Splitshift

07/19/2026

Today is the day. 9 AM–2 PM, or until sold out.

Jordan is making weird little brunch experiments and putting them on plates.

Limited quantities of the special stuff, but plenty of our regular brunch menu to go around.

07/18/2026

all good things must come to an end? maybe?

…you’re gonna want to watch this one.

07/18/2026

KARAOKE WITH THE MAN THE MYTH THE LEGEND

🎤 OUR FIRST KARAOKE NIGHT!

Splitshift is officially a safe space to open your lungs and perform with the confidence of someone who absolutely did not rehearse.

🎶 Friday, July 17
⏰ Starts at 9 PM
🎤 Hosted by Chris Velez
💸 Free entry, always

07/18/2026

Today, you know us as Splitshift.

But Jordan and Philip have been operating restaurants out of this space for 12 years and both have been in hospitality since they were 18.

Let’s just say that was several decades ago…

Jordan is a classically trained chef, and this Sunday he’s dusting off the chef whites for the first round of Chef Jordan’s Brunch Experiments.

A limited menu of new ideas, built with our kitchen team and served alongside our regular brunch menu.

Limited quantities. Sunday only. First of many.

07/17/2026

smoked + fried wings or boneless chicken bites? whatever your chicken snacking obsession is, we stand ready to serve.

HAPPY HOUR 8-10pm
KARAOKE KICKS OFF AT 9pm!

07/16/2026

This medium cheese pizza is all yours.

For $10. Every Thursday. Dine in only.

07/15/2026

🎤 OUR FIRST KARAOKE NIGHT!

Splitshift is officially a safe space to open your lungs and perform with the confidence of someone who absolutely did not rehearse.

🎶 Friday, July 17
⏰ Starts at 9 PM
🎤 Hosted by Chris Velez
💸 Free entry, always

07/13/2026

We asked yesterday if we post too many cheesesteaks.

97% of you said either “No” or “Shut up, nerd.”

Message received.

$9 cheesesteaks all night long.

Also, the dining room has brand-new air conditioning, so it’s cold in here now. Trivia starts at 6:30pm.

We’ll shut up now, nerd. ✌️

07/11/2026

CHEESESTEAK AS CURRENCY

07/11/2026

Whether it’s a hoagie roll, a crispy Tavern pie, a Detroit, or one of our signature rounds, the finished product that ends up at your table started at least three days earlier with flour, water, salt, sourdough, and yeast.

There are a lot of small moments between dough day and dinner, and our baking team is constantly working to improve every one of them.