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Installation (Wordpress Part): Steakhead's Atlanta Eats Blog: Tap Gastropub Opens In Midtown

Friday, June 15, 2007

Tap Gastropub Opens In Midtown

What is a “gastropub”? According to Tap, the new restaurant/bar from Bob Amick’s Concentric Restaurants (One Midtown Kitchen, Two Urban Licks, etc), it is a pub “which specializes in high-quality food, a step above the more basic pub grub”. If this is what Amick was looking for, I think he basically succeeded with Tap.

We had a “boys night” at Tap last night, which is located in the shiny, new 1180 Peachtree skyscraper on Peachtree and 14th St. The bar area was buzzing when we arrived, and with a wide selection of domestic and international brews available, we were happily occupied as we waited for our table. From what we could tell, the main dining spaces were either outside or upstairs. Between the two, outside is where you want to be, especially this time of year. We were seated upstairs, which had a nice view looking out over Peachtree, but was unfortunately right next to the kitchen.

For the most part, the staff at tap is friendly and accomodating. Our waitress in the bar was very helpful, the hostess was nice and took a genuine interest in our experience, and our waiter was pleasant enough. But there is room for improvement here. For example, when I ordered two plates of the steak tartare appetizer, the waiter...who may have been half my age... asked "Do you know what that is?" Ummm, do I look like I just walked in here off the farm?? Our group spanned the ages of mid 30s to early 40s, and with the exception of one guy who was wearing shorts and flip-flops, we were dressed like we have eaten a few high-end steaks and lobsters in our life. Dumb question. Here's another example- after dinner, we decided to grab a table outside and have a nightcap. The outside waitress would walk past our table, pause, sort of look at us funny, and then walk away. After 10 minutes of that, we left. If we needed to be seated by a hostess, which was not apparent, then tell us.

Food wise, Tap was decent. The aforementioned steak tartare was awesome. We also tried the buffalo calamari and the steamed potstickers. The calamari was good enough; the pot stickers were not at all memorable. I will at least give our waiter kudos for increasing the order from 5 pot stickers to 7 so everyone was able to get one. With only 6 entrees, the dinner menu isn't huge, but everyone liked what they had. I probably ordered the worst, going with the $12 burger. There are definitely much better in the city, and at this price, I don't expect the pile of fries to be 4 times the size of the burger. Others had the halibut and some had the pork chop, and they all seemed to enjoy their choices.

As Midtown continues to evolve with all the new high-rise condos being built, Tap should do quite well. The outside patio on one of the premier intersections in the area should be quite popular on warm summer nights. It's probably a little more about scene than substance, and, as its name would suggest, it's more bar than restaurant. But in the theme of the "gastropub", the food is definitely a notch above compared to other bars in the area.

Steakhead Recommends: When the weather is warm and you can sit outside
Price: $$

8 Comments:

Anonymous Anonymous said...

As a waiter, I do have to say that your waiter asking you if you had had tar-tar before was the right thing to do. You have no idea how many people come into a restaurant and ask for sweetbreads and expect pumpernickle with icing. I have been asked more times than I can count for carpaccio or tar-tar medium well. Your server was doing his job in making sure you knew what you were ordering. Don't count it against him.

-Kevin

7:09 PM  
Blogger Steakhead said...

fair point Kevin- but I dont think in a million years I would have been asked this question at Chops...

6:48 AM  
Anonymous Anonymous said...

How can you even call yourself a critic, you have know idea! If your going to write about something get it right, there are no potstickers on TAPs menu

9:51 PM  
Blogger Steakhead said...

Pork dumplings, my bad. Nice grammar, by the way. Don't post if you don't "know" the language...

5:14 AM  
Blogger The Muse said...

I'm going to be heading to Tap on Saturday night with a big group - some kind of party reservation, so I'm looking forward to it.

Also, last night I met Chef Riley of Nan and Buckhead Diner fame, and he is not only an amazing chef, he's an amazing guy all around!

8:05 AM  
Blogger The Cloudjammer Creative Network said...

We recently tried TAP on a busy weekend and were incredibly disappointed. After waiting for our reserved table, crowding around the extremely busy but understaffed bar, were seated in a nice dining room upstairs but were never waited upon. A cook finally came to our aid and took our order, after we repeatedly tried to get the waiters' attention, but even then only two of the three things we ordered ever arrived at the table. And when we did try to order drinks, then never arrived -- even when we ordered them through the manager. Instead we had to fight our way to the bar downstairs to get our own drinks. And eventually we resorted to letting ourselves into the second floor freezer to get the beers we're ordered. And we weren't alone ... the tables around us resorted to the same "self-service" -- getting our own silverware and busing our own tables because the wait-staff was so negligent. They never even brought is a bill! To say it was bad service would imply that there was some level of serve to measure. Please avoid this restaurant.

7:14 AM  
Blogger AsphaltShredder said...

I had the same experience. Those are some of the worst servers on the planet. After being completely ignored and passed off amongst the servers, we settled our tab with the current waiter and made for the bar. As he sucked bad, he only got a 10% tip. While at the bar, that guy tossed his appropriate tip on the table and said "Here's your change".
Complete scumbags!

8:56 AM  
Blogger AsphaltShredder said...

My experience was the same. Those aspiring actors should go back to Taco Mac. Why does that place even bother to make okay food when it's amateur hour on the floor?

8:56 AM  

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