Tenders Mac & Cheese

Pastrami Sandwich

Dump Truck Fries

Red Dog

Original Mac & Cheese

Thai Chicken, Pickled Carrot and Daikon, Jalapenos, House Sweet Mayo and Cilantro on Toasted Sub Roll

Tom H Mi

MAC TOMASO'S & CHEESE

TOMASO'S FISH N ' CHIPS

GREENS

WINGS & TENDERS TOMASO'S

SHIPYARD VODKAS

CANS

MILLER LITES TALLBOYS

TOMASITS LAGER

Mozz Sticks

With Almonds, Dried Cranberries, Bacon, Chili Dijon

Brussels Sprouts

Fried Pickles

Fried Buffalo Cauliflower

Bacon Cheese Fries

Cheese Fries

Grilled Peppers and Onions on Toasted Sub Roll

Italian Sausage

Grilled Peppers and Onions, Cheese Sauce on Toasted Sub Roll

Steak Bomb

Cavatappi, House Cheese Sauce, Grilled Peppers and Onions, Marinara, Mozz on Toasted Sub Roll Toasted Panko, Parmesan

Sausage Parm

Tomh Mi

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1–2 minutes less than package directions (usually 7–8 minutes) until just al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.

Cook pasta

In a large heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and mixture is bubbling but not browned.

Make roux

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, whisking constantly to avoid lumps. Cook, whisking frequently, until the sauce thickens and just begins to simmer, about 5–7 minutes.

Add milk and cream

Stir in 1 teaspoon yellow mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1.5 teaspoons salt, and 3/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Season sauce

Reduce heat to low. Whisk in 4 ounces softened cream cheese until smooth. Gradually add 3 cups shredded sharp cheddar and 1 cup shredded white cheddar, stirring until melted and fully incorporated. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

Add cheeses

Fold the cooked macaroni into the cheese sauce until evenly coated. Keep warm over the lowest heat while you prepare the tenders (or transfer to a warm oven set to 200°F / 95°C).

Combine with pasta

If using larger chicken breasts, slice into 1"-wide strips. Place chicken in a bowl or resealable bag with 1 cup buttermilk and 1 teaspoon hot sauce (optional). Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Prep chicken

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl, beat 2 eggs. In a third bowl, mix 1.5 cups panko breadcrumbs with 1/4 cup grated Parmesan if using.

Set up dredging stations

Remove chicken from buttermilk, letting excess drip off. Toss pieces in the flour mixture to coat, dip into beaten eggs, then press into panko mixture until well coated. Place on a wire rack while heating oil.

Dredge chicken

For frying: heat about 1/2 to 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry tenders in batches 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels. For baking (lighter): preheat oven to 425°F (220°C). Place breaded tenders on a baking sheet lined with parchment and lightly spray with cooking spray. Bake 12–16 minutes, flipping halfway, until golden and internal temperature 165°F (74°C).

Fry or bake

If making ahead, keep finished tenders in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to maintain crispness while serving.

Keep warm

Spoon the mac & cheese into a large shallow serving dish or individual bowls. Arrange the hot tenders on top (whole or sliced on an angle). Sprinkle 1/2 cup extra shredded cheddar over the top if desired and return to the 350°F (175°C) oven for 3–5 minutes to melt cheese, or broil briefly, watching carefully.

Garnish with 1 tablespoon chopped parsley and serve immediately with extra hot sauce or ketchup on the side.

elbow macaroni

unsalted butter

all-purpose flour

whole milk

heavy cream

yellow mustard

garlic powder

onion powder

salt

black pepper

sharp cheddar, shredded

white cheddar, shredded

cream cheese, softened

boneless skinless chicken breasts or tenders

buttermilk

hot sauce (optional)

cornstarch

paprika

eggs

panko breadcrumbs

grated Parmesan (optional)

vegetable oil (for frying) or cooking spray (for baking)

extra shredded cheddar

chopped parsley

Bring ingredients out so butter is easily spreadable. Lay out 4 slices of rye bread on a clean work surface.

Spread 1 tablespoon Dijon mustard evenly on the inside of two slices of bread. Mix mayonnaise into the remaining teaspoon and spread thinly on the other two slices (this balances acidity).

Preheat a heavy skillet or griddle over medium heat for 2–3 minutes. While it heats, fold the pastrami slices loosely to create a stack about 1/2-inch thick on each sandwich (divide 8 oz between two sandwiches).

Place one slice of Swiss cheese on each mustard-spread slice of bread. Pile the folded pastrami evenly on top of the cheese so it covers the bread.

If using sauerkraut, squeeze out excess liquid with paper towels and distribute half a tablespoon onto each sandwich over the pastrami. Add a few thin slices of onion if desired. Arrange the dill pickle slices on the side or tuck a few lengthwise into the sandwich.

Top the pastrami and toppings with the mayonnaise-coated bread slices, mayonnaise side down. Spread the softened butter evenly over the outer faces of both assembled sandwiches (about 1 tablespoon per sandwich). Sprinkle a pinch of coarse black pepper over the buttered surfaces.

Place sandwiches in the preheated skillet. Cook over medium heat 3–4 minutes per side, pressing gently with a spatula or a weight, until bread is golden brown and cheese is melted. Flip carefully and cook the second side another 3–4 minutes.

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally. Serve immediately with remaining dill pickle slices on the side.

rye bread (sliced)

Dijon mustard

mayonnaise

thinly sliced pastrami

Swiss cheese (sliced)

dill pickle (sliced lengthwise)

sauerkraut (drained, optional)

yellow onion (thinly sliced, optional)

unsalted butter (softened)

coarse black pepper

Wash the potatoes thoroughly. Peel them if you prefer (skin on is fine). Cut each potato into 1/3–1/2-inch sticks for classic fries. Aim for uniform size for even cooking.

Prepare Potatoes

Place the cut fries in a large bowl of cold water and swish to remove surface starch. Let soak for at least 30 minutes (up to 2 hours). This improves crispiness.

Rinse and Soak

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and make fries soggy.

Pour oil into a heavy pot or deep fryer to a depth of about 2 inches. Heat to 325°F (160°C) for the first blanch. If you don't have a thermometer, medium heat for 5–7 minutes should get the oil hot but not smoking.

Heat Oil

Working in batches, fry the potatoes for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a cooling rack or paper towels. This step cooks the interior.

First Fry (Blanch)

Raise oil temperature to 375–400°F (190–205°C) for the final crisping. Allow oil to come up to temperature between batches.

Increase Heat

Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Do not overcrowd the pot. Transfer to paper towels or a wire rack and immediately season with 1 tsp salt and 1 tsp black pepper (from the 'Fries' ingredient list), tossing gently to distribute.

Second Fry (Crisp)

While the fries are finishing the second fry, combine paprika, smoked paprika, garlic powder, onion powder, cayenne, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl and mix thoroughly. Sprinkle about 1/2 to 1 tsp of this Cajun seasoning over the hot fries and toss gently to coat. Adjust amount to taste; reserve remaining seasoning for later fries or serve at the table.

Whisk together mayonnaise, ketchup, yellow mustard, hot sauce, pickle relish, apple cider vinegar, honey, 1/8 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust hot sauce, vinegar, or honey to balance heat/sweetness. Chill until ready to use; sauce can be made ahead and stored in the refrigerator for up to 3 days.

While fries are hot, sprinkle shredded cheddar cheese over a pile of fries so it begins to melt. Add crumbled bacon and chopped green onions on top. Spoon or 'dump' 2–3 tablespoons of Dump Sauce over the cheese and toppings to create the signature 'dump truck' pile. Add diced tomatoes or a dollop of sour cream if using. Serve immediately so fries remain crisp.

Arrange fries on a platter or individual plates. If making multiple servings, portion fries into a shallow 'pile' and apply cheese first, then bacon and green onions, finishing by spooning the dump sauce over the top. Serve extra Cajun seasoning and dump sauce on the side for guests to add more if desired.

russet potatoes (medium)

canola or vegetable oil (for frying)

freshly ground black pepper

smoked paprika (optional)

cayenne pepper

dried oregano

ketchup

hot sauce (your choice)

pickle relish (sweet or dill)

apple cider vinegar

honey or sugar

shredded cheddar cheese

crumbled cooked bacon

chopped green onions

diced tomatoes (optional)

sour cream (optional dollop)

Place a rocks or coupe glass in the freezer or fill it with ice water while you build the drink to chill it. Let sit for at least 3 minutes.

Chill glass

In a mixing glass or cocktail shaker, add 2 oz vodka, 0.75 oz Campari, 0.75 oz sweet vermouth, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Combine ingredients

Fill the mixing glass with ice (about 1 cup). Stir gently with a bar spoon for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted.

Add ice and stir

Discard ice or water from your chilled serving glass if you used it to chill. Double-strain the cocktail into the chilled glass over one large ice cube or no ice, depending on whether you prefer it on the rocks or neat.

Strain

Express the orange peel over the drink by holding it skin-side down and giving it a firm twist to release oils, then rub the peel on the rim and drop it into the glass. Optionally, skewer a maraschino cherry and rest it on the rim or place it into the drink.

vodka

Campari

sweet vermouth (rosso)

fresh lemon juice

simple syrup (1:1)

Angostura bitters

orange peel

maraschino cherry (optional)

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until 1 minute shy of package al dente (about 7–8 minutes depending on pasta). Reserve 0.25 cup cooking water, then drain pasta and set aside.

Shred 2 cups sharp cheddar and 1 cup mild cheddar if not pre-shredded. Finely grate 0.25 cup Parmesan. Combine cheeses in a bowl and toss lightly to blend.

Prepare cheeses

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When foam subsides and butter is hot (but not browned), add 3 tablespoons all-purpose flour. Whisk continuously and cook 1–2 minutes until the roux smells slightly toasty and is a pale golden color; do not let it brown.

Gradually whisk in 2 cups whole milk and 0.5 cup heavy cream in a slow, steady stream to avoid lumps. Increase heat to medium-high and bring mixture to a gentle simmer while whisking; the sauce should thicken enough to coat the back of a spoon (about 4–6 minutes).

Lower heat to medium-low. Whisk in 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 0.5 teaspoon kosher salt (adjust to taste), 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon smoked paprika, and 0.125 teaspoon ground nutmeg (optional). Taste and adjust seasoning.

Remove sauce from heat. Add the shredded cheddar cheeses and grated Parmesan in small handfuls, stirring after each addition until fully melted and smooth. If sauce seems too thick, whisk in up to the reserved 0.25 cup pasta water, 1 tablespoon at a time, until desired creaminess is reached.

Return drained pasta to the pot or place in a large mixing bowl. Pour the cheese sauce over the pasta and gently fold until every piece is coated. Taste and adjust salt/pepper if needed.

Combine pasta and sauce

If using topping, combine 0.5 cup breadcrumbs with 1 tablespoon melted butter in a small bowl until crumbs are evenly moistened.

Prepare topping (optional)

Preheat oven to 375°F (190°C). Transfer mac & cheese to a 1.5–2 quart baking dish and smooth top. Evenly sprinkle breadcrumb mixture over the surface. Bake uncovered for 20–25 minutes, until bubbling at edges and topping is golden brown. For extra browning, broil 1–2 minutes while watching closely.

Bake (optional for crust)

If you prefer to skip baking, serve immediately after combining; the mac & cheese will be creamy and ready to eat.

Stovetop finish (alternative)

sharp cheddar cheese, shredded

mild cheddar cheese, shredded

Parmesan cheese, finely grated

Worcestershire sauce

kosher salt (for pasta cooking)

kosher salt (for sauce)

smoked paprika

ground nutmeg (optional)

plain breadcrumbs (panko or fresh)

unsalted butter, melted (for breadcrumbs)

Combine rice vinegar, white vinegar, water, sugar and salt in a bowl and whisk until sugar and salt dissolve.

Place julienned carrot and daikon in a jar or bowl, pour pickling liquid over them to fully submerge, press down to remove air pockets.

Let sit at least 30 minutes at room temperature for quick pickle; refrigerate if longer (keeps well up to 1 week).

In a small bowl combine white vinegar, water, sugar and salt; stir until dissolved.

Add thinly sliced jalapeños, toss to coat and let sit at least 15 minutes (longer for more heat).

Slice chicken thighs into thin strips or small bite-sized pieces for sandwich assembly.

In a bowl, mix soy sauce, fish sauce, lime juice, brown sugar and minced garlic to make a marinade.

Add chicken to the marinade, toss to coat and let sit 10–20 minutes (or up to 1 hour refrigerated).

Heat vegetable oil in a skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and sear without crowding; cook 3–4 minutes per side until cooked through and slightly caramelized.

Stir in chopped cilantro in the last 30 seconds, remove from heat and let rest 2 minutes.

In a small bowl combine mayonnaise, sweet chili sauce, honey, lime juice, grated garlic and optional fish sauce. Whisk until smooth and taste; adjust sweetness or acid as needed.

Preheat broiler or skillet. Split the sub roll lengthwise, spread softened butter on cut sides.

Toast under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes under broiler or 1–2 minutes per side in skillet. Watch closely to avoid burning.

Spread a generous layer (about 1–2 tbs) of house sweet mayo on both toasted cut sides of the sub roll.

Build the sandwich: layer a portion of Thai-style chicken down the bottom half of the roll (about half the cooked chicken for one sandwich).

Top chicken with a handful (about 2–3 tbs) of pickled carrot and daikon, then add several slices of pickled jalapeño to taste.

Add thin cucumber slices if using, and finish with fresh cilantro leaves. Squeeze a little lime over the filling if desired.

Tenders Mac & Cheese

Pastrami Sandwich

Dump Truck Fries

Red Dog

Original Mac & Cheese

Tom H Mi

Mac Tomaso's & Cheese

Tomaso's Fish N ' Chips

Greens

Wings & Tenders Tomaso's

Shipyard Vodkas

Cans

Miller Lites Tallboys

Tomasits Lager