From 7x7 Magazine there's an awesome pic of the Park Tavern's Poulet Noir that's brine-marinade w/ mushrooms & truffle in the Staub vertical roasting pan. Has anyone tried it?
Park Tavern1652 Stockton St, SF415-989-7300
Actually, we've heard next to nothing about Park Tavern, chicken or otherwise.
What do 'hounds think about this spot?
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