Fightingtown Tavern—No Freezers. No Microwaves. No Kidding!
Our Fightingtown tavern is a fun hangout for locals and visitors both. It’s a laid-back, casual and welcoming place that serves delicious, fresh, regionally-sourced comfort food with a pretty big twist.
We work closely with our food-service providers to source all of our ingredients from farms as close to the tavern as possible. And we also source from several local farms directly.
No Freezers. No Microwaves. No Kidding!
Our craft bar is built around our 10 beer taps– all from Georgia– and an awesome craft whiskey/bourbon selection. We also carry more than 20 bottled beers and a full bar for exceptional cocktails, using fresh-squeezed juices.
Adding to the fun– we have great music, a couple of dart boards and old-fashioned shuffleboard tables.
The Tavern was built out with as much reclaimed materials as possible. We also use environmentally-safe cleaning products and energy-efficient products. Even our to-go containers are environmentally friendly.
For years we have worked behind the scenes to make a difference. Whether it’s starting a canned food drive, organizing an annual fundraiser for our fire department or working with less fortunate kids in our neighborhood – we want to give back.
Fightingtown Tavern gives us a chance to combine our passion for food with our commitment to changing the view on our fragile environment.
We can’t wait to see y’all here for a burger and beer!
—Jim & Rhonda Carruthers
Warm weather is prime time for fish tacos and this heart healthy fresh recipe is not only good for you– but won’t add to your waistline as you get ready for the summer season. Plus, it’s fun!
- 8 oz Cod Filet
- ¼ cup Fresh Lime Juice
- 1 tbsp Ancho Chili Powder
- 1 Minced Jalapeno
- Chopped and Whole Cilantro Leaves
- Chopped Napa Cabbage
- Thinly Sliced Red Onion
- Diced Tomatoes
- Salt and Pepper
Whisk together the lime juice, chili powder, jalapeno and chopped cilantro and pour over fish. Let marinate for 1 minute.
Place fish onto hot grill and grill for 4 minutes on first side, then turn and cook for another 30-60 seconds.
Remove fish from grill and let rest for 5 minutes, then flake with a fork. Add salt and pepper to taste.
Place fish on warmed flour tortillas, then garnish with cilantro leaves, jalapeno, cabbage, onion and tomatoes. Top with sour cream or chipotle aioli.
Chipotle Cole Slaw
The perfect side to Phish Tacos, or a great veggie meal in itself.
- 1 cup Champagne Wine Vinegar
- 1 cup Fresh Lime Juice
- 8 tbsp Dijon Mustard
- 6 tbsp Chipotle Pepper in Adobo, Pureed
- 16 Garlic Cloves, Chopped
- 6 tbsp Honey
- Olive Oil
Cole Slaw Ingredients
- 2 Heads Napa Cabbage
- 2 Red Bell Peppers, Julienned
- 4 Large Carrots, Julienned
- 2 Red Onions, Sliced
- 4 Jalapenos, Julienned
- 4 Green Bell Peppers, Julienned
- 4 tsp Salt
- 1 tsp Pepper
- 8 tsp Sugar
To make the vinaigrette, add the first 7 ingredients into a food processor and puree until smooth. Add salt and pepper to taste.
Toss all of the vegetables together then slowly add vinaigrette while tossing. Refrigerate overnight before serving.
What better way to bring in spring than with this special concoction? Paired with the Phish Tacos you simply can’t go wrong.
- 1 ½ oz Espolon Reposado Tequila
- 1 oz Torres Orange Liqueur
- ¼ oz Simple Syrup
- ¾ oz Freshly Squeezed Lime Juice
Pour all ingredients into a shaker over ice, shake well, then strain over ice-filled, salt-rimmed glass.
Great with the burgers too – Yum.
511 East Main Street
Blue Ridge, GA 30513
Friday, Saturday: 11am–12am
Visit their retail store right behind the tavern, to get T-shirts, beer glasses, shot glasses, bottle openers and other fun stuff. Plus their homemade sauces and rubs that they use in their recipes!
Like them on Facebook for up-to-date info on specials and events!