Posted by Foobooz on May 28th, 2013
Terence Feury goes to Swedesboro and opens Tavro 13. But Trey Popp asks, is he what Swedesboro wants?
Feury is cooking as compellingly as ever. A crisp-skinned fillet of black bass made that clear. Sauced with shrimp jus and topped with blood orange suprêmes, with a bergamot hollandaise to provide a second-level spin on the citrus theme, the fish was exquisitely cooked and emblematic of the focused flavors that distinguished the chef’s work at Fork. And by no means did that dish lack company. A sea scallop entrée glistened with ginger butter, the fat accentuating the ginger’s fruity fragrance and attenuating its heat, but not so drastically as to deprive the accompanying sweet parsnip puree of a slightly spicy dance partner.
Two Stars – Good
Restaurant Review: Seasonal American Eats at Tavro 13 [Philadelphia Magazine]
Tavro 13 [Official Site]
Related: From the Magazine, Reviews, New-American, Reviewed, South-Jersey, Swedesboro, Tavro 13, Terence Feury, Trey Popp
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Posted by Sam Bloch on May 20th, 2013
Tavro Thirteen in Swedesboro has a special Louisiana crayfish with chicken sausage and beignets on the menu currently. The crayfish were flown in fresh from Louisiana and look delicious. As always, Tavro Thirteen will be hosting their Monday service industry night from 7 p.m. to midnight with $1 domestic bottles, $2 imports, $3 select drafts, and $3 cocktail specials. If you are in the Swedesboro area you should go grab some crayfish before Tavro runs out.
Tavro 13 [Official Site]
Related: Deals, Events, Food, Crayfish, Industry Night, South-Jersey, Swedesboro, Tavro 13
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Posted by Foobooz on February 25th, 2013
Craig LaBan likes what he sees from chef Terence Feury’s Tavro 13. Well everything except maybe the decor.
Feury at his best, especially with top-notch seafood, is worth the visit, whether for pristine Fire River oysters with Champagne mignonette, scallop ceviche enlivened with lime and chiles, or tender calamari marinated in serrano chile oil and seared on the plancha with pureed almonds and preserved lemon.
A swordfish over squash puree with pumpkin seeds was meltingly moist. Seared cod topped with parsley and potato chips provided the perfect flake-and-crunch contrast to the funky pairing of soft, potatoey salt cod brandade.
Two Bells – Very Good
Tavro 13 [Philadelphia Inquirer]
Tavro 13 [Official Site]
Related: Reviews, American, Craig LaBan, Reviewed, Seafood, South-Jersey, Swedesboro, Tavro 13, Terence Feury, Two Bells
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Posted by Victor Fiorillo on February 13th, 2013
I was more than a little shocked when I heard that longtime Fork chef Terence Feury was headed to Swedesboro, New Jersey, to open Tavro 13. And based on numerous experiences at Fork, I was even more shocked when an early visit wasn’t delightful. Read the rest of this entry »
Related: From the Magazine, Reviews, Reviewed, South-Jersey, Swedesboro, Tavro 13, Terence Feury
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