Built on the foundation of our agricultural history, our dining outlets Taproot Brewing Co. & Brix Restaurant boast fully scratch-made menus and a farm to table culinary philosophy.
This summer Taproot Brewing Co. is offering indoor and outdoor seating overlooking the vines. While have made the decision for Brix Indoors to remain closed during this Phase of re-opening, you can find the Brix Cru and Brix-style fare at The Winery Grill all summer long.
Straight from our farm brewery to your glass. Taproot Brewing focuses on unfiltered hop-forward beers made in small batches.
Come for the beer and nosh on our farm-focused menus, artisanal cheeses, or house-made pretzels – for an afternoon or evening overlooking the vines.
Monday - Saturday: Dining, Tastings, Curbside & Marketplace 11:00 a.m. – 8:00 p.m.
Sunday: Dining, Tastings, Curbside & Marketplace 11:00 a.m. - 6:00 p.m.
This summer you will find us around the vineyard and brewery! Check out Taproot for lunch AND dinner by the vines. Or visit the Winery for Tasting Flights and Brix Bites mid-week, as well as our Brix Outdoor Grill during the weekends.
Enjoy artisanal cheese boards, an array of small plates or farm-focused entrees. We proudly partner with a network of over a dozen farms and artisanal producers on a daily basis to ensure only the freshest local ingredients.
Monday - Saturday: Taproot Dining, Tastings, Curbside & Marketplace 11:00 a.m. – 8:00 p.m.
Sunday: Taproot Dining, Tastings, Curbside & Marketplace 11:00 a.m. - 6:00 p.m.
At our core, we are an agricultural business; creating estate grown wines from over 100-acres of preserved farmland. Our farming philosophy of cultivating hand-crafted wines provides the culinary foundation of the food we create. We are proud to offer a facility-wide culinary program and menus, that like our wines, are made 100% from scratch with locally-sourced ingredients.
We proudly partner with a network of over a dozen farms and artisanal producers on a daily basis to ensure only the freshest local ingredients.
“We love the food from the moment it comes in the door, to the moment it reaches your plate,” Executive Chef Andy Teixeira. Industry-trained for over two decades, under notable South Boston Chefs, this Taunton, MA native crossed the border to Newport Vineyards in 2016, taking the reins of three kitchens and creating from scratch, literally and figuratively, the acclaimed farm-to-table culinary program.
Eat local. Drink Local. We are proud of our 100% scratch locally sourced offerings, and could not do it without local farms. Here is a sampling of our farm partners.