I wonder when the practice of naming elegant urban restaurants "taverns" started. Whatever its history, the "tavern" shingle is hanging outside quite a few London restaurants at the moment, and it certainly evokes generosity and good times.
A loose movement called Nouveau Rough (the opposite of nouveau riche) is afoot in The Netherlands: younger chefs with rigorous training who eschew the frills of fancy-restaurant protocol and décor. Sounds a little Brooklyny, doesn't it?
The cooking at Dinner by Heston Blumenthal is so modern and fresh that links to the medieval or Victorian or WWII-era sources are hardly to be detected. Take that Meat Fruit, which seems to have become the restaurant's signature dish.