Community Brew & Tap

Community Brew & Tap A Southern Steakhouse with a prohibition-era vibe, located in Historic Cornelia Georgia.
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It's here: 14oz Roasted Prime Rib — slow-roasted, Friday and Saturday only.Nothing about it is fast. It goes in early, i...
10/02/2026

It's here: 14oz Roasted Prime Rib — slow-roasted, Friday and Saturday only.

Nothing about it is fast. It goes in early, it comes out when it's ready, and a full dining room doesn't change that.

The same is true of nearly everything around it. Our grilled bacon starts two days before you order it. The smoked creamed corn spends its first day in the husk, charred and smoked over the same wood fire that handles the steaks — it doesn't become creamed corn until day two, and it's the most ordered thing we make. Twelve feet away at the bar, the WhistlePig in a Butcher's Cut sits in bacon fat for a full twenty-four hours before it's strained back out. Bacon takes two days here whether you eat it or drink it.

None of that shows up on a menu. But guests taste it, and then they ask what we did differently. That's the only reason any of it is worth doing.

That standard has a history. During Prohibition, the best bartenders in America were the hardest to find — craft went underground, and the people who kept it alive did it because excellence was worth the trouble, not because anyone was watching.

Ours is legal now. The dedication isn't optional.

Doors at 5. Come celebrate something — or nothing at all. 🥃

Chef Michael's first special is not a steak.Flame-Grilled Spanish Octopus — charred over North Georgia hardwood, with cr...
10/01/2026

Chef Michael's first special is not a steak.

Flame-Grilled Spanish Octopus — charred over North Georgia hardwood, with crispy smashed potatoes and romesco.

The fire does the same thing to octopus it does to a ribeye: char on the outside, tender underneath, smoke all the way through. Romesco brings the roasted pepper and almond to cut it. The potatoes get smashed and crisped so there's something to drag through the sauce.

It's the kind of plate you order because you're curious and finish because you were right.

This month only. Doors at 5.

Some nights, you don't want dinner. You want an evening.It's the smoke that tells you you're somewhere different — risin...
10/01/2026

Some nights, you don't want dinner. You want an evening.

It's the smoke that tells you you're somewhere different — rising off the fire as a steak arrives still whispering from the grill, curling up from a cocktail the moment it's set down. You smell it before you taste a thing. That's your cue to slow down.

Then the room takes over. A bar that's stood for more than a hundred years, restored to the craft of the Prohibition era, where the cocktails are made like they were meant to be found. Jazz easing through the low light. And a team that waits on every table like it's the only one in the house — because to us, it is.

This is what we mean when we say the experience is the point. The fire, the smoke, the century-old bar, the music, the people who make you feel like a regular on your very first night.

When you want more than a meal, you want an experience. 🥃

Eight entrées. All between $20 and $35. All at a USDA Prime steakhouse.Bone-in Pork Chop with mashed potatoes and roaste...
09/30/2026

Eight entrées. All between $20 and $35. All at a USDA Prime steakhouse.

Bone-in Pork Chop with mashed potatoes and roasted veggies
Steak Frites with butcher's steak and house-cut fries
The essential Steakhouse Burger with house-cut fries
Roasted Chicken with mashed potatoes and fried Brussels sprouts
Scottish Salmon with couscous
Southern Shrimp and Grits
Creamy Shrimp Alfredo
Mushroom Risotto

That's the Steakhouse Classics menu. Same kitchen, same wood fire, same room, same service — at a price that doesn't require an occasion.

Which is the whole point. Nobody needs convincing to go out on a Saturday. But Wednesday is the night that actually needs rescuing — the middle of the week, still three days from the weekend, nobody wanting to cook. That's the night worth turning into something.

Bar at 5, the fire going, craft cocktails poured with care. Some of our best evenings start with a spontaneous walk through the door — if you didn't plan ahead, there may still be a table waiting.

Bring the kids. Bring your other half. Come find us.

People know us for the steak. Fair enough. USDA Prime, seared over an oak fire on one of fourteen grills like it anywher...
09/29/2026

People know us for the steak. Fair enough. USDA Prime, seared over an oak fire on one of fourteen grills like it anywhere in the world.

We'll take that reputation. But it's not the whole room.

It's also the Steakhouse Burger our guests keep calling the best in North Georgia — wood-fired, stacked the way only a steakhouse would, house-cut fries alongside. It's the bar: a bacon fat-washed Old Fashioned, stirred slow, built with the same patience we give a ribeye. It's six layers of dark Ghirardelli chocolate cake and ganache that has talked more than one table out of going home early.

And underneath all of it — the part we actually care about. Nobody here is a table number. Whether you came in for the Prime cut or a burger and a b**r at the century-old bar, you get the same fire, the same room, the same welcome. Every guest is a VIP. No dress code, no occasion, no reason required.

Tuesday works. The fire's already lit.

The best part of this job isn't always the dinner service.On September 17 and 18, we hosted the culinary students from T...
09/28/2026

The best part of this job isn't always the dinner service.

On September 17 and 18, we hosted the culinary students from Tallulah Falls School — two groups, two days, both kitchens.

At Farmacia Trattoria, they worked the wood-fired pizza oven: how the dough behaves, where the hot spots are, how fast a pizza goes from perfect to gone at that temperature.

At Community Brew & Tap, they got on the wood-fire grill. Real hardwood, real fire, and steaks that don't forgive much. They learned to read the coals instead of a clock.

Chef Paul Almoyan led both events, with team members from both restaurants alongside him.

Here's what we told them: none of this is a secret. The fire does what fire does. The difference is whether you're paying attention. Every cook worth anything learned that standing next to someone who already knew it — which is the only reason we know it either.

Some of these students will end up in kitchens. A few of them might end up in ours. Either way, it was our privilege to have them.

Thank you to Tallulah Falls School for trusting us with them. Come back anytime. 🔥

The plaque went up this week. The story behind it is 126 years old.In 1900, this was Cornelia Bank. Not a bank in Cornel...
09/26/2026

The plaque went up this week. The story behind it is 126 years old.

In 1900, this was Cornelia Bank. Not a bank in Cornelia — the bank, the one that financed the apple houses and the storefronts and the homes that turned a railroad stop into a town. It sat at the center of Main Street because it was the center of everything else too. If something got built in this county for the better part of a century, the paperwork for it crossed a desk in this room.

Then it sat empty for the better part of a decade. Water got in. Most of the interior was gone before we ever walked through the door.

What we found under the plaster was worth all of it — original murals, brick, and wood rafters that hadn't seen daylight in generations. The bar downstairs is over a hundred years old, though it didn't start here. We found it through architectural salvage and rebuilt it into this room: a century of other people's conversations, brought home to a building that was missing its own.

Here's the part we didn't expect. Almost every night, someone walks in and tells us they've been in this building before. They cashed their first paycheck here. Their grandfather worked here. They remember the lobby at Christmas. They came in holding their mother's hand.

They're not telling us about a restaurant. They're telling us about their town.

We've had five years in a building that's had 126. Nobody builds that. You inherit it, you take care of it, and if you do it right you add something worth remembering before you pass it on.

It was built to build community. We're just trying to use it for what it was made for.

If you've been inside this building before us — as a customer, an employee, a kid holding your mother's hand — tell us about it. We'd like to know.

📍 125 N. Main St., Historic Downtown Cornelia

🍎 Open for lunch tomorrow — Big Red Apple Festival.11 AM to 2 PM, right on Main Street in the middle of the festival.Com...
09/25/2026

🍎 Open for lunch tomorrow — Big Red Apple Festival.

11 AM to 2 PM, right on Main Street in the middle of the festival.

Come off your feet for a while. Cold drinks, real food, and a room that's been on this street longer than the festival has. Special lunch menu will be waiting at tables and bar.

Three hours only. See you tomorrow. 🔥

125 N. Main St.

🎶 TONIGHT at Community Brew & Tap! 🍻We’re excited to welcome **Luke Riley Smith** to the stage! 🎤 Come grab a drink, bri...
09/25/2026

🎶 TONIGHT at Community Brew & Tap! 🍻

We’re excited to welcome **Luke Riley Smith** to the stage! 🎤 Come grab a drink, bring your friends, and enjoy some great live music tonight.

🍺 Good drinks. 🎶 Great music. 😎 Good vibes.

Don’t miss it — see you tonight!

Address

125 N. Main Street
Cornelia, GA
30531

Opening Hours

Tuesday 5pm - 8pm
Wednesday 5pm - 8pm
Thursday 5pm - 8pm
Friday 5pm - 9pm
Saturday 5pm - 9pm

Telephone

+17069032080

Website

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