Amanda and I stopped into the U Pick 6 Tap House at 333 State Street for lunch last week. Most of the tables were occupied so we were seated at one of the high tables next to the entrance. We started with an order of their pizza muffins so while our server left to put in that order, we looked over the menu, which as a number of salads on it so we both needed a few minutes to choose. Amanda decided on the California crab cake salad and I got the spinach pear salad with chicken.
Three miniature crab cakes, slices of avocados, bell pepper strips, and cilantro were placed on a bed of leafy greens and served with a side of southwest ranch dressing. The first thing we noticed was the size of the salad. There just wasn’t a lot of anything on the plate. The crab cakes were small, oddly mushy, and just not very appetizing. The vegetables were okay, but again, more greens would have made for a better, more filling salad. The avocado gave the salad some creaminess while the peppers added a sweet crunch. The dressing was more of a Frank’s and ranch dressing combo instead of having a “southwest” flavor, but it still complemented the salad ingredients well.
The spinach and pear salad sounded fantastic as is, but when I found out that I could add chicken to it, it sealed the deal. Unlike the first salad, mine was massive. A large bowl was filled with spinach and topped with pieces of chicken, pear slices, whole red grapes, chopped bacon, candied walnuts, and goat cheese. This salad was served with the house-made balsamic vinaigrette. Upon tasting the salad, though, I realized I should have ordered it without the chicken. The chicken, like the crab cakes, had an odd texture. It seemed like it might have come from a microwave instead of a grill or oven. It wasn’t a good topper for an otherwise delicious salad. The rest of the salad was really tasty, though it might have been too sweet for some. The fruit and the vinaigrette added brightness to the combination of greens. The bite from the vinegar with the fresh fruit was a delicious combination. The bacon and the candied walnuts paired well together too, giving sweet and salty undertones to the dish. The goat cheese gave everything some needed creaminess as well as a tart, funky taste that makes goat cheese distinguishable.
Thank you for the great service on our lunch break. We were in and out in great time. The phone number for the Tap House is (814) 520-5419 and their hours of operation are Sunday through Wednesday from 11am til midnight and Thursday through Saturday from 11am til 1am.
Until next time,
Andrew – Beard vs. Food