V’s Taproom features an upscale casual menu of local and organic fare.
Thanks to the newly re-engineered bar at V’s Taproom, Trilogy Golf Club now offers 16 beers on tap.
No matter what style of brew members or guests crave, the newly reimagined V’s Taproom—part of Trilogy Golf Club at Vistancia, Peoria, Ariz.—will surely satisfy.
“Rather than provide just a golf grill, we have assembled an experienced and proven team to create a totally new restaurant,” says Steve Rosa, BlueStar Resort and Golf’s National Food & Beverage Director. (BlueStar professionally manages Trilogy.) “We renovated it, rebranded it, and created a more socially driven atmosphere.”
V’s boasts plenty of community tables, lounge spaces and indoor/outdoor seating. But, most importantly, its bar now features 16 beers on tap that can be enjoyed alongside an equally impressive menu of upscale burgers, salads and artisan pizzas.
“People are compelled to drink beer at the moment,” says Rosa. “Just as guests want local fare, they also want local beer. It has that earthy, organic feel that draws you in. And with such a large tap system here at V’s, we’re able to offer an attractive variety that appeals to a wide demographic.”
Sales are up 80% year over year.
V’s draft menu features everything from light pilsners to Guinness stout. There’s even a gluten-free option (though it’s not been wildly popular, management reports).
“We generally change the draft selection once a quarter, depending on what’s new in the market,” says Mark Nelson, the Restaurant General Manager at V’s. “We’re a seasonally driven operation, so we also take into account member and guest demand.”
Throughout the year, Nelson balances the menu between big-name brews and local crafts. “The food is locally driven, so we want to make sure we have local beers, too,” he says.
As a result of that effort, V’s offers a number of beer and food pairings that also help to generate foot traffic. “We weren’t necessarily planning to offer beer pairings, but with so much variety on tap, we now do,” says Nelson.
For example, V’s hand-cut, 16-oz. ribeye, served with chive mashed potatoes and seasonal veggies, pairs really well with a big hoppy beer. Meanwhile, the beer-battered mahi-mahi, served with fries, coleslaw, tartar and cocktail sauce, is a good match with one of the lighter brews.
“We give our bartenders tasting notes and train them on our selections, so they can help guide our guests through [the choices],” says Nelson.
To familiarize the uninitiated, V’s offers free tastings as well, so members and guests can sample a potential selection before committing to an entire glass.
“A lot of our customers are learning as they go,” says Nelson. “But they’re excited and eager. It helps let them taste the beer, to get them out of their comfort zone. This also helps us build trust and establish a relationship with our customers.”
Having so much selection on hand for such a small operation adds up to real value. And the proof shows in the sales, Nelson reports. “We’re up 80% year over year,” he says.
Cheers to that.
