Patrick Karvis Executive Chef TapHouse Kitchen www.taphousekitchen.com
There's certainly no shortage of beer-focused restaurants opening around town these days. Which chef Patrick Karvis knows is making it difficult for his restaurant to stand out.
"That's the way it works," the chef says with a shrug. "Five years ago it was sushi."
It's a fitting reference since the four-month old TapHouse Kitchen sits in the former home of Blue Wasabi, a sushi restaurant that opened back in 2008. And Karvis knows first-hand how trends come and go, having been living and cooking in the Valley since 1992.