Perogis are not just for Polish People

Pittsburgh is no longer the only place to get perogis in America.  The Polish, Russians and Ukranians have brought this dish back to America and The Roswell Tap and our culinary consultants and have now taken Perogis to a new stratosphere.

Traditionally stuffed with mashed potatoes, ground beef, sauerkraut and prunes; Perogis have been a long standing staple of the Eastern Block.  Today and most recently, tonight...our executive chef at The Roswell Tap has created and tested the initial flavors of Perogis that will be offered at the Tap and we are certain, you have never tried these perogis before.  Invented, taste tested and re-taste tested for quality, here is a sample of the not so delicate, delicacies:

• Berkshire Pork, Veal, Sage and Mashed Potato...savory and hearty with a touch of salt
• Lobster Mashed Potato and Citrus butter...rich and succulent, with a tangerine lime butter
• Irish aged cheddar, Mashed potato and Rosemary Bacon...Jim Gaffigan would soil himself...go BACON!
• Ground Beef short rib, Baked Potato with a caramelized Balsamic Vidalia onion...the whole steak dinner in your mouth.
• Dessert Perogis....Strawberry and Chocolate dumplings with a dusting of cocoa powdered sugar...YUM!

I am Irish...not Polish!  No Polish, Russian or Serbian blood in my veins but i will tell you that I may have been a chubby Polish woman in a previous life.  The dough, with just a touch of salt and sour cream was crisp to the bite and soft like fresh bread while housing some of the finest ingredients this side of Warsaw.

I may never buy Mrs T's frozen perogis again after making them fresh myself.  If you haven;t had one, email me and come by for a taste...I just put a few dozen in the freezer and they won't last long.  If you have had a perogi...wait a month or two and come to the Roswell Tap and taste one of ours and you'll be calling your "Grammaw" and telling her you just had the best perogi you ever ate!

Filet au Poivre (without the Mignon prices)

The more and more I cook and try to better my personal portfolio of food, the more I realize how much money I spend at the grocery store.  Shopping at the farmers market on Saturday mornings has been a pleasant surprise from a quality and economic standpoint so if you have not been there...get there!  There is nothing like picking fresh veggies and meats from the farm and creating a bountiful meal from it that night.  Knowing that the farmers and purveyors that you met that morning at the market ACTUALLY raised the pig or grew the vegetables is a whole new experience for this city boy.

I digress...back to the most tasty and economical steak dish you may ever make and great for special guests and company.  Filet au Poivre (or au Pouvre dependng on which dictionary you read):

Ingredients:
4 Top Sirloin Filets 8 oz each...these will be huge and look like filets but are 25% of the price or about $4.00 per lb. compared to $16 per pound for tenderloin.
Sea Salt
Fresh, course ground Black Pepper
1 T butter
1 T of Olive Oil
2 T of fnely chopped shallots
1 t of finely minced garlic
3/4 cup of great bourbon or cognac (Woodford Reserve or Courvoissier)
1 Cup beef stock (reduced from 2 cups)
1/2 Cup of heavy cream

These steaks are cheap but trust me on the flavor and the cooking temp and you will never doubt me again.  Two pounds of these steaks will feed 4 hungry adults with enough for a high protein omelet the next morning.  Follow these steps and enjoy:

1. Let steaks rest for 1 hour on the counter, covered.
2. Set cookie sheet in oven and preheat to 250 degrees
3. Salt steak with sea salt generously
4. Press each side of steak into fresh ground, course pepper to coat.
5. Heat olive oil and butter to foaming over Medium heat (5 on an electric stove)
6. Add steaks and do not touch for 4 minutes, do not be afraid of dark brown color.
7. Flip steaks and leave alone for 3 minutes.  Remove steaks and put into oven onto cookie sheet
8. Take skillet without cleaning it and add shallots to sweat and begin to brown
9. Next add garlic for 1 minute
10. Add the bourbon or cognac, remove from heat and ignite away from your guests
11. Let the flame die and put back on the stove to continue to reduce another minute
12. Add the stock and reduce to taste
13. When the steaks are at 130 degrees, remove from oven and add the cream to the sauce
14. Adjust seasoning and reduce to your favorite consistency a rich butterscotch cream
15. Assemble the steak and add sauce as you wish

They will not remember what you served on the side so don't worry too much about it.  A great meal with huge flavor and without the cost of the bourbon, its less than $2.50 per steak!  Schwing!

Be Seen...Be Heard... Be Fed!

Be Seen, Be Heard, and Be Fed @ The Roswell Tap!


The restaurant concept for The Roswell Tap is to provide a local watering hole with exceptional food. We brought in favorite recipes from Brooklyn, Buffalo, Pittsburgh, Chicago, Boston and Ireland to give local patrons a “I haven’t had that since I was a kid” moment, every time they come in. Its your neighborhood bar no matter which neighborhood your from".


The Roswell Tap is made up of independent business partners who bring unique talents in Culinary Arts, Sales, Marketing, Legal, Accounting, Public Relations, Human Resources and Construction…a place that is truly By the People and For the People!


Set in beautiful and historic Roswell Georgia in a century old home where the land was once owned by the founder of the city Roswell King himself, the Roswell Tap boasts local history and one of the most beautiful Oak trees in all of Roswell covering its front patio on Alpharetta Street. Formerly Freeland’s Pizza and Pub, renovations began on The Tap in March to restore the home and to design a comfortable and charming neighborhood bar and restaurant for a planned September opening.


IRG Investment Group, Inc and Roswell Tap founders Sean McDonough (Pres/CEO) and Michael Rozmajzl (VP and Chief Counsel) have put together a team of professionals with a common vision in mind: To create the most comfortable, accessible, likable and meaningful gathering place in Roswell!

1. The place to go after church on Saturday or Sunday for a family friendly meal
2. The place to go to see your favorite college or professional team on one of our flat panel TVs
3. The place to go if you are wanting some unique and exceptional food at affordable prices
4. The place for major sporting events, Steeler and Falcon games, the Dawgs, Tech and Notre Dame
5. The only place in the South to get a tribute to the “Primanti” sandwich, the Lobster Roll, the Italian,  Beef on Weck, and fresh homemade Tap Sopa
6. The place to go if you want to have the Healthiest Adult Beverage in America!

The Roswell Tap website, FaceBook and Twitter sites will be launched in the month of July to prepare local patrons and North Fulton county residents for upcoming grand opening activities and special events. The website http://roswelltap.com/ will also feature;
Daily Menu and Specials
Online store to purchase “Grand Opening” and first run Roswell Tap novelty t-shirts
“Tap That” fine food, philosophy and recipe Blog
Local Georgia suppliers, farmers and sustainable food purveyors
Calendar of upcoming events including the grand opening

For more information, please call Sean at 678-294-3620 or email at sean.mcdonough@ireland.com