features 16 rotating taps showcasing breweries from across Ohio. With selections that change regularly, you’ll find a wide range of styles — from crisp lagers and hop-forward IPAs to saisons, stouts, and seasonal specialties.

Silos tap wall

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

This delicious rotation of our featured plant-based dessert is made locally from our friends at Take Two Cafe and Unbeetable

Preheat the Oven

In a small bowl, mix the flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it thickens.

Prepare Flax Egg

In a large bowl, combine the almond flour, coconut sugar, cocoa powder, baking soda, and sea salt.

Mix Dry Ingredients

In another bowl, whisk together the almond milk, vanilla extract, and the prepared flax egg.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips.

Combine Mixtures

Pour the batter into a greased 9x9 inch baking dish. Bake for 25-30 minutes or until a toothpick comes out clean.

Bake the Dessert

Allow the dessert to cool before cutting into squares. Serve and enjoy your delicious plant-based dessert!

Cool and Serve

Almond flour

Coconut sugar

Cocoa powder

Unsweetened almond milk

Flaxseed meal

Baking soda

Vanilla extract

Dark chocolate chips (dairy-free)

Sea salt