Terence Feury’s Tavro 13 Gets Two Bells


Craig LaBan likes what he sees from chef Terence Feury’s Tavro 13. Well everything except maybe the decor.

Feury at his best, especially with top-notch seafood, is worth the visit, whether for pristine Fire River oysters with Champagne mignonette, scallop ceviche enlivened with lime and chiles, or tender calamari marinated in serrano chile oil and seared on the plancha with pureed almonds and preserved lemon.

A swordfish over squash puree with pumpkin seeds was meltingly moist. Seared cod topped with parsley and potato chips provided the perfect flake-and-crunch contrast to the funky pairing of soft, potatoey salt cod brandade.

Two Bells – Very Good

Tavro 13 [Philadelphia Inquirer]
Tavro 13 [Official Site]

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  • sharoncooks

    The pictues of the food and description read like more than two bells. Seems like the critics are being harsh on Feury for just opening in NJ. Having followed him since striped bass, he is clearly still ahead of the rest, in any city or suburb.

  • mooky

    Great place to take in a beer and an app in the bar…. glad to see beer specials.