BARTLETT — There’s a new restaurant and a new look to go along with it at the Grand Summit Hotel at Attitash as part of the recent transition of the slope-side resort hotel to unit owners’ management and ownership.

The Tap House had its grand opening this past Friday, Sept. 20.

Its ambience is unlike any other restaurant in the Mount Washington Valley — comfortable and inviting with an industrial look that features polished concrete flooring and at the handsome expansive bar; contemporary soft lighting sconces and tables that feature legs of welded piping built on location.

Formerly known as Elevations and then Crawford’s Pub, the Tap House is all new.

“I wanted to go with something different than the hotel’s restaurant has been attached to in the past,” said Kristen Seaman, food and beverage director, as she and restaurant manager Cierra Rowland gave a tour of the remodeled and relaunched restaurant.

Seaman noted that she actually ran Elevations six years ago, and that many of the team now joining her at the Tap House were part of that crew. She stepped away for a period of time to pursue other quests, and returned as the conference and service manager.

In 2018, when she was working as a chef on charter boat in southeast Alaska, she received a call from a few of the owners at the hotel, after they had purchased the commercial core of the hotel from the ski area, asking her to come back, which she accepted.

She has brought back Rowland as well as several others, including chef Ken Hazelton of Whitefield and Tammy Foster, the restaurant’s experienced and time-tested floor supervisor who has now opened three restaurants with Seaman. Also back and part of the team is Leigh Thompson, veteran pastry chef and kitchen supervisor.

During the tour, Seaman was proud to display the restaurant’s amenities.

“When I came back, this had all been gutted, but that is not what I saw — what I saw is the look and decor that you now see. This was my vision and now after a lot of work, here it is,” said Seaman, daughter of well-known local community volunteers Bob and Sharon Seaman of North Conway. “We wanted a rustic look but we wanted to reclaim everything we could: this floor, for example, was under the original laminate floor. I peeled up a piece of laminant and saw a very raw concrete but I knew it could be beautiful. So, we had it ground down and polished. We also had a concrete countertop custom made off site that is now the bar.”

All the wood components in the decor were obtained from Craig’s List, Seaman said.

“Cierra — whose been my co-pilot this whole time — and I made two trips to Brunswick, Maine, with a 15-foot U-Haul, where we picked up about 2,000 square feet of wood; pine slabs and barn board. We also drove to two locations in New Hampshire for additional wood to reclaim (one of them being the historic Spinney House in Wakefield). We designed all the wood and the table bases here, with Jack Tymon — who is the father of our maintenance manager — doing most of the carpentry.”

A graduate of Johnson and Wales University and New England College, Seaman’s passion in life is interior design and eclectic furniture making, using raw materials that she comes upon.

“I have done countless design projects over the past 20 years and my mind never stops. I am always creating. This is what drew me to this challenge!” she said.

Setting the tone is the entrance to the restaurant, which features tin roof siding and artwork made from machine sprockets, and two custom-made large benches that are attached to ends made of cable wheels. (“I saw them outside at the dumpster and brought them in and sketched out what I wanted. My father took the wooden slabs and made the benches,” said Seaman.) The tabletops and back walls feature barn board slabs and other industrial art.

Artsy sound mitigators also designed by Seaman help to make the room’s sound softer, allowing for good conversation and nice acoustics.

Picking up on the Tap House theme, the bar features a 10-tap draft tower that offers a choice of two sustainable wines and an array of products from New England craft breweries, including Stone Face, Tuckerman’s, Moat Mountain, Switchback, 603, Henniker Brewing, Schilling's of Littleton, Woodstock, Shipyard and Vermont Citizen Cider, as well as two additional taps with all natural soda. The wine list predominantly features sustainable, organic and biodynamic wines from around the world. There is also a fully stocked bar with a unique cocktail menu.

The restaurant features American cuisine, offering casual options and daily specials sourcing local ingredients whenever possible.

There are four different salads, served for an additional charge with steak tips, pulled chicken or grilled portobello mushrooms.

Starters include poutine (french fries, pork belly, bacon, cheese curds, gravy and pickled red onion); soft pretzels with beer cheese and house mustard; boneless chicken wings and a roasted vegetable dip in a hummus plate.

Handhelds include pulled pork sandwiches and the Tap House Cuban, as well as onion burgers, BLT bleu burgers, the Tap burger and the Portobello Burger (marinated and grilled portobello mushroom, roasted pepper, local greens garlic aioli and balsamic drizzle).

The Tap House’s array of pizzas include small (12 inches) and large (16 inches). The menu features: BBQ chicken; a Tap House Meat Combo (pepperoni, sausage, bacon, ground beef, red sauce and cheese blend); chicken BLT; spanakopita, anti-pasta pie and the Cuban.

Entrees include: steak tips; bourbon turkey tips, beer braised short ribs, macaroni and cheese (add bacon, chicken or pork belly), and pasta primavera.

Handhelds and entrees are served with a choice of a side (house cabbage slaw, french fries, sweet potato fries, sour cream and chive smashed potatoes and seasonal roasted vegetable medley).

The bar will feature weekend entertainment as well, with solo acts and duos performing through Columbus Day and then weekly starting Christmas week.

Hours are Fridays and Saturdays, 5-10 p.m. (bar open until 11 p.m.); and Tuesday and Thursday, 5-9 p.m., with a Saturday and Sunday breakfast brunch buffet, 7-10:30 a.m.

In winter, a pub menu will be served starting at 2 p.m., Saturdays and Sundays.

To make reservations, call (603) 374-6700. The Tap House is located at the Grand Summit Hotel at Attitash, 104 Grand Summit Drive, Bartlett off Route 302.

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