“Authentic.” For many, it’s just a buzz-word, but for us – it’s our signature. From fresh ingredients to local brews to familiar faces, Warehouse Tap Room is the perfect way to “get out of the house” but still feel at home. Locally owned and operated, the restaurant features brick oven pizza, up to 20 beers and ciders on tap, a unique wine selection, live music, outdoor seating and a comfortable modern-industrial décor.
Looking for live music and entertainment? Check out our upcoming events!
While Warehouse Tap Room does not accept reservations, we encourage guests to
use the app NoWait for real-time seating availability and place their name on
the wait list prior to arrival.
With eleven years of experience in the restaurant and hotel industry, Zach Carson began his journey in Hagerstown, MD as a server assistant under the tutelage of Alex Tiches and Chef Lonnie Coble at LJ’s and the Kat Lounge. During that time, he developed an understanding of hospitality and decided to pursue a Bachelor’s degree in Hospitality Management from the University of Pittsburgh. Upon graduation, he returned to LJ’s as the Beverage Director, and eventually became General Manager. Most recently, Zach worked with Chef Justin Severino and Hilary Prescott Severino at the heavily accolated restaurant, Morcilla, in Pittsburgh, PA. When presented with the opportunity to launch a new restaurant concept in the space formerly occupied by LJ’s, Zach accepted the challenge and hit the ground running. From renovations to menu planning and everything in between, Zach’s hands-on approach shows his love for the craft and the local community.
Born and raised in Martinsburg, WV, Leah fondly recalls spending most of her childhood summers in the kitchen, working alongside her grandmother. As the daughter of a single working mother, Leah often made dinner for the family and loved experimenting, testing her creations on her sister and friends. On the weekends, she’d also prepare meals with her father, so it’s no surprise that cooking became more of a passion than a pastime. Following high school, she went on to graduate from Indiana University of Pennsylvania, Academy of Culinary Arts in 2001. After completing a culinary externship at the Grove Park Inn Resort and Spa, Leah returned to Martinsburg, honing her line cook skills at Outback Steak House. In the years following, Leah was the lead line cook and Sous Chef at the Clarion Hotel in Shepherdstown, WV and spent 2.5 years at LJ’s and the Kat Lounge as Sous Chef, finishing her time there as Chef de Cuisine. Over the past year, Leah rejoined the corporate world of cooking as Sous Chef at The Final Cut Steak House and The Epic Buffet at the Hollywood Casino in Charles Town, WV. Today, Leah continues to demonstrate her passion for new flavors as the Executive Chef at Warehouse Tap Room.
Interested in joining the Warehouse Tap Room team? We’re always looking for talented servers, bartenders, and kitchen staff. If you love a fast-paced, fun environment and are dedicated to providing excellent customer service, we want to hear from you. Email email@example.com.