02.06.2014 / by Nic Ferrantello
– McCormick Ranch Lifestyle Online | June 2nd, 2014
At first step inside TapHouse Kitchen, the red brick and grand wine chandeliers evoke a sense of home in this neighborhood restaurant.
The 3,500 square foot location accommodates 144 guests and features a rustic décor. Large garage doors on the exterior lead into the patio and create an indoor- outdoor atmosphere. The copper backsplash against the bar shows off the twenty beers on tap, wine and three different whiskies.
TapHouse Kitchen opened at The Hilton Village in Scottsdale during March of this year. The concept is part of Tasty Brand Holdings and features modern American cuisine in a scratch kitchen, courtesy of Executive Chef Patrick Karvis “I like to use fresh and seasonal foods,” said Karvis. “You won’t always see the exact same menu week after week. We like to change it up.”
Karvis started as a dishwasher at a Fish Market in Florida more than twenty years ago. He rose through the ranks as his passion for creating and cooking in the kitchen grew. In 1992 his journey as chef took off when he started cooking at what was once O’rangie, now known as Wright’s at the Arizona Biltmore. His next position was a sous chef at Lon’s at the Hermosa. Over the years Karvis has won multiple culinary awards including first place at Taste of the Seasons in 2005, second place during the 2007 Chef Challenge at the Scottsdale Culinary Festival and second place at the Arizona Taco Festival in 2012.
Many of the drinks on tap are local. Four Peaks, Grand Canyon and SanTan Brewery are just some of the familiar names that you’ll see on the menu. “Not only are we using local farmers markets,” said Karvis, “we are also giving that same hometown love to the brewery and wineries that exist right in our backyard.”
Each dish at TapHouse Kitchen is paired with a wine and beer suggestion.
“Our TapHouse Sliders are made with quail eggs and a béarnaise sauce. Next to the dish we let you know that a Stella or a Troublemaker Red Blend is going to go well with it,” said Karvis.
Feeling like a salad? Their Sweet & Sour includes a mix of organic baby kale, quinoa, orange, radish, fennel, local granny smith, sesame balsamic vinaigrette and pairs well with a Saint M Riesling. Some other favorites include Chicken & Dumplings, Rack of Lamb and Beef Short Ribs.
Happy hour is also offered seven days a week from 3:00 p.m. to 6:00 p.m. Enjoy $2 off all taps (beer and wine), $2 off all well drinks, $1 off all house margaritas (frozen or rocks) and $1 off all TapHouse custom cocktails.
If you’re thinking this summer is going to be too hot to enjoy that drink, TapHouse Kitchen’s patio is air-conditioned. “Most patios sit untouched between June and September in the Valley,” said Bill Hovey, Operating Partner of TapHouse Kitchen. “We designed this space with those hot summer months in mind.”
Hovey brings more than a decade of experience in the restaurant industry, helping other Arizona restaurants develop and get off the ground. “I’ve been all over the Valley and the reception to our concept has been really great from this community,” said Hovey. “People ride their bikes all the way from their home just to taste what Chef Patrick is cooking up in our kitchen that day.”
The restaurant was designed by Tony Sutton and his hospitality team at Est Est Inc.
“We tried to create the feeling that you are in a tap house,” said Karvis.“We are excited to introduce foods that allow us to create simple, bold and innovative dishes that our patrons will appreciate for their uniqueness and blend of flavors.”
– Brunch now offered Saturdays and Sundays from 9am to 3pm. Chef Patrick has created an amazing brunch menu which includes… Crème Brûlée French Toast, Pastrami Hash, and they also have a great selection of brunch cocktails.