Hi there, Charlotte Abram here. Accompanied by two trusted foodie friends, I dined at The Tap House in Tuckahoe on Tuesday evening. We were impressed with the ambiance as we walked in: low lighting, dark wood, and a beautiful bar. The journey to our table in the back of the restaurant took us through the partially exposed kitchen; a treat that added to the relaxed, ‘cool’ atmosphere. We were seated at a corner banquet, adjacent to the beautiful fireplace.
My friends and I were overwhelmed at first by the great selection of beers—I chose the Brooklyn Brewmasters Select offered on tap (it was delicious). The restaurant week menu had excellent options—and almost all the dishes were items not seen on their regular menu, which I thought was a plus.
Because we couldn’t resist, we decided to share some appetizers from their regular menu as well (we knowingly over-ordering). The warm goat cheese and artichoke dip was phenomenal, and came with enough crostinis to last us from start to finish!
For my appetizer, I ordered the gnudi Bolognese, served with toasted pine nuts, spinach, and basil oil—it was absolutely amazing. The gnudi, a pasta similar to gnocchi, was soft and airy with a delicious whipped ricotta on the inside. The Bolognese sauce was light enough not to outshine the gnudi, and the portion was perfect.
We tried their delicious crab cakes, which are made with yogurt instead of mayo and a ton of fresh lump crab meat, fried to perfection. Finally we ordered their short ribs sliders topped with a blue cheese aioli, which were also an excellent choice.
We asked Michael, our very knowledgeable and friendly server, to give us a breather after our hefty first course. In the meantime we enjoyed our Chilean pinot noir (Kingston Family Vineyards Alazan Pinot Noir 2006) and geared up for the two remaining courses.
My friend ordered the shrimp fritters with curry remoulade; almost as good as the gnudi, the fritters were delicately fried and only improved with the sauce pairing (which had a nice little kick at the end).
I ordered the sautéed steel head salmon served over a ragout of white beans, pancetta, spinach, and broccoli rabe. While there was no vegetarian option, my pescatarian friend was able to order the salmon entrée without the pancetta.
My other friend ordered the braised lamb shank over ratatouille, lamb jus and pommes frites. The portions were larger than expected for a restaurant week deal for both the salmon and lamb.
The lamb shank was amazing, not too fatty, and falling perfectly off the bone. The combination of the ratatouille and lamb jus was phenomenal. The salmon was well prepared, cooked through but not dry. I suppose I was expecting a little more from the white bean and broccoli rabe ragout, as the dish was one-uped by the gnudi and fritter appetizers.
We tried both desserts offered on the restaurant week menu—a double chocolate molten cake and Bailey’s cheesecake. Our favorite was the cheesecake which had heavenly folds of Bailey’s with each bite—so good!
Overall it was a great dining experience! The regular menu has nice options, and offers more—both in food quality and service—than your average pub (this is also reflected in the pricing, with apps ranging from $6-$13, sandwiches $10-$16, and entrees $18-$28). My friends and I agreed that it would be a perfect place to meet up with a few friends for a nice bite to eat, with good beers and shared appetizers. If you go during restaurant week, get the gnudi!