The Nickel Taphouse
Lively spot for drafts & American eats
Gastropub · Mount Washington · $$
The Zagat Review
4.3
Food
4.3
Decor
4.3
Service
 
A “neighborhood hangout” with “lots of class” , this Mount Washington American lures locals with “just-right” burgers and “upscale pub grub” (including a raw bar) chased with an “impressive” selection of craft beers; the “spirited” staffers manning the rustic space “make the experience that much better.”
menu
View Menu
phone
Call
reserve
Book with OpenTable
hours Open Today · 4:00 PM - 10:00 PM
Chevron
Monday
4:00 PM - 10:00 PM
Tuesday
4:00 PM - 10:00 PM
Wednesday
4:00 PM - 10:00 PM
Thursday
4:00 PM - 10:00 PM
Friday
4:00 PM - 11:00 PM
Saturday
11:30 AM - 11:00 PM
Sunday
11:30 AM - 10:00 PM
location 1604 Kelly Avenue, Baltimore, MD 21209, USA phone +1 443-869-6240 website www.nickeltaphouse.com directions Get Directions
Zagat Mentions of The Nickel Taphouse
Google Reviews
4.3
(217)
The Nickel Taphouse has one of the best happy hours in the entire city. With any Evo draft for $3, select wines for $4, and massive $1 oysters, you can easily go out here without breaking the bank. The burgers are massive and so flavorful. I guarantee you won’t physically be able to put it down until you’re finished and completely dripping in burger juice. My only complaint is that they don’t provide you with Happy Hour menus. This causes you to think they aren’t offering it or don’t want you to know about it. Otherwise, make sure to make a reservation on the weekend because it fills up fast!
Jeremy Hidey · April 16, 2018
Great neighborhood place. Lots of craft beer flowing. I had the broccoli cheese skillet and it was great. The broccoli was drenched in cheese and bread crumbs and bacon was over it. It was then toasted and the taste was out of the world. This is a hidden gem that you have to try.
Rose Labriola · March 14, 2018
Love this place! We always have delicious food/drinks and fantastic service every time we come back. It’s quickly becoming one of our favorite dinner spots!
Becky Marvin · March 16, 2018