With its double-wide townhouse dining room and the recent opening of a take-out beer and coffee annex nearby (Brew), the Tap Room has become the epicenter of South Philly's beer revolution. The well-chosen draft list and impressively brew-versed waitresses make it a fun place to drink. But the arrival of current chef Scott Schroeder is what finally put some consistent gastro into this ever-adventurous pub, with a menu that blends American comfort updates and authentic Mexican flavors with wit and good-flavored indulgence.
(Includes some frequently changing specials): Southern fried chicken wings; wild boar tacos; headcheese tacos; Mexican hot dog; raw oysters with spring garlic mignonette; grilled calamari; scallop ceviche; vegan cantaloupe and grilled hot pepper soup; kielbasa and Italian sausage sandwiches; fried chicken; beet salad; grilled cheese with tomato-lager soup; trout with roast corn watercress salad; pot brownie; strawberry shortcake; fried PB&J.
Not the absolute biggest beer selection in town, but still sizable and one of the best, with 14 rotating taps pouring stellar American craft brews (Ommegang Hennepin; Founders Dirty Bastard; Left Hand Imperial Stout; Lagunitas pilsner) and a 70-bottle list to round out the roster with international stars (Cantillon; Schneider; St. Bernardus), special edition domestics (Flying Fish Exits) and true French cider.
A boisterous, beer-stoked 93 decibels. (Ideal is 75 or less.)
Entire menu daily, 11 a.m. to 1 a.m.; nightly specials available 5-11 p.m.