From a culinary standpoint, Commonwealth Tavern ( which I reviewed recently ) could possibly take a page or two from The Butcher's Tap ( 3553 N. Southport Ave.; thebutcherstap.com/ ). While the fare at Butcher's was not as elaborate as Commonwealth's, the overall execution seemed to be better.
It might seem like the last thing the Southport corridor might need is another sports bar/restaurant. However, Alex Zupancic, a partner at The Butcher's Tap, said that his venue's plusses include "more than 80 beers on tapand they're nicer beers" in addition to offering organic, pasture-raised meat. For Zupancic, the latter aspect is particularly meaningful, as he related to Windy City Times that it was a more healthful approach to food that turned around his own health. ( There's even a lengthy book on each table about meat at The Butcher's Tap, which takes its name partially from the fact that the site was a butcher's shop in the 1930s. )
As for the food, it's pretty impressive, overall. The blackened chicken quesadillas were good ( but not great )but the entree portion of the meal shined. I ordered something pretty simple: A Chicago-cut burger with Havarti, arugula, caramelized onions, field mushrooms and steak sauceand it was probably one of the best burgers I've had this year. My dining companion ordered a turkey pesto sandwich, and was generally pleased. However, we both sang the praises of the mac 'n cheesean intoxicating concoction of pasta with Parmesan and mozzarella. This dish alone is, as they say, worth the price of admission.
Unfortunately, no desserts were availablepartially because the spot opened only on Dec. 4. ( In a sad coincidence, dessert was slated to debut the night after we dined. ) While that took away from having a well-rounded experience, it certainly didn't lessen the quality of what we did try.
By the way, there are tons of other dishes to sample here, from hand-sliced deli meats to several salads to buttermilk-marinated chicken.
A side note: The Butcher's Tap is actually two floorsand the second level, which has a pool table and dartboards, can be a party room. However, Michigan fans be warned: This place and the decor cater to The Ohio State University followers.
'Visit Phoenix' at the Farmhouse
It was no coincidence that representatives from Arizona recently hosted a "Visit Phoenix" media reception at Farmhouse ( 228 W. Chicago Ave.; farmhousechicago.com/ ).
What better time is there to coax people to come to the warm Southwest than in December?
Reps from Arizona Biltmore, The Wigwam, Flagstaff CVB, the Musical Instrument Museum, Fairmont Scottsdale Princess, Visit Tucson, Talking Stick Resort, Glendale CVB, Visit Mesa, Scottsdale CVB, Sedona Chamber and the City of Peoria ( yes, Arizona has one, too ) pitched the values of their cities/companies to journalistsbut this event also provided a chance for patrons to try the fare of Farmhouse, which ( as one might guess ) emphasizes farm-to-table cuisine.
And what nice fare it is. Appetizers included deviled eggs and sausage-stuffed mushrooms ( both pretty tasty ). Attendees then dined on mixed-green salads with citrus vinaigrette, and could then choose from one of four entrees: skirt steak, brick chicken, lake trout and gnudi ( a type of pasta ). I chose the chicken, and was very impressed with it, as it was juicy and tasty. Other people were similarly happy with their choices, although no one around me opted for the trout, it seemed.
Lastly, there were jars of S'mores custard and cheesecake mousse for dessert. They both made impressionsbut they were quite different. The cheesecake mousse won raves, but people looked confused by the custardwhy would a S'mores dish have seasonal fruit jam? I'd suggest removing the jamand I'm probably not the only one who'd recommend that.
Overall, I'd say Farmhouse rates a visitand so does Arizona.