The Dining Room experience is orchestrated by Chef James Bingham and Brewmaster Jared Rouben. Each course is thoughtfully designed to complement a specific beer style produced in the brewery downstairs. The pairing strategy treats beer as a true food partner — pilsners, stouts, IPAs, and sours all appear across the progression. The seasonal menu changes regularly, but recent iterations have featured refined treatments of proteins and vegetables alongside creative beer-forward cooking techniques.
Tips from diners
Reserve well in advance through the Moody Tongue website. The Dining Room seats only 28 and fills up quickly, especially weekends.
The beer pairings are included in the tasting menu price — no additional charge for the pairing experience.
Request a tour of the brewery before or after dinner — the production facility is right downstairs and provides context for the beers served.
The meal concludes with a dessert that acknowledges the beer format. Rather than a traditional wine-ending-style course, the kitchen offers treats designed to complement fruit beers, sours, or lighter ale styles. Recent offerings have included chocolate preparations paired with stout, fruit tarts paired with sours, and lighter confections with pilsners.
Tips from diners
The closing pairing is often the most creative — it showcases the brewery's experimental side and ends the meal on a memorable note.
The Bar offers a more casual, walk-in-friendly experience with à la carte pricing. Small plates are crafted to complement the brewery's range of styles. Expect refined preparations that respect beer pairing principles — crispy snacks with hoppy IPAs, rich plates with stouts, delicate fare with pilsners. The menu rotates seasonally and reflects Chef Bingham's refined approach to casual dining.
Tips from diners
The Bar is more accessible than The Dining Room — arrive early for better seating, or reserve ahead if possible.
A vegetable-forward course that appears on both tasting and à la carte menus. The kitchen sources from Midwest farmers and celebrates seasonality. Grilling imparts depth while maintaining the vegetables' integrity. The house vinaigrette — fermented and developed to pair with beer — brings acidity and complexity.
Tips from diners
This is an excellent value option if you want to experience Moody Tongue's cooking without committing to the full tasting menu.
An à la carte option showcasing the kitchen's nose-to-tail philosophy. Meats are cured in-house using traditional techniques, highlighting the quality of the proteins. Each item is selected to pair with specific beer styles. This plate represents Moody Tongue's commitment to sustainability and ingredient respect.
Tips from diners
Pair this with the house lager or a sour beer — ask the bartender for their recommendation based on the day's offerings.
Founded in 2014 by cousins Jared Rouben (brewmaster with fine-dining background) and Jeremy Cohn, Moody Tongue made history in 2021 as the first brewery-restaurant in the world to earn two Michelin stars. It now holds one star. The brewery operates two dining experiences: The Bar, a casual à la carte setting, and The Dining Room, an intimate fine dining space with 28 seats serving a 15+ course tasting menu orchestrated by Executive Chef James Bingham and Brewmaster Jared Rouben. Each course pairs with an exclusive beer brewed on-site.
Book The Dining Room well in advance through their website. It's the world's only Michelin-starred brewery, so slots fill quickly.
The Bar welcomes walk-ins and is far more casual — no reservations needed, though arriving early in the evening improves seating options.
The brewery produces pilsners, stouts, IPAs, sours, and experimental styles. Arrive curious about the full range — the pairings change with seasonal releases.
Private events and group dining available — contact the restaurant directly for options and pricing.
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