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Mudlick Tap House

Christmas in July Giveaway!

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DaytonMostMetro.com and DaytonDining have a long tradition of celebrating Christmas in July!  It’s a simple way to thank you for reading and sharing about our local eateries.  We do our best to keep you up to date on all the tastiest news in the Miami Valley, and we’ve partnered with some of our favorites this week to offer you a chance to experience all their yummy goodness.

All you have to do is share this post, or the image below on your social media and tag @DaytonDining so we can see it. Leave a comment on which restaurant you’d like to visit and why.  Each day we’ll randomly select a winner and post it on our DaytonDining Facebook and twitter. Post it every day for the most chances to win! We’ll post our first winner Tuesday morning, and then each morning we’ll post another winner. Good luck!

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Last Call For Germantown’s Mudlick Tap House

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As Jennifer Dean and Forrest Williams near completion on their new downtown Mudlick Tap House, the days are numbered for the original Germantown location.  The couple announce yesterday via their Facebook page.

“The new location is coming along and we are shooting for a mid-June opening in downtown Dayton.  As we prepare for the journey ahead, May 15th will be the last regular service at our Germantown location. Stop in and see us this week for a couple of pints and some of your favorite dishes!”

The original Germantown Taphouse

The 46 seats Germantown location, which originally was conceived as just a tap house with some light appetizers ,quickly grew into a full restaurant serving dinners, then Saturday brunch was added and with the addition of Executive Chef Chris Coherd it transitioned into a scratch kitchen.  They then brought on  sous chef Zackary Weiner giving them a double dose of strength and experience in the back of the house.

As the popularity of the eatery grew, the search began for a larger place.  At one point they were set on a Springboro location, when the old Max & Erma’s closed.  But then, the downtown space became available and that just felt right.  They signed a lease this winter and began remodeling the old Aquarius Dance Club into a restaurant.

Jeremy from Jett’s Creek Woodworking is creating a beautiful facade for the structures downtown.

They’ve spent the winter totally redoing the feel of the restaurant, located at 135 E. Second Street, changing the bar layout and refacing the bar to give it a rustic tap house feel.  Much of the decor from the Germantown bar will make its way downtown, Jen shared with us.

The taphouse will be open seven days a weeks, brining their boozy brunches and popular bloody mary bar with them for Saturday and Sunday.   Craft beer, classic cocktails, and hearty meals will be what Mudlick Taphouse will offer to the downtown audience.

The kitchen is being worked on  as you read this, and the electrical inspection is the next thing that needs to happen for the install to be complete.   Staff from the Germantown location are moving downtown and additional hires have been completed and training will begin at the end of the month, with an expected opening to happen by the middle of June.   With a bigger kitchen, the menu will expand at the new location, with a wider selection of sandwiches and entrees being offered.

The restaurant will truly be a family business with Jen and Forrest at the helm and their son Riley, who attends UD working a couple of nights a week.  They’ve decided to make The Food Bank their charity of choice, and are still working on plans for how they’ll make giving back a part of the business.

So stay tuned for more information on the new Mudlick Tap House…

10 ?’s with Chris Coherd, Executive Chef, Mudlick Tap House

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chriscoherdChris Coherd, took over as Executive Chef at Mudlick Tap House this past  May. No stranger to kitchens around town, he worked at Truffles, Madison’s and Fresco.  Before making the move to this Germantown eatery, Coherd  spent three years as the Sous Chef under Chef Anne Kearney at Rue Dumaine.

Chef Chris believes in running a scratch kitchen, and whether that means butchering the  free range chicken he picks up from Ed Hill in Xenia or curing  his own meats, he prides himself on his  commitment to locally sourcing ingredients.

An avid outdoorsman, he loves to hunt and fish and has been spotted at Urban Krag doing some climbing as well. He also loves to spend time with his wife Elly and their 9 month old son Max.

Now that he’ s put his mark on the menu at Mudlick, he took the time time to answer our 10 ? Chef Interview.  Enjoy his answers below:

 

 

DMM: What is your favorite ingredient to cook with?

CC:   I cook with so many ingredients and I love all of them. My most common are butter, onion and garlic.   And fats…every dish is rounded out with some kind of fat whether its olive oil, bacon fat, butter, etc.

 

DMM: What ingredient do you dread?

CC:  Bony fish…deboning fish is time consuming and can also destroy the fish and create an unappealing visual.

 

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pan seared red snapper served with crispy yukon potatoes and local pea shoots finished with a relish of sweet corn, shallot, zucchini, red bell pepper and a champagne vinaigrette.

DMM: What’s your favorite dish to make?

CC:  Curry chicken and rice with fried basil leaves. I make my curry from scratch with curry coconut milk, garlic, jalapeno, and onion and reduce it to concentrate the flavors then add chicken and serve it over rice topped with some fried basil leaves.

 

DMM: What’s your favorite pig out food?
CC:  PIZZA-Pies and Pints – The Hot Mama

 

DMM: What restaurant, other than your own do you like to dine at in the Miami Valley

CC: Taquria Mixteca – I order the same thing every time I go – chicken steak shrimp fajitas

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New Zealand lamb chops with farm fresh pea shoots, sauté of white beans, sun-dried tomato, and lemon zest with a mint parsley pistou!

DMM: What’s your best advice for home chefs?

CC: Taste everything before you serve it!

 

DMM: If you could invite any 4 guests to a dinner party who would they be and why?

CC:

Brian Griffey – the first chef I ever worked for and my mentor

Phillip Cronin – Childhood friend and chef for Edward Lee in Washington DC

Aaron Allen-Former co-worker and chef de cuisine at Autumn Restaurant at Nemacolin Woodlands Resort

Nate Vance – Sous Chef at Salar

Worked with all of them, enjoyed working with them, respect their culinary skills and talent, and we all enjoy each other’s company

 

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Black grouper pan seared on a zucchini fritter & arugula with a relish of bell peppers, local sweet corn & wilted shallot on a roasted red pepper coulis!

DMM: Who do you look up to in the industry and why?

CC:  Anne Kearney

She’s a beast in the kitchen. If you think your fast at prep, work next to her for 30 minutes and you will realize how slow you really are. And her knife cuts will look better than yours!

 

DMM: What do you do in the Miami Valley on your day off?

WhSandwiches from Fifth Street Deli (The Champ), Beers and Giant Jenga at Warped Wing. But in the fall, you can find me in a tree stand.

 

DMM: Share a kitchen disaster, lucky break or other interesting story:

CC:  When I worked this year’s Celebrity Chef James Beard dinner in Columbus, Brian the chef de cuisine was originally supposed to cook the venison loin and at the last minute decided to hand off the responsibility to me which I was extremely nervous about since these are a lot of talented chefs. The venison came out cooked perfectly followed by several compliments from the many talented chefs in attendance.

 

 

 

 

 

 

Mudlick Tap House Celebrates First Anniversary With A New Chef

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liamExecutive Chef Liam Hennessy has joined the rustic gastropub located in the heart of historical Germantown overseeing all culinary operations in the locally sourced, locally loved Tap House.  Chef Hennessy has firm culinary roots in the Dayton area and has led local establishments, including Dayton Country Club and Fifth Street Brewpub. He has also been a regular featured chef at the popular Doors of Compassion annual fundraising event for the Ronald McDonald House.

Under the culinary direction of Chef Hennessy along with owners Jennifer Dean and Forrest Williams, Mudlick Tap House is not just a neighborhood refuge but a destination for anyone who enjoys great food with a local flare, solid craft beer from near and far, cocktail selections, spirits, and wine.
Pot Roast Sandwich
While Chef Hennessy kept staples such as the Smales Pretzels and Bier Cheese (adding a horseradish-dijon) he is excited to unveil a new menu. Chef Hennessy’s menu is built around pairing and enhancing our constantly rotating taps, bottled craft beer, and spirit selections. He describes his style as “taking a basic ingredient and unleashing its full potential,” such as Mudlick’s take on the Pot Roast Sandwich (pictured), a classic slow cooked roast with melted cheddar featuring sautéed onion and carrot with a garlic herb aioli.  Guests can also expect to see entrees such as a pan seared Asian BBQ salmon served on a bed of quinoa with sautéed veggies. The new menu also includes an expanded salad selection such as the Dirty Wedge, loaded with tomato and bacon and drizzled with balsamic vinaigrette & bleu cheese dressing. Above all, Chef Hennessy aims to keep things simple, using fewer ingredients while maximizing flavor.

Dill Pickle VodkaGuests can also enjoy Chef Liam’s fresh menu for the Boozy Brunch (now being offered every Saturday from 11 am – 3pm) including a Build Your Own Bloody Bar with house pickled veggies & cured meats featuring Belle of Dayton Vodka.  The house made dill pickle infused Bell of Dayton vodka will put your Bloody Mary over the top.

Germantown, a picturesque town located 15 miles southwest of Dayton was home to the Mudlick Distillery, established in 1847. With an output of 30 barrels of whiskey a day, the distillery was considered the largest in the country for many years.  Mudlick Tap House offers a unique rustic atmosphere with six rotating taps and a great selection of cocktails and spirits.  You won’t find any neon lights or televisions in this gastropub, but you will find a cozy atmosphere and great conversation.

Join Mudlick For A Float on Twin Creek

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11203175_880665111994310_3800974722931383344_nEnjoy paddling by the light of the setting sun and experience the serenity and wildlife of Twin Creek. No paddling experience or equipment required. Kayak rental will be available for $15 or you are welcome to bring your own!

Join Mudlick Tap House and Twin Creek Kayak and Canoe Livery for a guided kayaking tour on Twin Creek in Germantown. Evening is the perfect time to sit back, relax, and enjoy the scenery. The trip will be for a duration of about 90 minutes as we launch from the Germantown Dam and float to Cherry St.

Mudlick Tap House ‘s Inaugural Bourbon Dinner

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11128835_867515563309265_7460859881124613876_nGermantown’s Mudlick Tap House recently added liquor to their offerings and tonight at 6pm they are celebrating with a bourbon dinner. Smart Guy In A Tie Cocktials owner, Brian Petro, will be conducting a Bourbon 101 throughout dinner which includes education on the basic nosing and tasting techniques of bourbon whiskey, as well as the rich history of the spirit.  Chef Lee Anne House has created each course to pair with the featured bourbon cocktail.  Here’s what’s on the menu:

1st course:
Gold Rush: Something to cool off the pallet while you are enjoying your Sriracha BBQ ribs
Pork spare ribs slow cooked to perfection. Finished with a sriracha BBQ and served with a cornbread muffin topped with lime cumin whipped butter.

2nd course:
Whiskey Buck: Rye Bourbon with a little bite. It’s a classic American cocktail to complement to a modern twist on a classic!
Braised chicken thighs with a parmesan potato gratin and a brussel sprout and bacon hash.

3rd course:
Bourbon Chiller: A vanilla infused Bourbon with coffee as a balance to the apple, rhubarb, and cinnamon
Apple and rhubarb cobbler served a la mode with cinnamon ice cream.

This is an exclusive event and the Tap House will not be open to the public. Reservations are limited and required. Cost is $50 per person and includes 3 courses and 3 cocktails (beer available upon request). Make reservations by emailing [email protected]!

Boozy Brunch Added At Germantown Tavern

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1514595_799240616803427_1001778723140779883_nGermantown’s  Mudlick Tap House opened in December, bringing a selection of craft beers to a town that had very few options for beer lovers.  They’ve quickly made a name for themselves and more often their 46 seats are full and patrons are coming in for beer to go and growler fills.

 

And with that success has come the addition of Chef Lee Anne House, best know for her HouseMade Sriracha.  Lee Anne’s nightly specials, highlighting local ingredients have  been a hit and sell out most nights.  Her nightly cakes, like her freshly baked  Star City Brewing Company Old Mill Stout chocolate cake, are often made with one of the beers on tap.

 

So with spring coming and the addition of 5 or 6 patio tables, comes the addition of Sunday brunch to the Tap House Offerings.  Owner Jennifer Dean shares,  “Brunch somehow tastes better when there’s a little splash of bourbon in your java, bubbles in your OJ or vodka in your tomato! ” She invited everyone to stop by Mudlick  on Sundays for boozy brunch  beginning April 12!   Brunch will be served at the tavern from 10am -2pm at 3 E Market Street,  The Brunch menu is below:

Boozy Brunch

Sundays from 10am-2pm

Braised Beef & Parmesan Grits $10

Super tender red wine braised beef over rich creamy grits made from our chicken stock finished with cream, parmesan and fresh herbs.

Spiced Sausage & Egg Enchiladas $7

Our house made chorizo with scrambled eggs and pinto beans rolled up in corn tortillas. Baked in a roasted pablano and tomato sour cream sauce then topped with cheese. Baked off till bubbling and finished with salsa. This comes with 2 to an order

Breakfast Bread Pudding $9

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Breakfast Bread Pudding

This is sweet and savory with bacon, spinach, our greek yogurt cheese and maple syrup all mixed up with challah bread. We drizzle it with more maple syrup to serve. Includes 1 side dish

Quiche of the Day $7

We make our own pie crust, use only local eggs and fill it full of fresh veggies and cheese. Ask your server for details.
Includes 1 side dish

 Biscuits & Gravy $8

Made the old fashioned way-in cast iron from Chef LeeAnne’s Grandpa’s House from Farmersville! Includes 1 side dish

 Toasted Bagel & Cream Cheese $7

We are mixing our own flavors of cream cheese for this dish! Choose from: roasted vegetable, sriracha cilantro or everything bagel style. Includes 2 sides

 Sides

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Chef Lee Anne House

Kentucky Bourbon Barrel Ale
Braised Sausage Links $3

KJB Bacon $2

Fresh Fruit $2

Biscuit with House Made Jam $2

Stardancer Greek Yogurt with
Fruit and Honey $4

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Lemon Blueberry Sour Cream cake

 Sweets

Cobbler! Baked fresh!
Ask your server for today’s flavor. $5
Make it even better and top it with Jenis ice cream… It’s the best ice cream ever!
Ala Mode $6.50

Jeni’s Two decadent scoops for $6
Or available by the pint for $10

We like keeping it local

This menu includes Stardancer Creamery, A Bit of a Bite Salsa, Ashley’s Pastry Shop, Dot’s Market, KJB sausage links and bacon, Ken Millers eggs from Farmersville, Twin Creek Apiaries, HouseMade Sriracha and Flying Mouse Farms Maple Syrup.

***Please alert us to any food allergies you may have. We will do our best to accommodate you***