The tagline on the home page of North Quarter Tavern’s website — “A chef-driven neighborhood tavern from the Citrus Restaurant team — might lead you to expect something a little grand, maybe even upscale than what you’ll find there. Heck, even the North Quarter designation sounds a bit highfalutin. Perhaps you envision something along the lines of Manhattan’s Gramercy Tavern or Tavern on the Green, where the dining experience is more upscale and the tavern tag is used ironically.
But no, North Quarter Tavern is truly tavernlike. The floating-island bar is the central focus of the small space. There is no separate dining room; tables, both high and low, are set about the bar, the school-teacher style wooden chairs complementing the wooden stools around the bar top.
This is a bar, albeit a bar with above average fare.
Yes, you’ll find a burger on the menu, even a Reuben sandwich and a meatloaf entree, all classic pub fare. But you’ll also find hand-cut wagyu steak tartare, grilled Scottish salmon and smoked Duroc pork belly. (The menu is under the direction of the chef Matt Wall, who moved over from Citrus, just across the side street.)