04.06.2014 / by Nic Ferrantello
Talking with Executive Chef Patrick Karvis of TapHouse Kitchen
YOU’VE WORKED AT A VARIETY OF WELL KNOWN RESTAURANTS HERE IN THE VALLEY…
Yes—Wright’s at the Arizona Biltmore, Lon’s at the Hermosa Inn, Eddie Matney’s, and Talking Stick Golf Resort.
THIS NEW VENTURE, TAPHOUSE KITCHEN, OFFERS “MODERN AMERICAN CUISINE.” COULD YOU DESCRIBE WHAT WE’D FIND ON THE MENU?
Basically, comfort food with a modern twist. A great burger that is out-of-this- world, fresh seafood, and open-faced sliders topped with a quail egg and sauce béarnaise!
WHICH DISH IS YOUR PERSONAL FAVORITE?
It would have to be the Chicken and Dumplings. I’ve taken a classic dish and made it modern by using gnocchi for the dumplings, and fresh vibrant vegetables and roasted chicken in white wine whole grain mustard sauce. It is great year- round… light enough for summer but yet bold enough for the winter!
WHAT IS YOUR FOOD PHILOSOPHY? My philosophy is that it’s exciting to work with foods that allow me to create simple, bold and innovative cuisines that our guests will appreciate for their unique- ness and blend of flavors.
THE ONE INGREDIENT YOU USE MOST? I would have to say salt because season- ing enhances the flavor of the food. The first thing I do in the morning when I get in the kitchen is slice a vine-ripe tomato and sprinkle it with kosher salt! Breakfast at its best, I think!
IF YOU WEREN’T A CHEF, WE’D FIND YOU…
Behind the drum kit, for sure. I always wanted to be like Lars Ulrich from Metallica!!
TapHouse Kitchen Hilton Village.
Mon.-Fri., 11 a.m.-close;
Sat., 9 a.m.-close; Brunch 9am-3pm
Sun., 10 a.m.-9 p.m. Brunch 9am-3pm
Happy hour is 3-6 p.m. 7 days per week.