The Grape Tap's first-floor dining room blends the comforts of a 1930s pioneer-style home with the aesthetic touches of contemporary decor. But beneath the floorboards lies a secret. Under the tables, slabs of stone carve out an airy cellar where dozens of wines, from pinot noir to riesling, wait through time. Stuccoed ceilings arch above the stock, and lounge-style seating with benches and throw pillows adds comfort to dining and gives lonely patrons something to hug.
Nestled amid such comforts, The Grape Tap's guests can sample flights or bottles from the underground stash, as well as pints of more than two dozen beers. They can also pair their sips with flavors from chef Pat Mathias's menu of seasonal produce, gourmet cheeses, and meats seasoned with exotic spices. The filet mignon sliders, for example, pair ground-tenderloin mini burgers with cambozola cheese, caramelized onion, and a creamy pecan spread to create something deep and hearty. The Grape Tap also hosts events throughout the year, such as live music performances in the backyard during the summer.