Since opening it’s doors in December 2011, Wild Monk has won over beer lovers, and now it re-focuses to highlight their food service. The items on the menu steer away from standard bar food, with Chef Francisco Vazquez inspiring a new menu based on craft food. This means food that is made completely in house from raw ingredients. From bread, cheese, sauces, cooked meats, that are all made in house as well as our condiments used in the kitchen, such as tomato paste, Worcestershire sauce, cajun salt, chili powder, mustard all made using beers.