Brunch with us! 

Join us every Saturday and Sunday for a beery brunch
10am – 3pm


For the month of November, we asked veggie-loving tastemakers to design signature vegan hot dogs. $1 from each dog sold will benefit our friends at the Beagle Freedom Project. Learn more about their mission by visiting

Week One: November 2 – 6
“The Owen”
Tofurkey Keilbasa with aioli, cilantro, pickled carrots & daikon, cucumbers, fresh jalapeño slices, and sriracha on a toasted bun.
By Katie Frichtel + Troy Farmer, raven+crow studio

Week Two: November 9-13
“The Freedom Dog”
Keilbasa, Pepper Jack Cheese, fresh jalapeños, chipotle ailoi, grilled onions, grilled peppers
By Beagle Freedom Project

Week Three: November 16-20
“The Frito Pie”
Caroline’s famous vegan chili, fritos, daiya cheddar cheese, red onion
By Nic Adler

Week Four: November 23- 27
Kielbasa with Caesar dressing, capers, romaine lettuce and tomatoes
By Ryan Ritchie, VegNews

Tony’s Weekly Specials


Jeffrey’s Basket (V)
Sweet potato tater tots with a side of horseradish aioli … $7


Abraham’s Thanksgiving Plate (NV/V)

Creamy mashed potato with porcini gravy, GARLIC sauteed spinach, cranberry sauce and vegan celebration roast or turkey patty … $9.75


Jenny’s Dinner (NV/V)

Vegan celebration roast or turkey patty, sauteed onions, horseradish aioli on a bun
side of horseradish aioli, cranberry sauce, chips and au jus … $9