STYLE

Stylish eatery set in the Somerset Hills Hotel gains decorative swag from a host of musical instruments that uphold its New Orleans-inspired theme.

THE SCOOP

The restaurant first opened in 2003 as the Tap Room. The tradition as a neighborhood and guests’ watering hole continues with this newly envisioned iteration that features the cuisine of the Big Easy.

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THE MENU

Jump right in with a signature cocktail or a brew from the long list of craft offerings. For starters, the blistered shishito peppers introduce Cajun flavors with a spicy aioli, and the pretzel bits with beer-cheese dip and Dijon mustard are shareable. Sandwiches raise the bar on favorites such as the Tap burger with Angus beef, caramelized onions, bacon, sun-dried tomatoes and cheese, and the pulled pork on a sesame bun with fried onions and pickled jalapeños. There is a selection of entrées with a Cajun bent, such as classics like jambalaya, fried chicken po’ boy and gumbo. On the traditional side of the menu, salmon, filet mignon and coffee-crusted pork chops are pleasers.

HEADS UP

The bar area gets a vigorous crowd, and dining is also available on a large patio that overlooks a courtyard. Takeout is also an option.

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