Let's get down to brass tacks. Eat here. Taverne is an interesting Bar/Restaurant/Dinner Party. Dwelling in the strip mall beneath the black tri-fecta of monuments designed by Ludwig Mies van der Rohe, you might miss it all too easily or not even know of it's existence without a little help from a friend. Again, back to my second statement. Eat here. With a pitcher of Basil Smash on table I was ready to turn things up a notch. After 9:30 the menu adds an option of a $28 pairing of an Entre with a plat principal. With the dinner menu stemming from 15-40 dollar range for one dish alone this is an excellent way to try a few things from the eclectic, and yet perfectly simple, one page menu. The Poutine Maison is something that I recommend wholeheartedly, but do not eat this bad boy alone. It is very heavy with the fat used to fry them and the slightly wild flavor. Split with someone and share the Beet Salad. If no one gets the beet salad, order a beet salad and make them eat it. Be forceful and use the airplane trick if you have to. \n\nOur main staples on the chopping block tonight are Lamb shoulder with chick peas, and the truffle oil and pancetta four cheese macaroni. The shoulder was plated beautifully and when the fork touched its scalded walls it flaked off easily. The prep work for this was spectacular and before I even tasted it I enjoyed the artistic style used for this baseball cut of shoulder. The very first bite was fireworks. If you like lamb and enjoy it to have that \"off the barbecue\" flavor of ever so slightly smokey and a little bit wild like game mixed with a semi sweet aromas of the onions and figs it was stuffed with (is your mouth watering yet?) This was expertly prepared and we expertly devoured it.\n\nThe mac'n'cheese was quite nice as well. After having the lamb shoulder it is hard to try and astutely judge a simple pasta dish, but it ended up an A plus meal. The truffle oil was a tad bit heavy with the pancetta but the cheeses used made for a wonderfully creamy plate that took a childhood favorite and transformed it into magic. My only problem with this plate was its price. I do not shy away from paying for fantastic food but pasta is one of those things that I never like seeing over the 20 dollar mark. If it goes even a dollar over it better make me remember memories of family dinners and mom cooking in the kitchen. This was close. Impressive, but for 26 dollars (or 28 plus the appetizer after 9:30) I would rather go for the lamb. \n\nOverall our meal was splendid, and our service was fantastic. It can be a little bit loud inside but that's apparently the ambiance here. Go with friends. Chow down. At the end of the night? Have the bread pudding.
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