Quality Ingredients to Gather ‘Round

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, sdo 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.

Bob’s Badass Pretzels

A regular on “Best Pretzels” lists, our Brewers pretzel is sourced from a local pretzel maker and served with our homemade beer cheese and grain mustard.

Mullis Family Farms

After brewing a beer, Legion donates the spent 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.

Wood-fired Grills

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

Corporate Executive Chef Gene Briggs

Chef Gene Briggs is the executive chef for Legion Brewing and Trolley Barn Fermentory. His popularity grew in Charlotte during his 14-year stint at Blue, and now he brings his expertise and creativity to our menus. He believes there is unlimited potential at Legion, and pushes the boundaries of ‘brewery food’ with weekly chef features, fermented ingredients, house made ingredients, and a variety of ethnic influences.

Mitchie

Executive Chef
Legion Southpark

Alan

Executive Chef
Legion Plaza Midwood

Audie

Executive Chef
Legion West Morehead

Nate

Executive Chef
Trolley Barn