Our Gourmet: Bedford's newest eatery is worth the wait

August 08. 2018 11:36AM
1750 Taphouse
170 Route 101, Bedford; 488-2573; www.1750taphouse.com

Hours: Mon-Thu 11 a.m. to 11 p.m.; Fri 11 a.m. to midnight; Sat 7:30 a.m. to midnight; Sun 7:30 a.m. to 10 p.m.

Cuisine: American.

Prices: Apps/sandwiches/burgers/desserts, $3.75-$13.75; salads, $8-$12.75; entrees, $12.25-$19.75; pizzas $8.75-$17.75.

Handicapped access: Accommodating, easy access.

Scores for 1750 Taphouse
Atmosphere: 17/20
Menu: 18/20
Food: 18/20
Service: 17/20
Value: 18/20

TOTAL: 88/100

The 1750 Taphouse is already attracting quite a crowd. Diners have been descending on the spot since it opened last week. One weekend night there was a 90-minute wait, we were told. So we count ourselves lucky that we were able to get in to Bedford’s newest eatery.

Very near to the Bedford Village Inn and the Copper Door, and a few miles from Murphy’s — 1750 Taphouse, located about a mile west of the Route 101/293 intersection, is operating out of Tek-Nique’s former space.

With a brick oven for pizzas and dozens of beers and specialty drinks at the ready, the Taphouse brings a quality pub menu with a nice selection of entrees to a family-friendly layout with energetic servers and plenty of screens for sports.

The bar is central to the Taphouse, and the brick oven and its heat is stashed at the rear on the side of the restaurant, with a few booths nearby for those who like to see what’s going on.

Behind the L-shaped bar are four large-screen TVs, and there are a few smaller screens in the restaurant’s corners. Behind the seats at the bar are about a dozen good-sized wooden booths and nearly two dozen tables. It’s a large capacity eatery for a single-room layout.

Weekend hours include 7:30 a.m. openings for breakfast. Lunch and dinner are offered seven days a week, with generous hours for night crowds. There are 20 beers on tap, with another 20 or so available in bottles and cans, with lemonade drinks and specialty refreshments also offered.

About 15 wines are sold by the glass or the bottle, and there are some daring crafted cocktails, including one made with bloody Mary mix and pizza sauce and another that lists mozzarella balls and pepperoni among the ingredients.

The bar top is spacious, allowing easy eating while seated on stools, and the large pizzas are huge.

In the hot weather we appreciated a Peach Paloma Me Please cocktail ($9), which mixes peach schnapps and tequila in a refreshing drink. They had run out of Spiked Arnold Palmers ($4.50 for a can), but hastily substituted a tall and fine iced tea/lemonade/Absolut ($6) for us.

It was so hot during the early evening we visited the Taphouse’s air conditioning was functioning, but it was maxed out. Thus, the summer drinks were gifts to the palette. And so was an outstanding appetizer we happened to see among nearly a dozen on the menu listings of your usual apps.

Sweet Caramelized Brie ($10.25) was amazingly delicious and well-presented, and surprisingly easy to maneuver and eat. The large wedge of brie was warm but not melting, and went way beyond cheese, with a toasty, crispy, brown-sugar brulee on top, and a serving of fresh strawberries, blueberries and raspberries on top and all around. With a serving of crispy crackers, we had an appetizer we had never tried before — and now the standard has been set.

The Taphouse’s entree menu includes steak and mushroom ravioli and lots of seafood (including half-pound Lobster Rolls, $19.75) and pasta and chicken dishes. We were drawn to Beer-Battered Fish and Chips ($17.50) because another patron had just been served that dish as we walked in and it was a tempting sight. Two huge pieces of fish were thoroughly deep-fried and sitting atop a serving of french fries served with an attractive side bowl of cole slaw.

The fish was plenty enough to feed one diner full and have the entire other piece of seafood to take home; the homemade coleslaw was nicely light on dressing and full of flavor.

The pizza menu at the Taphouse includes a “build-your-own” section for traditional toppings, but also includes a half-dozen specialty pizzas like white clam, a barbecue version, a Tree Hugger pie loaded with all sorts of veggies — even a mac & cheese variety that we’re sure is a hit with the kids.

Our Chicken ’n’ Pesto ($16.25, large) was a white-sauce pizza with basil pesto, grilled chicken slices, mozzarella and Asiago cheese, and sliced cherry tomatoes and red peppers. The smoky pesto and Asiago taste from a wood-fired pizza oven is a nice change from the usual red-sauce and meat versions, and the chicken provided a hearty balance to the veggies. We can easily recommend this version of the Taphouse’s pizza offerings. We ate half of it and carted the rest home. This pizza is a cut way above your usual take-home, and the prices for these specialty pizzas are about what you’d pay at a traditional pizzeria.

1750 Taphouse packs many tastes into its economical menu.

There are but four sandwiches, but it’s a sufficient offering with grilled chicken, roast beef, corned beef and a veggie-and-cheese on focaccia. There is brie and arugula on the grilled chicken sandwich ($12.25), appropriately called The Bedford.

The burger menu is similar ($10.75-$13.75), with just a handful of suggestions, but with specialty touches on some (gorgonzola, and a veggie burger), and another build-your-own section, which includes doubling the beef for an extra $6.

Breakfast at the Taphouse looks to be a winner, and unusually so for this type of establishment. There are all kinds of breakfasts on the separate menu, including all the egg dishes and omelets you would expect, but many listings look good, including a $5 kids’ menu; bagel lox sandwiches ($8.75); fruit, egg or apple bowls; yogurt parfaits with fruit; steak and eggs ($15.50), and griddle favorites such as pancakes, waffles and French toast.

There were some wicked desserts listed on the menu — churro waffle ice-cream sandwiches and beer-battered marshmallows lead the list — but by the time our meal was finished the Taphouse was crowded and it was a little too warm in the restaurant. That’s OK, a heat wave and big crowds of people during the first weeks of operation can be taxing. We’ll look forward to a dessert next time.

We have the feeling Bedford will support this casual, comfortable, friendly restaurant as time moves forward. I know there are plenty of good offerings top-to-bottom on the menu to bring us back.

Our Gourmet

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