HAPPY HOUR EVERY DAY 4-6PM HALF OF DRINKS
~Trivia 7:30pm FREE to Play, Prizes 1st, 2nd & 3rd, May Reserve Tables Must Call Each Week
Wednesday: 3pm- 2 am
~Karaoke 9pm-1AM Presented By Brian Throw
~Half off Drinks for Ladies 8pm-Midnight
Thursday: 11am-2 am
~Quickdraw Lotto Bonus 5-7pm
~Food Specials Lucky 7's $7 Fish Sandwich, $7 Indelicato ~Burger w/ Fries & $7 Cheese Pizza ALL DAY
~Free Pool 8-Midnight
~10 PM DJ Neil Platinum Chin Todays Hip Hop Hits Taking Music Request
~Stay posted for Live Music Schedule or Request Your Favorite DJ for a Party at Night
Thursday: 11 am- 12 am
Friday & Saturday 11am-2am
Kitchen Closes at 9 PM
I would like to introduce myself, Chef Hannah Groce-Bibby, new owner of The Auburn Ale House. Along her side is her Chef Zach Phillips who also is a Culinary Institute of American Graduate.
There were many local programs and people who inspired me in my cooking endeavor. Starting with classes at BOCES and participating in Skills USA with James Baker. My first restaurant position started in high school as I worked at Michael’s restaurant with Duffy Mastropietro, and I fell in love with cooking! Another plus, my father Stephen Groce has been a local Chef all his life; as a child I followed him to work at Balloon’s Restaurant and Owasco Country Club.
I decided culinary was my future and began my culinary quest.
I am a Graduate of the Culinary Institute of America in Hyde Park. My internship and first line position after graduation was at Castle Hill in Newport Rhode Island, award winning Relais & Chateaux.
The next position was in NYC at the Executive Dining room at the Morgan Stanley building in Times Square. This is also where I met my husband and Chef Tyrone Bibby, a native of NYC.
After much discussion we decided to move back to Rhode Island and continue our culinary careers. We started at Ocean House on Watch Hill a Five Star Relais & Chateaux.
An opportunity was presented to assist in opening a new Restaurant, The Weekapuag Inn, in Westerly Rhode Island, with mentor and friend chef Jennifer Backman; I was invited to the team as the Sous Chef. The Weekapaug Inn was an immediate success and won award winning Relais & Chateaux in the first year of opening! Which is a huge accomplishment in the culinary field! Our Culinary Team was invited to present our menu at the James Beard house in NYC March 2012.
In all, missing my family, Ty and I decided to move back to Auburn NY. I had the honor to work for Beth and Sean Lattimore at Springside Inn. We bought a home in Auburn and decided to now pursue my life-long dream of owning my own restaurant. The Auburn Ale House is perfect for me.
So here I am! Living and working in Auburn NY, a town that is deep rooted in my ancestors. Owning their own businesses such as ABC drycleaners (Matteo and Mikena Carnicelli), Auburn Coal, Shoemaker Coal, and the Carmel Corn (Frank and Margaret DePaull), and now The Auburn Ale House. Thank you for being a part of my journey here at the Auburn Ale House where “Hoppiness is a choice!”
Hoppiness is a choice