Beer Engine Microbrewery & Tap's resident beer buffs conjure signature batches of oat sodas that are brewed in-house. Sip on a quartet of samples from Beer Engine's five microbrews, which range from Freedom Ranger pale and King George's nut brown ale to Kirkner's amber––a quintessentially American brew made purely from waves of grain. Souvenir pint glasses hold aloft foamy fermentations such as virtue porter or czechvar, and half-gallon growlers allow sippers to tote their two favorite potables home and may be returned and refilled later for a fee of $11.
In 1783, Captain John Holder established Holder's Tavern along the region's main thoroughfare: the Kentucky River. Now part of Hall's on the River, the site persists some 200-plus years later as a place to gather around food and drinks. Today, visitors dig into classic Southern dishes, ranging from steaks and smoked pork chops to frog legs and a seafood platter stacked with shrimp, oysters, scallops, clams, and fried ocean catfish.
The brick walls of Woody's Sports Bar and Grill showcase large, wall-mounted flat-screen TVs to broadcast multiple sporting events while sheltering burger-bearing wait staff who serve patrons steaming entrees and frosty beverages from the menu. Crackers, crispy celery, and crunchy carrots lounge around a dish of signature beer cheese dip ($3.99) to gossip about the potato skins' designer sour cream purse ($6.75). With the 8-ounce prime rib dinner, choose a cut of tender prime rib and two sides such as a fresh salad or golden fries ($13.95). Slices of roasted turkey, bacon, juicy ham, and tomato cozy up under a rich cream sauce and melted cheese blanket in Woody's hot brown platter ($10.45). The kitchen team exercises one of its most useful assets—patience—to slow cook the pork that bathes in Herschel Walker's #34 barbecue sauce in the pulled-pork barbecue sandwich ($6.25). Meander out to the patio during a pick and jam night, where talented locals tickle eardrums with singing, guitar strumming, and ear-shaped feathers.