Two years ago I moved it to a new location that gave me some more room to play.
I pour 24 taps of the finest NW beers, have nearly 100 whiskeys, and have specialized in gourmet grilled cheese since day one. Last year I built an outdoor kitchen on our 1400 square foot deck that overlooks the Pacific Ocean. We custom ordered a smoker from Yoder Smokers and rock the best BBQ anywhere around us.
Beer, whiskey, BBQ and live music almost every day. It's not a bad life.