CINCOPATAS is Tapping at The RAM Restaurant & Brewery!

May 1, 2018

CINCOPATAS Mexican Lager is back on tap at The RAM! This popular small batch seasonal release is the perfect party companion for your Cinco de Mayo celebration. On Saturday, May 5, The RAM is featuring $3 18oz pints of CINCOPATAS!

CINCOPATAS gets its name from the Ahuiztol – a mythical Aztec doglike creature with a fifth pawlike hand protruding from its tail. Dave Leonard, Directory of Brewery Operations, says, “This Mexican-style lager is inspired by the beers we drink on our tropical escapes. It’s a brilliant gold with a subtle corn sweetness and a crisp, clean hop finish. This is a beer you don’t need to think about. It’s just easy to sit back, relax, and enjoy.”

“We wanted to create a refreshing golden lager and with 5.5% ABV and 18 IBUs. We did just that with the CINCOPATAS seasonal,” said Dave Leonard. “This lager is perfect for drowning your thirst wherever you find your paradise. Throw in a lime if you want. No judging here! Our brewers made this beer to be enjoyed and enjoyed and enjoyed.“

Big Dread’s Back and Tapping 4/20 at The RAM

April 17, 2018

The RAM Restaurant & Brewery is tapping their Big Dread’s IPA on Friday, April 20th at all locations. This American-style IPA is the kinder brother of The RAM’s Big Red’s IPA and is only available for a limited time.

Dave Leonard, Director of Brewery Operations said, “We have a lot of fun with Dread and its tapping parties each year. Our 2018 creation features Amarillo and Chinook hops to complement the hazy malt profile of wheat, oats, and barley. We added the hops at the end of boil and fermentation to create billowing, citrusy hop aromas with resinous tropical fruit flavors – papaya, mango, and oranges. It’s like drinking a beer from our brewers’ stash of hops.”

Also on April 20th The RAM will be featuring their popular Brownie Skillet Sundae for just $4.20. This freshly baked brownie is topped with a scoop of vanilla ice cream and finished with Disorder Porter fudge, whipped cream, and toasted almonds.


Burgerama: Burger d’Art is Back at The RAM Restaurant & Brewery

March 30, 2018

What would a painting look like if 2000 people painted it? Imagine that. Now, imagine what that painting would look like if it was a burger. That’s the idea here. Burgerama has been around for 10 years, and at The RAM they figured they’d celebrate that milestone with the craziest and most delicious burger ideas their team could come up with. This is the first time The RAM has opened up the event to submissions from all of their 2000 team members throughout the company. Banger Smith of The RAM Restaurant Group says, “Our guests will discover that each of our eight new burgers has its own story. Burgerama is ‘Burger d’Art’ – designed, presented, uniquely flavored and meant to take our guests’ burger experience to burger heaven.” Culinary and Purchasing Director, James Cassidy says, “Every bite is like shaking the artist’s hand – but don’t worry, they don’t sign the buns!”

Banger Smith says, “If I had to put my finger on that one thing that has led to our success for 47 years, it’s our burgers. Based on nearly a half century of recipe archives, RAM burgers have had no fewer than 1000 iterations. Our perfect burger is made from 100% USDA certified all-natural beef that’s free of antibiotics, hormones, and fillers. It’s grilled over an open flame to temperature – every time! Our proprietary beef blend explodes with flavor and juiciness on the first bite.”

Burgerama is redefining “deliciousness” one burger at a time. Meet the Bravocado Burger, curated by Sous Chef Daniel Cabera of Kent, WA. The hero of this burger is clearly the sliced fan of fresh avocado, resting on a perfectly grilled seasoned beef patty, giving a more delicate, mild, buttery texture at first bite. This burger is also topped with Wisconsin cheddar cheese and chipotle mayo and comes with a side of sweet chili garlic slaw. Pair the Bravocado Burger with a fresh handcrafted gold medal-winning Blonde Ale. Banger Smith says, “If I was going to put the Bravocado Burger into one of the five taste categories – sweet, sour, salty, bitter, and umami – it would be pictured under the definition of ‘umami’ in the dictionary!” (Pictured left)

“The Thunderbird Chicken Sandwich,” Cassidy says, “Will teach you what love means! We take our tender all-white chicken breast and hand bread it with a blend of panko and seasoned flour, fry it crispy, add savory Applewood smoked bacon, an over-easy egg and cover it in our sweet and savory maple garlic butter. It’s a truly crispy, sweet, and savory taste sensation!” This recipe was created by Chef Chavis Nissly of Denver, CO. Cassidy recommends pairing the Thunderbird Chicken Sandwich with fresh and local award-winning Buttface Amber Ale for a truly unforgettable experience.

The Mario’s Diablo Burger created by Chef Mario Rodriguez of Chicago, IL is designed with fork and knife in mind. Banger Smith says, “At first bite, you’re met with many wonderful flavors, albeit with a little heat! As you continue to savor the experience, heat builds with each bite, but the flavors remain!” The burger features signature ground beef blended with chopped bacon, Southwest seasonings, spicy hot sambal, Cholula, pepper jack cheese, fresh minced jalapeno and red onion. It’s topped with award-winning Buttface Amber Ale beer-infused kicked-up cheese sauce along with Wisconsin pepper jack cheese and served on a fresh pub roll crowned with a whole roasted jalapeno pepper. Chef Cassidy adds, “Mucho Caliente, my friends.” Enjoy Mario’s Diablo Burger with an award-winning Big Red’s IPA.

Burger traditionalists will enjoy the Pickle Me Rosie Burger. Federal Way, WA Server, Tracey Palumbo’s recipe explodes with flavor on the first bite! The Pickle Me Rosie Burger features an open-flame broiled beef patty with Wisconsin Swiss cheese, crisp lettuce, fresh tomato, and onion, topped with fried pickle chips and a zesty house fry sauce on a perfectly grilled Bavarian pretzel bun. Showcased on the other side of the burger spectrum is the 100% plant-based Impossible™ Burger served on a grilled bun with lettuce, tomato, red onion, pickle chips, and proprietary burger sauce. The popular Impossible™ Burger features the look, smell, texture, and taste of beef without the beef.

When it comes to shareable appetizers, one of The RAM’s most requested items ever is Crispy Onion Rings served with zesty house fry sauce. They’re back on the Burgerama menu now by popular demand. Chef James Cassidy also recommends the Buffalo Cauliflower Wings. “Who doesn’t enjoy the flavor of buffalo hot? We take fresh cauliflower florets and lightly coat them with our herb-spiked flour, fry them crisp, then toss them in our own Buffalo Sauce, and serve with bleu cheese dressing.” Both of these appetizers pair with a silver medal-winning Hefeweizen or a delicious and refreshing Pepsi.

For dessert, enjoy the delightfully rich house-made Chocolate Peanut Butter Pie, crafted with velvety smooth peanut butter, spun with cream cheese and layered on everyone’s favorite OREO cookie crumb crust. It’s topped with chocolate ganache, whipped cream, and chopped peanuts. Cassidy adds,”Mmm, Mmm, … good! This one’s for the peanut butter chocolate lover in all of us.”


Rabbit Punch is Back at The RAM Restaurant & Brewery

March 12, 2018

Rabbit Punch Hoppy Red Ale is back at The RAM Restaurant & Brewery. This easy drinking and flavorful seasonal release delivers a truly satisfying combination of flavors.

“Our Rabbit Punch is a guest favorite that has evolved from a traditional Irish Red at its inception to a hoppy Red ale,” said Dave Leonard, Director of Brewery Operations. “Our brewers combine toasted and flaked barley with a bit of crystal and chocolate malts to create a layer malt profile with flavors of toasted bread, graham crackers, toffee, and raisins. Citra and Centennial hops combine to add contrasting hop notes of tangerine, pomelo, strawberries, and lime.” Leonard continued, “Rabbit Punch is all about combinations of flavors.”

In addition to Rabbit Punch, The RAM has a variety of small batch seasonal selections on tap throughout the year to complement their six award-winning flagship beers, proudly served in their 18 oz. signature glass.


The Impossible™ Burger is now at The RAM

March 12, 2018

The impossible is happening at The RAM Restaurant & Brewery. The Impossible™ Burger is here! It looks, cooks, smells and tastes like a ground beef burger made from plants for meat-lovers. We serve it on a grilled bun and top it with lettuce, tomato, and sliced red onion along with RAM burger sauce. Many of our guests say it tastes just like an actual beef burger. It looks like beef and tastes like beef but it’s not beef. The flavor is there. The texture is there. People are shockingly pleased.

Over the last five years, a brilliant team of farmers, scientists, and chefs has researched every aspect of meat. The Impossible™ Burger team found the right ingredients from the plant kingdom to recreate the experience that meat-lovers crave. The patty is made from wheat and potato proteins, coconut oil, and heme which is a natural molecule found in all living things that give meat its unmistakable meaty flavor. This plant-based burger is unlike anything you’ve ever tasted. Well, anything except beef of course.

Before the Impossible™ Burger patty was created, cows were the only way to make beef burgers. But things are different now. You can enjoy all the flavors, textures, aromas, and nutrients of beef in a cholesterol-free, hormone-free, and antibiotic-free burger at The RAM. Come in today for lunch or dinner and discover what might be your new favorite burger choice!

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