When former Ravenous Pig chef de cuisine Joseph Cournoyer-Burnett joined the Osprey Tavern as executive chef, it marked a turning point for the fledgling Baldwin Park restaurant. Prior to Cournoyer-Burnett's arrival, the restaurant's dishes lacked a certain je ne sais quoi, but with the talented and unassuming chef on board, the Osprey earned its wings as one of the city's top restaurants.
He's even given the restaurant's sexed-up interior a run for its money with some equally seductive and sensuous creations – like the luscious lamb ribs – but, arguably, no dish begs to be taken more than his spring tartine (see page 11). Chicken confit smothered under top-notch toppers like tender Delta asparagus, carrots from Frog Song Organics and dark Opal basil on seeded sourdough bread from Pane D'Or makes for a visually stunning presentation. Green goddess dressing adds body, while a spring onion agrodolce lends a tangy, racy contrast. No doubt, under Cournoyer-Burnett, the ravenous hordes will continue to prey on this Osprey.
4899 New Broad St., 407-960-7700; $$$$