Community – Brew & Tap

Discover

OUR legacy

The word ‘Community’ was already here when we arrived.

It had been etched into this building’s foundation for decades — by the people who gathered, the celebrations that happened here, the ordinary Tuesdays that became something people still talk about. We didn’t name this place. We inherited a tradition.

What we brought: a wood-fire grill unlike anything else in the state, a culinary team that treats every plate as a statement, and a bar with a century of stories in its grain.

Come see what we’ve done with the place.

Fine Dining Experience

The Ultimate Dining Experience

The kitchen runs on fire.
Real fire — North Georgia hardwood, burning in one of only 14 grills of its kind in the world. This is not a gas grill with wood chips. It is a purpose-built instrument where the hardwood is an active flavor ingredient, not a heat source. Every steak carries that smoke in its grain — char and depth that cannot be replicated on any other equipment.

We serve USDA Prime beef — the top 2% of all cattle graded in the United States. More intramuscular fat, more marbling, more of what a great steak actually tastes like. Most steakhouses serve only Choice. We don’t. From the 16oz Prime Ribeye to the 22oz bone-in dry aged Prime Cowboy Ribeye, every cut is chosen by the same standard.

On Wednesdays, the tide comes in. Coastal Catch is our full weekly seafood program — James River Oysters, Grand Seafood Plateau, Lobster Tails, Pan-Seared Scallops, Crab and Lobster Bisque. The wood fire doesn’t stop for the coast. It just has more to work with.

The menu is designed for sharing. Come with someone worth the evening.

At the Bar

The bar at 5 PM is its own destination

The lower bar is over 100 years old. It was restored from century-old wood — not replicated, not rebuilt. Restored. It was brought into CBT as the centerpiece of the room it was always meant to be. Generations of conversations happened at this bar before ours. We serve modern craft cocktails from behind it. The tradition, we inherited.

Upstairs, the bar is built differently. The bartender side is sunken to table height — so every interaction happens eye-to-eye, face-to-face, as a conversation rather than a transaction. This was a deliberate design decision that reflects how we think about hospitality.

CBT’s cocktail program draws from the Prohibition-era spirit that defines the room — smoked spirits, handcrafted technique, and the patience to do it right. The Old Fashioned Flight offers five distinct expressions: Butcher’s Cut, Wagyu Reserve, Agave Grove, Night Roast, and The Oaxacan. One base. Five stories. All made here.

The bar opens at 5. Come early. The best seat in the room might be at the bar.

Private Events

Two guests. Six guests. Twenty-five guests.
Or the whole room.

CBT has a private dining answer for every scale of occasion — all of it inside the same Prohibition-era rooms that make a regular Tuesday night feel like an event.

The Chef’s Table seats two. It is the most exclusive seat in the building — closest to the kitchen, maximum presence from our Chef. For milestones that deserve more than a reservation.

The Balcony Table seats up to six, elevated above the main dining room floor. Set apart, with a private vantage over the room below. For the group that wants to feel like the restaurant belongs to them.

The Private Board Room seats up to 25 in complete separation from the main dining room. No full buyout required.

To learn all about our private event spaces for weddings, rehearsal dinners, celebrations, or corporate events CLICK HERE. We can also cater to your location.

Awards

OpenTable Diners’ Choice — 2022, 2023, and 2024. Four years in a row, voted on by the guests who actually dined here.
This is what consistently showing up looks like.

Member Benefits

There are seats at this table that aren't on OpenTable.

CBT’s Membership Program is a limited concierge dining experience — priority reservations, access to private events, bespoke services, and the kind of hospitality that makes this your restaurant rather than a restaurant. There is nothing like it in North Georgia.

For details, contact Susan Wagner, Events and Member Coordinator: contact@communitysteak.com