City Tap House has recently welcomed a new executive chef. Chef Chad Vetter has been working at the University City beer bar since April before ascending to be the top guy in the kitchen. Vetter previously lived in South Carolina where he worked at Sea Pines Resort, overseeing five restaurants. Vetter is originally from Levittown, PA and now resides in Philadelphia with his wife, who is expecting their first child.
Vetter’s menu aims to be complementary to City Tap House’s 60+ tap beer list.
Beer-centric plates include:
- Pulled Pork Nachos with Walt Wit cheddar sauce, Love Stout BBQ sauce, fresno chiles, coriander and red onion
- Roast Pork Calzone, slow-roasted pork shoulder with sharp provolone cheese, IPA-braised broccoli rabe and natural jus
- Chicken and Waffles, pan-fried chicken with buttermilk waffle, honey-thyme butter and coffee stout syrup.
The brunch menu has also been been revamped. It’s hard to ignore the Big Chick, a fried chicken breast with sausage gravy, bespoke pepper bacon and a fried egg served on a buttermilk biscuit.
City Tap House [Foobooz]