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TAP HOUSE GRILL

Tap House Grill: A Restaurant Made From Scratch

Tap House Grill is living proof that dreams can become reality. And it is one of the recent examples of how Restaurant Group Inc. assisted a prospective restaurant owner in achieving his goal—from the ground up.

Owner Paul Reder opened Tap House Grill in Bellevue, Washington in August 2002. When you enter this contemporary restaurant & bar, you'll be in for a sensory delight. The dining area has intimate seating in booths backed by mohair and faux leopard print; custom lamps and chandeliers hang from high ceilings, and sweeping walls feature hand–blown glass collages and bold abstracts. The setting is perfect for Tap House Grill's eclectic menu, with something to appeal to every palate, from the incredible steaks (Certified Angus Beef) and fresh seafood to inspired pasta and creative sushi rolls.

And then there's the beer. Although you'll find a nice list of wines, martinis and specialty cocktails, Tap House Grill is a really a beer-lover's paradise. If you're a local, you'll be pleased to learn that seventy-five percent of the 160 beers on tap are from breweries in the Pacific Northwest. Beer sales are tracked on a weekly basis. "We are delightfully surprised by the variety of beer we are selling," says Reder. Beers from small, local breweries such as the Snoqualamie Falls Brewing Company and the Elysian Brewery on Seattle's Capitol Hill were among the top sellers recently. "We are a good spokesman for the little guy," Reder says of the small brewing companies that have a presence at Tap House Grill.

Reder knew he wanted to open his own restaurant about five years ago. As manager of Claim Jumper Restaurant in Tukwila, Washington, he honed his knowledge of what makes restaurants flourish. In December 2001, Reder began looking for a consulting group that could help him with some of the unknowns of starting a restaurant from scratch.

Reder met Arnold Shain and felt an immediate rapport. RGI was able to provide various services as the project developed from a gutted interior to the finished restaurant and bar. Reder credits RGI with providing necessary expertise and knowledge about the restaurant business, expediting many processes and saving him from making costly and time-consuming mistakes. Shain offered valuable referrals to other consultants such as the architectural services of Mesher Shing & Associates, who created plans for reconstruction and the interior design.

Paul and Arnold went about refining the concept for the restaurant. Paul knew he wanted a focus on beer, but didn't want it to be a "brew pub." After researching similar genres in L.A., Arnold and Paul developed Tap House Grill - "steaks, sushi, rock & roll, and 160 beers on tap" is the way Reder likes to sum it up.

Shain also assisted Reder in site selection. Reder was interested in opening one of very few "non-chain" restaurants on the East Side of Seattle, and they found the perfect space in downtown Bellevue. Once the site was established, Shain offered guidance in lease negotiations and assisted in budgeting for building the new restaurant.

RGI's food and beverage consultant and chef, Ted Furst played a big role in developing the menu for Tap House Grill. Reder wanted to offer tasty, creative food, not traditional pub fare. Ted invited Paul and others in the development group over to his house where he cooked dishes for the group to sample. The first version of the menu seemed too "masculine," Paul recounted, so they added some lighter fares such as the steamed mussels and sushi rolls; they also created a separate lunch menu. Paul describes the menu as "neo-classic Americana" where you can find the standard items such as a good steak as well as trends in contemporary cuisine.

Tap House Grill is thriving, in part thanks to the knowledge and guidance from Restaurant Group Inc. In fact, Reder anticipates his restaurant will reach profitability earlier than projected. "It's the only restaurant in the area that isn't a chain, and people seem to like that," says Reder. When asked if he is relieved to be finished with building a restaurant, Reder grins and tells us he already has plans to open two more restaurants in the Pacific Northwest.

550 106th AVenue NE, Bellevue
425.467.1730 | taphousegrill.com

Article by Anne Reid

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