 West Town Tavern Restaurant Review: This tavern-meets-modern-day-restaurant sports a menu that's rich with comfort foods. Fortunately, the vast experience of owners Drew and Susan Goss goes a long way toward ironing out some of the wrinkles that arise. You won’t go wrong with the mountain of iron skillet-roasted mussels flavored with peppers and bay leaf, or the pork belly, goat cheese and thyme spring rolls. The most popular reason to come, though, is the Monday night fried chicken dinner, which arrives with garlicky mashed potatoes, wilted shard and Goss’ great-grandmother’s buttermilk biscuit (a must for dipping in wild mushroom gravy). The vintage building it’s housed in is holding up beautifully; dating back to the 1880s, its original tin ceiling is intact. Service is pleasant and attentive, and the wine list is extensive and not expensive with plenty of choices by the glass. For dessert, we favor the lemon chess pie, a Southern classic with a burst of citrus flavor in every bite.
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