Hangin’ Out At…the Tap Room at Dubsdread

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I’ve always been a little intimidated by the Tap Room at Dubsdread. It’s housed at the Dubsdread Golf Club, which I’ve always thought of as a Country Club. And if television has taught me one thing, it’s that Country Clubs are for rich people, and I would not be welcome.

While it’s true that you can see golfers tee off while you dine, it isn’t overly stuffy, nor did I feel the need to continually repurpose my pink Chanel suit to fit in, a la Marge Simpson. It was a fairly casual atmosphere, with room for families and those nursing drinks at the bar alike, although I was glad we had thrown jackets over the Teenage Mutant Ninja Turtle (me) and Batman shirts (he) we’d been wearing. Yeah, we’re classy.

We started off with the Signature Steak Flatbread ($12.75), with caramelized onions, bacon, jack cheese (it comes with blue cheese, but we asked that it be swapped out) and a balsamic drizzle. It was nicely crispy with just the right amount of saltiness, though I would’ve preferred that the steak be more bite sized. 

First up, I convinced Hubby to order the Southwest Par Burger ($11.75) over the too-familiar cheeseburger. It had a regional name (Par is the street Dubsdread runs along), which is always fun, and it sounded cooler than your average burger: jack cheese, jalapenos, fried tortilla strips and avocado mayonnaise (which Hubby went without). Hubby was pleased that for his side, he had his choice of  fries, onion rings, or a combination, and enjoyed the flavor combinations the burger provided. *phew*

I opted for the day’s special: a Philly Cheesesteak with fries ($12.95). It was a little small for the price, but the cheese was properly gooey and the steak was nicely cooked; very beefy. When I mentioned to the server that the Ranch dressing was especially tasty, she told us it was made in-house. It certainly shows, as it had a sweetness and richness of flavor that most Ranch dressings don’t have (alas, I can’t remember if I asked for it to dip my fries in, or if it came with the sandwich).

The takeaway: the food was tasty and the service attentive (at least with refills; our food took awhile to arrive, but I presume that’s because they cook everything to order). There’s a big bar area for post-golf “war” stories, and a neat wrap-around porch that features fans for the summer, heaters for the winter and a view of the golfers year-round. They even offer a gluten-free icon for those that need to watch out for that sort of thing. Everybody wins!

I confess that their prices are a bit high for me (the Philly was good, but not $13 good, in my opinion), but luckily we used a gift certificate offered for half off from Scott Joseph’s blog (no affiliation). He likely won’t offer anything again for this particular restaurant, but if you sign up for his newsletter, you can get similar deals: a great way to try restaurants on the cheap.

  • Location: 549 West Par Street, Orlando, FL 32804
  • Hours: 11a to 10p Mondays through Thursdays; 11a to 11p Fridays and Saturdays; 11a to 9p on Sundays.
  • Menu: Dinner here, lunch is here, and if you’re in the mood for brunch, stop by on Sundays between 11a and 2:30p for this.
  • Bonus #1: The porch is pet friendly!
  •  Bonus #2: Looking for the perfect wedding venue? Check out their wedding page.

Enjoy!

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2 Responses to "Hangin’ Out At…the Tap Room at Dubsdread"

  • So I totally happened upon your blog randomly from a friends and it’s funny that your post is about Dubsdread.. I felt the same way when I was first taken there for a work lunch at my old new job. I wound up noticing they did weddings on the way out and when my FI proposed a few months later, it was one of the first places we looked into. We’re actually getting married there this weekend!

    1 Jessica / Life by the ArchNo Gravatar said this (January 10, 2012 at 4:45 pm)


  • It’s a beautiful venue. And hopefully the good will be delish! (I assume it’s catered by the restaurant but I suppose I could be wrong…) Congratulations!!

    2 Christine@RandomHangers.comNo Gravatar said this (January 11, 2012 at 8:33 am)



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