“Our menu is traditional with a Southwest twist. Everything is cooked fresh and smoked in-house” explains Greg. “That gives us a lot of flexibility in making custom daily lunch and dinner specials, and creates a much higher level of product.” Not only is the menu updated often to produce interesting flavors and items, but Friday fish fries, carryout orders, and tailored catering help to draw in the hungry crowds.

Food isn’t the only thing being served at Carp’s Landing though. With a diverse and plentiful array of drink specials, 3 sports TVs, live entertainment, karaoke nights, and other exciting events, it is easy to see how there would be something for everyone to enjoy.

The newly reconstructed and rearranged Carp’s Landing has seating for 160 guests between the non-smoking back dining area, bar, and outdoor beer garden. It also showcases a stone fireplace, balcony (landing), and a large paper mache fish, which Greg refers to as “the largest carp ever caught in the Mill Pond.”