“Tavern.” The word has taken
on various meanings around both the United States and the rest of the
world. To some, it connotes a common bar, where people come primarily to drink
and burn off the vigor provided by their buzz through games of chance and
skill, including billiards, darts and the mysterious game of finding a hookup
partner. Others match the word with a more refined establishment, reminiscent
of the English and Irish pubs of lore. Booze is still a central element, but
cuisine is more available – I use the word cuisine instead of food, as it
relates more to entrees and appropriate sides than to a platter of fried things
and multicolored dipping sauces.
Paps has homestyle in a headlock, and he’s
not letting go.
Derived from a Greek word meaning a shed or workshop, a
tavern is, essentially more akin to the pubs in the UK: A humble and cozy environment
where people generally behave themselves, enjoy a quality of food a step or two
above the fried whatnots found in a common bar, and over time develop a sense
of camaraderie and friendship. Think Cheers
and the episodic salutation “Norm!” That’s a tavern. At least to me.
Newburgh’s
centrally-located and family-operated State Street Tavern was established in
July of 2008 by Tom Nixon as a place of refuge for the thirsty and hungry, and
those wanting to soak up some live music to boot. Tom’s family pitches in:
matriarch Marie Nixon and daughter Rachel Smith each spend a great deal of time
talking with customers and making themselves available for the many various and
demanding tasks that come along with running a business. Behind the bar, Tom
and Marie’s other daughter, Sarah Ward, practices mixology and lends a friendly
ear to customers who’ve bellied themselves up.
But since we’re talking about food here, we have to
mention Paps (just Paps). From inside the spotless kitchen, and in an
unassuming, yet self-assured manner, Paps does homestyle, feel-good food as a
matter of love and habit. With decades of experience amidst the clanging of pots
and pans, calls of “order up!” and rush times, Paps’ work appears effortless
and breezy – and the result, the plated items, is consistently delicious,
unpretentious and satisfying.
Now’s the part where I talk about heading to Newburgh,
plunking down my pack of Camels, ordering a Guinness and having my fill of some
of that pub/tavern food. Or is it?
"Best eggs
benedict I’ve had – better than Spago at the Four Seasons in Hawaii. Better than I can make, that’s for
sure.” -Dylan Gibbs
How about breakfast? One better: how about brunch? Get
this – I did indeed sidle into a barstool, set my smokes down and order a Mr.
Pibb (it was 11 a.m. and even though it was 5 o’clock somewhere, that somewhere
was somewhere over the Canary Islands).
How about eggs benedict? Yep. A toasted just-right
English muffin topped with perfectly poached eggs and a chewy, savory slab of Canadian
bacon, all topped with homemade hollandaise
sauce. No instant mixes here. Paps is adamant about homemade wherever he can
find it, and if it takes a little more time and a lot more work, he’s cool with
that.
Best eggs benedict I’ve had – better than Spago at the
Four Seasons in Hawaii.
Better than I can make, that’s for sure.
Have you ever had a breakfast pizza? Do you like sausage,
eggs, ham, loads of cheese and sausage gravy? You like pizza, of course. Put
all this together and you have a unique, scrumptious, downright hearty
breakfast that, when served, could feed two to four people easily. If you’re a
little weirded out about breakfast pizza, don’t be. The pizza crust is the
perfect foundation for any number of accoutrements, and the chance to load one
up with toppings other than “the usual” should be relished.
That was it. No more food in Dylan. Too stuffed to drive
home. Feels good, man.
Killer sandwiches like this one are just one of the many offerings I'll be making a trip back to State Street for.
But I’ll be back for lunch; plate lunches are the best
way (other than going to grandma’s) to feast on homestyle grub, and State
Street Tavern boasts a roster of (all homemade) menu items for lunch that
offers something for all tastes, each day of the week: ham and beans on Monday,
roast beef on Tuesday, meatloaf on Wednesday, a rotating selection of chicken
and dumplings and spaghetti on Thursday and salmon patties on Friday. Each
entrée comes with the right side items and a soda or tea for only $5.95.
Breakfast, brunch, lunch, dinner, entrees, killer
sandwiches, salads, appetizers galore and more are each and all at State Street
Tavern, many prepared from family recipes and with the skillful hands of Paps, one
of my new favorite people.
Thanks to everyone there for the good time and great
food. I suggest you head there yourself when you’re hungry or just thirsty. You
must be 21 or over to enter and they are a smoking establishment. Like the good
old days…
State Street Tavern is located at the junction of State Street and Sharon Road in Newburgh, across from the
American Legion. Ring them up at 490-6614. Carryout is available, and weekly
live entertainment is offered as well.
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PHOTO CREDIT | MARK McCOY
