1750 Taphouse opens its doors on Route 101 in Bedford
BEDFORD — After several months of renovations, 1750 Taphouse is now open and dishing out homemade pizzas and beer.
“The portions are oversized and everything is fresh,” said Tracy Smith, restaurant manager. “This has been a labor of love. A lot of thought was put into the menu and our chef has hit it out of the park.”
While brick oven pizza may be a popular item on the full pub menu, the new dining establishment is also serving burgers, salads, salmon, shrimp, pasta and more.
Housed at the former Tek-Nique space at 170 Route 101, the taphouse restaurant officially opened on Monday and is already receiving positive feedback.
“I am very picky on my beer, but I do like the beer selection here,” said Jet Leonard, who stopped by on Wednesday afternoon for a drink.
The open concept restaurant includes a large bar and brick oven visible to diners. About 20 beers are on tap, as well as 14 wines and various cocktails.
Louis Rylant, the current owner of the Sea Basket seafood shack in Wiscasset, Maine, launched 1750 Taphouse in his own backyard.
“The environment is a fun atmosphere with a lot of energy and family-oriented space,” Smith said. “We are a family restaurant with a sports bar vibe, but mostly we are a community meeting place.”
She said the restaurant will become a popular establishment for take-out food, and expects to eventually make deliveries.
“The rustic atmosphere is great. This is something different for Bedford,” said Lisa Villemaire of Bedford.
Kristine Sullivan of Bedford agreed, saying this is exactly what she has been looking for — a restaurant with a pub atmosphere and good food selections.
Smith is hopeful this will become the go-to place in the community, where families can gather after ball games and enjoy good food with menu items that are all under $20.
Zach Thayer is the head chef at 1750 Taphouse, preparing everything from wings, caramelized Brie, steak and ravioli; kids also receive cotton candy at the conclusion of their meals. Other desserts include fried dough and beer-battered marshmallows.
More than 30 employees have been hired at the restaurant, which is open seven days a week.
“We want to be known for our community involvement, and for our legendary food,” Smith said. “A lot of people have already come in and thanked us for being here. We want to be familiar, but we also want to surprise you.”
In addition to lunch and dinner daily, 1750 Taphouse will be open for breakfast on Saturdays and Sundays.
“There are a lot of friendly faces here, I love it. This is a different place — something that Bedford hasn’t seen yet,” said Andrea Robichaud, bartender.