Rocky Top Hospitality’s latest restaurant, Tribeca Tavern, is an homage to burgers. And it’s the subject of News & Observer restaurant critic Greg Cox’s review this week. Located in a huge space in Cary, I’ve heard a few decent things about the place and their burgers. I’ve heard they grind their own beef and bake their own brioche rolls. I’ve also heard that the service is a bit suspect, which should not surprise anyone — as any new place of this size will take quite some time until they get the kinks worked out.
I love me a good burger, and I’ll be heading over to try a Tribeca Tavern version one of these days, regardless of what Greg Cox’s review says. I suspect he’ll like the burgers. I suspect he’ll not like the service. I suspect he’ll think the menu is too expansive, leading to inconsistency in other foods. And I suspect he’ll give Tribeca Tavern 3.5 stars.
Here are this week’s odds:
5 stars — 50 to 1
4.5 stars – 14 to 1
4 stars — 5 to 1
3.5 stars — 2 to 1
3 stars — 4 to 1
2.5 stars — 7 to 1
2 stars — 11 to 1
1.5 stars — 18 to 1
1 star — 64 to 1
So, what do you think Greg Cox will give Tribeca Tavern?
(Edit — June 4, 2010) — Well, it’s a 3-star review for Tribeca Tavern. Restaurant critic Greg Cox noted that the place was still on the upside of the learning curve, and the burgers outshine anything else on the menu. Cox also prefers his burgers to be of the simple variety, instead of the myriad “baroque” combinations on the menu.
Point of correction: the buns at Tribeca Tavern are not baked in-house. They’re baked by the local Neomonde bakery. They get a lot of their stuff from in-state providers including beef, cheeses, produce and even pickles! Thanks to owner Dean Ogan for pointing this out to me. I’m really going to have to give their burger a try.