Choose from Three Options
- $29 for two Sunday brunch buffets with bottomless mimosas ($52 value)
- $30 for two Tappetizers and four draft beers, valid Monday–Thursday ($54 value)
- $33 for two Tappetizers and four draft beers, valid any day ($54 value)
- See the Tappetizers here.
The self-serve brunch buffet includes breakfast staples, such as biscuits and gravy and belgian waffles, and lunch dishes, such as smoked prime rib and brisket.
The Tap Restaurant + Brewery
Most everyone agrees that beer should be cold, but you'll rarely find as strong an opinion on the matter as at The Tap Restaurant + Brewery. The tap system is kept ultra-cold, and a glance at the main bar reveals something that would fill a Lilliputian ice skater with glee: a 30-foot ice rail, which cools more than 20 domestic beers on draft, 300 plus craft bottles, and three house-brewed beers. Brewmaster and owner Jerry Berhorst uses only Washington State hops to brew three varieties at a time. Then the beer is chilled to 33 degrees Fahrenheit, where it clarifies for a week until bartenders serve it fresh and unfiltered, straight from the tank.
Bartenders are full of knowledge on the house brews and the wider world of beer, but you don't have to wait for their attention. At each of five special tables, four personal taps let patrons fill their own glasses, while meters and screens keep track of consumption by the ounce.
Beer also flows into the kitchen, where chef Bryan Smith uses a beer of the day for his beer-battered fish and chips. A giant beer-keg smoker stands outside the restaurant, cooking whole wings and other meats. After dinner, The Tap opens up its late-night lounge space, known as AfterDark, and fills it with music, candles, and a few more hours of exceptional beer.