Acclaimed chef and restaurant industry veteran, Brian Poe (Poe’s Kitchen at the Rattlesnake), opened The Tip Tap Room in Beacon Hill in June of 2012. True to its name, The Tip Tap Room dishes out a variety of inventive “tips” accompanied by an immense selection of beers on “tap” in an upscale pub setting.

A world traveler whose culinary talent has taken him across the globe, Chef Poe incorporates only the best of his experiences to produce unparalleled tastes, flavors and flair in each of his culinary creations.

 

Press

DigBoston

Beacon Hill’s an unsuspecting neighborhood for a hip, unpretentious, wild game, and beer joint, but that’s just what Chef Brian Poe has created at the Tip Tap Room—a place to nibble on ostrich and yak with a craft brew in hand.

Poe, of Poe’s Kitchen at the Rattlesnake Bar and Grill, keeps it simple with a one-page, double-sided menu offering up exotic meat tip choices and craft beer options. Read more…

Boston Globe

Anyone who ever ate at Chinese restaurant Shangri-La, the previous occupant, won’t recognize the place. It’s now a clean, open room with wood floors, pumpkin-colored walls, and black accents. With its tips and taps, Poe’s new place offers Beacon Hill a modern alternative to the crab rangoon and scorpion bowls of yore. Read more…

Boston Magazine

Poe’s cooking is serious business—especially when it comes to the bold appetizers. Crisp fried goat-cheese balls served with duck-fat-fried prosciutto and grilled asparagus “tips” were balanced by a bright carrot-ginger purée, while rock shrimp wrapped in crunchykataifi and nori  came coated in an addictive sweet-and-sour chili-ginger sauce. A take on potato skins, meanwhile, was even more decadent, with toppings of perfectly fried oysters, thick bacon “tips” (get the picture?), and a creamy beer-cheese sauce. Read more…

Stuff Magazine

[I]t’s at the Tip Tap Room that Poe looks set to make serious noise. The curious may come for the wide menagerie of meats, but they’ll come back for a chef who has harnessed his talents and created a refined menu that leaves us hungry like the wolf. Or maybe even the yak. Read more…

UrbanDaddy

Let’s cover the beer part first. You’ll enter this place, with its retractable garage-style doors overlooking Cambridge Street and its toolshed-y pine shingle accents on the walls, and mull over its 100-strong beer list, including 36 drafts like Heavy Seas, Cisco and Wormtown the Buk out of Worcester. You’ll pair your brew with some potato skins loaded with seven types of bacon, PBR cheese sauce and fried oysters (T.G.I. Friday’s… you’ve been warned). Read more…

Check out Chef Poe’s posts on the Boston Herald’s Fork Lift blog!