What we learned so farTHE
FOOD

Food is good, eat good food.

Do you know what your eating? What does it mean to proclaim “scratch cooking” or made fresh? In today’s world it is not much more than a buzz word used by restaurants without any definition or accountability.

Proclaiming locally sourced, farm to table and seasonally focused food comes with a lot of responsibility and necessary diligence. For us it’s not just something cool to put on the menu or the gram. This is an ethos. It’s a philosophy and a belief in educating guests on where their food actually comes from and who the farm/farmer is that produced it. This is the core of our food, simple, local seasonal ingredients of the highest quality. We present these ingredients to highlight the hard work the farmer puts in to grow it. It’s about recognizing the endless benefits of seasonal cooking, while embracing the challenges that it presents. We aim to not screw up what the farmer has given us and to offer a seasonal, locally sourced menu that forces us to push our creative boundaries. It’s a choice to not serve strawberries in the dead of winter, because of the immense cost to our environment and our local food economy. It’s about celebrating those weeks in June and July when the strawberries grown in our backyard are at the height of their season. We want to celebrate the temporality of the seasons so that we may also be more present in life. Taking what is given and celebrating that gift, rather than always looking for what’s next or what could be. Food allows us to stop and be here and now with friends and family.

Food is an experience, invoking our fondest thoughts and memories. The basis of food should be able to tell a story, our story, your story or a new story we can share together. Whether we transport you to a time and place near and dear to you or we build a new memory with you here and now our goal is connection through food. Food is an expression of life and friendships borne from moments gathered around the table. With that in mind, each and every night, we invite you into our home so that we may produce high quality food and friendships. It is our honor to build these bonds of friendships with our guests, our farmers and our community so that we may all share our stories and create new ones.

Cheers from the Milk Money Team!

We work hard. We deliver.THERE IS A STORY
BEHIND EVERY
BEER AND DISH

Join the club!

Check out our Mug or Beer Club to become friends with benefits!
$1,000.00
Friendly Milk Men & Women of La Grange
  • Initial membership $1000 (one time fee)
  • You will receive a Milk Money Brewing Hat and Shirt
  • Exclusive meet and greet with the head brewery before opening, which includes a private tasting
  • Tickets for you and 1 guest to an exclusive pre-opening dinner
  • 4 limited release bottles in year 1
  • Recognition of membership on plaque hung in the restaurant
  • An exclusive customized mug for use in the restaurant on your visits
  • 10 % of food every Tuesday
  • 10 % of beer dinner tickets
  • 10 % of beer club membership for life
  • 10 % of merchandise
  • Right of first refusal for upcoming year’s beer club membership
$50.00
Mug Club
Become one of our “friends with benefits” and join our Mug Club. For the annual $100 fee you can get half off pints on Mondays, $2 off growler fills on Wednesdays, and .50 cents off pints Tuesday-Sunday. You get to drink out of a mug when you come visit our Taproom or Annex (we are not giving out personal mugs anymore due to lack of space for all of the mugs), as long as its a Group A or Group B beer, and not cider or wine. You cannot take a mug home, mugs must stay at Milk Money. With this membership you also get to hear the latest news and special offers before anyone else. You MUST present the bartenders or servers with your Mug Club card at point of purchase before you can receive any benefits. Once you sign up for the Mug Club we will send you a card with your name and membership number. If you are buying for someone else, please email that person’s name to info@milkmoneybrewing.com.