Would an outside evaluation have helped NYC39s Tavern on the Green avoid a dreaded nostar review in the New York Times

Would an outside evaluation have helped NYC's Tavern on the Green avoid a dreaded no-star review in the New York Times?

A critical eye helps operators up their game

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Every new restaurant could benefit from a fresh set of eyes. That’s the essential premise behind Miller Dining Group, a company formed by a veteran restaurant writer, chefs and business experts to help restaurant owners and work out the kinks early on, preferably before a restaurant has been discovered by the public and local critics.

Arguably the most famous of the group is Bryan Miller, longtime restaurant critic for

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TAGS: Eat Beat
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