February 20, 2013
City Tap House, Philadelphia PA
An event with a club brought me to City Tap House again. This time, I tried the Steelhead Salmon, which came with celery root puree, horseradish, Brussels sprouts leaves, smoky bacon, and citrus caramel. The salmon had a nice crispy skin with a well-done but still nice filet. It was only a tad bit dry but there was too much salt on the crispy skin. The puree was nice, as were the Brussels sprouts leaves, but I could not taste the horseradish. There were not very much of any of the ingredients. The bacon and Brussels sprouts were a tad greasy, but I loved the tangy and sweet citrus caramel.