It’s called “just the tip.”
Or “tips,” rather. It involves tons of them. Elk. Boar. Swordfish.
Oh, and tons of beer, all in a former Chinese dive joint in Beacon Hill with lots of people watching. And the Rattlesnake’s Brian Poe.
Where you can play this game: The Tip Tap Room, a glorious new temple of suds and meat tips of unusual variety (think: beer-marinated emu), soft-opening this Monday.
Let’s cover the beer part first. You’ll enter this place, with its retractable garage-style doors overlooking Cambridge Street and its toolshed-y pine shingle accents on the walls, and mull over its 100-strong beer list, including 36 drafts like Heavy Seas, Cisco and Wormtown the Buk out of Worcester. You’ll pair your brew with some potato skins loaded with seven types of bacon, PBR cheese sauce and fried oysters (T.G.I. Friday’s... you’ve been warned).
But then you’ll want to move directly to all those tips. They’ve got buffalo. Rabbit roasted with horseradish and rosemary. Even a rotating wild game option to choose from, starting with the aforementioned elk, as well as antelope and yak.
You don’t yak often, but when you do, you yak hard.