1/2 pound flame broiled burger served on a brioche bun with lettuce and tomatoes.

CLASSIC TAVERN BURGER

GRILLED BBQ RIBS

Chips, cheese and your choice of meat. Topped with sour cream, pico de gallo and jalapeños.

TAVERN NACHOS

Half dozen, 8; Dozen, 16. Your choice of wing sauce.

TAVERN WINGS

Veggie 12; Chicken 15. Rice, carrots cabbage, peas, eggs.

FRIED RICE PIZZA

BAVARIAN SOFT PRETZELS

5 piece, 7.50; 10 piece, 15. Served with a pickle and house fries.

CHICKEN TENDERS

CAPRESE WRAP

Cod breaded and deep fried served on a brioche. Cole slaw, tartar sauce, pickle and house fries served on the side

FRIED FISH SANDWICH

Lettuce, tomato, shredded cheese, chicken

CRISPY CHICKEN WRAP

Mr Black cold brew liquor, Vodka, Irish cream, Downeast Cold brew

Mr Black Frozen Espresso Martini

Mudslide

Grandma Judy's Mudslide

Don Julio Customizable Margarita

21 Seeds Paloma hibiscus and grapefruit

Proper Apple

Deep eddy grapefruit, soda water, splash ginger beer

Peytons punch

Painkiller

Choose from: Grapefruit & Rose, Cucumber & Mint, Peach & Orange Blossom

Ketel One Botanical & Soda

Vodka, Irish Cream, Coffee Liqueur, Downeast Nitro Cold Brew

Espresso Martini

Your choice of Manhattan, old fashion or mule

Bulleit

Sparkling Sangria

Slane Whiskey, Downeast nitro cold brew, coffee liqueur, topped with fresh cream

Slane Iced Irish coffee

Tequila, orange liqueur, lime, soda water

Skinny Margarita

Lightly shape the 1/2 lb ground beef into a single patty about 3/4 to 1 inch thick and slightly wider than the bun. Do not overwork the meat — press gently to avoid compacting. Create a shallow dimple in the center with your thumb to prevent puffing during cooking.

Form the Patty

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

Season

Preheat a grill to high (450–500°F / 232–260°C) or heat a heavy skillet/griddle over medium-high heat. If using a skillet, add 1 tsp vegetable oil and heat until shimmering.

Preheat Grill or Pan

Place the patty on the hot grill or skillet. For a flame-broiled flavor on stovetop, let the pan get very hot and resist pressing the patty. Cook for 4–5 minutes on the first side without moving to develop a brown crust.

Cook

Flip the patty and cook for another 3–5 minutes for medium (internal temperature ~160°F / 71°C for well-done per USDA guidelines; cook to desired doneness). If using cheese, place the slice on the patty during the last minute and cover the grill or pan to melt.

Flip and Finish

Transfer the cooked patty to a plate and let rest for 2–3 minutes to allow juices to redistribute.

Rest

Toast the Bun: While the patty rests, spread 1 tsp softened butter or a thin smear of mayonnaise on the cut faces of the brioche bun. Place cut-side down on the hot grill or skillet for 30–60 seconds until golden and slightly crisp. Remove to a plate.

Prep Vegetables: Rinse and pat dry the lettuce leaf. Slice the tomato into 2 even slices (about 1/4 inch thick). If using onion, slice into rings and separate. Prepare pickles if desired.

Assemble: On the bottom half of the toasted brioche bun place the lettuce leaf, then the tomato slices. Add any pickles or onion rings you prefer. Place the rested burger patty (with melted cheese if used) on top of the tomato. Spread ketchup, mustard, and/or mayonnaise on the top bun and close the sandwich.

Serve immediately while hot with your choice of sides (fries, chips, or a side salad). If desired, secure the burger with a toothpick and slice in half for easier eating.

ground beef (80/20 blend)

kosher salt

freshly ground black pepper

vegetable oil (or canola)

brioche bun

butter (softened) or mayo for toasting

lettuce leaf (Iceberg or Romaine)

tomato (ripe)

burger pickles (optional)

onion slices (optional)

cheddar cheese slice (optional)

ketchup

yellow mustard

mayonnaise (optional)

Pat the ribs dry with paper towels. If present, slide a knife under the thin membrane on the bone side and use a paper towel to grip and pull it off; trimming excess fat or loose bits as needed.

Trim and remove membrane

Combine kosher salt, black pepper, garlic powder and onion powder. Rub the seasoning evenly over both sides of the ribs. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (if refrigerated, bring to room temperature before grilling).

Prepare your grill for indirect medium-low heat (225–275°F / 107–135°C). For a charcoal grill, bank coals to one side; for gas, light one burner and leave another off to create an indirect zone. Place a drip pan under the indirect side and add a few wood chips if desired for smoke.

Preheat grill

Place the seasoned ribs bone-side down over the indirect zone. Close the lid and cook for 1 hour 45 minutes to 2 hours, maintaining grill temperature around 225–275°F (107–135°C). Every 30–45 minutes check for flare-ups and refill wood chips or coals as needed.

Cook ribs indirectly

If ribs need additional tenderness after about 1.5 hours, wrap them tightly in heavy-duty foil with 2 tablespoons water or apple cider vinegar added inside the foil packet. Return to the grill, bone-side up, and cook an additional 30–45 minutes until tender when probed with a toothpick (should meet some resistance but pull apart easily).

Optional foil wrap for tenderness

In a small saucepan, combine the BBQ sauce, apple cider vinegar, brown sugar and optional hot sauce. Warm over low heat, stirring until sugar dissolves and sauce is slightly thinned and glossy, about 5 minutes. Keep warm.

Make glaze (if using)

When ribs are tender and within 10–15 minutes of being done, move them to the direct heat side of the grill (medium heat). Brush a generous layer of the warmed BBQ glaze on both sides. Grill 2–3 minutes per side, watching carefully and turning as needed, to caramelize the sauce but avoid burning. Apply a second light coat and briefly sear again if desired.

Finish on direct heat

Remove the ribs from the grill and let rest 5 minutes. Sprinkle with chopped parsley, slice between the bones into individual ribs (about 6 ribs per 3-lb rack yields roughly 6 half-dozen portions depending on serving size), and serve with lemon wedges on the side. Provide extra BBQ sauce for dipping.

pork baby back ribs

black pepper

garlic powder

onion powder

store-bought or homemade BBQ sauce

apple cider vinegar

brown sugar

hot sauce (optional)

chopped fresh parsley

lemon wedges

Heat a skillet over medium-high heat with 1 tbs olive oil. Add 1/4 cup finely diced onion and 1 tsp minced garlic; cook 1–2 minutes until softened. Add 1 lb ground beef (to yield ~1 cup cooked for the recipe), breaking it up. Season with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat and keep warm.

Ground beef

Warm 1 tbs olive oil in a skillet over medium heat. Add 1/4 cup finely diced onion and 1 tsp minced garlic; cook 1–2 minutes. Add 2 cups shredded rotisserie chicken and 1–2 tbs taco seasoning (or the chili powder/cumin/paprika mix listed) with 2–3 tbs water. Stir to combine and heat through 3–4 minutes until well coated and warm. Remove from heat.

Shredded chicken

If using pre-cooked pulled pork, warm it in a skillet over medium heat with 1–2 tbs water or a splash of BBQ sauce until heated through, 3–4 minutes. Optionally stir in 1/2 tsp chili powder and 1/4 tsp smoked paprika to tie flavors to the nachos.

Pulled pork

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

Spread 12 cups tortilla chips in an even layer on the prepared baking sheet. Aim for a single slightly overlapping layer so chips stay crisp; for a stacked style, layer chips and cheese as directed below.

Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips. Evenly distribute the prepared meat (about 1 cup) over the cheese layer.

Top with the remaining shredded cheeses so cheese covers most chips and meat. Add sliced jalapeños now if you prefer them baked; reserve some for fresh topping if desired.

Bake in the preheated oven 6–8 minutes, until the cheese is fully melted and bubbly. For extra browning, switch to broil for 30–60 seconds while watching carefully.

Remove nachos from oven. Dollop or drizzle 1 cup sour cream over the top (or serve sour cream on the side for guests).

Spoon 1 cup pico de gallo evenly over nachos. Scatter remaining sliced jalapeños, 1/4 cup sliced green onions and chopped cilantro (2 tbsp) over the top.

Serve immediately with lime wedges on the side for squeezing. Recommend passing extra pico, hot sauce and sour cream alongside.

tortilla chips

shredded cheddar cheese

shredded Monterey Jack cheese

ground beef, cooked and seasoned

shredded rotisserie chicken, tossed with taco seasoning

pulled pork, warm

sour cream

pico de gallo

pickled or fresh jalapeños, sliced

sliced green onions

fresh cilantro, chopped (optional)

lime wedges

olive oil

yellow onion, finely diced

garlic, minced

chili powder

ground cumin

smoked paprika

Pat the wings thoroughly dry with paper towels. If they are whole, cut at the joint to separate drumettes and flats and discard wing tips or reserve for stock.

Prep wings

In a large bowl, toss the dried wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder helps crisp the skin when cooked.

Season and coat

You can deep-fry, shallow-fry, or roast the wings. For a tavern-style quick service result we recommend shallow-frying or deep-frying for 12 pieces.

Choose cooking method

If deep-frying: heat oil in a heavy pot to 350°F (175°C). If shallow-frying: heat 1 cup oil in a large skillet over medium-high heat until shimmering but not smoking.

Heat oil

Working in batches if needed, fry the wings until the skin is deep golden and crisp and the internal temperature reaches 165°F (74°C), about 8–10 minutes for shallow-frying or 7–9 minutes for deep-frying. If roasting as an alternative: place wings on a wire rack over a baking sheet and roast at 425°F (220°C) for 35–40 minutes, flipping once halfway, until crisp.

Cook wings

Transfer cooked wings to a wire rack or paper towel-lined tray to drain excess oil for 2–3 minutes.

Drain

Place your chosen sauce (about 3 tablespoons) in a small saucepan over low heat. If using buffalo sauce, add the unsalted butter and stir until melted and combined. Heat just until warmed through, about 1–2 minutes. For other sauces, warm gently to meld flavors.

Warm sauce

Place drained wings into a large mixing bowl. Pour warmed sauce over the wings and toss gently but thoroughly until evenly coated.

Toss wings in sauce

Arrange sauced wings on a platter. Sprinkle chopped parsley if desired. Serve immediately with blue cheese dressing or ranch and celery sticks on the side.

Plate and garnish

chicken wings (split into drumette and flat)

baking powder (aluminum-free)

neutral oil for frying (vegetable or canola) or oil for shallow pan

buffalo sauce

bbq sauce

sweet chili sauce

honey garlic sauce

unsalted butter (optional, for buffalo-style sauce)

fresh parsley, chopped (optional)

blue cheese dressing or ranch

celery sticks

In a large bowl, break up any clumps of the cooled, day-old rice with a fork so grains are separate.

Prepare rice mixture

Whisk the 2 eggs in a small bowl and add to the rice. Add 2 tablespoons cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until the eggs and cornstarch coat the rice evenly; this helps bind the rice into a crust when frying.

Heat 2 tablespoons neutral oil in a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium heat until shimmering.

Add the rice mixture to the skillet and press it down with a spatula into an even circular layer roughly 9–10 inches in diameter and about 1/2 inch thick. Reduce heat to medium-low and cook undisturbed for 8–10 minutes, or until the underside is golden brown and crisp.

Carefully flip the rice crust: loosen edges with a spatula, invert onto a plate, then slide the uncooked side back into the skillet. Cook the second side 6–8 minutes until golden and the crust holds together. If crust is not holding, cook another minute and press firmly during cooking.

While the rice crust cooks, heat a separate skillet over medium heat and add 1 tablespoon neutral oil. Add minced garlic and grated ginger (if using) and sauté 20–30 seconds until fragrant.

Add diced carrot, shredded cabbage and thawed peas. Stir-fry 3–4 minutes until vegetables are just tender-crisp.

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil and the sliced scallions; toss to combine and remove from heat. Taste and adjust seasoning; set aside.

If using chicken, toss the cooked shredded chicken with 1 tablespoon soy sauce. Warm briefly in the veggie pan for 1–2 minutes to absorb flavor, then remove from heat.

In a small bowl mix 2 tablespoons soy sauce, 1 tablespoon oyster (or hoisin) sauce and 1 teaspoon chili sauce (if using). Drizzle or brush this mixture evenly over the rice crust once the topping is ready.

Top the crisped rice crust with the stir-fried vegetables, spreading them evenly. If using chicken, distribute it evenly over the veggies.

Cover the skillet for 1–2 minutes to warm the toppings through and let flavors meld. Remove cover and cook an additional 30–60 seconds to evaporate excess moisture so crust remains crisp.

Using a spatula, transfer the Fried Rice Pizza to a cutting board. Garnish with extra sliced scallions and toasted sesame seeds. Slice into 6 or 8 wedges and serve immediately with extra soy or chili sauce on the side.

cooked long-grain white rice (cooled, preferably day-old)

large eggs

cornstarch

salt

ground black pepper

neutral oil (vegetable or canola)

carrot (small, finely diced)

green cabbage (thinly shredded)

frozen peas (thawed)

scallions (green onions), thinly sliced

minced garlic

grated ginger (optional)

sesame oil

cooked chicken breast, shredded or diced

soy sauce (for chicken)

soy sauce

oyster sauce (or hoisin for vegetarian)

chili sauce or sriracha (optional)

vegetable oil or neutral oil for frying

toasted sesame seeds (optional)

extra sliced scallions (for garnish)

Pour 1 3/4 cups warm water (about 105–115°F / 40–46°C) into a large mixing bowl. Stir in 1 tablespoon granulated sugar until dissolved. Sprinkle 2 teaspoons active dry yeast over the surface and let sit undisturbed for 5–7 minutes until foamy.

Activate yeast

Add 4 1/2 cups all-purpose flour, 2 teaspoons fine sea salt, and 3 tablespoons melted unsalted butter to the bowl with the activated yeast. Mix with a wooden spoon or dough hook on low speed until combined, then knead by hand on a lightly floured surface or continue with the mixer on medium for 4–6 minutes until a smooth, elastic dough forms. Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

Mix dough

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 45–60 minutes, or until doubled in size.

First rise

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide, shallow pot, bring 8 cups water to a simmer and carefully stir in 3/4 cup baking soda (mixture will fizz). Keep the bath at a gentle simmer — not a rolling boil — while you shape the pretzels.

Prepare bath

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 pieces (for smaller ones). Roll each piece into a long rope about 20–24 inches long for large pretzels (or 12–14 inches for smaller). Form into pretzel shape: make a U, cross the ends twice, and fold the twisted ends down to meet the bottom of the U, pressing to adhere.

Shape pretzels

Using a slotted spatula or large slotted spoon, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds per side (about 40–60 seconds total). Remove and drain briefly on a wire rack or on the edge of the pot to remove excess water, then transfer to the prepared parchment-lined baking sheets, spacing about 2 inches apart.

Boil pretzels

Whisk 1 egg with 1 tablespoon cold water to make an egg wash. Brush the tops of each pretzel lightly with the egg wash, then sprinkle with coarse sea salt (about 2 teaspoons total) to taste.

Classic Tavern Burger

Grilled Bbq Ribs

Tavern Nachos

Tavern Wings

Fried Rice Pizza

Bavarian Soft Pretzels

Chicken Tenders

Caprese Wrap

Fried Fish Sandwich

Crispy Chicken Wrap