Prohibition Taproom In CP


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David Snyder praises the fried green beans at Prohibition Taproom and has plenty of nice things to say about the rest of the menu too.

The pub burger, cooked to a textbook medium, sat next to a heaping mound of perfectly cooked thin-cut fries, a refreshing change from the fossilized spuds that are so often the norm in the city. The real star of this plate, though, was the cowboy onion, a thick Vidalia slice that had been wrapped in bacon while roasting. The Sly Fox O’Reilly’s Stout added to Henry’s French onion soup struck chords in a deeper register, giving this sweet bowl a dry, soulful finish. I liked the balance the hoisin barbecue sauce delivered to the mammoth wings. By design, roasted beets with baby arugula, goat cheese and slivered almonds was also a winner.

Temper, Temper [City Paper]
Prohibition Taproom [Official Site]