FROM KITCHEN TO COMMUNITY

Quality Ingredients to Gather ‘Round

Each Legion taproom serves more than a menu. It serves a gathering place built around thoughtful food. Our culinary program is rooted in seasonal, locally sourced ingredients and shaped by Executive Chef Gene Briggs, who has built lasting relationships with regional purveyors and invested deeply in mentoring our kitchen teams. That commitment to craftsmanship shows up in every detail, from the way dishes are composed to the equipment chosen to elevate flavor and consistency. Menus evolve with the seasons and vary by location, giving each taproom its own personality while staying true to our belief that great food, like great beer, is meant to bring people together around the table.

Mullis Family Farms

After brewing a beer, Legion donates the user grain to a local dairy farm to feed the cows. We also source beef from the farm, providing our guests with humanely-raised, organic meat.

Benton’s Ham

The ham that adds so much flavor to our mac ‘n cheese is exclusively from Benton’s, a small Tennessee-based company that offers slow cured hams aged 9-10 months.

Mullis Family Farms

Our wood-fired grills cook to perfection while infusing flavor. At Legion West Morehead, Argentinian-style rotisserie spits slowly roast meats while a wood-fired oven bakes Neapolitan-style pizzas.

Meet the Team

Executive Chef Gene Briggs

Each Legion taproom offers an expansive food menu bursting with seasonal, local ingredients. Executive Chef Gene Briggs has cultivated relationships with local purveyors, and continuously mentors our team of chefs in order to ensure top quality food and service. Our menus vary by location and change seasonally, so there is always something new to try. We believe that the details matter, and that’s why even our equipment is selected to enhance flavors.