Our Story

Wagyu flank steak. Cognac queso. Tortilla chips made in-house. Every creation on the menu comes two ways — as nachos, or as tacos — so the build never changes, only the format.

We're parked at Benny Thunders, a 60-tap self-pour taproom off the MKT Trail. They pour the beer, wine, mead and cider, by the ounce, at your own pace. We do the food. Two years now, and nowhere else.

The menu moves. Five sauces on the wings, and a dollar apiece on Wednesdays. A pico that changes with the season. New creations go up on Instagram as they land.