Tip Tap Room Has All New Menus

Douglas Rodrigues puts his stamp on Brian Poe's casual Beacon Hill spot.

By Christopher Hughes· 6/11/2014, 2:03 p.m.

Burrata with pickled green tomatoes, mustard oil, and miner’s lettuce. Photo provided

As we reported on June 10, former Clio executive chef Douglas Rodrigues is now at the helm for Brian Poe at the Tip Tap Room. Rodrigues has officially taken over the role of executive chef with Poe now billed as chef/owner. With that announcement also comes word that Tip Tap will be undergoing some significant menu changes. Tips and burgers remain a focus, but Rodrigues is introducing dishes like his grilled Georgia shrimp with roasted hazelnuts, a broken egg, and pine vinaigrette; burrata with pickled green tomatoes and miner’s lettuce; and fried calamari paired alongside beef tendon in a licorice glacé.

“Chefs on the West Coast, the East Coast, and even overseas want to bring Michelin-rated techniques to a more casual setting,” Rodrigues says. “This is something I spent 17 years developing. I’m using the best products and local ingredients I can. People don’t have to spend $40 for an entrée. I can put things on the menu like escargot and still keep prices under $20.”

Tip Tap’s lunch and dinner menu officially launched today, June 11, and Rodrigues’s new brunch menu will roll out on June 15. Additions to the Sunday menu include a fried soft shell crab croque monsieur; sweet pea porridge with butter poached crab and escargot; and cornmeal griddle cakes with smoked cheddar, apricots, and pork floss.

DINNER MENU