Bar open late Mon.-Sat.
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TAP Restaurant Review: Windows admit a generous view in this popular two-level operation, whose upper chamber houses its kitchen. Banquettes, high-topped tables and table-banquette combos supply comfortable seating. Music isn’t deafening, so conversation is enjoyable. Tyler Williams' return to Atlanta from his pizza emporium in North Georgia has led to a revised menu that brings a variety of tastes from diverse culinary traditions. We like the saffron-scented silky corn bisque served over hominy "nuts" among other inventive embellishments; pickled fried green tomatoes with a smoked tomato aïoli; and fried burrata in tomato sauce. A section devoted to healthy fresh fare kicks it with a bowl of Israeli couscous graced by a mélange of goodies and surmounted by a soft cooked egg. A salad based on finely julienned fresh okra leaves you craving another forkful. For dessert target the crack ice cream sundae, a creative arrangement of saltines, ice cream, hot fudge, caramel and almonds. TAP’s beer list rocks, with lengthy lineups on draught and by the bottle, including local craft brews and a few ciders. In addition to a couple of wines on tap, there’s a shorter list of decent wines by the glass and bottle.