Tapped out.

There are a few places in town that I find myself at more than others and the Tremont Tap House happens to be one of those places for many reasons. Reason the first: I LOVE BEER! Not in a d-bag drinking game way (although there have been those moments) but more in the way a sommelier loves wine. The various parings of flavor and aromas can make me all warm and happy inside (alcohol might help). Because of this the Tap House is a little spot of heaven right here in Cleveland. A rotating beer menu that has at least 40 beers on tap at all time is a thing of beauty. Add on top of that a very solid bottle list that remains consistent but has quite a number of unique finds (Rogue's Morimoto Imperial Pilsner would be a great example.) What's more they often find themselves right in the thick of things when Cleveland Beer Week rolls around.

As sacrilegious as it may sound coming from me the beer alone would not be enough to make me frequent this establishment as much as I do. For one thing I go there at least once a week starting in late September until mid May because my girlfriend's volleyball team is sponsored by the bar. Now don't get me wrong I would go there even if it wasn't, but the fact that I get to go so often is really just a bonus. The real reason to go is the food. Now the menu does not change nearly as much as the beer list but that does not change my love for the place. The theme of the place is Gastropub and as that style goes this probably should rate one of, if not, the best in the city.

For starters they have a pretzel that is for lack of a better word AWESOME. Now most of you are probably scratching your head at that statement so I will clarify. The pretzel itself is one of the better you will ever taste in your life, not too heavy but not too light either, that is just lightly salted and served warm. Alone it would be very good but the fact that it is served with a perfect beer cheese that, were it not for the fact that too much of it would kill you, could be a soup. What's more (and this may be the most amazing fact of all) I have yet to run out of this great dipping sauce whilst enjoying my pretzel. No matter how hard I try there is always just a touch bit of sauce left and I am not ashamed to say that I have spooned it up with my finger for that last bite. So again AWESOME is the word that will associate with this dish.

However, one could not live on pretzels alone. The burgers are quite good, not the best in the city, but very highly recommended. The chorizo tacos are really good and are often considered by my friends to be the highlight of the menu. (As you can tell from the above paragraph I may have other ideas.) Artisan cheeses? Yep, they got 'em. The pizza is decent but one of the things I wish they would update. The Mac & Cheese is always changing with whatever veggie happens to be in season at the time and is wonderful stand alone or with the chicken or chorizo option.

I could go on and on about the menu but I will say that the I (heart) Moule Frites is the other thing on the menu that must not be skipped. PEI Mussels in a Belgian beer sauce with blue cheese, bacon, and fries that for any mussel fan should be a absolute no-brainer. This dish has made me a happy man on a number of occasions and I do not hesitate in saying it may be the best thing to accompany beer since the invention of the glass.

On top of all that you have a great outdoor patio (fire pit for colder nights and movie screen for summer movie features) and a charming interior that will make you feel quite toasty come the colder months. The folks that work there are always friendly and usually quite well informed about the beers they sell so if you have trouble deciding, all you have to do is ask and you shall receive.

One last thing. I had brunch there the other week and it was very good. Now I have been told by many people that it is possibly the best brunch in town and I would not doubt that. However, I normally find myself occupied on Sunday mornings, either with sleep or work, so I do not have much to reference this with. I am working on that though and hopefully I can provide more insight in the future.