Good thing it’s Friday. Because you know what that means.
Yeah, tomorrow’s Saturday. Well, not just any Saturday. A special Saturday. New Whiskey Bar Saturday.
So say hello to Black Whiskey, an ode to great drinking sitting atop an all-purpose art/music/event space, opening tomorrow night.
Frankly, if a lost weekend is your goal, this isn’t a bad place to begin. Start with a circa-1900 building, stripped down upstairs to reveal all its 1900-ness—old brick, older beams, tables made from more beams, a lone pool table. And, of course, a whole wall of whiskey behind the bar.
You’ll find more than 60 American bottlings, mostly from small producers you may not have heard of, and picked for how well they mingle in cocktails. (Tip: go for the rye stirred with chili-pepper-infused Aperol.)
The chef behind this is also the chef behind Kushi, yet you’ll find nary a Japanese dish. Rather, behind the bar is a carving station, with a rotating array of meats—baby chicken stuffed with duck sausage, that sort of thing.
After you’ve fueled up, you’ll head back downstairs to a space where they’ll be hosting bands. They’ll have rotating art installations, too, and you can rent it for private parties.
PS: It’s big enough to bring in a moon bounce.
But wait 30 minutes after eating before moon bouncing.
Yeah, tomorrow’s Saturday. Well, not just any Saturday. A special Saturday. New Whiskey Bar Saturday.
So say hello to Black Whiskey, an ode to great drinking sitting atop an all-purpose art/music/event space, opening tomorrow night.
Frankly, if a lost weekend is your goal, this isn’t a bad place to begin. Start with a circa-1900 building, stripped down upstairs to reveal all its 1900-ness—old brick, older beams, tables made from more beams, a lone pool table. And, of course, a whole wall of whiskey behind the bar.
You’ll find more than 60 American bottlings, mostly from small producers you may not have heard of, and picked for how well they mingle in cocktails. (Tip: go for the rye stirred with chili-pepper-infused Aperol.)
The chef behind this is also the chef behind Kushi, yet you’ll find nary a Japanese dish. Rather, behind the bar is a carving station, with a rotating array of meats—baby chicken stuffed with duck sausage, that sort of thing.
After you’ve fueled up, you’ll head back downstairs to a space where they’ll be hosting bands. They’ll have rotating art installations, too, and you can rent it for private parties.
PS: It’s big enough to bring in a moon bounce.
But wait 30 minutes after eating before moon bouncing.
