MEET THE CHEF: Steve Taplin of Bar Reverie in Greenville, Delaware
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We sat down with Executive Chef Steve Taplin of Bar Reverie in Greenville, Delaware. Located in beautiful and historic Greenville, Delaware — Bar Reverie is a cafe by day, travel-inspired dining by night, wine bar restaurant featuring modern American cuisine. The concept, menu and aesthetic of Bar Reverie was influenced by cafes and restaurants in New York, Paris, London, Los Angeles, Philadelphia, and more.
Image: Bar Reverie in Greenville, Delaware
The lunch, dinner, and weekend brunch menus feature traditional favorites like hand-cut steaks, fresh pasta, and oysters on the half-shell, and exciting new contemporary dishes like the crowd-favorite seared scallops with sweet potato, cranberry, and king trumpet mushroom. All of our travel-inspired dishes pair perfectly with a glass (or two) of wine from an extensive, curated wine list.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I have traveled all over the United States, North America, South America, Central America, Europe, and North Africa. At the end of the day I pull my inspiration from music, art, culture, and from my life experience.
Image: Bar Reverie in Greenville, Delaware
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
Simple, easy and delicious.
Image: Bar Reverie in Greenville, Delaware
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Steak and french fries with white truffle, as well as French bread and butter.
What are three ingredients that you simply couldn’t live without?
Salt, butter and vinegar.
We love the art behind plating. What do you love about designing the perfect dish?
Consistency.
Image: Bar Reverie in Greenville, Delaware
Tell us about one of the most creative dishes you’ve cooked up?
Spanish octopus. Rooted in tradition, but with more modern flavors and a lot of textures.
What is one of your greatest accomplishments or awards you've earned?
Becoming a father.
Image: Bar Reverie in Greenville, Delaware
What are some of the latest trends you’re seeing in top restaurants across the globe?
Too many charcuterie boards.
What’s your favorite cocktail or beverage of choice?
Buffalo Trace, neat with a side of ice.
What do you love about being the Executive Chef of Bar Reverie in Greenville, Delaware?
Mentoring, building a new kitchen culture, and working with a diverse group of coworkers and clientele.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
