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The Taphouse- An Upscale Pub-Steps away from the Tuckahoe Train Station

Taphouse1Across the street from the Tuckahoe train station, is the charming and friendly Taphouse. After a busy day in the city, it is refreshing to make a stop at The Taphouse just steps away. This upscale pub has been satisfying our tastebuds since 2007. With its varied menu and welcoming atmosphere, you can dine on the main level with its long wood and marble bar or at one of the many tables with bentwood chairs. Wood paneled walls, rich paisley wall paper, wood fans and antique lighting set a very comfortable mood. Past the open kitchen, at the rear, is a more intimate dining room with a glowing fireplace. Upstairs is a 75 guest dining room and downstairs is a wine room. These separate dining rooms suggest a great opportunity for private parties. If you choose to enjoy drinks with your meal, many craft beers, bottled beers, wines and cocktails are plentiful.

Operating partner, Chris O’ Brien is a constant presence at The Taphouse, where his friendly charismatic manner sets the relaxing mood at this local dining spot. He grew up helping his dad, who owned several restaurants. O’Brien describes The Taphouse as, "An American restaurant with upscale pub food, offering a high quality product. We have a good foundation. A large part of our staff has been here since we opened in 2007. I have loved to watch our restaurant grow through the years. We have many loyal customers, whom we have developed relationships with. It is important to keep relevant and keep our eyes and ears open to restaurant trends. These days our guests are well educated in the culinary field and each day at The Taphouse provides a new experience. My favorite part of the business is developing good relationships with our staff and our guests. I would have loved to serve the late Anthony Bourdin at The Taphouse.”

Taphouse4We chose a table at the front windows, where we could watch the trains go by. The varied menu at both lunch and dinner with daily specials allows you to visit often and enjoy a great variety of creative dishes. The menu is divided among snacks, classic starters, soups and salads, big salads, sandwiches and pub fare. After a sampling of the dishes here, I would add the words upscale and elevated to the description of The Taphouse.

Among the snack offerings are house made pretzels, and braised Brussels sprouts with bacon, Dijon mustard and crostini. We loved the tuna tartar. The very fresh cubes of tuna were tossed with avocado and mango and dressed with a hint of ginger and soy sauce. Surrounded by house made potato chips, the pure simplicity of this dish was evident. Very creative was a dish of eggplant meatballs. Resting on a pool of romesco sauce, the meatless meatballs were rolled in a thick layer of panko crumbs. When sautéed, they resulted in a scrumptious appetizer, with mozzarella, parmesan and basil adding an Italian flavor to the dish.

Taphouse3Among the classic starters there are crab cakes, calamari and Buffalo wings and probably the best PEI mussels I have had in a while. Large, meaty, plump and tender, this bowlful swam in a broth of white wine and just enough garlic and herbs to give them zest. The grilled bread was perfect for dipping so we enjoyed every last bit of this lovely dish. Soups and salads each had their Taphouse touch. Mushroom soup had the flavor of truffle oil. Spinach salad was tossed with butternut squash, pecans, cambozola cheese and lingonberry jam and a roasted beet salad paired with baby greens, walnuts, goat cheese and champagne truffle vinaigrette were each fine combinations.

Main courses range from interesting sandwiches to big salads and pub fare. In the past I have loved their char grilled Taphouse burger with everything fries and crispy onions on a brioche roll. Shortribs and sirloin sliders are popular, as well. Entrée salads of cobb, grilled shrimp, blt salad, steak salad are each nicely prepared. On my recent visit, I enjoyed some pub fare entrees each beautifully presented. Pan seared salmon arrived with sliced roasted zucchini, halved grape tomatoes and fingerling potatoes, each nicely browned. Romesco sauce and a bouquet of fresh dill completed this delightful dish. Very unique and pretty sophisticated to be called pub fare was a hearty bowlful of forbidden rice. Black rice was tossed with edamame, shitake mushrooms and carrots. Large chile glazed shrimp surrounded the rice and sliced avocado added a trendy touch. Strips of fried wontons added crunch to this ginger flavored dish. If beef is your desire, try the open faced steak sandwich topped with caramelized onions, mushrooms, onions, bleu cheese and a thick slice of house smoked bacon. A red wine sauce and skinny fries completed this hearty dish. Future entrees might include the very popular organic roasted chicken with lemon pan sauce, Taphouse meatloaf or fish and chips.

Taphouse2For dessert enjoy a cookie ice cream sandwich, the Taphouse version of a chipwich, double chocolate lava cake, beer battered apple fritter or other sweet endings to your meal.

All of these creations are the work of Chef Kevin Bertrand who has been heading the kitchen here for many years, almost since its inception. Each day there are lunch and dinner specials offered in addition to the printed menu. Chef Bertrand offers his creative slant to the classics using high quality ingredients and combining them in appealing presentations.

Enjoy creative American fare at The Taphouse which brings pub food to a new level of culinary artistry.

The Taphouse
16 Depot Square

Recipe: Pan Roasted Frenched Chicken Breast for 2

Taphouse52 chicken breasts with skin on
Salt and pepper to season breasts
3 ounces white wine
2 sprigs of fresh thyme
1 cup chicken stock
1 ½ Tbsps. unsalted butter
3 red bliss potatoes cut into quarters
2 quarts cold salted water
3 cloves smashed garlic
6 to 10 black peppercorns
¼ bunch thyme
Olive oil for browning potatoes
Thyme, salt and pepper to season potatoes

Season breasts with salt and pepper. Place chicken skin side down in heated sauté pan with a bit of olive oil. Lightly brown for 4 to 5 minutes. Place chicken in 450 degree oven for 18 - 20 minutes. Remove chicken and let it rest for 10 minutes, skin side up. Remove excess fat from pan and deglaze pan with wine and thyme. Reduce by half and add the chicken stock. Reduce to 2 ounces of liquid and add the butter. Strain and serve,

For the Potatoes
Bring the water to a boil and add garlic, peppercorn and thyme along with potatoes. Cook until potatoes are fork tender. Drain and cool. Place oil in pan and brown potatoes in it with thyme, salt and pepper. Pat dry and serve with chicken.

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