Tria Taproom quietly opened its doors to the public this past weekend, bringing founders Jon Myerow and Michael McCaulley’s celebration of the fermentation trio of wine, beer and cheese to 20th and Walnut streets. 

 

Like its predecessors, the pair of Tria Cafes at 18th and Sansom and 12th and Spruce, this latest outpost furthers their mission. But here it comes with a twist. With a state-of-the-art 40-tap draft system, the Taproom places a greater emphasis on the beer part of the Tria equation. 

 

“From the start we wanted to create something with a broader appeal than a wine bar with small plates,” Myerow told Drink Philly. “I think we already have that covered with the two Tria Cafes.”

 

Taking cues from the success of Federal Donuts and Shake Shack, Myerow said they decided to zero in on a concept that’s new, fun and delivers what people want. With a beefed-up beer list and an expanded menu of wood-grilled flatbreads and unexpected interpretations of classic bar fare, he added that they hoped to cultivate a more masculine vibe, too. But that doesn’t mean you will find Eagles-jersey-clad bros crushing PBR ponders at the bar on gameday. 

 

Nor does it mean that all those suds have completely washed wine out of the picture. Only 24 of the Taproom’s taps pour beer. Twelve are devoted to wine. Yes, wine. And with this many lines dispensing vino, Myerow and McCaulley have the largest draft wine program in the region. 

 

For those keeping count, the remaining four taps are reserved for two ciders and two artisan soft drinks. There isn’t a single bottle on the premises. 

 

There are no menus either. Guests can peruse what’s on offer with one of Tria’s tablets. The high tech draft system also includes a feature that accurately tracks not only what’s on tap, but how much remains in the barrels. Whether seated at the bar with a tablet, at work on a PC, or on the bus with a smartphone, guests can keep abreast of inventory in real time. 

 

 

There’s a much larger menu, too. The wood-grilled flatbreads get top billing, while a small ensemble of upgraded versions of popular barroom bites fills out the rest of the cast. As Myerow explains, “there’s wings and fries on the menu, but it’s not necessarily what you think.”

 

The fries come in the form of smashed fingerling potatoes with a taleggio fondue and truffle, and the wings are spiced with a green chile  sauce and served with celery and gorgonzola. Other items include St. Louis style ribs with imperial stout caramel, spiced almonds and orange; Blue Bay mussels with pilsner broth, jalapeño, lime, herb butter, chorizo, and corn; and wood-grilled octopus with a cherry lambic glaze, oil cured olives, crispy arugula.

 

Right now Tria Taproom is open daily at 4 p.m. In weeks ahead it will begin opening at noon for lunch.