The first District Tap opened up on 82nd street and then last year they had the opportunity to open downtown and I think it will be a good fit. We have not been to the first one so the whole experience was new to us. They have a very nice menu with several side options. Not just fries or tots. That is nice to see.
I wasn’t really sure what I wanted to eat but I was pretty sure it wasn’t a sandwich. Then I noticed that they offer 2 wood fired pizzas on the appetizer menu. A Margherita or a sausage and pepperoni both $11 but on Wednesdays they were discounted a buck. Well the one thing better than pizza is a pizza on sale. I decided on a sausage and pepperoni pie. I also thought I needed some salad to precede it so I opted for a side Caesar for $5.
I was expecting a small “side” salad not this larger entree size bowl of romaine and dressing. It was a very good salad and an excellent bargain. I was even more amazed when my appetizer flatbread pizza arrived.
This pie was easily 12 inches. Big enough to be an app for a four top at least. Now only was it big it was good. Thin crust, tasty sauce and some wonderful anise loaded sausage from Gordon Food Service. Great pie and it too was a great bargain. I only have good things to say about this joint. Food was very good and so was the service. You guys should be proud of the job you are doing especially in the times we are in. Thanks.
A tiny little place that’s been open since 2005. It used to be a bar. Back when neighborhoods had grocery stores and bars. Mr. Willett bought the place and converted it to a neighborhood diner. He passed away and his Mrs. took over operations. She was recently diagnosed with cancer and now it falls to the daughter to keep the joint afloat. You won’t find arugula or confit here but you will find hand breaded tenderloin; breakfast served 7 AM to 2 PM and house made pies on Wed. and Friday. She doesn’t use lard for the crust but she does use Crisco. As you can see the menu is not that large; but they do have daily lunch specials. That is what Pat and I ordered. The special, only difference I got mine covered with fried onions. We shared some fried mushrooms. They were of the pre-breaded IQF variety. Respectable if not remarkable.
Unlike Pat I would have preferred my meat with a little more pink inside. The onions were nicely done. The crispy char from the hot flat top was excellent. All ground meat patties should come that way. All in all ,like the mushrooms ,tasty and respectable. The broccoli exhibited all the signs of exposure to excessive heat. A faded green color and no snap. Now “chefs” will tell you that is not the way to prepare it. And a broccoli freak such as Pat does not dig it like that. I, on the other hand do not like the bright green crisp member of the cabbage family. I prepare them the “correct” way I just won’t eat them. I prefer mine to be overcooked and covered with canned cheese sauce. So the veggie pleased me enormously. I am such a Hoosier. I know Willett’s is probably not on your beaten path; but if you are in the area try it for breakfast. I mean look at the prices.