New Tap House owners bring new food, excitement to downtown Steamboat
- Pesto flatbread pizza, Murph man’s tapperita, smoked gouda mac and cheese bites, brussel sprouts, crispy cauliflower, red and green chili, market fresh salad, the wedge salad and Yampa street tacos.
- Within the first days of ownership, Baker and Fyrwald bought a charbroiler grill and upgraded beef quality now offering certified angus beef burgers, bison burgers, rib eye steaks, grilled salmon and St. Louis-style ribs.
- $5 appetizers (all appetizers)
- $2 off any wing order
- $2 off all drafts
- $2 PBR
- $3 domestic bottles
- $4 well drinks
- $4 house wine
- 11:30 a.m. to 11 p.m. Monday to Friday
- 11 a.m. to 12 a.m. Saturday
- 10:30 a.m. to 12 a.m. Sunday
STEAMBOAT SPRINGS — Ahhh, the enthusiasm of youth. Fans of the Tap House couldn’t have asked for a more zealous duo to take over ownership of Steamboat’s downtown sports bar. Two 27-year-olds, Bryan Baker and Murphy Fyrwald, swept into town this year looking to put their special brand on their own restaurant.
“I’ve been in restaurants since my very first job at 16,” said Baker, who also has a hospitality degree from the University of Denver.
“The Tap House is kind of our style — old school, local spot with a comfortable feel for multiple groups of people,” Baker said. “We really felt positive that we could make it rock again.”
Fyrwald and Baker took over the restaurant in December, already changing menu items and hiring live music, and they have bigger plans to update the Tap House during the spring.
“We want to brighten the place up,” said Fyrwald, who has been traveling back and forth from Aspen while he finishes up business there. “It’s a basement space so we want to bring in a lighter atmosphere … new fixtures, change the wall color.”
Both men have been working in or running restaurants from Florida to Colorado to Montana and made a connection with Steamboat Springs years ago as visitors.
“It’s a true mountain town. Steamboat still has that authentic western feel to it,” said Fyrwald, a business graduate who’s also worked in the ski industry for years.
The young duo sais each of them bring something different to the partnership, with Fyrwald calling Baker flamboyant and energetic, a true restaurateur who knows how to attract a crowd.
Baker said it all starts with good food and good vibes.
“I’m trying to bring a fresh twist to the casual food scene, not having everything come out of a fryer,” said Baker.
“Adding a little more excitement to the menu,” he said, including upgrading the quality of meat served at the Tap House.
Baker is also bringing live bands back to the Tap House with “Backyard Science,” a local surf rock band, playing Dec. 29.
“We want to make it a great local hangout,” said Baker.
Fyrwald said they’ll be going for a fresher look and updating memorabilia inside, concentrating on the ski industry and the Broncos.
But their biggest change will be revamping the service concept. Come springtime, they’re considering adding community tables and getting rid of some of the televisions.
“We’re cleaning things up and having things flow better,” Baker said.
There’s already a real community feel in this town, Fyrwald said.
“We want to make it more exciting. Maybe grab a seat with people you may have never met before,” he added.
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