that kind! Ralph found his raison d’etre
when cooking in front of a room full of guests during his time in the hotel
business. Lucky for us, Ralph’s big personality also works wonders at The
Tavern’s intimate weekend brunches and special events and of course with our
delicious menus. With his craft honed in French, Italian and wide variety of other
kitchens, Ralph brings a tremendous level of experience to The Tavern’s menu
and to the energy that is The Tavern.
Brunch is the place where Ralph and Lynn first took steps to turn tavern food
into “The Tavern’s take on food.” Nachos for breakfast, yes if they include eggs,
bacon and cheese. Pizza for brunch, absolutely when eggs are the base for fresh spinach, caramelized onions or goat
cheese. Ralph takes the basics of tavern cuisine and elevates them with his honed technique, his personality and his
center stage cooking. Customers love it, Ralph is energized by the guests and The Tavern is packed on weekends by
diners looking for a a brunch like that no other restaurant can offer.
Often less is more. When Ralph joined the team, he infused his ideas into The Tavern’s by editing the menu to it’s
core and then turning Lynn’s ideas for fresh, high quality dishes into restaurant food that could be done at a high level
of consistency and quality. Whether it’s The Tavern BLT with the addition of avocado and garlic mayo or wings with
fresh sauces, or a special wine pairing dinner, Ralph and Lynn have raised the bar with The Tavern menu.