The interior of the restaurant hasn't undergone many changes, but the menu sure has. The outside patio should prove to be an excellent place to enjoy a cold beer and to pass some time in the Village, and the jukebox certainly was lively during my visit.
The beer list features 20 brews on draft and in bottles. While Taps doesn't match a place like, say, Flying Saucer for craft-beer selection, it has a nice variety that should satisfy most tastes. A limited selection of cocktails focusing on sangrias and martinis is also available to enjoy with your burger.
The burger menu was actually shorter than I expected with only six selections, but the "build your own" option includes lots of veggie, meat and cheese toppings. The Sunday Brunch burger is stuffed with onions, Benton's bacon and smoked gouda and comes topped with the now-ubiquitous over-easy free-range egg. I didn't get a chance to try that one, but it is on my future brunch radar.
Taps also features smoked rib tips, pulled pork and brisket either on a sandwich or in baskets. Salads and tacos are also available if you're looking for something a little different. The real highlight of our visit came from the appetizer menu.
An order of smoked chicken thighs were served alongside five inventive sauces. Cooked skin-off, the thighs still managed to avoid the characteristic dryness that usually accompanies lower-fat skinless chicken dishes. The sauces were really difficult to choose between for the gold-medal winner: Lemongrass with lime pepper; pineapple jerk; garlic Parmesan; and honey-hot were all great accompaniments for the thighs, but the sauce I wanted to take a quart home with me was a spicy and flavorful Thai concoction.
Just for those thighs alone, I'll be back to Taps soon. If you get a chance to taste through more of the menu than I did, go ahead and share your impressions here in the comments.