What’s Cooking in Taproom’s Kitchen
Tria Taproom Executive Chef Brian Lofink joined us last autumn, and has been keeping busy. (Brian might argue too busy.) His impressive background includes multiple positions at the legendary Brasserie Perrier, Co-Executive Chef at pioneering BYOB Matyson, and Executive Chef for the awesome bar duo The Sidecar Bar & Grille and Kraftwork. Whether you prefer accessible or innovative cuisine, Brian can cook it. Since the New Year, menu changes have been coming at us fast and furious. Here’s a taste of what Brian has done and what’s to come.
New items on the snack section have been well received, and they look marvelous, too. Besides some new hits, our beloved Tria “Fries” has returned to the menu due to popular demand. Speaking of “snacks,” we’re not sure why restaurants (including Tria) use this word for the course formerly known as appetizers. Neither term is accurate; these smaller plates can serve multiple purposes in one’s meal, and not necessarily as a snack or an appetizer. But “small plates” sounds slightly pretentious to us. (Can somebody please suggest a new word?) You can check them all out here.
Our 4-course Sunday Supper for $25 ($21 without dessert) has quickly become a popular Sunday habit for people who love great food at a friendly price. Chef Brian is already working on the spring menu. (Get to work, Brian!) Click here for more information on Sunday Supper, or here to see the current menu.
The Man from Mauritius
Brian’s mom was born in Mauritius, an Indian Ocean island nation near Madagascar and vaguely near India. When he told us of his heritage, we thought that he said he’s half Martian, which would have been only slightly more interesting. Brian is well versed in Mauritian cuisine, so stay tuned for a special Mauritian dinner soon. And if the food isn’t authentic, we’ll probably never know. Seriously, it’s going to be a fun and memorable culinary adventure.
There’s So Much More!
Next week, we launch Taproom’s newly separated lunch and dinner menus. After five years, we’ve come to realize that many people eat different things at different times of the day. Where will this all end? Who knows, but Brian is on the relentless pursuit of deliciousness, and we couldn’t be happier. So much for that New Year’s diet resolution.