A large part of me misses the old Taphouse but I’m not carrying a grudge against the new Taphouse.
Update #1 — March 18, 2015; 10:10 AM
From Style Weekly:
But the biggest change is that with chef Thuy Bui helming the kitchen, the menu focuses on Asian fusion bar food. Culinary degree in hand, Bui spent time cooking at the Roosevelt and grew up in her uncle’s restaurant, Mekong. If Asian bar food doesn’t sound impressive, let me assure you that it is. Layers of flavor and nuance permeate every dish the kitchen produces in my three visits.
My thoughts from February are below and haven’t changed.
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Original — February 12, 2015
I’ll admit I was one of the many who feared the An (he of Mekong fame) takeover of Commercial Taphouse. My memories of Commercial Taphouse involve dark corner tables, burgers, staff-recommended beer that took too long to pour, and conversation.
The first trip back after the An re-do my fear of change was realized as I was greeted by an insanely bright seating area and horror of horrors tvs to distract the masses and kill the conversation. I’ve been back at least three times and it’s grown on me. The lights have been toned down, I’ve adjusted to the menu and the beer list is larger and the pours are flawless. A large part of me misses the old Taphouse but I’m not carrying a grudge against the new Taphouse.
RTD checks it out and comes aways singing the praises of the food.
Hearty specials keep things interesting with dishes such as a ramen-fried chicken sandwich with pickles, or a tweak on the french fries, cheese and gravy poutine with breakfast sausage and pimento cheese. The food is filling and well-priced; all dishes are $10 or less.
Photo via Commercial Taphouse Facebook