To those of you who have been patiently waiting, we are almost there. As you can see from the new paint job in the photo to the right, the place is coming together. We have added a whole new interior, a new second floor and all new electrical, HVAC and plumbing to make the Tap as structurally sound as it is attractive. Thanks to all of our family and friends for your support and encouragement and we are not going to let you down. The development, re-building and execution of opening a restaurant is a challenging undertaking but one that, with the right people, is as rewarding as it is difficult. The Tap is a place that is truly "by the people and for the people".
We have hired a top notch Chef in Alana Taylor, formerly of Atkins Park and Lake Lanier Resort Windows Restaurant. She is a perfect addition to our family and our team. Alana is a Chicago girl so in addition to the entire menu, she has taken ownership of the Chicago Italian Beef sandwich as well as creating a butter crust pizza dough similar to Lou Malnati's in Chicago. We will serve the original Freeland's New York style thin crust pizza and the neighborhood specialties like the Primanti style sandwich and homemade sausage, but the Roswell Tap will also offer a special deep dish pizza that cannot be found anywhere in the Southeastern United States. Welcome Alana...we love you already and this journey has just begun.
Managing the front end of the restaurant, we have hired Erin Eikey. We have known Erin and her family for 15 years. She is a Michigan girl, an experienced waitress and manager, a trusted friend, and a 3rd Degree Black Belt! Yes that's right...a 3rd Degree Black Belt. Not that you wouldn't get your arse kicked if you misbehaved at the Roswell Tap by myself or one of our partners, but Erin brings the arse kicking to a whole new level. Erin, thanks for your patience and we are thrilled to walk down this road with you.
The anchor man on this team is none other than Ron Harvey or Captain Ron as my kids affectionately call him. He has selflessly taken to role of contractor to new levels, actually showing up when promised and doing more work than is asked of him. I know that doesn't sound like a contractor but Ron is a special guy and has become one of our dearest friends. When the Tap is open and the initial work is behind us, I will share Ron's contact information as he is one of the most talented "carpenter-roofer-fixer uppers" that I have ever met. Ron, you are the man.
Happy New Year and best wishes for a safe and rewarding 2011 and remember...there is only one place where you can do it all: be seen...be heard...be fed at the Roswell Tap!
Saturday, January 15, 2011
Thursday, September 23, 2010
The Search for the Ultimate Chicken Sandwich....I need help!
Its the most celebrated health food in the world.
The mention of it in combination with a Caesar or House Salad sends MILFS into a moist tizzy.
Its wings are sometimes fried and sauced like to a hot sweet perfection.
The thighs and legs can bathe with onion, carrot, roux and peas for a pastry pot pie that will tingle your hizzy.
Yes my friends...its the chicken! And i cannot find a sandwich featuring chicken that is worthy of The Roswell Tap.
I have tried it fried, grilled, baked, poached, sous vide, jerked, blackened and pounded but i just have not found one that makes me feel "fuzzy all over".
I need help. I need input from all of you to help me find THE BEST CHICKEN SANDWICH YOU EVER ATE!
Send entries here to me at FB and the winning selection will be featured on the menu and the creator or FB friend that recommends the selected sandwich will be flown to Atlanta (on Delta...stand by) to dine and drink with the proprietor himself.
The mention of it in combination with a Caesar or House Salad sends MILFS into a moist tizzy.
Its wings are sometimes fried and sauced like to a hot sweet perfection.
The thighs and legs can bathe with onion, carrot, roux and peas for a pastry pot pie that will tingle your hizzy.
Yes my friends...its the chicken! And i cannot find a sandwich featuring chicken that is worthy of The Roswell Tap.
I have tried it fried, grilled, baked, poached, sous vide, jerked, blackened and pounded but i just have not found one that makes me feel "fuzzy all over".
I need help. I need input from all of you to help me find THE BEST CHICKEN SANDWICH YOU EVER ATE!
Send entries here to me at FB and the winning selection will be featured on the menu and the creator or FB friend that recommends the selected sandwich will be flown to Atlanta (on Delta...stand by) to dine and drink with the proprietor himself.
Saturday, September 4, 2010
Yes Virginia...There is a Santa Clause! The Roswell Tap liquor license...APPROVED!
The saying "Yes Virginia, there is a Santa Clause" came to mind as I walked down the stairs of Roswell City Hall this past week with our liquor license for The Roswell Tap. I guess I understand the relief and the happiness but I have no idea which of my parents, grandparents or family friends said this around me in my youth but someone must have.
In 1897, a coroner in Manhattan named Dr. O'Hanlon was asked about the reality status of Santa Claus by his 8 year old daughter Virginia. He told her to write to The Sun which was the prominent newspaper in New York. Francis Pharcellus Church, an editor for the Sun wrote an editorial in response to her question which is as well written and meaningful to the preservation of youth then, as it is today:
http://en.wikipedia.org/wiki/Yes,_Virginia,_there_is_a_Santa_Claus
Sorry for the digression and I still have no idea why that thought popped into my head.
But I am thankful that we are another step closer to the Grand Opening. We have had several exciting developments this week and the menu and the team just keeps getting better...both in content and curb appeal.
Stay tuned for more at http://theroswelltap.blogspot.com/
In 1897, a coroner in Manhattan named Dr. O'Hanlon was asked about the reality status of Santa Claus by his 8 year old daughter Virginia. He told her to write to The Sun which was the prominent newspaper in New York. Francis Pharcellus Church, an editor for the Sun wrote an editorial in response to her question which is as well written and meaningful to the preservation of youth then, as it is today:
http://en.wikipedia.org/wiki/Yes,_Virginia,_there_is_a_Santa_Claus
Sorry for the digression and I still have no idea why that thought popped into my head.
But I am thankful that we are another step closer to the Grand Opening. We have had several exciting developments this week and the menu and the team just keeps getting better...both in content and curb appeal.
Stay tuned for more at http://theroswelltap.blogspot.com/
Friday, August 27, 2010
No Salsa, No Fish Tacos...No BullShit!
After spending the last many weeks evaluating purveyors of local sustainable food, meeting with the president of the two local breweries and interviewing city residents; one thing is for certain; Roswell needs The Tap just like I needed Roswell.
I found this out nearly 25 years ago when I visited Roswell in 1986 to spend New Years eve with my girlfriend of 3 months (the former Tracey Papera). At that time, we gallivanted through Atlanta, Virginia Highlands and Roswell in a friends BMW sampling food, cocktails and late nights as a 19 year old sophomore in college. I thought I had been transported to another world. Pittsburgh, and more importantly the North Side, had provided me with a rock solid neighborhood, a huge family and dozens of friends. Parties were in a field with a keg, make out sessions happened usually in a car on any deserted alley (or many times behind Corleones Pizza) and a big weekend was driving to Conneaut Lake Park or going to Southside (pronounced "sa-side") and I would not trade those memories for the world. As the son of a disabled steel worker and a mom who worked countless jobs...I had not experienced an upper class suburb and certainly had never ridden in a BMW. Needless to say, I was SOLD! Not on the wealth but on the opportunity, the privileges and the life that I wanted for myself and for the family that I knew I would have.
As i have grown older (not old just older), I have matured in many ways and in many ways I have not! Parties are now at my house, make out sessions happen anytime we are without the kids, and a big weekend is a limo out or a flight to South Beach. As I have "grown", so too has Roswell.
In the late 90's, Roswell was always a great place to drive through while showing friends and family from Pittsburgh where I lived because of the charm and elegance of Canton street. Today, coming north on Roswell road across the Chattahoochee River, Roswell begins. Amalfi is at the top of the hill on the left....best Italian food this side of Tuscany and Sal the bartender makes a killer martini and exudes just enough mafia attitude to make me feel dangerous. Thousand Hills Coffee, Relish, Pastis, Roux, Ceviche, Red Salt, Rice, Indigo and of course Diesel, Greenwoods and the Swallow at the Hallow provide Roswellians with good food and drink at moderate prices.
What we lack in Roswell is a neighborhood restaurant and bar for locals...a place that is By the People and For the People as Abraham Lincoln stated in his address at Gettysburg. American food (and in many cases Georgia grown ingredients) for people who appreciate America and appreciate the 5 O'clock Happy Hour, the food "you haven't had since you were a kid", and a bartender who knows what you like and will probably have one with you. The Roswell Tap is morphing into that very place...slowly but most surely!
The fall is drawing near and football and cool nights are just weeks away and so is The Tap. Over the coming weeks, as you see T-shirts, menus, (and two great looking guys out recruiting waitresses) and hear the whispers about (said in a whisper) "a place where time stood still....when you could let the kids go out and play without worry, when people said hello and asked how you were, and were genuinely interested in your answer, when the keys were always in the car and a place where your money can be left on the bar...Welcome my friends to The Roswell Tap!
I found this out nearly 25 years ago when I visited Roswell in 1986 to spend New Years eve with my girlfriend of 3 months (the former Tracey Papera). At that time, we gallivanted through Atlanta, Virginia Highlands and Roswell in a friends BMW sampling food, cocktails and late nights as a 19 year old sophomore in college. I thought I had been transported to another world. Pittsburgh, and more importantly the North Side, had provided me with a rock solid neighborhood, a huge family and dozens of friends. Parties were in a field with a keg, make out sessions happened usually in a car on any deserted alley (or many times behind Corleones Pizza) and a big weekend was driving to Conneaut Lake Park or going to Southside (pronounced "sa-side") and I would not trade those memories for the world. As the son of a disabled steel worker and a mom who worked countless jobs...I had not experienced an upper class suburb and certainly had never ridden in a BMW. Needless to say, I was SOLD! Not on the wealth but on the opportunity, the privileges and the life that I wanted for myself and for the family that I knew I would have.
As i have grown older (not old just older), I have matured in many ways and in many ways I have not! Parties are now at my house, make out sessions happen anytime we are without the kids, and a big weekend is a limo out or a flight to South Beach. As I have "grown", so too has Roswell.
In the late 90's, Roswell was always a great place to drive through while showing friends and family from Pittsburgh where I lived because of the charm and elegance of Canton street. Today, coming north on Roswell road across the Chattahoochee River, Roswell begins. Amalfi is at the top of the hill on the left....best Italian food this side of Tuscany and Sal the bartender makes a killer martini and exudes just enough mafia attitude to make me feel dangerous. Thousand Hills Coffee, Relish, Pastis, Roux, Ceviche, Red Salt, Rice, Indigo and of course Diesel, Greenwoods and the Swallow at the Hallow provide Roswellians with good food and drink at moderate prices.
What we lack in Roswell is a neighborhood restaurant and bar for locals...a place that is By the People and For the People as Abraham Lincoln stated in his address at Gettysburg. American food (and in many cases Georgia grown ingredients) for people who appreciate America and appreciate the 5 O'clock Happy Hour, the food "you haven't had since you were a kid", and a bartender who knows what you like and will probably have one with you. The Roswell Tap is morphing into that very place...slowly but most surely!
The fall is drawing near and football and cool nights are just weeks away and so is The Tap. Over the coming weeks, as you see T-shirts, menus, (and two great looking guys out recruiting waitresses) and hear the whispers about (said in a whisper) "a place where time stood still....when you could let the kids go out and play without worry, when people said hello and asked how you were, and were genuinely interested in your answer, when the keys were always in the car and a place where your money can be left on the bar...Welcome my friends to The Roswell Tap!
Saturday, July 31, 2010
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:
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!
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!
Thursday, July 29, 2010
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:
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:
- Let steaks rest for 1 hour on the counter, covered.
- Set cookie sheet in oven and preheat to 250 degrees
- Salt steak with sea salt generously
- Press each side of steak into fresh ground, course pepper to coat.
- Heat olive oil and butter to foaming over Medium heat (5 on an electric stove)
- Add steaks and do not touch for 4 minutes, do not be afraid of dark brown color.
- Flip steaks and leave alone for 3 minutes. Remove steaks and put into oven onto cookie sheet
- Take skillet without cleaning it and add shallots to sweat and begin to brown
- Next add garlic for 1 minute
- Add the bourbon or cognac, remove from heat and ignite away from your guests
- Let the flame die and put back on the stove to continue to reduce another minute
- Add the stock and reduce to taste
- When the steaks are at 130 degrees, remove from oven and add the cream to the sauce
- Adjust seasoning and reduce to your favorite consistency a rich butterscotch cream
- Assemble the steak and add sauce as you wish
Tuesday, July 13, 2010
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!
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
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!
- The place to go after church on Saturday or Sunday for a family friendly meal
- The place to go to see your favorite college or professional team on one of our flat panel TVs
- The place to go if you are wanting some unique and exceptional food at affordable prices
- The place for major sporting events, Steeler and Falcon games, the Dawgs, Tech and Notre Dame
- 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
- 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
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