The Tip Tap Room on Beacon Hill might be the most literal restaurant in town. It specializes in tips (steak, turkey, and beyond) and taps (from Anchor Steam to Widmer black IPA). But its secret, unbilled strength is game. Each night, chef Brian Poe offers a special featuring meat that doesn’t often appear on local menus: antelope meatloaf, venison osso buco, goat chops, elk burgers. It is likely one of the best things coming out of the kitchen that night. Poe is also behind Poe’s Kitchen at the Rattlesnake and the upcoming Estelle’s, which will serve Southern food in the South End.
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