You probably don’t think of a beer-centric bar as a good spot for gourmet food, especially for vegetarians. At least I didn’t. But I am always ready to admit when I am wrong. Well, sometimes I am. Ok, this time I am. As it turns out, City Tap House is one of D.C.’s finest gastropubs, where is the quality of the food is as important as the extensive beer menu.
This spring/summer Chef Weise has pushed forward several new great dishes. The seasonal quality of the menu, combined with bright flavors and rustic presentation make for an evening that is as filled with tasty bites as it is overflowing with beverages.
Current highlights at this gastropub include a huge Bavarian pretzel, served with a bowl of smoky, beer-infused melted gouda cheese and housemade mustard that showcases the depth of tangy goodness a mustard can really have. Every flatbread on the menu is a safe bet, but the newest one, a roasted corn pizza with tomatoes, fontina, cilantro pesto and pickled jalapeno, is a sweet and spicy option that showcases the best of summer’s bounty. Similarly, the English pea risotto is a sweet and savory dish, perfectly creamy and rich. The new burrata dish also features peas, and drizzle of bright lemon oil. Of course, classics like their fried pickles are always good, and seasonal salads are great for someone looking for something on the lighter side.
Beer is a must, but don’t knock the wine list! The beverage director has put together a really comprehensive drink menu with beer, wine, cocktails, and whiskey. Dessert is the America 101 in culinary terms: lava cake with its trademark liquid center, strawberry cheesecake in a jar, and seasonal choices like cobbler, shortcake, and ice cream.