We're making meat waves.... our charcuterie plate, with three rotating selections of salumi, alongside a few pickles and olives. Best way to do it is make a little meat wrap with a pickle in it while slinging back a cider or some bubs but hey there a
Last night's pizzas being made to order by Lynn, Tracie, and Tay (and Jay, just off screen stretching dough) 🍕
It's dry January still, but there is more than one way to get sauced around here. Our dippin' sauces are tucked at the bottom of the menu but they can be integral players to your dining experience. Salsa verde, fancy ranch (IYKYK), garlic chili oil,
Hey! You can now get oysters any time of the evening here at Tiny Champions, and we tweaked the plate up for it a bit, too: Half dozen chilled east coast oysters, with lemon and a vermouth mignonette (and a lil olive oil). 🦪 🎉