Osprey Tavern Exudes The Appeal Of A Classic Tavern

Baldwin Park is full of many flavors – some are mainstays and some are fleeting. Longtime Baldwin Park residents, Jason and Sue Chin, owners of the area’s Seito Sushi for 10 years, opened their newest concept, The Osprey Tavern, last spring in an effort to fill a gap in their neighborhood’s restaurant offerings.

Inspired by their travels, the Chins created a cozy space that exudes the appeal of a classic American tavern. Reclaimed wood and antique brass are seen throughout and exposed brick peeks from behind one wall. The elegance is in the details with nods to the couple’s many journeys making subtle appearances in the form of vintage suitcases dotted throughout the dining area. “One of the comments I’ve been getting is when people walk in they feel like they’re not in Orlando anymore,” owner Jason Chin says. “That’s precisely what we were going for.”

As you take in the scenery inside The Osprey Tavern, chances are you’re catching the view from the bar. The lively centerpiece anchors the entire space, where bartenders create cocktails that mimic Executive Chef Joseph Burnett’s vision for the food. Between the open kitchen and the vibrant bar scene, guests are able to experience the true inner workings of the restaurant and how this relates to the meal in front of them. Chef Burnett says offering guests a glimpse into the kitchen allows them to see the hustle and bustle behind the orchestration of their dinner.

Front row access to the kitchen can be found at the chef’s table. With seating for 10 and views of the expansive wine cabinet, the atmosphere at the table resembles that of any family’s dining room. Just as the Chins wanted it – like they’re inviting you into their home for a meal.

Classic, hand crafted cocktails are produced with small-batch spirits, fresh-squeezed juices and hand-cut ice. Sip on a seasonal choice like The Tavern Julep, with Old Forester bourbon, pecan syrup and mint, or a year-round favorite like the Rye or Dye, a mixture of Rittenhouse rye, cardamaro, smoked simply syrup and orange bitters. Other offerings include a menu of old-world wines that cover a large selection of varietals and regions as well as a variety of domestic and imported beers from around the world, including right here in Florida.

Chef Burnett prepares menu items using the freshest ingredients of the season at hand. Plump oysters from the raw bar are harvested from the Northern coast. Served with a light anise mignonette, house hot sauce and lemon rinds, you can decide between half or a full dozen. Pair your wine with the Cheese Board starter, complete with Cypress Grove lamb chopper, Mt. Tam triple cream, Rogue Caveman blue, cherry jam, pistachios, lavash and wildflower honeycomb.

When it comes to the main course, you will find a selection of artisanal pizzas or classic, hearty dishes like Beef Bourguignon, red-wine braised short rib served with fingerling potatoes, blistered tomato, romaine, royal trumpet mushrooms and grilled bread. If you’re out with your sweetheart, try the Whole Roasted Organic Chicken for Two. The perfectly moist meat has a hint of smoke to it, and this fall it is served with seared cheddar polenta, hen of the woods mushrooms and chicken jus.

Over the summer, The Osprey Tavern launched its brunch menu, which is served each Saturday and Sunday from 10:30 a.m. to 2:30 p.m. While the pastry trolley assortment changes by season as well, it currently includes banana muffins, chocolate-hazelnut turnovers, corn and bacon scones, and coffee cake. From a Spicy Egg Pizza with spicy marinara, snow peas and hen egg to a Dutch Baby with blueberries, lemon and maple syrup, unique menu items abound at this Baldwin Park brunch spot.

Whether you stop in for dinner, dessert or a weekend brunch, you’ll feel right at home at The Osprey Tavern. While restaurants come and go, this one is lining itself up to be a community staple in no time.


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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