June 13, 2008
South Philadelphia Taproom: New and Improved
This is poutine (poo-teen).
Say it.
Eat it.
Love it.
You may have seen their ubiquitous “The Office” inspired weekly ad–SPTR has a new chef, a new dining area and a whole new approach to pub-grub. Actually, scratch that. There is nothing “grub”-like about the new menu, which is comprised of items like wild boar burgers, bbq scallop sliders, fried artichoke gyros and swordfish steaks.
I had the distinct pleasure of visiting the South Philly spot twice last week and had a bang up time both nights. SPTR is primarily a beer-focused bar with a number of craft-brewed and imported taps (try the RiverHorse Tripel), as well as an exhaustive bottle list, but they have never been shy about adding innovative food items. Newly appointed chef Michael Zulli has taken SPTR’s former menu and injected it not only with flavor, but a hefty dose of imagination.
Although I loved all the different things I tried last week (gyro, sliders, strawberry salad, trifle), I have to admit, the poutine is what’s going to make the SPTR a regular stop on your gastro-pub crawl. Poutine, as Zulli informed me, is a traditional French Canadian dish featuring fries, fresh cheese curds and a mushroom demi-glace (okay, fancy word for mushroom gravy). His version is vegetarian and totally addictive.
I’m sure I’ll be heading there again soon”"I just saw the brunch menu”"and I’m hankering for one of their spiked rootbeer floats!
South Philadelphia Taproom
1509 Mifflin St, Philadelphia, PA 19145
(215) 271-SPTR (7787)
(no responses)
June 13, 2008, 8:37 am
Nick says:
OMG, that looks so disgusting! What is is, mayo and gravy on french fries?
Nick
NYC
June 13, 2008, 8:37 am
Joseph says:
I have to chime in here. SPTR used to have fantastic, affordable, sophisticated food. Examples include seared tuna salad, fried asparagus, a great burger for $6. I’m glad they’ve expanded and are doing well. But I cringe at the prospect of them becoming more like Royal Tavern. Things on the menu are not nearly as interesting or appetizing and with prices grazing $20 for some entrees, I don’t think I’ll be there as often as I used to. SPTR – get rid of the new chef and go back to what you do well!
June 13, 2008, 8:37 am
Al says:
Thanks for the props Joseph, who knows what the future holds…Al(formerly chef at SPTR)
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