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The Tap Room

WREN WERTIN
BY PRESTON UTLEY The seared ahi tuna wraps are refreshingly crisp.
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Commanding a view of Bridge Street from its second-story deck, The Tap Room was converted from a private club (with all the trimmings) into a pub (with all the trimmings). The food is fresh, the beer is cold and 12 TV screens encourage friendly rivalry amongst the many fans who prefer to watch the game at The Tap Room. They’re open for lunch and dinner 365 days a year.

The draught selection includes bubbles from around the globe, but there’s nothing wrong with a fancy cocktail. Flavored vodkas and high-end tequilas are just as popular as the beer, and the bartenders are friendly and relaxed. The extensive menu is wallet-friendly and has something for everyone: burgers, pizzas, wraps and salads. The house basian wings are famous, with a sweet and smoky flavor, though the artichoke dip and calamari are best sellers.

Executive chef Tim Metternick got a bee in his bonnet one off season and decided to take a road trip. He was on a quest for the best damned green chile possible, and so for two weeks solid he and a cohort ate green chile for breakfast, lunch and dinner. He never found the Holy Grail of chiles, so he came back and made his own. You can have it on top of one of the many burritos, which are also covered in oozing cheeses.



The lettuce wraps with sesame-crusted ahi tuna are as refreshing as they are good. The rare tuna is served with marinated cucumbers, crunchy ginger slaw and a kickin’ sauce. For something more filling, check out the Thai chicken pizza, baked to order and full of fresh veggies, chicken and peanuts. Finished with cilantro, it’s zippy.

Smokers may be rare these days, but The Tap Room’s response is to offer rare cigars. Kept in a glass case in front, they’ve got a reputation for the good stuff.


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