The Bistro & Beer Garden
320 W Harrison St, Kent WA 98032
Downtown Kent
Sunday: 10 am – 9 pm
Monday-Thursday: 11 am – 9 pm
Friday: 11 am – 10 pm
Saturday: 10 am – 10 pm
All Ages – Service Dogs Welcome
The Tap Room & Brewery
8611 S 212th St, Kent WA 98031
Pacific Business Park
Wednesday/Thursday: 3 pm – 8 pm
Friday: 3 pm – 9 pm
Saturday: 2 pm – 7 pm
ADULTS 21+ – Dog Friendly
Airways News
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We’re closing early tonight—kitchen at 6:30 and bar at 7. Between hockey playoffs and sun, it’s been a week and our awesome but exhausted crew needs a break.
If you’re joining us for brunch this weekend, we have a delicious take on steak and eggs featuring @mondoandsons roasted shoulder tender. It’s topped with freshly made chimichurri, and served with sides of scrambled eggs and potatoes roasted with peppers and onions.
Beer Garden season is upon us. With that, we bring back Biergarten Kellerbier – a rustic, unfiltered lager, reminiscent of the beers we’ve consumed (a lot of) in the small village breweries in the Franconian region of Germany.
From brew day to your glass, we give this beer eight weeks to develop its flavor – malt-forward with floral and spicy notes from the hops. Quality all-German ingredients and no shortcuts.
Come grab a half liter at either location and find out for yourself how easy drinking this 4.8% abv beer really is.
#drinklocal #craftbeer #wabeer #pnw #visitkent #kellerbier #lagerislife #lagerhard #nomuddykellerbiers
It’s another launch day for Space Church IPA at both of our locations. We brew it every Spring and Fall as a tribute to our friends who work in the Kent Valley aerospace industry.
Galaxy, Citra and Comet hops, along with our house English yeast strain, give this IPA an amazingly expressive flavor, along with a powerful aromatic punch.
Why the name? As it was told to us: When you work for a rocket company and have to go to a meeting on a Sunday, it’s called going to “Space Church.”
#drinklocal #craftbeer #wabeer #pnw #beerstagram #thejuiceisloose #hazecraze #hazyipa #madeinkent #independent beer
Many of our regulars have known John and Liz Cate since almost the beginning of the brewery. Unfortunately, John lost a long battle with cancer not too long ago. On Saturday, April 23rd, we will be hosting a memorial at the Tap Room between 2-7 pm. It’s open to all, if you’d like to stop by and share a beer and appetizers with Liz.
On the hunt for some Easter Brunch? Today, and every Saturday & Sunday morning, brunch begins at 10 at The Bistro & Beer Garden in Downtown Kent.
#brunch #wabeer #pnw #visitkent
We’ve got a few new spring brunch items to try out this weekend, including this flatbread with bacon, eggs, and smoked scamorza cheese. We’ve also got a caprese salad with heirloom tomatoes and toast, and ciabatta bread pudding with honey sweetened ricotta and lemon curd we made in house. Come hungry, we open at 10 on weekends!
75 degrees + outdoor seating at both locations. It’s a glorious day to drink and eat outside.
Join us today for our annual Spring Fest Anniversary Party. We'll have our two anniversary beers on tap: Formation IPA - a hazy IPA with @3magbrewing - and our Spring Festbier. Beers are on tap at both of our locations.
At the Tap Room & Brewery, we open at 2 and Kent Mayor Dana Ralph will tap the official Spring Fest barrel at 2:30. The Manic Meatballs food truck will be on site serving up some awesome creations.
A reminder that The Tap Room & Brewery is a 21+ location - The Bistro & Beer Garden is family friendly.
Hope to see you today as we celebrate another year of great beer and food.
Our two anniversary beers will be ready for you tomorrow (Saturday):
First up, our collaborative IPA with Olympia’s Three Magnets Brewing. Formation is a hybrid hazy/northwest IPA brewed with a combination of American and British base malts, along with flaked oats and wheat. It was hopped in the kettle with Mosaic Incognito, along with Mosaic and Ekuanot pellets, then dry hopped during and after fermentation with more Mosaic, Ekuanot, and a touch of Sabro.
And... our official festival lager. In Munich, there’s a sort of mini-Oktoberfest in late April called Frühlingsfest. It’s held on the Oktoberfest grounds and features several tents and many liters of Festbier. Our Spring Festbier is built on a foundation of Franconian Pilsner and Munich malts, hopped with Hallertauer Tradition and Mittelfrüh, then fermented with our favorite Bavarian lager strain. It’s brewed for drinkability and comes in at 5.8% ABV. Served by the half liter or liter.
We’ll pour both beers starting Saturday at both locations. And, Kent Mayor Dana Ralph taps the official Festbier barrel at The Tap Room & Brewery at 2:30.
#drinklocal #craftbeer #wabeer #pnw #beerstagram #visitkent #lagerislife
Our Spring Fest Anniversary Party is coming up on Saturday, and we’re excited to welcome the @manicmeatballs food truck to the event! They’ll be serving up some tasty dishes like bacon wrapped meatballs, meatballs with mashed potatoes and gravy, and fries flooded with gravy and topped with cheese curds. Mile High Mug Club Members, we’ll buy you an item of your choice!
Join us at The Tap Room & Brewery tomorrow night. We’ll be hosting @kentpolicewa for a casual evening of conversation, complimentary appetizers, and maybe some games thrown in. It’s a good time to ask questions about what’s going on in our community, or just say hi.
The last of our corned beef dishes! This one is from Amanda and is on the brunch menu today (and possibly tomorrow if we don’t sell out). Open faced corned beef breakfast sandwich with melted cheese, a fried egg, and potatoes.
Thank you to everyone who came out yesterday for St Patrick’s Day! We sold completely out of Tom’s corned beef plate. But as promised, today we have the second in our three day series. On now, smoked and pulled corned beef tacos by Mar, topped with fresh cabbage and jalapeño horseradish crema.
Today’s St. Patrick’s Day special is on! Super tender corned beef over braised cabbage wedges and roasted red potatoes with jus made with our Bock and creamy horseradish sauce. This one was created by Tom, watch Friday and Saturday for our other chef creations.
Yes, we have corned beef! We challenged three of our talented chefs to prepare three days of special dishes. Watch here for details, starting at lunch today. Thank you to @mondoandsons for providing the brisket.
We have a handful of remaining Mile High Mug Club spots that weren’t claimed, and we’re opening them up to walk-ins today at the Tap Room starting at 3 pm.
If you’d like to be on the waiting list for next year, you can fill out the form on our website. Unless you have already been told we are holding your spot, we won’t be saving today’s walk-in spots via email.