DD Eat & Drink Duluth Review - Tavern on the Hill
This edition of Eat & Drink Duluth brings us to Tavern on the Hill in the Black Woods restaurant family. Located at 1102 Woodland Avenue, next door to the Shops at Bluestone - and very close to UMD - the restaurant is simultaneously upscale yet approachable.
While the menu offers trendy items like ahi tuna and ancient grains, the restaurant also serves all the comfy classics. Tavern’s menu leans towards the casual side, featuring items like burgers, sandwiches, pizza, salads, bowls, and tacos. There are happy hour specials from 3-6 pm and again from 9 pm – close, Monday through Friday.
Tavern provides the perfect setting for after-work appetizers and drinks, a leisurely weekend brunch, or even a special date night. The restaurant’s versatility is a big part of its appeal.
Please join us as we Eat & Drink Duluth … Tavern style!
History
Tavern on the Hill opened in 2014. As the newest member in the Black Woods Group family (joining Black Woods Grill & Bar, Black Woods Catering, and Greysolon Ballroom), I liken Tavern to being the pretty, yet approachable, little sister.
The restaurant is smack-dab in Duluth’s Mount Royal neighborhood, which many college students call home. Tavern is located between the upscale Shops at Bluestone and Bluestone Flats apartments – two of the hottest tickets in town, particularly for students.
Vibe
Tavern features an urban, trendy ambiance featuring drink specials written on chalkboards, artistic drop lighting, and enormous murals. Your seating options include a huge outdoor patio (with a cozy fire), a spacious dining area, or a large and well-furnished bar. So, you can choose your preferred seating depending on your mood … and Duluth’s ever-changing weather.
Our fellow diners on the night we visited included couples, large groups, and families with infants and kids. However, Tavern’s style seems most geared towards millennials and the happy hour crowd. Whether your workplace attire consists of scrubs, dressy casual, or a suit and tie, this is a comfy and casual place to grab a beer and a bite after work.
Food
Tavern’s menu is approachable, yet modern. There are appetizers, artisan pizzas, street tacos, sandwiches, salads, soup, bowls, and more.
Andrea selected the Cali Club. From the menu:
Off the secret staff menu! Slow-roasted turkey, bacon, lettuce, cranberry aioli, and tomatoes on toasted cranberry wild rice bread.
I asked our server, Charlie, about this “secret staff menu” designation. He explained it was created by Tavern’s creative kitchen manager, Noah, and originally available to staff only. But this sandwich was so well-loved that it was eventually moved to the regular menu.
The bread, which is sourced from The Good Bread Company in Minneapolis, was thick and chewy and toasted up to perfection. Large slices of thick-cut turkey and crisp bacon formed the bulk of this sandwich. Lettuce and thinly sliced tomatoes added some freshness and crunch. The cranberry aioli was rich and creamy and added a hint of sweetness to the sandwich. A few spicy cucumber coins served on the side added a satisfying crunch and saltiness. Eating just half of the Cali Club was satiating, and I took half home for lunch the next day.
I subbed out the kettle chips for a house salad with homemade ranch. I also added avocado to the sandwich.
The house salad featured mixed greens, thin slices of parmesan, red onion, sunflower seeds, and a few tomato quarters. The house-made ranch was thick and creamy. The salad was served with a whole wheat roll.
Mike selected the Walleye Fish Basket. From the menu:
Walleye hand-breaded and fried to crispy, golden perfection. We serve it with all the traditional fish fry trimmings: coleslaw, tartar sauce, and lemon. We add a Minnesota touch by serving it up with a snit of beer on the side.
This dish contained one large fillet of Walleye, which was golden and crisp with a cracker-like breading. The coleslaw was their proprietary “Tavern slaw,” which is mostly red cabbage prepared with zesty taco seasonings. The fries were thin and crisp, and the tartar was rich, smooth, and creamy. A whole wheat roll was also included. The fish basket was served in a pretty metal tray, which provided a unique presentation. The snit of beer accompanying the dish was a smooth-drinking Castle Danger Cream Ale brewed in Two Harbors, MN.
Beverages
Tavern offers many beverages, including cocktails, mocktails, soda, house-made moonshine, and tons of domestic and craft beer. Mike and I each selected a red wine to accompany our meal.
I chose the 1000 Stories Pinot Noir from California, which features notes of wild cherry, black raspberry, and vanilla. This smooth and full-bodied wine paired deliciously with the club sandwich.
Mike selected the J Lohr Cabernet out of Paso Robles, California. The J. Lohr Cabernet Sauvignon offers rich, juicy flavors of ripe berries. Featuring blackberry and blueberry aromas, this wine was juicy, with a soft mouthfeel.
Service
Our server, Charlie Dwyer, originally from Brooklyn Park, MN, was incredibly personable and friendly. He has worked at Tavern for two years and is a student at UMD. He started out working at Tavern’s curbside station and bussing tables and was promoted to server about six months ago. His favorite menu item is the Maple Salmon Salad.
The restaurant’s General Manager, Cole Jacobs, also stopped by to introduce himself. He checked on us during the meal, too, to ensure we were enjoying our experience.
On the night we dined (a Friday, during happy hour), Tavern on the Hill was hopping. It was impressive to watch Charlie navigate between his many tables with ease and always with a smile on his face.
Verdict
Tavern on the Hill is a unique, locally-owned Duluth establishment with plenty of flair. The food is delicious, and the portions are big. There are vegetarian, vegan, and gluten-free options available. The décor and ambiance are modern and trendy, encouraging great conversations as you eat.
You’ll definitely want to check them out and bring your friends and family, too. Everything about Tavern aligns with their tagline, which is: Eat. Drink. Connect.
Please visit tavernduluth.com to learn more.
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Andrea Busche is a Duluth and regional freelance writer credited with over 1,000 bylines in local print and digital publications. Her food column, Local Pairings, was first featured in Duluth.com magazine, and later published in the Duluth News Tribune from 2016-2018.