City Tavern: Made for the Thirsty

Culver City has no lack of watering holes, but the downtown’s newest addition, , brings a bit more to the table than your average pub—literally. Along with a creative comfort food-style menu and your classic, modern microbrew-based bar, City Tavern boasts three, six-person booths equipped with their own computerized draft beer taps for dangerously simple self-serving. 

Since owners Ken Kaufman, Brian McKeaney and Dave Northrup (all of ) opened their doors in the beginning of this month, City Tavern has become the first in the state to provide the Table Tap service, with three craft draft beers that will be rotating seasonally at each booth. If you’d rather have the pros pour your beverage for you, that’s OK, too; Not only can they pour a mean beer from their selection of 22 California microbrews, the City Tavern tenders also have a slew of specialty cocktails and a succinct but satisfying focusing on—but not limited to—California producers in their arsenal.

On a recent Friday just an hour after the 5 p.m. opening, the bar was full with a happy, hip crowd of 30-somethings seeking post-workweek lubrication and a bite to eat. The industrial-chic space is finished with brick walls, exposed beams and skylights with a number of flatscreen TVs scattered for optimal sports consumption. Long communal tables anchor both the patio and the main space, surrounded by regular tables, and although the patio and the somewhat awkward entrance feel crowded, the high ceilings make the interior seem open.

The menu features moderately priced, gourmet gastropub fare like Meatballs in a Sweet and Spicy Sauce ($11) and Warm Spinach Salad with Bacon and Fuji Apples ($9). Food is designed in small plate form meant for sharing, along with a couple burgers ($10-$11) and a large selection of vegetable sides ($5-$7).

We enjoyed the Grilled Crudités ($13), a selection of charred artichokes, asparagus, peppers and pickles with a simple aioli for dipping. A standout was the Pan-Seared Scallops with Country Ham and Mustard Butter ($15), a small dish with just two scallops but big on flavor. While the texture of the olive oil and stout poached NY Strip Steak ($17), which they prepare sous-vide, was perfect, the fried fingerling potatoes that came on the side had more savory punch than the meat itself. Service was friendly if a bit flustered on a busy night, and twice food was delivered without the utensils to eat it.

Look for lunch service to begin on April 25, and be sure to call for reservations if you want to check out the Table Tap booths or if you’re coming in on a weekend—the place may be new, but it’s already happening.

The communal tables are great for big groups, and City Tavern is made for the thirsty—and even for the mother who's not sure what to do for dinner.