The Cheesesteak

The Carolina

Portobello & Swiss

Fried Green Tomato BLT

wheatley vodka, grind double espresso liqueur

ESPRESSO MARTINI

journeyman last feather rye, luxardo cherry liqueur, angostura original orange bitters

BARREL AGED RYE OLD FASHIONED

buffalo trace bourbon, house bitters, simple syrup, luxardo cherry, orange slice

TAP HOUSE OLD FASHIONED

buffalo trace bourbon, cocchi sweet vermouth, house bitters, luxardo cherry

TAP HOUSE MANHATTAN

TAP HOUSE SANGRIA

APEROL SPRITZ

sazerac rye whiskey, simple syrup, bitters, lemon swab

OLD-TIMER

bumbu rum, triple sec, orgeat syrup, simple syrup, lime juice

MAI OH MAI

anteel blood orange tequila, blood orange puree, lime juice, grapefruit juice, simple syrup, soda water

BEACH, PLEASE

wheatley vodka, pear puree, rosemary simple syrup

PEARSTAR MARTINI

waterloo prickly pear and rose gin, campari, dry vermouth

ROSARONI

MAGNUM MULE

tullamore dew honey whiskey, lemon juice, black tea simple syrup, soda water

TEA'D OFF

BROCOLLI CHEDDAR

Vegetarian Broccoli Cheddar

slow roasted shaved prime rib, provolone, roasted red pepper, caramelized onion, Renzema’s hoagie roll

Prime & Provolone

hardwood smoked bacon, fried egg, lettuce, tomatoes, avocado crema, toasted sourdough bread

B.E.L.T.

pastrami, sauerkraut, baby swiss, 1000 island dressing, marble rye

Pastrami Reuben

slow roasted pork butt, pineapple coleslaw, pickled jalapeno, honey bourbon bbq, pretzel slider bun (2)

Hawaiian Pulled Pork Sliders

ground beef, tangy tap sauce, american cheese, field greens, white onion, dill pickle, pretzel slider bun (2)

Tap House Sliders

Place the thinly sliced ribeye in a bowl. Add soy sauce, Worcestershire, olive oil, minced garlic, black pepper, and 1/2 tsp salt. Toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Marinate steak

If slices are not very thin, freeze the steak for 15–20 minutes to firm slightly, then slice thinner against the grain. Pat excess marinade off the meat with paper towel before cooking to get better browning.

Prep for quick cooking

Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add the thinly sliced onion and 1/2 tsp salt. Cook, stirring occasionally, 8–12 minutes until soft and golden brown. Add the sliced bell pepper and mushrooms (if using) and cook an additional 4–6 minutes until vegetables are tender and edges are browned. Season with 1/4 tsp black pepper. Transfer vegetables to a bowl and keep warm.

Caramelize onions and cook peppers/mushrooms

Return the same skillet to high heat (add a little oil if pan is dry). Once very hot, add the marinated steak in a single layer—work in two batches if necessary to avoid overcrowding. Sear for 1–2 minutes without moving to develop browning, then stir and cook another 30–60 seconds until just cooked through. Total cooking time is short for thin slices. Taste for seasoning and add a pinch of salt if needed.

Sear the steak

Lower heat to medium-low, add the cooked onions/peppers/mushrooms back to the skillet with the steak and toss to combine. Cook together 1 minute so flavors marry.

Combine with vegetables

Butter the inside cut faces of the hoagie rolls with 1 tbsp butter. Place them cut-side down in a clean skillet over medium heat and toast until lightly browned, about 1–2 minutes.

Toast rolls

Divide the steak-and-vegetable mixture evenly between the two rolls. Lay 2 slices provolone over each filling (or spoon 2 tbs Cheez Whiz per sandwich). Return the loaded sandwiches to the skillet, cover with a lid for 30–60 seconds to melt the cheese, or place under a broiler briefly until cheese is bubbly. If using provolone, you can also fold the hot steak under the cheese so it melts directly onto the meat.

Load the rolls and melt cheese

Remove sandwiches from heat. Add hot sauce if desired. Serve hot immediately.

Finish

ribeye steak, thinly sliced

soy sauce

Worcestershire sauce

olive oil

garlic, minced

black pepper

salt

yellow onion, thinly sliced

green bell pepper, thinly sliced (optional)

mushrooms, sliced (optional)

butter

vegetable oil

hoagie rolls or long sub rolls

provolone slices

cheez whiz or American cheese (optional alternative)

butter for toasting rolls

hot sauce (optional)

Whisk together yellow mustard, apple cider vinegar, light brown sugar, hot sauce, Worcestershire sauce, smoked paprika, kosher salt, and black pepper in a bowl until smooth. Taste and adjust balance—add a little more sugar for sweetness, more vinegar for tang, or a pinch more hot sauce for heat. Refrigerate while you prepare the rest; sauce can be made a day ahead for deeper flavor.

Make the sauce

Divide the ground beef into four equal portions (about 4 oz each). Gently form into loose balls and then flatten into thin patties about 4 inches across and slightly larger than the buns. Do not overwork the meat — handle minimally to keep the patties tender.

Form the patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Season

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tsp vegetable oil and spread. Place patties on the hot surface and press down with a spatula for 10–15 seconds to increase contact (optional for a thin smash-style crust). Cook 2–3 minutes on the first side until deeply browned. Flip, immediately place a slice of cheddar on each patty, and cook another 1–2 minutes until cheese is melted and patties reach desired doneness (internal temp ~160°F/71°C for well-done). Remove and rest briefly on a plate.

Cook

Split the potato buns and spread the cut sides with softened butter. Toast buttered sides on the skillet or in a pan over medium heat until golden brown and slightly crisp, about 1–2 minutes.

Toast buns

Spread a generous tablespoon of Carolina sauce on the bottom bun. Place the cheddar-topped patty on the sauced bun, then add 2 slices of dill pickle, a little thinly sliced red onion, and about 1/2 cup fresh coleslaw. Spoon another 1 teaspoon of Carolina sauce over the slaw if desired. Close with the toasted top bun and serve immediately.

Assemble

Serve The Carolina with extra mustard-vinegar sauce on the side and optional kettle chips or fries.

Serve

potato buns (or brioche buns)

butter, softened

sliced dill pickles

thinly sliced red onion

fresh coleslaw (see sauce section)

80/20 ground beef

kosher salt

freshly ground black pepper

vegetable oil (for griddle)

sharp cheddar cheese, sliced

yellow mustard

apple cider vinegar

light brown sugar, packed

hot sauce (preferably cayenne-based)

smoked paprika

Preheat oven to 200°C (400°F). Clean the portobello caps with a damp paper towel. Remove stems and scrape out the dark gills with a spoon to create a cavity for the filling. Lightly brush both sides of each cap with 1 tbs olive oil and a pinch of salt and pepper.

Prepare mushrooms

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add the chopped spinach (it will wilt significantly). Stir until wilted and any excess liquid has mostly evaporated, about 2–3 minutes. Stir in the fresh thyme leaves, Worcestershire sauce, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning. If the pan is dry, splash in 1–2 tbs of the white wine to deglaze and concentrate flavors.

Cook spinach and season

Spoon an even amount of the spinach-onion mixture into the cavity of each prepared portobello cap, pressing gently so the filling sits snugly in the mushroom.

Assemble filling into caps

Lay one Swiss cheese slice over the filled top of each mushroom (trim slices if necessary to fit). Sprinkle the grated Parmesan evenly over the tops, then, if using, sprinkle panko breadcrumbs for extra crunch.

Add Swiss and topping

Arrange the filled mushrooms on a rimmed baking sheet or in an oven-proof skillet. Pour the remaining white wine (or vegetable broth) into the pan around the mushrooms (not over them) to keep them moist. Bake in the preheated oven for 12–15 minutes, until cheese is melted, bubbling and lightly golden and mushrooms are tender but still hold their shape. For extra browning, switch to broil for the final 1–2 minutes—watch closely to prevent burning.

Bake

Remove mushrooms from oven. Drizzle lemon juice over the tops if using, sprinkle with chopped fresh parsley and a pinch of red pepper flakes for heat if desired. Let rest 2–3 minutes, then serve warm.

large portobello mushrooms, stems removed and gills scraped

unsalted butter

yellow onion, finely chopped

fresh spinach, chopped

fresh thyme leaves (or 1/2 tsp dried thyme)

black pepper, freshly ground

Swiss cheese slices, divided (about 1 slice per mushroom)

Parmesan cheese, grated

Panko breadcrumbs (optional for crunch)

chopped fresh parsley (for garnish)

white wine (or low-sodium vegetable broth)

lemon juice (optional, for brightness)

red pepper flakes (optional)

Wash tomatoes and pat dry. Slice each tomato into 1/2-inch thick rounds (about 3–4 slices per medium tomato). Lay slices on a paper towel, lightly salt both sides, and let drain for 10 minutes to remove excess moisture.

Prep tomatoes

Place the 3 tablespoons flour on a shallow plate. In a shallow bowl, whisk together the 2 eggs and 60 ml buttermilk until smooth. In a third shallow plate combine 3 tablespoons cornmeal, 3 tablespoons panko, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix thoroughly.

Make dredging stations

Heat a large skillet over medium-high heat and add enough vegetable oil to reach about 1/4 inch depth (about 200–300 ml depending on skillet). Dust each tomato slice lightly with flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the cornmeal-panko mixture to coat both sides. Set coated slices on a wire rack while you finish coating others.

Dredge tomatoes

When oil shimmers and reaches about 175°C (350°F) or a breadcrumb dropped in sizzles, carefully add tomato slices in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp. Use a slotted spatula to transfer to a paper-towel-lined plate or wire rack. Keep warm in a low oven (90–100°C) if needed while you finish frying remaining slices.

While frying tomatoes, cook bacon in a skillet over medium heat until crisp, about 6–10 minutes, turning occasionally. Alternatively bake on a rimmed sheet at 200°C (400°F) for 12–18 minutes until crisp. Transfer bacon to paper towels to drain and then chop or fold into full slices as preferred.

In a small bowl combine 6 tablespoons mayonnaise, 1 teaspoon Dijon mustard and 1 teaspoon hot sauce (if using). Taste and adjust seasoning with a pinch of salt or additional hot sauce as desired.

Prepare spread

Butter one side of each bread slice (or brioche halves). Heat a clean skillet over medium heat and toast buttered bread, butter-side down, until golden and crisp, about 2 minutes. Alternatively toast in a toaster or under a broiler briefly.

Toast bread

Spread the mayonnaise mixture on the unbuttered side of each toasted bread slice. On bottom slices, layer lettuce leaves, 2–3 fried green tomato slices (depending on size), 2 slices of crisp bacon per sandwich (or 3 for more bacon), and an optional ripe tomato slice if using. Top with remaining bread slice, cut in half if desired, and serve immediately.

Assemble sandwiches

firm green tomatoes

all-purpose flour

large eggs

buttermilk

cornmeal (medium grind)

panko breadcrumbs

garlic powder

vegetable oil (for frying)

thick-cut bacon

mayonnaise

Dijon mustard

ripe tomato slices (optional, for layering)

lettuce leaves (butter or romaine)

sandwich bread (thick-sliced) or brioche buns

unsalted butter (for toasting bread)

Brew a double shot (about 1 oz) of espresso and allow it to cool slightly. If you don't have an espresso machine, brew a very strong 1 oz coffee and let it cool. Ideally use within a few minutes so it's still warm but not piping hot.

Prepare espresso

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink is well chilled.

Chill glass

In a cocktail shaker, add 1 cup of ice, 2 oz Wheatley vodka, 1 oz Grind double espresso liqueur, 1 oz cooled espresso, and 0.5 oz simple syrup. Secure the lid and shake vigorously for 12–20 seconds until the outside of the shaker is frosty and you see a thick, creamy foam forming from the espresso.

Shake cocktail

Discard ice or water from the chilled glass if used. Double-strain the cocktail into the chilled coupe/martini glass using both the shaker's strainer and a fine mesh strainer to remove tiny ice shards and produce a smooth top layer of crema.

Strain and serve

Carefully float 3 whole coffee beans on the foam as a classic garnish. Serve immediately.

Garnish and finish

Wheatley vodka

Grind double espresso liqueur

Freshly brewed espresso (or strong coffee, cooled)

Simple syrup (1:1 sugar to water) or to taste

Ice (for shaking)

Whole coffee beans (for garnish)

Place a mixing glass or shaker (without ice) on the scale or counter. Add 2 oz Journeyman Last Feather Rye, 0.25 oz Luxardo Cherry Liqueur, and 0.25 oz simple syrup into the mixing glass. Add 2 dashes of Angostura Orange Bitters.

Build and Stir

Fill the mixing glass with large, fresh ice (enough to almost fill). Stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full strokes) until the outside of the mixing glass is cold and slightly frosted, and the liquid is well-chilled and slightly diluted.

Add Ice and Chill

Place a single large ice cube or ice sphere into a chilled old-fashioned glass.

Prepare Glass

Double-strain or fine-strain the stirred cocktail over the large ice cube in the old-fashioned glass to remove any small ice chips and ensure clarity.

Strain

Take the orange peel, hold it over the drink skin-side down, and give it a firm squeeze to express the orange oils across the surface of the cocktail. Rub the peel briefly around the rim of the glass, then discard or drop the peel into the drink per preference.

Express Orange Oil

Float one Luxardo maraschino cherry on the surface (or skewer and rest on the cube). Serve immediately.

Garnish

If you want a barrel-aged effect at home: combine the assembled cocktail (without ice or garnish) in a sealable glass vial or small oak chip container and rest for 24–72 hours, tasting periodically until desired rounding and wood character are achieved. Strain and serve as above. (Commercially barrel-aged versions will be smoother and slightly darker.)

Optional Barrel-Aging Note

Journeyman Last Feather Rye

Luxardo Cherry Liqueur (Maraschino liqueur)

Simple Syrup (1:1)

Angostura Orange Bitters

Large Ice Cube or Ice Sphere

Luxardo Maraschino Cherry (garnish)

Orange Peel (expressed, garnish)

Place the Luxardo cherry and the 1/4 oz simple syrup in a mixing glass or directly in an old fashioned glass. Add 3 dashes of house bitters. If you prefer a lighter muddle, gently press the cherry once with the back of a bar spoon to release a little syrup — do not pulverize.

Build and stir

Measure 2 oz Buffalo Trace Bourbon and add it to the glass with the cherry and bitters.

Add spirit

Add a large ice cube to the mixing glass (or if building in the serving glass, add the large ice cube there). Stir gently for 20–30 seconds with a bar spoon until the drink is well chilled and slightly diluted (you should see slight frosting on the glass). If you built the drink in a mixing glass, strain it into a chilled old fashioned glass over a fresh large ice cube.

Dilute and chill

Take the orange slice or peel and hold it over the glass, skin-side down. Pinch or lightly twist to express the oils across the surface of the cocktail, then rub the peel around the rim of the glass and drop it in (or neatly place the orange slice on the rim or in the drink).

The Cheesesteak

The Carolina

Portobello & Swiss

Fried Green Tomato Blt

Espresso Martini

Barrel Aged Rye Old Fashioned

Tap House Old Fashioned

Tap House Manhattan

Tap House Sangria

Aperol Spritz

Old-timer

Mai Oh Mai

Beach, Please

Pearstar Martini

Rosaroni

Magnum Mule

Tea'd Off

Brocolli Cheddar

Vegetarian Broccoli Cheddar

Prime & Provolone

B.e.l.t.

Pastrami Reuben

Hawaiian Pulled Pork Sliders

Tap House Sliders