eating indy

38 TAP?

Actually the place is called Twenty Tap. But thirty-eight is the number of craft beers they offer on draught. Twenty Tap does sound better than the alternative. They are in SoBro; on N. College;across the street from the former Atlas Market location. They’ve been open for a couple of years but this is our first lunch. We have been in a few times for beer. And tried some fried cheese curds ( good) and another friend and I stopped in one evening and had some brews and the charcuterie platter ( not so good). The menu is definitely not your typical pub & grub.

Since our new ” format ” worked out so well ( for me ) we are doing it again. However Pat wants to write it during lunch. And since I forgot my notebook he wrote it on a napkin.

Deluxe Grilled Cheese- Mushroom, Tomato, Spinach, Beer Mustard (sub Pesto for Beer Mustard)  $8 (veg

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Oh for the record it was determined; after writing; the mushrooms were not canned. They were steamed.

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I needed some meat. And what carnivore could pass up SMOKED BRISKET?

Pressed Brisket- House Smoked, Fischer Farm’s Brisket, Peppadew, Arugula, Onion, Cheddar, Anchovy Butter  $9

The sandwich looked as good as it was described. However I though the taste could have used some tweaking. The portion of meat was meager and I could not detect much smoke. It reminded me of the brisket at The Smokehouse in Fountain Square. Or a leaner version of what was offered at Fat Dan’s. More reminiscent  of pot roast than anything else. Good pot roast but pot roast none the less. The peppadew peppers were a good call. A nice sweet flavor and a great color; but too many can be too much. Again the arugula; another nice call;but the characteristic bitterness; that people enjoy was hit and miss. The portion might need a “review”. Same with the onion and anchovy butter. ( I couldn’t taste it. ) I know I’m coming across as a total p***k in this review. But I can be very picky regarding an ambitious menu. Seriously guys I think you are doing a good job. Owning and running a restaurant is a tough gig. Cooking for strangers can be daunting. Every patron is judging your performance, and your judgement. That can be some ominous stuff.

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Twenty Tap on Urbanspoon

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