Community Brew & Tap

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Community Brew & Tap A Southern Steakhouse with a prohibition-era vibe, located in Historic Cornelia Georgia.
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In a guest's words, not ours:"The name doesn't say it but Community B/T holds [its] own with Atlanta's best steak houses...
10/17/2026

In a guest's words, not ours:

"The name doesn't say it but Community B/T holds [its] own with Atlanta's best steak houses… You can have Bones, STK, Ruth's… I'll drive to Cornelia, park in front of the restaurant and enjoy good drinks, w**e and anything they offer every time. Hidden gem but not for long!!"

— Paul, celebrating two birthdays and an anniversary with a table of six

Here's what's behind that. We serve USDA Prime, the highest grade the USDA awards, chosen for its abundant marbling. Then it goes over real North Georgia hardwood on a grill built for one job: a deep, smoky crust and a tender center. We have ribeye, filet, dry-aged, and Wagyu, so there's a cut for every celebration, or for no occasion at all.

Had guests in from Gainesville at the bar last night talking about how they used to drive to Atlanta for great steak but now come to Cornelia.

No need to fight Atlanta traffic for a great steak.

If you’ve eaten with us, you know Earl.Before Community Brew & Tap, he was the GM at Fenders Diner. Then he came down th...
10/16/2026

If you’ve eaten with us, you know Earl.

Before Community Brew & Tap, he was the GM at Fenders Diner. Then he came down the street and spent five years as our maître d’ — the first person you saw walking through the door, and the last one you talked to on the way out. Your name, your table, your anniversary. He knew it before you said it.

Earl has retired.

Here’s what I want people to understand. A maître d’ isn’t a host. A maître d’ is the person who decides what kind of night you’re about to have before you’ve taken your coat off. Earl could read a room from the doorway — who was celebrating, who was nervous, who’d had a hard week and needed the quiet table in the corner. He’d put them there without being asked, and they’d never know he did it. That’s not a skill you hire for. That’s just who he is.

He did it for five years, at times five nights a week, and he never once made it look like work.

We’re about to turn five, and Earl was here for all of it — back when we were a restaurant in an old bank building hoping it would work. A lot of the reason it worked is that he was standing at the door.

Personally, I lost a lot more than a maître d’. Earl is one of my closest friends. We opened a restaurant together, which means we solved a thousand problems together, most of them at hours nobody should be awake. I’ll miss him at that door more than I know how to say here.

But he’s got a beautiful wife he intends to see a great deal more of, places to go, and kids to visit. If anyone has earned that, it’s him.

You can fill a position. You can’t replace a person. Earl is part of this building now, and he will be for as long as we’re in it.

If he made a night better for you — and he did for a lot of us — leave it below. I know he loves all the guests he met who became friends for life.

Thank you, Earl. For all of it. ❤️ -- Jay

It's here: 14oz Roasted Prime Rib — slow-roasted, Friday and Saturday only.Nothing about it is fast. It goes in early, i...
10/16/2026

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. 🥃

One night only. Wednesday, October 28 — Churrasco Night.Sparkling w**e at the door. Bar opens at 5. Dinner at 6:30.Then ...
10/16/2026

One night only. Wednesday, October 28 — Churrasco Night.

Sparkling w**e at the door. Bar opens at 5. Dinner at 6:30.

Then the skewers start: cuts off the wood-fire grill, carried to your table and carved in front of you, one after another, for as long as you want them. Green chip, we keep coming. Red chip, we give you a minute. Sides served alongside.

We’ve never done this publicly before and we don’t plan to again soon. It’s our thank you — come celebrate with us.

$65 per person, prepaid. Dinner and your welcome glass included; bar drinks extra. Limited seats.

Reserve: https://savornights.com/heard-management/community-brew-tap/reserve?date=2026-10-28

—

Why we’re celebrating:

Five years ago we opened the doors of a building that had been standing on Main Street for 121.

In 1900, this was Cornelia Bank — the institution that financed the storefronts, the apple houses, and the homes that turned a railroad stop into a town. Then it sat empty for most of a decade. Water in the walls. Most of the interior gone.

We spent two years bringing it back, pulling plaster to find original murals, brick, and rafters that hadn’t seen daylight in generations. Today it’s part of Cornelia’s National Register historic district, with the plaque on the wall to prove it — and it’s full every week.

What we didn’t expect was how far people would drive. Five years in, our dining room is as likely to hold a table from Greenville, Buford, or Atlanta as one from down the street. A building built to serve one town ended up serving a region.

126 years of this building. Five of them ours. Come help us make some more.

One night only. Wednesday, October 28 — Churrasco Night.Sparkling w**e at the door. Bar opens at 5. Dinner at 6:30.Then ...
10/15/2026

One night only. Wednesday, October 28 — Churrasco Night.

Sparkling w**e at the door. Bar opens at 5. Dinner at 6:30.

Then the skewers start: cuts off the wood-fire grill, carried to your table and carved in front of you, one after another, for as long as you want them. Green chip, we keep coming. Red chip, we give you a minute. Sides served alongside.

We’ve never done this publicly before and we don’t plan to again soon. It’s our thank you — come celebrate with us.

$65 per person, prepaid. Dinner and your welcome glass included; bar drinks extra. Limited seats.

Reserve: https://savornights.com/heard-management/community-brew-tap/reserve?date=2026-10-28

—

Why we’re celebrating:

Five years ago we opened the doors of a building that had been standing on Main Street for 121.

In 1900, this was Cornelia Bank — the institution that financed the storefronts, the apple houses, and the homes that turned a railroad stop into a town. Then it sat empty for most of a decade. Water in the walls. Most of the interior gone.

We spent two years bringing it back, pulling plaster to find original murals, brick, and rafters that hadn’t seen daylight in generations. Today it’s part of Cornelia’s National Register historic district, with the plaque on the wall to prove it — and it’s full every week.

What we didn’t expect was how far people would drive. Five years in, our dining room is as likely to hold a table from Greenville, Buford, or Atlanta as one from down the street. A building built to serve one town ended up serving a region.

126 years of this building. Five of them ours. Come help us make some more.

Chef Michael’s October special.Smoked, Then Seared Venison Rack — celery root purée, bourbon fig demi.The rack goes into...
10/15/2026

Chef Michael’s October special.

Smoked, Then Seared Venison Rack — celery root purée, bourbon fig demi.

The rack goes into smoke first, low and slow, until the hardwood has worked all the way through it. Then it hits the sear. Crust on the outside, rose in the middle, smoke underneath everything.

Celery root purée to ground it. A bourbon fig demi that’s sweet enough to meet the venison and dark enough not to soften it.

It’s October in North Georgia. Eat accordingly. 🔥

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...
10/15/2026

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...
10/14/2026

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.

Mady and Brooke are excited to greet you at the front door tonight!
10/09/2026

Mady and Brooke are excited to greet you at the front door tonight!

It's here: 14oz Roasted Prime Rib — slow-roasted, Friday and Saturday only.Nothing about it is fast. It goes in early, i...
10/09/2026

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. 🥃

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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