by Ian Froeb
The chef is Justin Haifley. A St. Louis native -- to anticipate the inevitable question: Parkway West -- his résumé includes a lengthy apprenticeship under Roy Yamaguchi, best known as the founder of Hawaiian fusion cuisine. At the Tavern Haifley serves "upscale comfort food." Of course, there is pork belly.Visit the RFT restaurant page late this afternoon or check back here tomorrow morning to see what I think.
Specifically, there is an appetizer called "Bacon & Eggs," a familiar, but not unwelcome, entry in the New American canon: a hunk of pork belly paired with an egg poached sous-vide -- sealed in a bag, then immersed for an hour in a hot-water bath -- and toasted brioche.