You don’t require much out of a neighborhood watering hole.
Good whiskey. Some type of sitting mechanism. Good whiskey.
Oh, and funnel cakes. There should also be funnel cakes...
Welcome to The Pinewood Tippling Room, an aptly named homage to all things timber, comforting foodstuffs and harrowing cocktailery, slated to open May 15 in Decatur.
You’ll feel like you’ve been to this bare-boned corner pub before. And you have (it’s in the old Cakes & Ale spot). But now: almost everything is wood, from the bookshelf-y bar and wicker stools to the unfinished tables and lone ceiling fan.
And that works out, because you’re not here for the decor.
No, you’re here to work your way through the cocktail wizardry of T. Fable Jeon and his band of merry men. And if that doesn’t mean anything to you yet, things are about to get... enlightening—there’re medicine jars filled with mystery ingredients behind the bar. Ice blocks that were cut by a chain saw out back. Cocktails laced with bonded corn whiskey and gomme syrup.
It’s where you’ll go to continue unfinished philosophical debates (perhaps the origin/purpose of porcupines) at a communal table over chef Julia LeRoy’s Apalachicola oyster dip and a round of Palumbas (tequila, grapefruit, star anise soda...) while you listen to whatever Neil Young/alt-country/indie band song is playing.
Where there’s oyster dip, there’s Neil Young.
Good whiskey. Some type of sitting mechanism. Good whiskey.
Oh, and funnel cakes. There should also be funnel cakes...
Welcome to The Pinewood Tippling Room, an aptly named homage to all things timber, comforting foodstuffs and harrowing cocktailery, slated to open May 15 in Decatur.
You’ll feel like you’ve been to this bare-boned corner pub before. And you have (it’s in the old Cakes & Ale spot). But now: almost everything is wood, from the bookshelf-y bar and wicker stools to the unfinished tables and lone ceiling fan.
And that works out, because you’re not here for the decor.
No, you’re here to work your way through the cocktail wizardry of T. Fable Jeon and his band of merry men. And if that doesn’t mean anything to you yet, things are about to get... enlightening—there’re medicine jars filled with mystery ingredients behind the bar. Ice blocks that were cut by a chain saw out back. Cocktails laced with bonded corn whiskey and gomme syrup.
It’s where you’ll go to continue unfinished philosophical debates (perhaps the origin/purpose of porcupines) at a communal table over chef Julia LeRoy’s Apalachicola oyster dip and a round of Palumbas (tequila, grapefruit, star anise soda...) while you listen to whatever Neil Young/alt-country/indie band song is playing.
Where there’s oyster dip, there’s Neil Young.
