HOME > Chowhound > Greater Boston Area >

Discussion

Tried Brian Poe's New Tip Tap Room on edge of Beacon Hill?

I did a CH search for this spot (open almost a month now) but nada. Anyone been?thx.

http://www.boston.com/lifestyle/food/...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I went in once, but only for drinks. I'll have to withhold true judgement until if/when I've eaten there but I think the only way I'd end up back here is if I was with a group that dragged me there. Thought the decor was kind of cheesy, the crowd kind of douchey and the beer kind of overpriced. There are far worse places around in those categories, but ....

    That said, if someone tells me that their steak tips are phenomenal, I'd take one for the team :)

    1. Yep, a couple of times now. Portions seem on the small side for the money: four smallish steak tips for $14, including some pommes puree and a few vinegar peppers. A good wine-based sauce. Delicious, but not quite the value I was expecting.

      Went by for a beer on a Friday evening around 6 or so, and they were so crowded and understaffed -- or there was staff there, they were just standing around on the wrong side of the bar. We were ignored for a good ten minutes, soon felt like we had no hope of getting a drink. We left in frustration.

      Obviously, this is very early in its young life. I'm waiting a bit before going back.

      http://mcslimjb.blogspot.com/

      7 Replies
      1. re: MC Slim JB

        slim, i realize you're a very good person to ask this question I've had recently: Have you seen any/many instances of new restnts that open and shortly change their pricing?If/when you have seen this,have they always simultaneously changed their menu or menu concept ? Thx much.

        1. re: opinionatedchef

          Wish I could say I was paying close attention often enough, but I'm rarely a careful enough patron to always catch that. In some respects, writing professionally isn't fun: you end up constantly trying new places at the expense of revisits to places you know are good.

          Broadly speaking, I'd say few restaurateurs do major revamps of their concept or pricing once they get out there. Many explanations for this, like the notion, sometimes false, that a new idea just needs time to catch on. Further, the market doesn't always respond logically -- we've all seen places we think should fly but don't, and places we think are awful or just not a good value that thrive anyway.

          I think Marliave represents a positive example of a pretty serious retooling in the face of rapidly changing conditions. The top floor was originally a very pricey prix fixe concept. They scaled back to something much more modest, and hung on. But that's rare. I'm sure I'm forgetting other good examples.

          A different problem, probably rarer in this economy, is killing the golden goose in a vain attempt to go upmarket. My favorite example of this is the South End's Bluestone Bistro, an upscale pizza concept that was just raking it in 15 or so years ago, doing the first gourmet-ish pizza the neighborhood had ever seen. The owner's wife decided pizza wasn't glamorous enough, convinced her husband to convert it into a much fancier bistro concept. (Anyone remember Althea?) It failed in under a year, and I believe they went bust.

          http://mcslimjb.blogspot.com/

          1. re: MC Slim JB

            I do remember Althea! I was friends with the owner. Totally forgot about that spot. So - yeah, that was grim!

          2. re: opinionatedchef

            I think Salamander is another example of a failed attempt to go upmarket. Stan Frankenthaler, a very talented Blue Room alumnus, was doing great in Cambridge (in the Athenaeum), then moved to a fancy new space in Copley (the room that now houses Sorellina) and did a much broader and pricier menu. He went belly-up, and now works for Dunkin Donuts.

            http://mcslimjb.blogspot.com/

            1. re: MC Slim JB

              Salamander was also victim to the perfect storm. Plan to open an upscale restaurant right as the economy tanks, plus open several months late so you are already behind in your payments.
              Too bad because nothing has replaced the Satay Bar at Salamanders.

              1. re: MC Slim JB

                i really liked the food at Salamander, and it is a shame that he works for Dunkin. I do not even like the coffee there; I got to Mickey D's if I need a caffeine fix.

            2. re: MC Slim JB

              Oh yeah, I forgot to include "kind of slow" to my litany of complaints. There was one bartender and the entire bar area was a few people deep.

            3. I had high hopes, but bartender attitude and four steak tips for $14 with some nasty runny potato as a garnish was not worth it. One of the tips was close to unchewable.

              1. The original comment has been removed
                1. After viewing the menu I was reaaaally excited to try this place, but after trying to just get a drink at the bar for 25 minutes hope was lost. The L-shape of the bar seems antithetical to service - once people are parked on the stools and chatting with friends standing near them, it's virtually impossible to get in to order a drink. Just my (thirsty) observation.

                2. The original comment has been removed