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Classic American eats and exceptional brews served in an industrial chic setting. We use quality ingredients with a focus on fresh, seasonal, and local products. We offer many scratchmade dishes, and gluten-free and vegetarian options are available. We feature everyday happy hour, daily lunch and dinner specials, Taphouse Tuesdays, weekly live music, and weekend brunch. Our full bar rotates over 20 taps of thoughtfully selected brews, and offers wine and Prosecco on tap, signature craft cocktails, beer flights, and an impressive selection of bourbon. We are family-friendly and offer a children’s menu and coloring sheet. Our seasonal covered patio is dog-friendly. Come see why Industrial Taphouse was voted best new restaurant in Ashland, VA!
Lively, industrial-style venue turning out burgers & grippers, plus craft beer on tap.
Hours
| Saturday | 10 AM–11 PM |
| Sunday | 10 AM–9 PM |
| Monday | 11 AM–9 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–11 PM |
| Friday | 11 AM–11 PM |
Address and Contact Information
Address: 10392 Leadbetter Rd, Ashland, VA 23005
Phone: (804) 299-2649
Website: http://industrialtaphouse.com/
Menu Photos
Order and Reservations
Order: Order online
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Related Web Results
Home – INDUSTRIAL TAPHOUSE
Industrial Taphouse and Industrial Taphouse West bring classic and elevated American dishes with a Southern flair to Ashland, VA and Goochland, VA.
Industrial Taphouse WEST
10392 Leadbetter Rd. Ashland, VA 23005. Industrial Taphouse West. Email. [email protected]. Phone. 804.476.9783. Address. 12912 Plaza Dr. Henrico, VA …
Menu – INDUSTRIAL TAPHOUSE
… VA. Charlottesville Food Hub – Charlottesville, VA. ORDER ONLINE. Order … 10392 Leadbetter Rd. Ashland, VA 23005. Industrial Taphouse West. Email. west …
Reviews
Matt Osborne
The menu is diverse and has a lot of attractive options. The chicken and waffle was good, as were the Thai chili wings. Expected those to be spicier, but they were good. The beers were great and my friend said the Hangover burger always also great.
Things got pretty loud when trivia started, even in the dining area.
… moreThings got pretty loud when trivia started, even in the dining area.
Rachel LaRoche
We’ve been to Taphouse dozens of times since moving to RVA a year ago. It’s the first place we ate at, and the first place we take visitors. We love the locally sourced food and beverages. We’ve always had great service and after trying what feels like half the menu, have never had a bad time. Highly recommend a beer flight & Nightingale ice cream sandwich!
… moreSteve Cox
!!!STOP!!! Addi is the best server. She loves her job and it shows. Young lady on a mission. Amazing landslide burger and the chopped Brussels with bacon is the bomb. This place is super clean. The burger has their old smoked pulled pork. You can really taste it. I travel the country always looking for the little privately owner places. This is one of them. When in Richmond, put Addi and this place on you list to check out. 10/10
… moreGreg
I can’t speak for the whole menu but the meal I ordered was a good value. Not the best and not bar food. Looks like a fun atmosphere. I was not impressed with the trivia guy, but I wasn’t there for trivia. A nice crowd on a Wednesday night. Plenty of parking and easy to find. Beer list was on a wonky QR. I prefer a current printed list. Still looking for a go to spot in Ashland.
… moreM Nedloc
Nice place to grab a drink, watch a game, or dine in on some bar food… maybe all the above. This place is decent in size and can be made for singles, small group and possible large ones. It does offer some outdoor seating as well, has a good amount of tables as well. The parking lot was also big as well, so unless it’s a big game day and or any special events, I’m sure it can get packed. I went during a not so busy business hour and on a weekday so no problem with parking and getting seated. The food menu isn’t super huge but they do offer a variety of eats. Open bar and friendly staff.
… moreMark Grondahl
Visitor here and happened upon this place. Got a couple of beers and the most delicious sandwich, the “Collard Stack”. Sounds weird but I don’t think I’ll soon forget it. Great service and atmosphere. If I lived nearby I would be a regular.
… moreGW Smith
It’s been a while since I’ve been here but returning here is a great reminder of great service and what I have been missing. The food was prepared to order and even though it was crowded the food still came out quickly and it was delicious. Service was great and the live band was an added benefit today. I’ll be back; Well done!!!!
… moreMarci Fradkin
We went there because a lot of people told us they had the best crap and we thought it was only OK and there really wasn’t very much for the price. We are very delighted that they had lost coast tangerine wheat on tap, which is one of our favorite beers from California. They had some interesting hamburgers pretty diverse menu. I would say the food was good overall, but we found the crab dip very disappointing.
… moreJustSchmiley
1) music on a Monday night!?!
2) lemon lavender marg
3) shaved ribeye cheesesteak with mushrooms, onions and beer cheese
4) attentive service
I was really impressed with the cheesesteak. It was so good. Worth coming back for that alone!
… more2) lemon lavender marg
3) shaved ribeye cheesesteak with mushrooms, onions and beer cheese
4) attentive service
I was really impressed with the cheesesteak. It was so good. Worth coming back for that alone!
Tasha Burns
My family and I visited Industrial Taphouse for the first time expecting a pleasant dining experience due to the nice atmosphere, but unfortunately the service and food quality were extremely disappointing.
We sat at our table for over 20 minutes without being greeted or acknowledged by a server. I eventually had to go to the hostess station to request service. After finally placing our order, we ordered the crab dip as an appetizer and waited more than 30 minutes, only to find out the waitress never placed the order. I personally stopped a kitchen staff member to inquire, and he confirmed there was no ticket for it.
When our entrées arrived, multiple dishes were served at improper temperatures. The crab cakes with fries and coleslaw were only warm and had to be sent back. The salmon dish was served with cold broccoli and was also returned. When the food came back out, it was still not at a safe serving temperature. The only correction made was providing hot French fries and a separate side of hot broccoli.
As a food safety instructor, this experience was especially concerning. Serving seafood and hot foods below the required safe temperature range of 155–165°F poses a serious health risk and could potentially make patrons sick.
For this to be our first visit, it was an unacceptable experience. Unfortunately, neither my family nor I will return. I strongly encourage management to address service flow, staff training, and—most importantly—food safety standards.
… moreWe sat at our table for over 20 minutes without being greeted or acknowledged by a server. I eventually had to go to the hostess station to request service. After finally placing our order, we ordered the crab dip as an appetizer and waited more than 30 minutes, only to find out the waitress never placed the order. I personally stopped a kitchen staff member to inquire, and he confirmed there was no ticket for it.
When our entrées arrived, multiple dishes were served at improper temperatures. The crab cakes with fries and coleslaw were only warm and had to be sent back. The salmon dish was served with cold broccoli and was also returned. When the food came back out, it was still not at a safe serving temperature. The only correction made was providing hot French fries and a separate side of hot broccoli.
As a food safety instructor, this experience was especially concerning. Serving seafood and hot foods below the required safe temperature range of 155–165°F poses a serious health risk and could potentially make patrons sick.
For this to be our first visit, it was an unacceptable experience. Unfortunately, neither my family nor I will return. I strongly encourage management to address service flow, staff training, and—most importantly—food safety standards.