A simple and eclectic menu featuring bar snacks, items for sharing and entrees is prepared daily to the highest standards. Recognized as “Atlanta’s Best Gastropub” by Atlanta magazine, TAP is a standout spot for seasonally-driven, innovative comfort food. An extensive international beer list and innovative barrel wine program makes TAP “a convivial place to have a pint” night after night.

Born and raised in the Midwest, Chef Nick McCormick grew up in the food industry. His father was in food sales and McCormick was raised working in restaurants. He caught "the bug" early and never left. McCormick honed his chops at some of the country's top restaurants after his graduation from The Cooking and Hospitality Institute of Chicago's Le Cordon Bleu. Of note, is Chicago's James Beard Foundation nominee, "mk: the restaurant" where he was Chef de Tournant from 2006-2007. He was the Chef de Cuisine at the famed "Larry Forgione's An American Place". While here, the restaurant was a two time AAA Four Diamond Recipient. He was also named a "Chef to Watch" by famed food writer Anne E. McBride. Today, you can find McCormick at TAP where he creates seasonal ingredient-driven American fare. He is proud to present the following special:
Small Plates
Eat Out Atlanta members will have the chance to enjoy Chef’s choice of 2 shares with 2 flights of beer. The pairings of shares with beers will give you the perfect introduction to TAP for your first time. For veterans of the gastropub, this special is what every TAP fan loves, sips of ice cold beer from the taps above the bar and bites of it's delicious counterpart from the kitchen. Priced per person. Please make a reservation to insure the best EatOutAtlanta experience.

Not bar-food, it's a bar with food.

Stored in and served from an impressive 72-barrel, glass-enclosed vault suspended above the bar, 35 beers are on tap, and a rotating selection of red and white wine on tap. In addition to 21 bottled beers, these brews highlight the small microbreweries of the U.S. along with the great beer houses of Europe. Noteworthy additions to the beer list are a cask-conditioned beer served from an authentic British beer engine, Chimay beer made by the Cistercian Trappist monks in Belgium and Number’s Ale, which was specially developed for Concentrics Restaurants by the Atlanta Brewing Company.

Dark woods and steel fixtures line the restaurant interior, highlighted by vibrant red leather, a soapstone-topped bar and simple yet stylish lighting. The second floor is defined by an open kitchen with counter seating.Facing Peachtree Street, TAP’s 1,800-square foot patio offers the perfect spot to observe the hustle and bustle of Midtown Atlanta. Open year-round, this relaxing, outdoor retreat is available for party bookings.

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