The Menu

Most people come for the beer — twenty-two taps, always rotating. What surprises them is the food: boards, bites, and flatbreads out of our own kitchen, and on Sundays a special from Chef Andrew you won't find any other day. Add wine, cocktails, a bourbon shelf worth reading, and three humidors for the deck, and you've got the whole picture. Start with the food. The taps aren't going anywhere.