local kombucha: Rotating selection from Ohio producers, served on tap to showcase seasonal flavors and probiotic benefits.

Rotating selection from Ohio producers

Rotating selection from Ohio producers, served on tap to showcase seasonal flavors and probiotic benefits.

Local kombucha

handcrafted by our bartenders, with a menu that evolves each season.

Personalized cocktails

a diverse, hand-selected wine list featuring bottles from around the globe. Our selection emphasizes quality, balance, and variety—offering approachable everyday options, interesting small-production finds, and classic favorites from established regions.

Winecraft wine selection

features 16 rotating taps showcasing breweries from across Ohio. With selections that change regularly, you’ll find a wide range of styles — from crisp lagers and hop-forward IPAs to saisons, stouts, and seasonal specialties.

Silos tap wall

Whitney Kling- Founder of the former Top Knot Kitchen - comes a brand new concept: Fête (party, in french). Fête leans into its beloved bowls, salads and sauces while adding new signature favorites like pumpkin chickpea curry and enchiladas verdes. Every dish is a celebration of flavor, satisfaction, and ease.

Fête

The Burger Bistro offers a new spin on classic burgers and sandwiches. Chef Centruela Collier of Cece’s Kitchen focuses on high quality ingredients, consistency, and house prepared sauces and toppings.

THE BURGER BISTRO

Brought to you by Nate and Marie Lansangan, KungFu BBQ will serve worldly-inspired cuisine with a unique smoked interpretation. Influences come from the Philippines, Japan, Mexico, and Hawaii with the traditional technique of American smoked BBQ.

Kung Fu BBQ

Presented by Chef Dane Shipp, Nood Bar will serve authentic Asian-inspired hot and cold noodle dishes with an assortment of bao buns and dumplings.

Nood Bar

A dedicated mocktail list that changes with the seasons. Ask your bartender for today’s offerings and any recommendations.

Seasonal Mocktail Menu

Many of our signature cocktails can be prepared alcohol-free upon request, using the same fresh ingredients.

Mocktail-Friendly Cocktails

Kombucha

Classic favorites: Coca-Cola products available ice-cold—Coke, Diet Coke, Sprite, and more.

Coca-Cola Products

The team at The Silos handcrafts personalized cocktails created by our bartenders, with a menu that evolves each season.

Cocktail

We partner with our local wine distributor, Winecraft, to curate a diverse, hand-selected wine list featuring bottles from around the globe. Our selection emphasizes quality, balance, and variety—offering approachable everyday options, interesting small-production finds, and classic favorites from established regions.

Wine Selections

The Silos tap wall features 16 rotating taps showcasing breweries from across Ohio. With selections that change regularly, you’ll find a wide range of styles — from crisp lagers and hop-forward IPAs to saisons, stouts, and seasonal specialties.

Tap Wall

Select one or more seasonal kombucha flavors from Ohio producers to showcase. Typical choices: ginger-lemon, seasonal berry, hibiscus, apple-cinnamon, or herbal blends. Ensure the kombucha is stored refrigerated and handled gently to preserve live cultures and carbonation. For sampling service plan on 4–6 oz pours; for full servings plan on 12–16 oz (1.5–2 cups) per guest.

Choose and prepare selection

If serving from a keg: confirm keg is filled and cold (38–45°F / 3–7°C). Check carbonation level — kombucha is often lightly carbonated; set CO2 to a low pressure (5–10 psi) if using CO2 to maintain gentle effervescence. If switching kegs/flavors, follow cleaning steps in the 'Cleaning & serving equipment' section before tapping the new keg. If serving from bottles or growlers, chill bottles/growlers thoroughly.

Keg/growler preparation

Hold glass at a 45° angle and open tap gently to reduce foam. Fill to desired level, straightening the glass as it nears full. For tastings pour 2–4 oz; for full serving pour 12–16 oz. Leave a small head (1/2 inch) to preserve aroma.

Pouring

Prepare garnishes: slice citrus into thin rounds or half-moons and pull herb sprigs from stems. Place 1 citrus slice and 1 herb sprig per serving, or offer a small garnish tray for guests to choose. Add ice to glass only if requested — some kombuchas are best served without ice to avoid diluting flavor.

Glassware: ensure serving glasses are clean and chilled if possible. Label each tap or bottle with the producer name, flavor, and any allergen notes. Rotate signage as flavors change.

Sanitize lines and taps: when swapping rotating selections, flush the tap line with a manufacturer-recommended cleaning solution (use approximately 1 tbs or manufacturer equivalent mixed per line) then rinse thoroughly with sanitizing water. This prevents cross-flavor contamination and preserves live cultures. Follow equipment manufacturer instructions for contact times.

Storage and handling: keep unopened bottles, growlers, and kegs refrigerated. Avoid high pressures or heat, which can overcarbonate and risk bottle/keg issues. Label dates received and opened to ensure freshness of probiotic cultures.

local kombucha (various seasonal flavors)

keg or growler supply (on-tap keg portion equivalent)

fresh citrus slices (lemon, lime, or orange)

fresh herbs (mint, basil, or thyme)

clean serving glasses (12–16 oz)

beer/growler tap line cleaning solution (if swapping kegs)

sanitizing water (rinse)

CO2 or pressurization (if kegged and required)

Ensure the tapped kombucha flavor is properly chilled (38–45°F / 3–7°C). Verify tap lines have been flushed and sanitized according to your establishment's schedule to preserve flavor and probiotic viability.

Chill and prepare

Select a clean 12 fl oz glass. If serving with ice, add approximately 1/2 cup of fresh ice to the glass. Note: adding ice will dilute the kombucha slightly and lower temperature quickly; skip ice for the most concentrated flavor.

Glass preparation

Hold the glass at a 45° angle beneath the tap spout. Open the tap fully and begin pouring down the side of the glass to gently fill and reduce foaming. When the glass is about 3/4 full, slowly straighten the glass and top up to 12 fl oz, leaving a 1/4 inch head to preserve carbonation.

Pour from tap

Garnish with one citrus slice on the rim or a sprig of fresh herb (mint or basil) placed in the glass. Serve immediately on a coaster if desired.

Garnish and finish

Inform guests that kombucha contains live cultures and may have trace amounts of alcohol from fermentation (usually <0.5% ABV for non-alcoholic varieties). Offer to change flavor on request.

Allergen & probiotic note

Maintain tap and line: follow daily and weekly cleaning protocols — flush lines with cold water between flavors, deep-clean with food-safe line cleaner on scheduled intervals, and keep kegs/cornelius tanks chilled. Replace CO2 or gas blend and check regulator pressure to maintain gentle carbonation (10–20 psi depending on system).

Rotation & signage: rotate seasonal Ohio producers as they become available. Update tap list signage with producer name, flavor, date tapped, and any notable ingredients (berries, ginger, herbs) and probiotic highlights to educate guests.

fresh kombucha (assorted seasonal flavors)

ice (optional)

garnish - citrus slice (lemon or orange) or fresh herb (mint, basil)

clean glass (12 fl oz)

tap line (cleaned and chilled)

coaster (optional)

Choose a base spirit from gin, vodka, rye whiskey or blended rum depending on the desired style: gin for bright botanical cocktails, vodka for clean/modern, rye for spirit-forward, rum for tropical. Measure the listed spirit quantity into a mixing glass or shaker according to the recipe above.

Spirits selection

If using vermouth in a stirred cocktail (Martini/Manhattan style), add dry or sweet vermouth to the mixing glass and stir with ice for 20–30 seconds until properly chilled and slightly diluted.

Add orange liqueur, aperol, maraschino or amaro as called for by the chosen profile. These provide sweetness, bitterness and aromatic complexity — measure and add directly to the shaker or mixing glass with the base spirit.

Always use freshly squeezed citrus. Measure lemon, lime or orange juice into the shaker. If using seasonal fruit purée, add the indicated amount and give it a quick shake with the juices to emulsify.

Optional: For bright cocktails, add an extra 0.25 oz lemon or lime juice (adjust sweetness down accordingly) to balance.

Add simple syrup, honey syrup or demerara syrup to taste as listed. If using denser syrups (demerara), stir longer when making stirred cocktails to ensure dissolution.

Dash Angostura and/or orange bitters into the mixing glass or shaker. For spirit-forward drinks, add bitters to taste (commonly 2 dashes). Add a pinch of salt to enhance flavors where appropriate (especially for fruit-forward or high-acidity drinks).

If the recipe calls for a long drink, pour the mixed contents into a highball glass over ice and top with club soda. If finishing with sparkling wine, gently float or top with the listed ounces immediately after straining to preserve effervescence.

Express citrus oils over the finished cocktail by holding a twist skin-side down over the glass and giving it a gentle squeeze, then run the twist around the rim and drop in. Add mint sprig to crushed-ice drinks and clap once to release aroma. Place seasonal fruit or a cocktail cherry as a finishing touch.

Shaken cocktails: Combine base spirit(s), liqueurs, citrus and syrups in a shaker with ice (fill 2/3). Shake vigorously for 10–15 seconds until chilled and properly diluted. Fine-strain into the appropriate glass (coupe or rocks) over fresh ice or neat as specified.

Stirred cocktails: Add base spirits, vermouth and liqueurs to a mixing glass with ice. Stir for 20–30 seconds until the glass is chilled and the drink is slightly diluted. Strain into a chilled coupe or rocks glass over a large ice cube for spirit-forward presentations.

Crushed-ice & blended: For tiki or mint cocktails, pack a glass with crushed ice, build or double-strain the shaken mix over the crushed ice, and garnish accordingly.

Glassware suggestions: coupe or martini glass for up-level shaken/strained cocktails, rocks glass for spirit-forward or short drinks, highball for long drinks.

To personalize: ask guest for flavor preferences (bright/citrus, bitter, herbal, sweet, boozy). Adjust base spirit, amount of citrus and type/amount of sweetener or amaro accordingly. Substitute seasonal fruit purée or garnish to reflect the menu’s seasonal rotation.

Common example templates to combine ingredients (use listed measures above as a starting point):
- Bright Classic (e.g., Lemon Gin Sour): 1.5 oz gin, 0.75 oz lemon juice, 0.5 oz simple syrup, 0.25 oz maraschino; shake and serve in coupe, garnish lemon twist.
- Spirit-forward (e.g., Rye Manhattan variation): 2 oz rye, 0.75 oz sweet vermouth, 2 dashes Angostura, 0.25 oz amaro; stir and serve over large cube with orange twist.
- Refreshing Long (e.g., Vodka Spritz): 1.5 oz vodka, 0.5 oz aperol, 0.5 oz orange juice, 0.5 oz simple syrup, top with 2 oz club soda, serve in highball with lime wheel.
- Tiki/Seasonal Fruit (e.g., Rum & Stonefruit): 1.5 oz rum, 0.5 oz lemon juice, 0.5 oz seasonal purée, 0.25 oz honey syrup, 2 dashes bitters; shake, serve over crushed ice with mint sprig.

vodka

rye whiskey

blended rum

dry vermouth

sweet vermouth

orange liqueur (Cointreau or triple sec)

aperol

amaro (seasonal)

maraschino liqueur

fresh lemon juice

fresh lime juice

fresh orange juice

seasonal fruit purée (berry or stonefruit)

simple syrup (1:1)

honey syrup (1:1 honey:water)

demerara syrup (2:1)

Angostura bitters

orange bitters

salt

club soda

sparkling wine (for topping)

lemon twist

lime wheel

fresh mint sprig

fresh berries or seasonal fruit slice

cocktail cherry

large ice cubes

crushed ice

ice (for shaking/stirring)

Choose three approachable everyday red bottles (Merlot, GSM or similar) that are fruit-forward, balanced, and priced for regular enjoyment. Add two classic Cabernet Sauvignon bottles from established regions to represent structure and aging potential. Include one small-production Pinot Noir to offer a lighter, terroir-driven option.

Selection rationale

Store red wines at 55-65°F (13-18°C). Keep bottles on their sides if cork-sealed. Rotate stock by date, placing newer arrivals behind older bottles to ensure proper turnover.

For service, decant age-worthy Cabernet for 30–90 minutes depending on age (younger 30–45 min, older up to 90 min) and pour Pinot Noir slightly chilled (55–60°F / 13–15°C).

Select two versatile, crisp white wines (Chardonnay or Sauvignon Blanc) that pair well with salads, seafood, and lighter fare. Add an off-dry Riesling or aromatic white from a small producer for contrast, and include a Provençal-style Rosé for summer appeal.

Store whites and rosé at 45-55°F (7-13°C). Chill bottles in a refrigerator or wine cooler before service to 45–50°F (7–10°C) for sparkling and aromatic whites, and 50–55°F (10–13°C) for fuller-bodied whites and rosé.

Serve whites in appropriate glassware: narrower bowl for aromatic whites, slightly larger for fuller-bodied Chardonnay. Ensure fresh pours and replace opened bottles on the list if 2–3 days have passed since opening.

Keep an entry-level sparkling for casual celebrations and a higher-quality traditional-method bottle for special occasions. Store sparkling at 45°F (7°C) and serve chilled 40–50°F (4–10°C).

Include one fortified wine (Port or Sherry) to conclude tastings or pair with desserts and cheese. Store fortified wines upright once opened and refrigerate; defend opened ports with a vacuum stopper and use within several weeks to a few months depending on style.

Use appropriate glassware: flute or tulip for sparkling, smaller copita or tulip for fortified wines. Provide an instruction note on the list for ideal serving temperatures.

Curate one Old World bottle (e.g., Bordeaux, Rioja, Chianti) to showcase traditional styles and food-friendly structures. Add one New World bottle (e.g., California, Australia, Chile) to highlight fruit-driven, approachable flavors.

Include two bottles that highlight specialty grapes or lesser-known regions (e.g., Grüner Veltliner, Carmenère, South African Chenin Blanc, Greek Assyrtiko). Use these to provide talking points and educational value on the wine list.

Label each bottle on the list with region, varietal, producer, vintage, tasting notes (3–4 bullet points), and suggested pairings to help guests choose.

Prepare printed wine lists and tasting notes (20 pcs) with clear sections: Reds, Whites & Rosé, Sparkling & Fortified, and By Region. Update weekly or as bottles change.

Ensure at least two working wine keys/corkscrews and an extra decanter are available. Train staff to open bottles cleanly: wipe neck, insert waiter’s friend, cut capsule below lip, present cork, open smoothly and taste for host when appropriate.

Stock 12 appropriate glasses (mix of red, white, and sparkling). Glassware should be clean, polished, and stored upright to avoid dust. Provide a spittoon or container during tastings and a plan for disposing of opened but unsold bottles (discounts, staff tastings, or promotional pours within safe consumption guidelines).

Maintain inventory and rotation logs. Record bottle source, cost, purchase date, and remaining quantity after service shifts. Reorder popular everyday options proactively and periodically refresh small-production finds to keep the list dynamic.

Everyday Red (e.g., Merlot or GSM blend)

Classic Cabernet Sauvignon (established region)

Small-production Pinot Noir (interesting find)

Crisp, versatile Chardonnay or Sauvignon Blanc (everyday)

Off-dry Riesling or aromatic white (small production)

Provençal-style Rosé

Entry-level sparkling wine (Cava, Prosecco, or NV Champagne)

Classic sparkling (aged or higher-quality Champagne or traditional-method)

Port or Sherry (fortified)

Old World representative (e.g., Bordeaux, Rioja, Chianti)

New World representative (e.g., California, Australia, Chile)

Two bottles showcasing specialty grapes or lesser-known regions

Wine list / tasting notes printouts

Wine key / corkscrew

Decanter

Wine glasses (red, white, sparkling)

Spittoon or container for pours

Assemble 16 beers representing a wide range of styles from Ohio breweries: include at least 4 crisp lagers for approachability, 4–6 IPAs spanning hazy to West Coast and one or two higher-ABV offerings, 2 Belgian/saison-style ales for complexity, 2 stouts/porters for richness, and 2–3 seasonal or limited releases that change regularly. Reserve one tap for an occasional guest or collaboration. Aim for diversity in ABV, bitterness, and flavor profiles so there is something for newcomers and enthusiasts.

Curate a balanced 16-tap lineup

Maintain relationships with local breweries: set regular pickups or deliveries, confirm keg sizes and dates, and negotiate rotating tap slots for guest beers and limited releases.

Schedule rotations: plan a core stable (half the taps remain constant for a month or more) and rotate the remaining taps weekly or biweekly. Announce changes on social channels and the in-house display.

Install a sanitary tap tower with 16 faucets connected to individual lines and couplers sized for each keg type. Set up CO2/mixed gas regulators and ensure pressure settings appropriate to each beer style and keg size (commonly 10–14 PSI for most ales, lower for highly carbonated lagers as needed). Ensure the beer lines run through a temperature-controlled environment or glycol system so each keg stays between 36–46°F (2–8°C) depending on style.

Install and configure the draft system

Clean and sanitize draft lines, faucets, and couplers at minimum every 7–14 days (or per brewery/keg recommendation). Use a brewery-approved cleaning solution and follow a push/pull or recirculation method: disconnect keg, attach cleaning bottle, circulate cleaner through lines for 15–30 minutes, rinse thoroughly with water, then sanitize and flush. Clean faucets and tap handles daily by removing and soaking in sanitizer, and brush lines between keg changes.

Sanitize and clean lines regularly

When swapping kegs, purge line of old beer by pulling a one-second pour to clear the coupler, then hook up the new keg. Note tapped date on keg; first in, first out for freshness. Keep an inventory sheet with keg fill dates, ABV, IBU, and serving temp.

Keg handling & rotation

Maintain glassware and service area: wash glasses in a three-sink or commercial dishwasher with proper detergent and rinse aid, check for residual soap or bacteria, and store upside-down on racks. Replace drip trays and wipe the tower and surrounding area frequently.

Train bartenders to pour proper servings (1/2 pint, 12 oz, pint, or 4–6 oz tasting pours) with the correct angle and head (about 1/2"–1" depending on style). Educate staff on flavor notes, ABV, IBU, and recommended food pairings for each tap so they can confidently guide customers through the lineup.

Train staff on pours and descriptions

Provide flight options (4 × 4–5 oz pours or 6 × 3–4 oz) and flight paddles so customers can sample multiple Ohio breweries in one visit. Rotate suggested flights weekly to highlight seasonal or new releases.

Offer flights and tastings

Keep an up-to-date tap list visible on a chalkboard or digital display with beer name, brewery, style, ABV, IBU, and a one-line tasting note. Announce special taps, firkins, or collaborations on social media and in-house signage to drive interest.

Display and communicate the tap list

Collect feedback from customers and breweries to refine rotation strategy and identify popular styles or breweries to re-feature.

Local Ohio breweries (varied taps)

Core lagers (crisp, sessionable)

Hop-forward IPAs (NE/West Coast/Imperial)

Belgian-style ales / Saisons

Stouts / Porters (roasty, dessert)

Seasonal / limited release

Rotating guest tap (collaboration or one-off)

Tap tower with 16 faucets

Kegs (various sizes: 1/6, 1/4, 1/2, full)

CO2 and/or mixed gas regulators and lines

Sanitizing solution (foaming or per keg-line)

Cleaning brushes, couplers, and wrenches

Temperature control (walk-in or glycol system)

Tap labels / chalkboard or digital display

Glassware variety (pint, tulip, snifter, schooner)

Tasting pours (sample 4-6 oz)

Flight paddles

Menu descriptions and ABV/IBU listings

Trained bar staff

Promotional calendar for tap changes

Gather and measure all ingredients. Finely chop the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas.

Prep

Heat a large skillet or medium saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and a pinch of salt. Sauté 6–8 minutes until translucent and starting to brown at the edges. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Sauté aromatics

Stir in the ground cumin, ground coriander, smoked paprika, and turmeric. Cook 30–45 seconds, stirring constantly, until the spices are fragrant. Add 1 tablespoon red curry paste and cook another 30 seconds to bloom the paste.

Toast spices

Add 1.5 cups pumpkin puree, 2 cups drained chickpeas, 1 cup coconut milk and 1 cup vegetable broth to the pan. Stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer.

Build the curry

Reduce heat to low and simmer, uncovered, 10–12 minutes until flavors meld and sauce thickens slightly. Stir occasionally to prevent sticking. If mixture is too thick, add up to 1/2 cup additional water or broth to reach desired consistency.

Simmer

Stir in 1 teaspoon maple syrup, 2 tablespoons lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning — more lime for brightness, more salt for depth. Fold in chopped cilantro just before serving.

Finish

Divide 3 cups cooked rice among four bowls (about 3/4 cup per bowl).

Top each bowl with 1 cup baby spinach or mixed greens, then ladle 3/4 to 1 cup pumpkin chickpea curry over the rice and greens.

Add optional roasted squash cubes (about 1/2 cup per bowl) and sprinkle toasted pepitas (about 1 tablespoon per bowl) on top.

Drizzle a little plain yogurt or coconut yogurt (about 1 tablespoon per bowl) and finish with extra cilantro, lime wedge, and a pinch of red pepper flakes if using.

Serve immediately. Leftover curry keeps refrigerated up to 4 days and reheats gently on the stove with a splash of water or coconut milk.

Rotating Selection From Ohio Producers

Local Kombucha

Personalized Cocktails

Winecraft Wine Selection

Silos Tap Wall

Fête

The Burger Bistro

Kung Fu Bbq