The Hippo


Jul 17, 2019








(Left to right) owner Louis Rylant, chef Zach Thayer and manager Tracy Smith. Photo by Matt Ingersoll.

1750 Taphouse

An opening date is expected in the coming weeks. Visit the Facebook page or call for updates.
Where: 170 Route 101, Bedford
Anticipated hours: Monday through Thursday, 11 a.m. to 11 p.m.; Friday, 11 a.m. to midnight; Saturday, 7:30 a.m. to midnight; and Sunday, 7:30 a.m. to 10 p.m.
Contact: visit or call 488-2573

Tastes of history
1750 Taphouse to open in Bedford


 By Matt Ingersoll
A new eatery coming to Bedford this month is celebrating the historical landmarks and figures of the town through its rustic atmosphere and menu offerings, which will include wood-fired brick-oven pizzas, burgers, sandwiches, appetizers and an extensive lineup of craft brews.
The 1750 Taphouse — its name a reference to the year Bedford was established as a town — is on track for a July opening in the former space of Restaurant Tek-Nique on Route 101. 
“The concept is … a place where you can come in and have a pizza and a beer, and it’s not going to break the bank. The food is made from scratch in house, and there’s nothing over 20 dollars,” restaurant manager Tracy Smith said. “We’re doing breakfast on Saturdays and Sundays, too.”
Since early April, crews from local organizations like Threshold Building and Remodeling and Impeccable Nest Interior Design have been giving the restaurant’s interior a makeover that has included the addition of a larger bar with 20 draft lines, plus additional seating and a brick oven that will cook up to 260 pizzas in an hour. The Bedford Historical Society has also contributed enlarged versions of historical photos and maps that are placed across many of the walls.
Chef Zach Thayer said the menu will feature about a half-dozen specially designed pizzas, as well as a build-your-own pizza section available. Other staples will include burgers, sandwiches, fried options, salads, appetizers, chilis and chowders.
“The burgers are [named after] landmarks in Bedford. We’ve got the Uncanoonuc, the Schoolhouse, the No. 7 … and then for our sandwiches, it’s actually for the history of how Bedford got named,” Thayer said. “We looked for a way to keep the concept based around … the community of Bedford.”
Breakfast menu items, Thayer said, will include healthy options like fresh fruit, Greek yogurt parfaits with granola, and toast with an avocado spread.
For the drink menu, Smith said there will be a small selection of wines and craft cocktails, but a much larger focus on local beers, plus a collection of high-end scotches, bourbons and whiskeys.
“We have Coors Light in bottles and Sam Adams on the beer list, and we’ll have Bud Light and Guinness on tap, but then everything else is going to be local,” she said, adding that brews from several New Hampshire breweries such as Lithermans Limited in Concord, Able Ebenezer Brewing Co. in Merrimack, Kelsen Brewing Co. in Derry and Great North Aleworks in Manchester will be available. “We’ve got everything from IPAs to double IPAs and New England style IPAs, and then some sours, lagers and pilsners. … We’ve really fine-tuned it, so that we have something for everybody, as far as tastes for beer.”
The eatery seats about 86, including the bar, and will also include additional outdoor patio seating.
The 1750 Taphouse is looking to become an active member in the Bedford community, Smith said, working with local organizations to organize pub runs and sponsoring school sports teams.
Owner and Bedford resident Louis Rylant, who also owns the Sea Basket seafood restaurant in Wiscasset, Maine, said he’s hoping to start the process of opening a second Bedford restaurant before the end of this year. 

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