With four visits thus far and another one planned tomorrow, it’s safe to say I’m a bona fide Greenhouse Tavern fan. From Cento to Greenhouse, I’ve admired and enjoyed chef Sawyer’s approach to cooking. And I’m not alone. Sawyer and the entire Greenhouse team are receiving high accolades on the local and national level. And they couldn’t be more deserving. And the best part? They’re just getting started.
East 4th Street welcomes Ohio’s first certified green restaurant
After years of planning, commitment and determination, The Greenhouse Tavern on East Fourth Street is finally open and hoping to make as little impact as possible.
The menu, printed on 100 percent, post-consumer recycled fiber, is sectioned into firsts (small tastes), seconds (larger appetizers), thirds (full dinners) and halves (accompaniments to share). And the majority of ingredients are locally sourced, further minimizing the carbon footprint by eliminating unnecessary shipping while at the same time benefiting our local economy.
For larger portions, you really can’t go wrong. Standouts include the buckwheat pasta with mahogany clams and chili, cod in papier with fresh black truffle and potato, and the roasted Tee Hills chicken from Loudonville, Ohio with bread heels, carrots and herb jus.