Inside Look: Steak and Seafood Dinner at Tap Room at Dubsdread Golf Course in College Park

The award winning Tap Room at Dubsdread in College Park may have one of the longest histories in Orlando, dating back to when the golf course first opened in 1924, eventually becoming a popular hangout spot for officers during World War II and popular ever since.

Today, under the guidance of owner Steven Gunter and Chef Stewart Barney, the Tap Room has gained recognition for some of the best burgers and outdoor dining in town (they actually recently added extra outdoor dining space with a gorgeous gazebo and firepit area).

Tap Room at Dubsdread has continued to receive both local and national recognition, most recently as Kayak and OpenTables list of the 25 Restaurants in the World Worth Traveling For in their “Will Fly for Food” compilation in 2019.

The Tap Room has also recently begun featuring a new expanded list of high-quality steaks and seafood options as well as a superb wine and cocktail list to accompany dinner.

One thing you can expect at The Tap Room is exceptional and friendly service to go along with their made-from-scratch dishes. On a recent visit, this continued to be true.

For our appetizers, we began with the Fresh Prince Edward Island Mussels, steamed in white wine and garlic butter with grilled artisan bread. The mussels are expertly cooked and plumped with a lovely touch of squeezed lemon provided. And that grilled buttered bread comes in handy when you want to sop the entire garlic butter wine sauce after finishing the mussels.

Fresh Prince Edward Island Mussels – 12.4
steamed in white wine and garlic butter with grilled artisan bread

The cocktails and drink list has some new and old favorites like the Old Fashioned made with Maker’s Mark and refreshing raspberry mojito.

The “Langston” Old Fashioned – 9
Nicely muddled with Makers Mark

Raspberry Mojito – 9

If you are a fan of steaks, make sure to put The Tap Room on your list of must try’s – especially with their great variety of hand cut steaks and chops. All entrees are also served with your choice of 2 sides.

Prime Grade Delmonico Cut 14oz Ribeye – 38

Filet Mignon and Maryland Style Lump Crab Cake – 6oz/39 | 8oz/45

Grilled Filet Tips – 28
angel hair pasta tossed in roasted garlic butter sauce with heirloom tomatoes

Parmesan Encrusted Grouper – 28
topped with lemon beurre blanc

Make sure to leave some room for dessert – made – in – house of course – particularly the signature Tap Room luscious chocolate cake drizzled with chocolate syrup and almond chips.