For Tim and Micki, Jack the Horse Tavern is the culmination of more than a decade of studying, planning, dreaming, patience, and just plain hard work.
“Every step we took over 14 years was with one goal in mind - to own and operate a great little restaurant with the friendliness of a London pub, the intimacy and sophistication of a French bistro, the food of a first rate New York City restaurant and have a ton of fun doing it.”
Originally a mechanical engineer, Tim’s life-long love of cooking paved the way to NYC in pursuit of his passion. Graduating first in his class from the French Culinary Institute in 1992, Tim started his cooking career with Jean Louis Dumonet at Trois Jean. Climbing through the ranks in some of NYC’s great restaurants, Tim spent 14 years perfecting his craft with such outstanding chefs as Tom Colicchio at Gramercy Tavern, Laurent Tourondel at C.T., and Floyd Cardoz at Tabla, for example.
Micki was the guiding force behind the creation of Jack the Horse Tavern. Her unwavering belief in the success of their restaurant kept them firmly on track as their vision slowly took shape. Micki’s flair for art and design, combined with business experience, served her well in transforming an idea into reality. Thirteen years in finance management and additional courses in restaurant management — while developing her own wine expertise — all helped shape her successful marketing strategies.
So, why “ Jack the Horse Tavern”? The inspiration came from a serene and picturesque spot in northern Minnesota where Tim fished with his father and brothers for Northern Pike, Walleye and Small Mouth Bass, known as Jack the Horse Lake.
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