The Tap Room in Patchogue is moving on up. The popular Main Street spot opened an expansive second floor on Oct. 13 with an extra bar (27 beers on tap) and additional seating that owners James Bonanno and David Johnson say were necessary to keep up with demand, especially during the colder months, when the restaurant’s outdoor patio is closed. The new space also enables The Tap Room to cater more. Though the owners love the improved digs, they’ll take their show on the road when the restaurant participates in Pulse’s annual Island Tasting event to benefit Island Harvest on Nov. 17 at Coindre Hall in Huntington. Get a taste of what’s to come by indulging in one of these regular menu highlights this weekend.
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Mussels
Choose your style of mussels at The Tap Room. image: facebook.com/taproompatch
Choose from drunken German style (cooked in Weihenstephan beer), Buffalo with bleu cheese, red, white or Asian. The Buffalo variety in particular will sting your taste buds, but in an oh-so-delicious way.
Fire House Burger
The Fire House Burger, a 50/50 blend that comes with half beef and half bacon, has smoked bacon in the jalapeño popper perched on top. Just as the heat from the jalapeño starts to heat up the whistle, the melted asadero cheese kicks things down.
Blue Point Fish Tacos
Blue Point beer-toasted buttery fish topped with pineapple and mango salsa, cilantro and finished with a ginger crema come super fresh and will impress even the most skeptical diners.
Short rib sliders
These slow braised short ribs with melted Gruyere and horseradish sauce topped with frizzled onions have been called “fabulous” to “just perfect.”
Bacon and mac and cheese bites
Unforgettable: Bacon and mac and cheese bites at The Tap Room. image: facebook.com/taproompatch
Another appetizer you don’t want to pass up are the homemade mac & cheese bites, made with five cheeses and finished with Maytag aioli. Reviewers rave that they are they best mac and cheese bites they have ever had, or that they are simply “phenomenal.”