Friday, March 16, 2012

Supper at Tap House

City Tap House is always crowded – from its delicious brunch during the day to its busy bar at night. One element of the Tap House menu that Penn students should take advantage of is its Suppers. Chef Ralph Kane prepares a different plate focused on local and seasonal ingredients each Monday through Saturday night. Penn Appétit was lucky to enjoy Tap House’s Supper on Thursday, March 1st, which featured hickory smoked rack of lamb in a blackberry barbeque sauce, baked northern beans and grilled broccolini. The sauce was an ideal balance of sweet and savory, and maintained the tangy and tart essence of the blackberries. This complemented the perfectly cooked lamb beautifully. The rack of lamb was juicy and the perfect medium rare; it’s probably one of the best-cooked pieces of meat around campus. Broccolini was a winning accompaniment to the lamb. Its earthiness not only supplemented the lamb but was also accented by the blackberry barbeque sauce. The beans completed the dish and its essence of barbeque. Although delicious, I would have traded them in for more broccolini. All in all, this was one delicious and satisfying meal. The best part: the portion was big enough for leftovers!

The next time you head to Tap House for delicious meal on campus, definitely check out what Chef Kane prepared for supper that night!

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