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Latest About Prohibition Taproom

Let’s Be Honest: Soft-Shell Crabs Are Better as Sandwiches

Photo provided by ITV’s Kyle McCormick

There are only two reasons why we get so giddy when soft-shell season comes around, two reasons why we like eating them at all:

  1. Eating soft-shell crabs is a no-fuss way of eating crabs (which is an otherwise very fussy experience with the shell on).
  2. It makes us feel alive.

Digging into them with a fork and knife — really, eating any animal whole like that — is a pretty primal experience in itself.

But let’s take it a step further, shall we? Let’s chomp into them without using any utensils at all. Let’s just stuff them between bread and rip into them like the beasts that we are. We’re at the top of this food chain, so we might as well act like it.

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New Menu and Happenings at Prohibition Taproom

Pork Belly Potato Skins | Photo via Prohibition Taproom

Pork Belly Potato Skins | Photo via Prohibition Taproom

Chef Val Stryjewski, who has been on staff at Prohibition Taproom since January has rolled out his spring menu with new items like cheese and charcuterie boards (a plus of being in the same restaurant group as Kensington Quarters) plus an extended snack section. Stryjewski, who has had stops at Lloyd, Le Cheri and a.kitchen among other spots, is also offering a Plate of the Day, which brings a comfort food classic to the forefront each day.

This Tuesday, May 10th, ProTap is hosting PhoTap 2. $10 gets you a bowl of pho (lamb or ramp and onion) with either a Neshaminy Creek Trauger Pils or Highwater Hefeweizen.

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