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Facing page: Fish and chips Dining Divas from left to right: Nima Patel, Kathryn Mears, Carla Barrientos and Trish Reed. Above: Fresh mozzarella caprese

Craft Tap House & Grill Serving up your ‘not so regular’ pub food Compiled by Bakersfield Life

Photos by Greg Nichols

The concept at Craft Tap House & Grill is fascinating: You have a wide selection of beers and you get to choose how much or how little you’d like to drink. But we came here for the food and let’s just say we left with our tummies full and with plans of returning soon. The array of appetizers and entrees gives everyone in your party a chance to try something new and delicious. We leave it to you if you’d like to share.

APPETIZERS Nima Patel on the valley garden artisan flatbread pizza: The thin pizza crust was perfectly crisped, but definitely not too crunchy. The house red sauce was lightly sprinkled on the crust and the pizza was generously topped with almost every vegetable my heart desired. The toppings included artichoke hearts, bell peppers, black olives, mushrooms, red and green onions, tomatoes, zucchini and mozzarella. This pizza was light and healthy – well, as healthy as pizza can be. Kathryn Mears on the fresh mozzarella caprese: This scrumptious Italian salad is my favorite and Craft Tap House did not disappoint. Thick slices of fresh, juicy tomato were followed by thick slices

of tender mozzarella drizzled with a sweet, tangy balsamic vinegar and olive oil topped with slices of fresh basil. It was a refreshing start to a great meal. Trish Reed on the appetizer sampler: I am a wing lover at heart so I called dibs on the spicy apricot wings on this sampler. They were sticky, sweet and favorable with a lingering heat. I would order these wings anytime. You also can’t go wrong with the fried green beans and the chipotle dipping sauce, a perfect companion to the crunchy beans. The mac and cheese bites were creamy bites of pasta heaven. The small, flavorful and sweet slow-roasted pork shanks accompanied with a chipotle barbecue sauce were a delightful surprise and the fact I could eat them ladylike was a plus. Carla Barrientos on the fish and chips: The first crunchy bite revealed a flaky hunk of white cod. The fish was perfectly fried, and to my surprise, did not leave my hands greasy. It was accompanied by a mound of truffle fries that were topped with cheesy-garlic goodness and packed with flavor. The portion of lightly beer-battered fish was perfect for sharing with my fellow Dining Divas.

ENTREES Kathryn on the lamb burger: If you love lamb or want a new burger option,

try this one. This burger consists of ground lamb cooked to order with hearty blue cheese crumbles and baby arugula on a toasted bun. For my side, I had to go with the truffle fries. The crispy fries were topped with truffle shavings, Parmesan cheese and fresh parsley. Continued on Page 27

Craft Tap House & Grill 3320 Truxtun Ave., #150 661-873-4977 11 a.m. to 10 p.m., Monday through Thursday; 11 a.m. to 11 p.m., Friday and Saturday; 9 a.m. to 10 p.m., Sunday

www.BakersfieldLife.com

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Bakersfield Life Magazine November 2016  
Bakersfield Life Magazine November 2016  

The Men and Car issue

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