Prohibition Taproom In CP
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.