Community Brew & Tap

Community Brew & Tap A Southern Steakhouse with a prohibition-era vibe, located in Historic Cornelia Georgia.
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Some nights, you don't want dinner. You want an evening.It's the smoke that tells you you're somewhere different — risin...
08/27/2026

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. 🥃

Reserve your table: https://communitysteak.com

Eight entrées. All between $20 and $35. All at a USDA Prime steakhouse.Bone-in Pork Chop with mashed potatoes and roaste...
08/26/2026

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.

Reserve your table: https://communitysteak.com

People know us for the steak. Fair enough. USDA Prime, seared over an oak fire on one of fourteen grills like it anywher...
08/25/2026

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 beer 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.

Reserve your table: https://communitysteak.com

This building has been standing on Main Street for more than 125 years. It's part of the National Register of Historic P...
08/22/2026

This building has been standing on Main Street for more than 125 years. It's part of the National Register of Historic Places. It was here before Prohibition, all the way through it, and every year since.

Spend enough time in a place like that and you learn something: nothing worth keeping was ever rushed.

14oz Roasted Prime Rib. Slow-roasted. Friday and Saturday only.

It goes in early. It comes out when it's ready. A full dining room doesn't change that.

Same story everywhere else on the plate. Our grilled bacon starts two days before you order it. The smoked creamed corn spends its first day in the husk, charred 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 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. Guests just taste it, and then they ask what we did differently.

During Prohibition, the best bartenders in the country were the hardest ones to find. The craft went underground and survived because the people keeping it alive thought 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. 🥃
Reserve: https://communitysteak.com

Downtown Cornelia isn't a dinner reservation. It's an evening.Start with a USDA Prime ribeye off the wood-fire grill and...
08/21/2026

Downtown Cornelia isn't a dinner reservation. It's an evening.

Start with a USDA Prime ribeye off the wood-fire grill and a cocktail at Community Brew & Tap. Slip into the Farmacia Speakeasy and let the night slow down a little. Or grab dinner at Fenders Alley and stay for a ticketed comedy show, under the lights.

Or do all three. The comedy show starts at 8.
One block. One night. Three incredible venues.
Come for more than just a meal.

Reservations: https://communitysteak.com

Member dinner night is our favorite night of the month. It isn't close.The room fills up with people who already know ea...
08/20/2026

Member dinner night is our favorite night of the month. It isn't close.

The room fills up with people who already know each other. Regulars who've been coming since we opened sitting next to members who joined last month. Chef Josh and the kitchen get to cook something they've been working on instead of something you ordered off a menu. Will and the floor have somewhere to be all night and nobody's rushing.

It's the one night where the whole place feels less like a restaurant and more like a dinner party that happens to have a Prime steak program behind it.

If you've been thinking about the membership, this is the part worth joining for.

Reserve your seat or ask Susan about membership: [email protected] | 678-357-4305

Some nights, you don't want dinner. You want an evening.It's the smoke that tells you you're somewhere different — risin...
08/20/2026

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. 🥃

Reserve your table: https://communitysteak.com

A guest wrote this after his first visit. It's the whole thing, in someone else's words:"We went for the first time last...
08/17/2026

A guest wrote this after his first visit. It's the whole thing, in someone else's words:

"We went for the first time last night. It was the very best. Chops, Bones, Kevin's place can't beat this place. The wait staff was genuine and happy to see us. The young lady (Keely) who took care of us could not have been better. Look forward to many more visits to this gem in North Georgia."
— Frank P.

Frank, we'll see you again. And Keely — that one's yours.

Here's the part worth saying out loud, though. A review like that reads like it's about us. It's really about the people who made a room like this possible in a town like this.

Five years ago this was a vacant bank building with the word Community carved into its foundation. Nobody was comparing it to Atlanta steakhouses. What changed wasn't a business plan — it was a specific group of people who decided a town of six thousand deserved a room like this, and then kept showing up to prove it. They came on the slow Tuesdays. They brought people from out of town. They bet on Cornelia before there was much evidence the bet would pay.

Those are our members. Not a loyalty card, not a discount club — the reason there's a second restaurant at all, and the reason a guest from out of town now drives here and compares us to the best in the state.

To every one of you: thank you. What Frank walked into, you built.

If you want to be part of it, that's what membership is:

🥩 Works at both Community and Farmacia
🥩 First drink on us — every visit, either restaurant
🥩 10% off food at both, no card to punch, nothing to ask for
🥩 Roll double sixes at the end of the meal and your food costs a dollar
🥩 The speakeasy beneath Farmacia — the old pharmacy basement, untouched since the 1940s, now a bar most guests never learn exists
🥩 The private member menu, your spirits kept behind the bar, tables held back for the nights you decide at six o'clock, tastings with our distributors
🥩 Member dinners — this month's is Steak Flight Night, a guided tasting through the cuts, side by side, at one table
🥩 Your own engraved knife, waiting between visits

And later this year, a plaque with every member's name on it. Not a donor list. A permanent record of who believed in this building — and in this town.

Memberships are open now.

Susan Wagner, Events & Member Coordinator — [email protected] | 678-357-4305

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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