T hank God there are still some people who know how to celebrate their birthdays in grand style!
Highland Tap turns 20 years old this week, and they’re offering old and new patrons a host of tasty specials and nightly events during their weeklong celebration April 27 – May 3.
To kick off the festivities, co-owner Chip Ney held a small gathering to showcase some of Chef Bert Chapman’s appetizer creations. Here’s the rundown of my favorites:
Seared Ahi Tuna
As I’ve mentioned before, I’m not a huge fan of tuna. But Chef Bert makes me wanna eat those words along with every morsel of tuna on the plate. The medallions of tuna were seared perfectly with a nice edge of firmness on the outside and a cool, melt-in-your mouth center. Accented by a marinade with flavors of sesame and soy, little slivers of wakame, and a hint of very subtle smokiness that must come from Highland Tap’s hickory grill…. I couldn’t stop eating them!
Jumbo Lump Crab Cakes
Dense, meaty, lump crab with a crispy panko crust, nicely seasoned, but not so much that the delicate flavor of the crab had to compete with anything other than the fork and the gnashing of my teeth.
Spinach Artichoke Dip
You’d think there’d be nothing spectacular to mention about something so pub-pedestrian as spinach-artichoke dip and toast points. But, surprisingly…there is. The dip is delightfully smooth and creamy without being overly cheesy – the flavors of spinach and artichoke still shine through. The bits of toasted French bread are crisp enough to stand up to the creamy dip, but still soft enough that they don’t end up raping the roof of your mouth.
In a city with as many discriminating boozers as this one, if you’ve been awarded the prize of Best Martini in Atlanta, you’d better have the stuff to prove it. Highland Tap’s medaled martini is a stellar example of form meeting function. A pour of the vodka-version comes served in standard martini glass along with a sidecar of extra martini in a tiny pitcher on ice. The fact that I can keep topping off my glass after I’ve taken a few sips, somehow makes the perfect tasting cocktail taste even better.
Here’s the list of nightly specials that Highland Tap will offer this week:
Entrée Choices – $20
Monday – Baby Back Ribs with Fries
Tuesday – Country Fried Pork Chop with Mac & Cheese
Wednesday – Crab Cakes with Mashed Potatoes, Asparagus
Thursday – Jumbo Sea Scallops with Stir Fry Veggies
Friday – Petite Filet with Choice of Side
Saturday- Steak Oscar
Sunday – Seafood Fettuccine
Wine Choices – $20/ bottle
Monday – Fairvalley Sauvignon Blanc
Tuesday- Louis Latour Pinot Noir
Wednesday- Pine & Post Chardonnay
Thursday- Hahn Merlot
Friday – Clos Du Bois Marlstone
Saturday – Penfolds Cab
Sunday- Glass Mountain Chardonnay
Sam Adams High Gravity Beer – Bucket of 4 – $20
2 Grey Goose Vodka or Bulldog Gin Martinis in a Shaker- $20
Sam Adams Draft- $2 (keep the glass)