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Memphis Taproom Review
Beer aficionado Brendan Hartranft is the mastermind behind Philadelphia's newest gastropub. Beef and onion pasties, short ribs, and sweet-onion-filled fried pastry dough are addictively good options for soaking up the many tasty brews available. Vegans swear by the ALT, a version of the BLT with smoked avocado that tastes better than bacon. Desserts come from neighborhood micro-bakery BAKED. Expect a rotating list of 30-plus American craft beers in addition to Belgian, German, and English selections by the bottle. Although the space evokes the air of classic Parisian bistros and Belgian beer cafés, its decor is a nod to the traditional Philadelphia working-class neighborhood corner taprooms (once called "Tappys"). Artwork is modern, and much of the building has been restored to its original splendor. Cask ale lovers come out Saturday mornings, when a different firkin of beer (or 11 gallons) is tapped and gravity poured at room temperature.
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