Executive Chef Josh LaBadie’s interest in cooking was first piqued by watching his Nana Joyce whip up dishes seasoned by her Italian and French heritage. Throughout his formative high school years, Chef Josh apprenticed at a local butcher shop where he invented sausage combinations like chicken chili broccoli rabe that became instant hits with the shop’s clientele. He arrived in NYC, earned his degree in culinary arts with a minor in baking and pastry at The Art Institute, and cooked on lines throughout Manhattan and Brooklyn — including Terroir, Central Park Boathouse, and Capitale Grille. It was in Brooklyn that Chef Josh created a wing sauce that was voted as Brooklyn’s Best Wing Sauce 2010, and placed in the top three of Zagat’s NYC Best Wing Sauces in 2012. Over the last decade Chef Josh has blended his background in fusion cuisine, butchery, baking, and classic American dishes to develop his own Soulful American cuisine. Chef Josh brought his distinct and memorable dishes to Tavern on Jane in 2014 to the applause of food lovers near and far.
After five months, Chef Josh is premiering a new blended menu. We’re incorporating old favorites,—including the Buffalo Burger, Tavern Tacos, and Penne A La Vodka—but also debuting some exciting dishes. Josh has added his Fresh Homemade Mozzarella with Tomatoes and Balsamic Glaze, a Grilled Marinated Porterhouse-cut Pork Chop with Apple-Raisin Chutney, and Pappardelle Pasta with Herb Roasted Tomatoes and Basil. These, along with many other enticing new menu items, are sure to delight the newcomers and the tried and true customers alike.