Although TAP Gastropub has been in Atlanta for years, I recently visited TAP for the first time to try out Chef Tyler Wiliams' new menu.
Recognized as “Atlanta’s Best Gastropub” by Atlanta magazine, TAP is a standout spot for seasonally-driven, innovative comfort food. An extensive international beer list and innovative barrel wine program make TAP a popular hangout spot.
Upon entering TAP, you will see that the two-story restaurant has seating both upstairs and downstairs. We chose to sit at the downstairs bar where all the action seemed to be. The upstairs is where the kitchen is located and can accommodate groups as well as couples.
You Had me at Cheez-It
First, just let me say that the Cheez-It Risotto with bacon is insanely good! Seriously – don't miss this side. I am still dreaming about it while dreading the calories and what I need to do at the gym to work them off – – but it was worth it! I ordered the Kansas City strip as well and it was cooked to perfection. The size of the strip was HUGE and I ended up taking a portion home (no complaints here). The okra dish with smoked tomato and onion was also very tasty and might be able to convince non-okra fans to change their minds.
The service was also fantastic. All of the staff were knowledgeable and accommodating.
Chef Tyler Williams
Before joining TAP in April of this year, Chef Tyler Williams worked with several top restaurants in Atlanta such as Bacchanalia, Abattoir, and Woodfire Grill. Following his time at Woodfire, Chef Tyler Williams became known for a unique series of pop-ups and avant-garde dinners throughout Atlanta. More recently, he created by hand, a Neopolitan pizza concept coupled with an organic farm in Lake Burton. Consumers should get their palettes prepared for what Chef Tyler Williams has in store for the restaurant on the corner of 14th and Peachtree, the third concept of Concentrics Restaurants.
Click here to see my review of Hotel Mousai.
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Autumn lives in Atlanta, Georgia with her husband and children. She is a travel addict, self-professed foodie and has an obsession with cycle/spin classes.
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