MAC & CHEESE

slow cooked brisket, pepper jack cheese, house pickled slaw

BREAKFAST BURRITO

two honey Bavarian pretzels, house cheese sauce

NASHVILLE GIANT PRETZELS

angus beef patty, bacon, jalapeños, chipotle mayo

WHISKEY BURGER

chipotle mayo, bacon, fried egg, crisp lettuce, sweet onion, tomato, brioche bun

RECOVERY BURGER

signature, garnished with brightness and topped with refreshing bubbles peach puree

Tito's Whiskey Handmade Row's Vodka

Espresso infused ESPRESSO vodka, Mr. Black, & cold MARTINI brew

DIERKS ' BENTLEY'S BLOODY BOOTS & BUBBLES

DOUBLE FRENCH STACK TOAST

KASHVILLE BURRITO

Cointreau orange liqueur, fresh lime & blueberry purée & Red Bull energy drink

Cointreau cocktail

Maker's Mark, house made demerara syrup, Blanco tequila, fresh mint, strawberry purée, grapefruit & lime juice, sparking rosé

TEQUILA COCKTAILS

OL ' FASHIONED

FOUR PEAKS HOP KNOT IPA

cointreau orange liqueur, fresh lime & blueberry purée & Red Bull energy drink

Cointreau orange liqueur cocktail

SAME TEQUILA COCKTAILS

FOUR PEAKS WOW WHEAT

Real passion fruit purée, pineapple juice

MALIBU RUM

Dierks ' Row 94 bourbon, fresh muddled raspberries, lemon juice, simple syrup, lemonade & sparkling water

DIERKS ' LEMONADE

Ol' Fashioned

Tip It On Back

Blanco tequila, fresh mint, sparking strawberry rose – purée

Mockingbird

rum orange Real liqueur passion, fresh fruit lime & pineapple juice

Malibu Cointreau

fresh lime juice, & muddled jalapeño organic agave nectar

Backstage Marg

lemon bourbon juice, fresh simple syrup muddled ON A BEACH lemonade & sparkling water

Dierks' Lemonade

Preheat oven to 350°F (175°C). Slice the top off each brioche roll or loaf section to create a hollowable shell. Using your fingers or a small spoon, carefully remove most of the interior crumb leaving a shell about 1/4" (6 mm) thick so it holds shape. Reserve removed bread for breadcrumbs or discard. Brush the inside and outside of each shell lightly with melted butter.

Prepare shells

Place the hollowed brioche shells on a baking sheet, brush tops with the egg wash (beaten egg + 1 tsp water) and bake 8–10 minutes until lightly set and slightly golden. This firms the shell so it will hold the filling and stand up to frying. Allow to cool on a rack.

Bring a pot of salted water to a boil. Add elbow macaroni and cook until just under al dente (about 1–2 minutes less than package directions). Drain and set aside. Reserve 1/4 cup pasta cooking water.

Cook pasta

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes until slightly nutty but not browned. Gradually whisk in 2 cups whole milk until smooth. Cook, stirring, until sauce thickens and coats the back of a spoon (about 4–6 minutes). Stir in cream cheese until melted, then add Dijon, Worcestershire, salt, pepper, and hot sauce if using.

Make béchamel-style cheese sauce

Remove from heat and stir in grated cheddar and Gruyère (if using) until fully melted and smooth. If sauce is too thick, stir in up to reserved 1/4 cup pasta water a tablespoon at a time to loosen. Fold in the drained pasta until evenly coated. Taste and adjust seasoning.

Allow mac & cheese to cool slightly (10–15 minutes) so it thickens and is easier to portion into shells.

Using a spoon or piping bag, fill each prebaked brioche shell generously with mac & cheese, mounding slightly but without overfilling so you can close the top if you kept a lid. Wipe any excess off the exterior of the shells so batter will adhere evenly. Chill filled shells in the refrigerator 15–20 minutes to firm the filling and help batter adhere.

Set up three shallow bowls: (1) flour for dredging, (2) beaten eggs, (3) batter. For the batter: whisk together 1 cup flour, 2 tbs cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Whisk in the cold sparkling water or beer until a smooth, slightly thick, tempura-like batter forms. If using panko for extra crunch, place it in a fourth bowl.

Prepare dredge and batter

Lightly dust each chilled, filled brioche shell with the dredging flour, tapping off excess. Dip into beaten egg, then immediately into the batter to coat completely. If using panko, press batter-coated shell into panko to adhere a crunchy crust. Place on a wire rack while you heat oil.

Dredge and batter shells

Pour vegetable oil into a heavy skillet or deep pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). Fry shells in batches (do not overcrowd) 1.5–3 minutes per side until golden brown and crispy; total time depends on shell thickness. Use tongs to turn carefully. Internal filling should be hot—test one by cutting open. If exterior browns too quickly, reduce heat slightly and cook longer to ensure filling is warmed through.

Fry shells

Remove fried shells to a paper-towel-lined tray to drain. Sprinkle with grated Parmesan and a pinch of sea salt while still warm.

Transfer to a serving platter, garnish with chopped parsley, and serve immediately while crisp. Provide napkins — these are best hot and crunchy with creamy mac inside.

brioche loaves or large brioche rolls (for hollowing and forming shells)

unsalted butter (melted, for brushing)

egg (beaten, for egg wash)

water (for egg wash)

elbow macaroni (uncooked)

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese (grated)

Gruyère or fontina (grated, optional for creaminess)

cream cheese (room temperature)

Dijon mustard

Worcestershire sauce

salt

black pepper (freshly ground)

hot sauce (optional)

all-purpose flour (for dredging)

cornstarch

baking powder

cold sparkling water or cold beer

large eggs (beaten)

panko breadcrumbs (optional, for extra crunch)

vegetable oil (for frying)

grated Parmesan (for dusting)

chopped parsley (optional)

sea salt (to taste)

Pat brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, cumin, paprika and garlic powder. Rub the spice mix all over the brisket, pressing to adhere.

Season brisket

Heat olive oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the brisket 3-4 minutes per side, until well browned. Remove brisket and set aside.

Sear brisket

In the same pot add the sliced onion and cook 2-3 minutes to soften. Return brisket to the pot, pour in beef broth, apple cider vinegar and sprinkle brown sugar over the top. Bring to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven, or reduce heat to low on the stovetop. Cook until fork-tender, about 2.5–3 hours depending on thickness. Alternatively use a slow cooker on low for 6–8 hours.

Slow cook

Remove brisket to a cutting board, let rest 10 minutes, then shred with two forks into bite-sized pieces. Spoon some of the cooking liquid over the shredded meat to keep it moist (reserve 1/2 cup). Taste and adjust seasoning with salt and pepper if needed.

Shred and finish

Thinly shred the green and red cabbage, julienne or grate the carrot, and thinly slice the red onion. Combine all vegetables in a medium mixing bowl and toss to combine.

Prepare vegetables

In a small saucepan combine apple cider vinegar, water, granulated sugar, kosher salt, black pepper and red pepper flakes. Warm gently over medium heat, stirring, just until sugar and salt dissolve — do not boil. Remove from heat and let cool slightly for 3–4 minutes.

Make pickling brine

Pour the warm brine over the shredded vegetables, tossing to coat evenly. Let sit at room temperature 20–30 minutes to pickle and soften. For best results refrigerate at least 1 hour before assembling; slaw will keep covered in the fridge up to 4 days.

Pickle slaw

In a bowl whisk together eggs, milk, salt and black pepper until just combined. Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in eggs and cook gently, stirring occasionally, until soft curds form and eggs are just set, about 4–5 minutes. Remove from heat and keep warm.

Make scrambled eggs

Warm the flour tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes. Keep wrapped in a clean towel to stay warm.

Warm tortillas

Lay a warm tortilla flat. Spoon about 1/3 cup shredded brisket onto the lower third of the tortilla, drizzle with 1 tablespoon of reserved brisket jus if desired. Top with about 1/4 cup scrambled eggs, 1/3 cup pepper jack cheese, and 2–3 tablespoons of house-pickled slaw. Sprinkle with chopped cilantro and add salsa or hot sauce if using.

Assemble burritos

Fold the sides of the tortilla in, then roll from the bottom to form a tight burrito. If you prefer a crisp exterior, heat 1 teaspoon butter in a skillet over medium heat and toast the seam-side down until golden, about 1 minute per side. Serve immediately.

Fold and serve

beef brisket, trimmed

kosher salt

black pepper, freshly ground

ground cumin

paprika (smoked or sweet)

garlic powder

yellow onion, thickly sliced

beef broth

olive oil

apple cider vinegar

brown sugar

green cabbage, thinly shredded

red cabbage, thinly shredded

carrot, julienned or grated

red onion, thinly sliced

water

granulated sugar

red pepper flakes

large flour tortillas (10-12 inch)

pepper jack cheese, shredded

eggs

fresh cilantro, chopped (optional)

salsa or hot sauce (optional)

In a large bowl or stand mixer fitted with a dough hook, combine warm water (about 105–115°F), granulated sugar, and instant yeast. Let sit 5 minutes until foamy. Add flour and salt, then the melted butter. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.

Mix and Knead

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60 minutes.

First Rise

Punch dough down gently and turn onto a lightly floured surface. Divide into 2 equal pieces. Roll each piece into a long rope about 28–32 inches long. Form each rope into a classic pretzel shape by making a U, crossing ends twice, and folding ends down to the base, pressing to secure. Alternatively shape into a large knot if preferred.

Portion and Shape

Preheat oven to 425°F (220°C). In a wide, shallow pot, bring 8 cups water and 2 cups baking soda to a gentle simmer. Reduce heat to maintain a low simmer — do not boil hard.

Prepare Baking Soda Bath

Working one pretzel at a time, carefully lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, gently flipping once so both sides get coated. Use a slotted spatula to remove each pretzel and allow excess water to drain back into the pot.

Boil in Baking Soda Bath

Whisk the large egg with 1 tsp water. Place boiled pretzels on a parchment-lined baking sheet. Brush each pretzel with the egg wash. Sprinkle coarse sea salt evenly. Brush a thin coating of honey over the top of each pretzel (about 1 tablespoon per pretzel) to give a subtle honey-Bavarian character and glossy finish.

Egg Wash and Season

Bake pretzels in the preheated oven for 14–18 minutes, rotating halfway, until deep golden brown and puffed. Baking time can vary by oven and pretzel thickness.

Bake

Remove from oven and let rest 5 minutes on a wire rack. If desired, brush a light additional drizzle of honey for sweetness contrast. Serve warm.

Finish

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture is golden and slightly nutty — this removes the raw flour taste.

Make Roux

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to whisk and bring to a gentle simmer. Cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Add Milk and Thicken

Reduce heat to low. Add shredded sharp cheddar and 2 tbsp cream cheese in small handfuls, stirring until fully melted and smooth. Stir in 1 tsp Dijon mustard, 1 tsp honey, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning — add a pinch more salt or a little extra honey if you want a brighter honey-cheese contrast.

Add Cheeses and Season

Keep the cheese sauce warm over the lowest heat, stirring occasionally. If the sauce becomes too thick, thin with up to 2 tbsp milk. Transfer to a warmed serving bowl for dipping alongside the pretzels.

Keep Warm

instant yeast

warm water

unsalted butter, melted

baking soda (for boiling solution)

water (for boiling solution)

large egg (for egg wash)

coarse sea salt (for sprinkling)

honey (for brushing, Nashville touch)

sharp cheddar, shredded

cream cheese, softened

honey

smoked paprika (for Nashville flavor)

freshly ground black pepper

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo (start with less and add to taste), 1 teaspoon fresh lime juice, 1/4 teaspoon smoked paprika and 1/8 teaspoon salt. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while preparing the rest of the burger.

Make the sauce

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Keep skillet (do not wipe) for searing patties.

Cook the bacon

While bacon cooks, slice jalapeños into thin rounds. For milder heat remove seeds and membranes; for more heat leave them. Set aside.

Prepare jalapeños

Divide 1 lb ground Angus into four equal portions (about 4 oz each) for quarter-pound patties. Gently form each into a patty about 3.5–4 inches wide and 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Form patties

Lightly season both sides of each patty with 1 tsp kosher salt and 1/2 tsp black pepper distributed across patties. Sprinkle 1 tablespoon Worcestershire and 1 tablespoon whiskey across the meat and gently press to incorporate—do not overwork the meat.

Season and incorporate whiskey

Heat the skillet used for bacon (or a clean heavy skillet/grill) over medium-high heat until very hot. Add a thin film of neutral oil if pan is dry. Place patties in skillet without crowding. Cook 3–4 minutes on first side undisturbed for a good crust. Flip and cook 2–3 minutes on second side for medium; adjust 1–2 minutes for desired doneness.

Sear the patties

About 1 minute before the patties are done, place a slice of cheddar on each patty and cover the skillet with a lid or tent with foil to melt the cheese, about 1 minute.

Melt cheese

If you want a faint whiskey flavor on top: remove pan from heat, add 1 tablespoon whiskey to the pan (away from face), quickly tilt to ignite with a long lighter if comfortable and experienced, let flames subside, then return patties to pan. Alternatively, brush a mixture of 1 tsp whiskey + 1 tsp brown sugar on patties and briefly sear for a caramelized glaze. Only perform flambé with caution.

Optional whiskey flame/glaze

Butter the cut faces of each bun with 1/2 tablespoon unsalted butter. Toast buttered sides in a clean skillet over medium heat until golden, about 1–2 minutes.

Toast buns

Spread about 1 to 1 1/2 tablespoons chipotle mayo on the bottom bun. Add a lettuce leaf (optional), then the cheesy patty, two slices of crisp bacon per burger, a few jalapeño slices to taste, tomato slice and pickles as desired. Finish with more mayo on the top bun and close. Serve immediately.

Assemble burgers

ground Angus beef (80/20 preferred)

whiskey (for mixing and optional flame or glaze)

thick-cut bacon

jalapeños

sharp cheddar cheese slices

unsalted butter (for toasting buns)

burger buns (brioche or sesame)

mayonnaise

chipotle peppers in adobo, minced

lime juice

smoked paprika

lettuce leaves

tomato, sliced

pickles

In a small bowl combine mayonnaise, finely chopped chipotle in adobo (start with 1 tsp and add more to taste), lime juice, smoked paprika, garlic powder and salt. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while you prepare the rest (at least 10 minutes for flavors to meld).

Lay bacon strips in a cold skillet without overlapping. Turn heat to medium and cook, turning occasionally, until crisp and evenly browned, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.

Mac & Cheese

Breakfast Burrito

Nashville Giant Pretzels

Whiskey Burger

Recovery Burger

Tito's Whiskey Handmade Row's Vodka

Dierks ' Bentley's Bloody Boots & Bubbles

Double French Stack Toast

Kashville Burrito

Cointreau Cocktail

Tequila Cocktails

Ol ' Fashioned

Four Peaks Hop Knot Ipa

Cointreau Orange Liqueur Cocktail

Same Tequila Cocktails

Four Peaks Wow Wheat

Malibu Rum

Dierks ' Lemonade