brisket, green chile queso, jalapeño, pickled red onion

LOADED FRIES

green chile queso, brisket, pico, crema, jalapeño

MINI LEWIS NACHOS

CHIPS & BRISKET QUESO

ALL PITCHERS OF DRAFT BEER

PINEAPPLE EXPRESS

FROZEN 'MULE'

LEWIS OLD FASHIONED

MICHELADA

FROZEN SMOKED PALOMA

CHARDONNAY

THE MULE

PINOT NOIR

PROSECCO

MALBEC BLEND

SAUVIGNON BLANC

SMOKED PALOMA

ROSE

PACIFICO

OATMEAL PORTER

MORTAL WOMBAT IPA

banana pudding, marshmallow fluff, nilla wafers

Banana Pudding

chocolate pudding, marshmallow fluff, oreos

Chocolate Dirt Pie

Giant Beef Short Ribs

Sliced Turkey Breast

Thinly slice the red onion into half-moons. Place in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer just until sugar dissolves, about 1–2 minutes.

Pour the hot brine over the sliced onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1 hour) before serving.

If using potatoes: scrub and peel (optional). Cut into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch.

Toss drained fries with cornstarch, kosher salt, and black pepper until evenly coated.

Heat oil in a deep pot or fryer to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until soft with no color. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden and crisp. Drain and season lightly with additional salt if desired.

If you prefer oven method: toss cut potatoes with 2 tbs oil and spread on a baking sheet, roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp.

In a medium saucepan over medium heat, melt the butter until foaming.

Whisk in the flour and cook for 1 minute to form a blond roux, stirring constantly so it doesn't brown.

Slowly pour in the milk and cream while whisking to remove lumps. Cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Reduce heat to low. Stir in the shredded cheddar and Monterey Jack a handful at a time, stirring until fully melted and smooth.

Fold in the diced green chiles, cumin, smoked paprika, salt, and pepper. Keep warm on very low heat, stirring occasionally. If sauce becomes too thick, stir in up to 2 tbs additional milk to reach desired pourable consistency.

If brisket is refrigerated, warm it gently: place chopped or sliced brisket in a small saucepan with 1 tbs brisket jus or reserved fat over low heat, tossing until warmed through (2–4 minutes). Alternatively, warm in a 300°F (150°C) oven covered with foil for 10–15 minutes.

Shred or chop brisket into bite-sized pieces if not already prepared.

Arrange fries on a large platter or divide among 2–4 plates depending on serving size.

Ladle warm green chile queso evenly over the fries, using as much as desired to coat.

Scatter the warmed brisket pieces over the cheesy fries.

Top with pickled red onion (drain excess brine), thinly sliced fresh jalapeño (seeds removed for less heat), and a sprinkle of cilantro.

Finish with a squeeze of lime and a dusting of cotija or queso fresco if using. Serve immediately while hot and melty.

russet potatoes

neutral oil (for frying or roasting)

cornstarch

kosher salt

freshly ground black pepper

smoked brisket (sliced or chopped)

brisket jus or reserved fat (optional)

unsalted butter

all-purpose flour

whole milk

heavy cream

shredded cheddar cheese

shredded Monterey Jack cheese

diced roasted green chiles (canned or fresh)

ground cumin

smoked paprika

red onion

apple cider vinegar

water

granulated sugar

fresh jalapeño

fresh cilantro

lime wedges

cotija or grated queso fresco (optional)

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. Add the sliced or chopped smoked brisket in a single layer; let it brown for 1–2 minutes without stirring to develop a crust, then stir and cook another 1–2 minutes until heated through. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon chipotle or adobo sauce if using. Remove from heat and keep warm.

Warm and season brisket

In a medium saucepan set over medium heat, melt 2 tablespoons butter. When foamy, add 2 tablespoons flour and whisk continuously for 45–60 seconds until it smells slightly nutty but hasn't browned.

Make a roux

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half in a steady stream to avoid lumps. Bring to a gentle simmer, whisking constantly until the mixture thickens slightly, about 3–4 minutes.

Add dairy

Reduce heat to low and stir in 2 ounces softened cream cheese until incorporated. Add 1 cup grated sharp white cheddar and 1/2 cup grated Monterey Jack in small handfuls, stirring until melted and smooth. Stir in 1/2 cup diced green chiles, 1 tablespoon finely chopped pickled jalapeño, 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon lime juice. Taste and adjust seasoning. Keep queso warm on the lowest heat or transfer to a small slow cooker on warm.

Finish queso

Combine 1 1/2 cups diced Roma tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, 1 minced jalapeño, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Stir gently to combine. Let sit at room temperature for 10–15 minutes so flavors meld. Adjust salt or lime to taste.

Whisk 1/2 cup Mexican crema or sour cream with 1 tablespoon milk or water until pourable but still a bit thick. Taste and add a pinch of salt if desired. Prepare pickled jalapeño slices and cilantro leaves for topping and cut lime wedges.

If chips are stale or you prefer them warm, heat a rimmed baking sheet in a 350°F (175°C) oven for 5 minutes. Spread chips in a single layer and warm 3–4 minutes until crisp but not browned. Alternatively, toss chips briefly in 1 tablespoon oil in a skillet over medium heat until hot and crisp.

Reheat chips (optional)

Arrange tortilla chips in small groups on a serving platter or on individual small plates (about 12–16 chips per serving depending on chip size). Spoon warm green chile queso over the chips, focusing on center chips so the sauce spreads. Top with warmed brisket pieces, then a spoonful of pico de gallo on each mini pile.

Assemble mini nachos

Drizzle crema over the topped nachos, scatter pickled jalapeño slices and cilantro leaves, and serve with lime wedges on the side. Serve immediately so chips remain crisp.

smoked beef brisket, thinly sliced or chopped

vegetable oil

chipotle or adobo sauce (optional, for a touch of heat)

half-and-half

cream cheese, softened

sharp white cheddar, grated

monterey jack, grated

canned or roasted green chiles, diced (mild to medium)

pickled jalapeño slices, finely chopped

lime juice

ripe Roma tomatoes, seeded and finely diced

red onion, finely diced

fresh cilantro, chopped

jalapeño, seeded and minced

fresh lime juice

Mexican crema or sour cream

milk or water (to thin crema)

pickled jalapeño slices (for topping)

fresh cilantro leaves (for garnish)

fresh lime wedges

small sturdy tortilla chips (mini or scooped work well)

vegetable oil (for reheating chips if desired)

Heat a large skillet over medium-high heat and add vegetable oil. Add diced smoked brisket in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper. Sear brisket, stirring occasionally, for 4–6 minutes until edges caramelize and meat is warmed through. Remove from heat and set aside. Reserve any rendered juices in the pan for flavor (leave in pan for queso step if desired).

Warm and crisp brisket

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks the raw flour).

Make roux

Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream until smooth. Continue to cook, stirring frequently, until the mixture thickens slightly and begins to shimmer, about 3–4 minutes.

Reduce heat to low. Add 2 cups shredded Monterey Jack, 1 cup shredded white cheddar, and 2 oz softened cream cheese in small additions, stirring until each addition melts and the sauce is smooth. Stir in 1 cup chopped roasted green chiles, 2 tbs chopped pickled jalapeños, 1 tsp minced garlic, 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Incorporate cheeses and flavor

Stir in 1 tbs lime juice for brightness. If the queso is too thick, thin with up to 1/4 cup warm milk. Keep the queso over very low heat, stirring occasionally, to maintain a smooth pourable consistency. If reserved brisket juices are in the pan, spoon a tablespoon into the queso for extra smoky flavor.

Combine 1 cup diced Roma tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1 minced jalapeño (seeded to reduce heat if desired), 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a medium bowl. Stir gently to combine. Let rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as desired.

Place tortilla chips in a large shallow serving bowl or on a platter. Pour warm green chile queso into a heatproof bowl or shallow serving dish; leave queso warm on a burner set to low or use a small fondue-style warmer.

Top the queso with the warmed diced brisket, spreading evenly so each scoop gets meat.

Spoon pico de gallo over the brisket-topped queso or serve the pico on the side for guests to add as desired. Garnish with thinly sliced green onions and extra chopped roasted green chiles if using.

Serve immediately so chips stay crisp. Reheat queso gently if it cools and thickens.

smoked beef brisket, diced

salt

black pepper

Monterey Jack cheese, shredded

white cheddar cheese, shredded

roasted green chiles, chopped (mild or hot)

pickled jalapeños, chopped

garlic, minced

Roma tomatoes, seeded and finely diced

white onion, finely diced

jalapeño, seeded and finely minced

tortilla chips

thinly sliced green onions

extra chopped roasted green chiles (optional)

If your pitcher and glasses are not already cold, place them in the refrigerator for 30–60 minutes or hold them briefly in a sink of ice water (do not leave submerged for long). This helps maintain draft beer head and temperature when serving.

Chill pitcher and glasses

Ensure the draft line and tap are clean and functioning. Have your tap key or handle ready. If using a keg coupler, confirm it is securely attached and the gas and beer lines are properly regulated.

Prepare tap and equipment

If the line has old beer or foam buildup, flush a small amount (1–2 cups) of beer through the tap until it runs clear and appropriately carbonated. This reduces off-flavors and excess foam in the pitcher.

Purge and prime the line (if needed)

Hold the pitcher at a slight angle (about 45°) under the tap spout. Open the tap fully and let the beer flow down the inside wall of the pitcher to minimize foam. When the pitcher is about three-quarters full, gradually straighten the pitcher and top off to just below the rim to preserve a good head (about 1–1.5 inches). Close the tap fully.

Fill the pitcher

Ensure the beer sits at 38–45°F (3–7°C) and has a moderate head (1–1.5 inches). If there's excessive foam, let the pitcher settle for 1–2 minutes before serving.

Check temperature and head

If desired, cut lemon or lime into wedges and place them on a small plate. These are optional and typically used with certain beer styles or customer preference.

Prepare garnishes

Bring the chilled pitcher, glasses, coasters, and tray to the table. Place the pitcher on the tray or table center and set out glasses and garnishes. Offer guests lemon/lime wedges and a bottle opener or tap key only if they need to open additional containers.

Serve the pitcher

When pouring into glasses, hold the glass at a 45° angle and pour down the side until the glass is three-quarters full. Straighten the glass and top off to produce a 1–1.5 inch head. Serve immediately and advise guests to enjoy at the recommended temperature range.

Pour for guests

Keep an opened pitcher refrigerated and covered, and consume within 24 hours for best flavor and carbonation. Discard if off-smelling or noticeably flat.

Storage and leftover handling

Light lager or pilsner (draft beer)

Ice (optional, for pitcher chilling only — do not add to beer)

Lemon or lime wedges (optional, for serving)

Clean serving glasses (pint or mug)

Coasters or napkins

Bottle opener or tap key (for draft system)

Serving tray (optional)

Place the pineapple chunks in a heatproof bowl. Set up a simple smoking station: place a small handful of smoking wood chips on a piece of aluminum foil and heat with a kitchen torch until they begin to smolder, or use a smoking gun. Immediately cover the pineapple bowl tightly with plastic wrap or a lid to trap smoke. Let smoke sit for 3–5 minutes (longer for stronger smoke), then remove cover.

Prepare pineapple

In a small saucepan combine the smoked pineapple chunks, sugar, water and the 2 rosemary sprigs. Bring to a low simmer over medium heat, stirring until sugar dissolves. Simmer gently for 8–10 minutes so pineapple softens and flavors infuse.

Cook syrup

Remove from heat. Let cool slightly, then strain through a fine mesh sieve, pressing solids to extract as much liquid and flavor as possible. Discard solids (or reserve for a cocktail garnish). If you want a clearer syrup, strain again through cheesecloth. Transfer to a jar. Refrigerate until chilled. Makes about 1 to 1 1/4 cups syrup. (Reserve one small rosemary sprig if you want very herbal notes for garnish.)

Strain and finish

If preferred, chill a rocks glass or coupe in the freezer for 5–10 minutes.

Chill glass

In a cocktail shaker, add light rum (2 oz), aged/dark rum (0.5 oz), smoked pineapple syrup (0.75 oz), fresh lime juice (0.5 oz), fresh lemon juice (0.25 oz), rosemary simple syrup (0.25 oz, optional for extra herbaceousness), and 2 dashes Angostura bitters. Add a generous handful of cubed ice (about 1 cup).

Combine ingredients

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosty.

Shake

Double-strain (use a Hawthorne and fine mesh if available) into the chilled rocks glass over fresh large ice, or serve neat in a coupe if you prefer. If using a rocks glass, add one large ice cube.

Strain and serve

Garnish with a lightly torched pineapple wedge (optional) and a fresh rosemary sprig. To amplify the rosemary aroma, clap the rosemary between your palms to release oils and rub the sprig along the glass rim before placing it as garnish. Optionally, for a smoky finish, briefly hold the rosemary over a torch flame (just until aromatic) or use a smoking cloche to capture a puff of smoke over the finished drink.

Garnish and aroma

Serve immediately. Sip to enjoy the interplay of bright citrus, sweet smoked pineapple, rosemary herbal notes, and rum warmth.

Serve

fresh pineapple (cored, cut into chunks)

fresh rosemary sprigs

smoking wood chips (apple or hickory)

light rum

aged/dark rum

smoked pineapple syrup

fresh lemon juice

rosemary simple syrup (from smoked syrup, optional extra)

Angostura bitters

pineapple wedge (for garnish)

rosemary sprig (for garnish)

ice (cubed)

If possible, place the serving glass or copper mug in the freezer for 5–10 minutes to chill while you prepare the drink.

Chill glassware

If you don't have crushed ice, place about 3 cups of cubed ice in a blender and pulse until you get a coarse, snow-like crushed ice. Measure out 3 cups.

If you don't have ready ginger syrup, make a quick syrup: combine 1/2 cup peeled, sliced fresh ginger, 1/2 cup sugar, and 1/2 cup water in a small saucepan. Bring to a simmer, stir until sugar dissolves, then simmer gently for 5 minutes. Cool, strain out solids, and refrigerate. Use 1 oz of this syrup for the cocktail.

Add 4 oz vodka, 1 oz fresh lime juice, 1 oz ginger syrup, and 2 oz cold water to a blender.

Add 3 cups crushed ice to the blender on top of the liquid. Secure the lid.

Pulse the blender 6–8 times, then blend on medium-high for 6–10 seconds. Stop and check consistency: the drink should be thick and slushy but still pourable. If too thin, add 1/2 cup more crushed ice and blend again in short bursts. If too thick, add 1–2 tablespoons cold water and pulse to adjust.

Remove the chilled glass from the freezer. Spoon or pour the frozen mule mixture into the glass or copper mug, leaving a small crown of slush above the rim for presentation.

Garnish with a lime wheel or wedge on the rim and, if using, a sprig of mint and a piece of fresh or candied ginger on a pick.

Serve immediately with a short straw or spoon. Stir lightly before drinking if the top separates slightly.

Loaded Fries

Mini Lewis Nachos

Chips & Brisket Queso

All Pitchers Of Draft Beer

Pineapple Express

Frozen 'mule'

Lewis Old Fashioned

Michelada

Frozen Smoked Paloma

Chardonnay

The Mule

Pinot Noir

Prosecco

Malbec Blend

Sauvignon Blanc

Smoked Paloma

Rose

Pacifico

Oatmeal Porter

Mortal Wombat Ipa

Banana Pudding

Chocolate Dirt Pie

Giant Beef Short Ribs

Sliced Turkey Breast