This has never happened to me----thinking about a dish I had about two months ago.  What is more surprising is that the dish is a fish entree---sea bass.  I order fish about four times a year when I worry about fatty meats and cholesterol.  Obviously my worry meter has to be altered. 

I had the good fortune to taste the miso marinated pan roasted Chilean sea bass with Japanese sticky rice, sautéed spinach with red, green and yellow pepper jam at TAPS Fish House & Brewery in Corona.  When I want something really special, this dish comes into my mind---if only I had the abilities and the talents of Nelson Barillas, the executive chef, and Tom Hope, the director of culinary, who created this wonderful dish.   Somehow they combine the flavors of France, Asia, and New Orleans in their creations at TAPS---you have to experience this if you truly love creative and flavorful dishes.

TAPS Fish House & Brewery has two locations---one in Brea which debuted in 1999 and the Corona location which just opened last year in November, and the one I will describe.  It is a 17,500-square-foot restaurant which seats around 500 and is located at The Promenade Shops at Dos Lagos.  If you are using Map Quest, don’t.  The directions sent us in the opposite direction, and we nearly fell into a ditch on a remote road.  Thank goodness our dining experience was better or else we would have had a very bad night. 

When you first enter this restaurant, you are amazed at its size.  Fortunately, the restaurant is divided into several sections so there is an intimate ambiance while dining.   There is an exhibition kitchen and oyster bar; full brewery; a spacious lounge; and three patios with fire pits.  The atmosphere is very pleasing but the food is divine.  Give credit to the brainchild of proprietor Joe Manzella who wanted to create dishes he loved in New Orleans, Seattle and San Francisco.  The flavors at TAPS is definitely a team effort and it shows.  TAPS serves generous portions, specializing in fresh fish hand cut daily, a varied selection of just harvested oysters,  steaks, and even hand-thrown pizzas. 

 

Beer and Wine

 

Obviously from its name, TAPS is known for its beers which are brewed on site.  Brewmaster Victor Novak, with TAPS since its inception, has been given carte blanche to create its brews, importing grains and hops from England and Germany.  TAPS has won 30 awards ranging from the Los Angeles County and California State Fairs to the Great American Beer Festival and the World Beer Cup.  Top winners, by the way, are Novak’s Irish Red and Cream Ale.  If you are so inclined, you may take TAPS’ beers home in a 64-ounce growler available for sale.

However, if wine is your choice, the selection is also significant.  TAPS’ wine list has received the Wine Spectator Award of Excellence for the last seven years.  Over 165 domestic and imported wines, priced from $27 to $500, are stored in a climate-controlled, custom built wine bin visible from the entry.  Wine lockers are also available for guests.  TAPS thinks of everything!

 

AND THE BEST ---- THE FOOD

 

I am unable to list everything on this extensive menu, but I will try to give you some items we tasted and enjoyed. 

For starters we tried the calamari Provencale (flash fried and tossed in a zesty butter sauce of Worcestershire, garlic, green onion, tomato and Tabasco - $9); seafood ceviche cocktail (citrus marinated shrimp, scallops and fresh fish with tomato, cucumber, onion, avocado and cilantro served with warm tortilla chips - $11); Maryland style crab cake (served with Cajun remoulade sauce and spicy Louisiana slaw - $9); and an Asian wrap with a flavorful cabbage (this was an experimental dish not yet on the menu; however, it should be because it was very flavorable and tasty). 

My guest tried the Maine lobster bisque ($7 cup and $10 bowl) -- a bisque finished with brandy and creme fraiche---and was not disappointed with his choice.  My other guests passed on the salads and soups because they wanted to have room for the main attraction---the entrees.  Carlo chose the pan roasted swordfish (hearts of palms, oyster mushrooms, cherry tomatoes, herb infused Moroccan couscous and lemon chive vinaigrette - $26) and said it was the best swordfish he has ever had.   Bill chose the jumbo Maine sea scallops (pan seared and served over crispy goat cheese potenta cake with oyster mushroom butternut squash ragout - $25) and raved about it.   Since I had the best sea bass I ever tried, we all highly recommended the seafood at TAPS.  Fresh is first word that comes to mind and flavorful is the next. 

Listed on the menu is “Everything in Between” which features items such as TAPS burger; shrimp and lemon pepper fettuccine; chicken pesto penne pasta; Szechwan linguine beef and shrimp; roasted garlic and three cheese ravioli;  Jerome & Jose’s jambalaya; and their pizzas which are thin crusted and made from scratch dough.

 The ONLY item that I found I could not recommend is the chocolate souffle.  It resembled a cake instead of a souffle.  Other than this dessert, everything we tried, we enjoyed. 

Since TAPS Fish House & Brewery served me one of the most memorable dishes I have ever tasted, I believe it is one of the best restaurants in the Inland Empire.  I am still dreaming about THAT sea bass.

 

TAPS is open for lunch and dinner.  A Sunday brunch from 10:00 a.m. until 2:00 p.m. with a Jazz band is offered for $29.95.  Private dining rooms are available also for wedding receptions, company luncheons and meetings.   Located on 2745 Lakeshore Drive in Corona, call (951) 277-5800 for reservations or visit www.tapsfishhouse.com.