The Taylor County Taphouse

09/11/2026

If back-to-school stress and the daily grind have got you worn down, don't fret: the Taphouse has your relaxation remedy realized in the form of our ever-evolving line of Willie's craft cocktails! Made with Willie's low dose (5mg) or high dose (10mg) tonics, these booze-less beverages offer a welcome alternative to traditional cocktails. Whether Watermelon Lemonade, Cucumber Cooler, or Mint Mule, we've got something for everyone, plus flavored seltzers in 5mg and 10mg varieties. Come chase the summer heat away and wind down with a Willie's today!

09/10/2026

Attention, music fans of the Big Country: It gives us immense pleasure to announce the return of the mighty Big and Fat Blues Jam to the Taphouse stage! Join us on Saturday, October 17th at 9 p.m. as Happy Fat and friends Jimmie Rogers on drums and Chris Owens on bass reunite to deliver old-school funk, blues, and rock jams in their signature "Fat-a-sized" fashion. Come for dinner, stay for the show--the Big and Fat Blues Jam is good to go! Come get your blues on, Abilene!

09/04/2026

Recently, we at TCT have received quite a few requests from our guests for 'carnivore' or 'keto-vore' modifications to our menu (protein-forward, low carb, low sugar, low starch). Never one to shy away from a challenge, our kitchen has come up with a solution to your meaty needs: the carnivore stack! Available in both half-stack (two 4 oz patties) and full-stack (two 8 oz patties) sizes, the stack can be assembled with whatever ingredients your eating plan allows—if it's on your diet and in our kitchen, we'll do our best to add it to the stack. Think bacon, cheeses, grilled onions, grilled jalapeños, mushrooms, avocado, an egg- you get the idea. The real beauty in the carnivore stack is the side: fresh-fried chicharrones with an optional side of TCT queso as a dipping sauce. Low-carb, carnivore-compliant, and a great way to balance the meal with a crunchy chip/fry component without all the extra starch or filler. The carnivore stack is available NOW at the Taphouse; getting your protein has never tasted so good! See you soon, mainly-meat-eaters!

08/21/2026

Hatch chiles remain in season, which means Hatchapalooza is still ON, but the clock is ticking for this spicy and savory culinary cornerstone. Whether Hatch chile Philly cheesesteaks, Hatch chile burgers, pastas, or mac and cheeses, it just so happens that Hatch chiles are a great addition to almost any and every corner of our menu. Submitted for your approval: a limited-time-only Hatch chile shrimp and grits! To create this seasonal stunner, rich and cheesy grits get the royal treatment, topped with a Hatch chile cream sauce and sautéed garlic-butter shrimp. Simple and simply delicious, these Hatch-fortified offerings will be available at the Taphouse until Hatch chile season is over, but time is running out. Come grab a handful of Hatch flavors before our supply starts to waiver! Get here, Abilene!

Locally owned, scratch-made everything, craft beers, craft cocktails, great w**e. Come see us!

08/16/2026

The Sunday Night Supper Club returns to the Taphouse this weekend with a fresh-flavored feature to broaden your horizons and tickle your tastebuds: Hawaiian wahoo! Dubbed "the cheetah of the sea", the wahoo fish offers up a white, flaky flesh with a steak-like consistency. Marinated, grilled, and served over a coconut sticky rice with a mango pico de gallo, this seafood feature is full of bright, summery flavors that are a welcome antidote to the heat of summer. The Supper Club takes flight this Sunday (8/16) at 5pm--come stretch your sea legs and find your new favorite fish! See you Sunday, Abilene!

08/07/2026

It's that time of year, Abilene--time for the arrival of the always-anxiously-anticipated and much-ballyhooed Hatch chile season we lovingly call HATCHAPALOOZA! Think pastas loaded with Hatch chiles, Philly cheesesteaks of the Hatch variety, Hatch mac and cheeses--you get the idea. Basically, the sky is the limit for what can be Hatch-ified, and not to be overlooked is our behemoth of a burger assembled with these green gems — the Hatch Chile Burger! Two patties, copious amounts of roasted Hatch chiles, two slices of melted white American cheese, all stacked and served on toasted brioche buns dressed with Hatch chile ranch. (Yes, you heard that correctly--Hatch Chile Ranch. Who's to say that Hatch Chile Ranch wouldn't be amazing on your salad? There's only one way to find out, and we can absolutely facilitate that.) Hatch chiles descend on the Taphouse this Friday, and these killer specialties will be available all day every day for the foreseeable future. Hatch chiles are roasted and ready, come choose your own Hatch adventure TODAY!

08/02/2026

Sundays are for supper clubs--specifically summer Sundays- and what better place than here, what better time than now? As in: This Sunday at the Taphouse, we open the doors on the Sunday Night Supper Club and usher in the return of the magnificent Monte Cristo sandwich! Think hot ham and cheese melted and nestled between two slices of brioche, deep-fried and accented with stone-ground mustard and a dusting of powdered sugar, then served with a side of raspberry preserves to make sure no flavor profile is left unturned. A true pillar of classic sandwich architecture, this deep-fried classic will be available after 5pm this Sunday (8/2)--come wind down your weekend in style with a stellar sandwich that's worth your while! See you soon, Sunday sandwich seekers!

07/31/2026

A beautiful South American-style steak feature lands at the Taphouse this weekend, and not a moment too soon! Carnivores of the Big Country, prepare to meet the meaty and mighty picanha plate! Known for its buttery fat cap and robust, beefy flavor, this cut is seasoned with coarse sea salt and grilled to order, then sliced on the bias and topped with a fresh, fragrant chimichurri. Gouda mashed potatoes and sautéed broccolini fill out the picture, completing an ensemble cast sure to send your taste buds into the stratosphere. This perfectly-prepared picanha plate will be available at the Taphouse this weekend beginning at 5pm--treat your senses to a taste of this cosmopolitan steak superstar today!

07/24/2026

Summertime looms large in the Big Country, and the heat is sweltering — a perfect time to bring your internal temperature down a couple of notches with a cool and refreshing feature from the TCT kitchen. Submitted for your approval: the return of our crowd-pleasing ahi poke nachos! Marinated chunks of sashimi-grade ahi tuna find their home atop a bed of fried wonton chips, alongside a sweet and savory pineapple pico, fresh cilantro, and a foundation of Sriracha aioli. This shareable plate ticks all the flavor boxes and even flirts with the designation of "healthy", but don't take our word for it--come take a bite of these tasty tuna triumphs today!

07/17/2026

Pork belly is one of our favorite ingredients here at the Taphouse, and this weekend we have our belly on full display as we feature this perfect porcine protein in two fabulous forms! First, the classic bahn mi sandwich: marinated pork belly, roasted and thin-sliced, dressed with pickled carrot, daikon, and cucumber, fresh jalapeños, cilantro, and a drizzle of tangy sriracha aioli served on a toasted baguette and flanked by our famous beer-battered fries. For the gluten-averse in the crowd, we also offer these essential elements served alongside fried rice and sautéed asparagus for a big, beautiful bowl of delicately balanced flavors. Two terrific ways to get your pork belly fix, available at the Taphouse now--don't waste your time, this pig is sublime! See you soon, pork people!

Locally owned, scratch-made everything, craft beers, craft cocktails, great w**e. Come see us!