Jean-Philippe Failyau has had a busy few months. The chef, who spent the last several years developing Park Burger and Park Co., opened his fifth restaurant last week, Homegrown Tap & Dough. A departure from the first three burger-centric places, this Old South Gaylord pizza and beer emporium brings a casual family-friendly option in a space previously occupied by Il Vicino.
While dining at Homegrown Tap & Dough, guests will enjoy wood-fired thin-crusted pizzas, as well as pastas, antipasti, and salads. Among the highlights are the chicken parmesan sliders, the Italian "works," and the Wash Park pizza.
The beer program, a focus of the eatery, is rich in drafts of all kinds from Port & Lost Abbey Summer Pale Ale, to Crooked Stave Surette, Firestone Walker Pivo Pilsner, and Boulevard Tank 7 Farmhouse Ale. A wide selection of beer bottles, as well as wines and spirits is also available.
The restaurant is open daily from 11 a.m. to 10 p.m. And while this pizza spot is up and running, there is no rest for Failyau who is opening a fourth Park Burger in RiNo at 2601 Walnut Street in late summer-early fall.