Tavernpointe

Tavernpointe Restaurant Review:

Layered with industrial elements, steel, repurposed pine from a Georgia warehouse and reclaimed brick from a South Carolina textile mill, Tavernpointe's redesigned space presents a comfortable, contemporary vibe. The American fare ranges from wings to deviled eggs flecked with bits of burnt ends, tacos with Asian flavors and sandwiches, burgers and a steak. Desserts are familiar: cheesecake, carrot cake and bread pudding. The short wine list focuses on California choices, but there are a number of French wines and other regions get an occasional representative. Draft beer, though, may be better with much of the food. Original executive chef Drew Van Leuvan has withdrawn from this endeavor, and staff changes are being developed.