344 French Hill Road, Wayne
Hours: Sun-Wed, 11:30 am–10:30 pm; Thurs–Fri, 11:30 am–midnight; Sat, 1 pm–midnight (11 pm–midnight, pizza only).
Style: Modern tavern with lively bar and cheery dining room highlighted by vaulted brick ceiling. The room is a bit loud, though not to the point of annoyance.
Don’t miss: Braised short rib tacos as a starter ($12). The shredded meat is ale-and-apple braised for sweetness and served with pickled red onion and chipotle cream. Perfection. The pulled chicken tostada ($10) is another spot-on starter. The steakhouse burger ($14), topped with applewood-smoked bacon, aged cheddar and house steak sauce, was ordered medium and cooked medium. The accompanying tempura onion rings were exceptional. The eight entrées top out at $27 for a grilled New York strip. A bargain at $18, the beer bratwurst plate presents three tasty brats served with applewood-smoked bacon, lager-infused sauerkraut, roasted potatoes and whole-grain mustard. Five salads range from $7 to $11 and can be topped with chicken, beef or shrimp at extra cost. The sandwich menu includes a Cubano ($10) and a blackened fish ($14). There are five pastas and six bar-sized pizzas.
Heads Up: TapHouse lives up to its name with a frequently updated selection of at least 24 craft beers on tap. Choose a flight of any four 5-ounce pours ($10). Tuesday is Burger & Beer Night, with a special menu of burgers with any draft for $15.
The Scoop: Chef Bryan Cioletti, a native of nearby Totowa, was previously executive chef at the Montville Inn. TapHouse Grille opened in December 2010 at the site of the old French Hill Inn.