Opening: Tria Taproom
PHILADELPHIA, PA – Partners Jon Myerow and Michael McCaulley, owners of popular Tria Café in Midtown Village and Rittenhouse Square neighborhoods, recently opened Tria Taproom (2005 Walnut Street, 215-557-8277), a tap-inspired culinary experience featuring a wood-fired menu of flatbreads, fruit-infused bar snacks and beer-washed cheese plates. The draft-only bar features 40 rotating taps, including 24 beers, 12 wines, two ciders and two artisanal soft drinks.
Tria Taproom’s innovative digital menu helps reduce the carbon footprint by allowing guests to use smartphones to view beverages (tria.bevchek.com) and then order from an attentive, knowledgeable server. The restaurant also offers complimentary tablets, one for every two guests, for those not possessing the latest technology and stocks no bottles, furthering Tria Taproom’s claim as one of the greenest places to enjoy a drink and snack in the city.
“The wall of taps was a feat of engineering,” says Myerow. “We’ve eliminated bottles from our equation, and we’re able to serve interesting beers and wines that aren’t necessarily available by the bottle, working closely with brewers, vintners and importers to bring in exciting and rare wines and beers by the keg, instead.”
The experience becomes interactive after guests scan a QR code from the printed food menu onto their preferred digital device, allowing them to access the bar’s drink inventory. Computer-generated images are updated in real time – up to the minute – to show how much beer or wine is left in each keg and what is likely to be tapped next.
“In addition to being paperless and interactive, our menu makes for a fun game – you can see just how many pints are left of your favorite beverage and order it before another person at your table does,” says Myerow. “For guests without smartphones, we’ll have a few iPads available, as well, so everyone can get in on the fun.”
The beverage list will change frequently, but may include: Yards ESA, Ommegang Three Philosophers, AleSmith IPA, Victory Braumeister Pils. Beers will be available in 11-, 16-, and 22-ounce pours ranging in price from $5-$12, and wines will be available in 5-ounce glasses from $7-$9. Dessert comes in the form of the Left Hand Milk Stout Ice Cream Float, which mixes Left Hand Milk Stout with coffee ice cream from Trickling Springs Creamery.
To complement its extensive beverage menu, Tria Taproom will serve deliciously refined bar fare from Consulting Chef Arthur Cavaliere andExecutive Chef Holly Joyce. The menu will feature local-inspired favorites, like the Philly Roast Pork flatbread (mozzarella, provolone, caper mayo, broccoli rabe, pickled onions) and new twists on old classics, like “Fries” made with smashed fingerlings and taleggio fondura. Other offerings include:Breakfast flatbread with bacon and fried egg; Blue Bay Mussels in a pilsner broth; and St. Louis Style Ribs with spiced almonds and orange. Dishes will range in price from $6-$16, and everything is cooked in wood-fired ovens.
Perhaps Tria Taproom’s biggest attraction, other than its neighborly Rittenhouse vibe, is its industrial-yet-rustic décor. A warm and inviting wooden bar, which can seat up to 10 comfortably, invites guests inside a cozy, loft-style dining room. Rustic exposed brick and pendulum-shaped track lighting set the perfect mood for a night on the town. The expansive, stainless-steel tap system – draft wine closest to the bar, craft beer along the back wall – serves as the centerpiece, fully illuminated like a true superstar should be.
Tria Taproom will be open daily, seven days a week, from noon until late night.
Tria was named “Best Wine Bar” of 2008 by Philadelphia magazine, one of its six “Best of Philly” nods, and “Best Beer List At A Wine Bar” in 2013. Tria was cited by Bon Appétit as one of the “Hot 10” wine bars in the country, and Imbibe’s “Best Places to Geek Out” praised Tria’s spectacularly diverse beer list, noting that “Tria makes geekdom accessible for beer lovers of any stripe…[they are] completely committed to enlightening the beer-curious.” Drink Philly included Tria in its 2013 Drinker’s Choice Awards for “Best Wine Program,” saying it has “only grown better each year as the wine-beer-cheese operation has grown.” Food + Wine named Tria Fermentation School among “America’s 50 Most Amazing Wine Experiences,” and the cafe has been nominated by the James Beard Foundation for their coveted “Best Wine Service” award three times.
Since opening their first location in 2004, Tria has consistently earned glowing praise from critics for their exceptional offerings, striking ambience and gracious service. With a causal atmosphere that spills out onto the sidewalk; an affordable seasonal menu of sandwiches, salads and snacks; and the city’s best selection of artisanal cheeses, craft beers and exceptional wines, Tria is a neighborhood favorite at both their Rittenhouse Square (123 South 18th Street, 215-972-8742) and Washington Square West (1137 Spruce Street, 215-629-9200) locations. They also host informative and educational classes at Tria Fermentation School (1601 Walnut Street, 215-972-7076). Hours vary by location; for more information, visitwww.triacafe.com, call (215) 972-7075 and follow them on Twitter (@TriaPhilly).