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John Brown General & Butcher Shop which once was a gas station and general store has been become one of my favorite spots to pop into on my way to Baltimore. Walking into this quaint shop is like taking a tour through the pages of Bon Appetite Magazine. From the meat case that showcases cuts , to the other case that houses an abundant selections to build a buzz worthy charcuterie board, and there is no shortage of options. As you head back of the building, you will find an array of spirits ranging from wine to liquor as well as local beer. In the few visits that I have made, I have feasted on cold cut subs, hamburgers, house cut french fries, and more recently hot chicken. All prepared in house, and lip smacking delicious. Heading into the warmer months, you can cross the street and pick up flowers and produce at a market stand. Anything you could ever need to prepare a delicious meal can be found at this charming little outpost. -
2 weekends ago, stopped in this new place for lunch and really enjoyed the chicken. Here is the website. We had a half white and it was cooked perfectly like most pollo a la brasa places but it was also super flavorful. I almost bought more even though I was stuffed. Kind of addictive. The 2 sauces were good two - a yellow mayo that wasn't spicy and a tomato based spicy one - I'd say a medium strong heat. The sides were hit or miss. The guasaca was a riff on guacaomle and served chilled was kind of meh - especially since it doesn't come with chips or anything to scoop it with. Better were the yucca fries which comes dusted with delicious spice blend that adds the right amount of heat and lime. I thought the chicken didn't need sauce but was still good with the yellow one whereas the yucca fries were good with the orange tomatoey sauce. The quinoa salad was ok - nice light to balance the strong chicken flavors but nothing too special. The Arroz Blanco was meh. I would have gone for the special rice but like a few of their sides it had unnecessary bacon and other proteins that I don't eat. I should also say that this place's set up is a bit unusual. You walk in to a nice bright sitting area - but no full tables, only lots of counter tools so it is a bit odd to eat with companions since they are only next to you and not across a table. This is odd because the space is big enough for several regular 2 or 4 tops. It is counter service so you walk back to an open kitchen and order. The food is all ready immediately. Then further back in the long space are bathrooms and at the end of the hall is a big walk-in freezer door. When you open it, you enter a new sitting area with a few small regular tables and then a big bar area. This backroom is their bar which has a full bar menu/cocktails, but only serves a few food appetizers from the front space. Moreover, they don't want you bringing food/drinks back and forth between the two spaces. All a bit odd to me. I think the owner wanted to diversify and have chicken but supplement income with a bar and found this long space and this is a the result. Or the owner just really liked the idea of having a quasi-hidden bar in their restaurant. In short - go for the delicious chicken and yucca fries. It is deceptively big menu so I'm sure some other items are good too. -
It's been over two years since I have been coming to the Horse Inn, or as the locals simply call the Horse. In all my years of dining out, there is no other place that comes close to what this tavern delivers. Horse is the quintessential neighborhood spot. Its located away from the city's main hub of eateries, and not in downtown Lancaster. They don't really advertise, and there is a no reservations policy, yet each and everyday there is a line out the door prior to opening. The consensus is that is has everything to do with the owners, Matt & Starla Russell, have built along with their well informed staff. I have been hesitant on writing about the Horse, cause I wanted to keep it a secret for as long as I could, but I feel everyone deserves to know how truly awesome it is. For starters, in true speakeasy fashion, the Horse can be a bit hard to find unless you know what you are looking for. Located on a residential street on the East side of Lancaster City with no distinctive marquee or sign, you have to trust GPS to lead you to it. Word to the wise, park in the designated parking lot otherwise you can be certain that once your evening has come to the end, you'll be greeted with a parking ticket courtesy of Lancaster Parking Authority. There is a clear sign on the front door of the Horse directing patrons not park on the street, and to use the parking lot down the block. Once inside, you immediately head to the second floor of the stable. The decor of the Horse in an instant , welcomes you. It's as if you have been hear before and feels familiar. There are two bar areas, several tables , and old horse stables that have been crafted into dining tables. If you arrive any other time other than prior to opening, expect to wait for a table. A wait could be as a brief 30 minutes or as long as 90 minutes. I suggest you get there prior to opening at 4:30, or come later like 9 on weekends, if you don't want to wait long. So what do you order at the Horse? I suggest anything from the cocktail menu, and for dinner one must have the Burger. Of course there are several other delicious choices, but they vary from month to month depending on what Matt can pick up from the local producers. Matt Russell directs the kitchen, and his charismatic wife, Starla, leads the front of the house. On any given night you can see both of them at the Horse. Actually on most of the five nights they are open, you can find both of them. They are both graduates of Johnson & Wales and spent several years working at some of Charleston, SC finest restaurants. So on their menu, you can see influences from the South married with culinary traditions of the Pennsylvania Dutch. The Music City's 'Hot" Chicken sandwich,($11), is definitely an item that you won't see too often north of the Mason Dixon line, but the Horse executes it so well. The sandwich is composed of a crisply fried sweet and spicy chicken thigh that is garnished with blue cheese slaw served on a Martin sesame seed bun.A Horse favorite as I mentioned earlier is the Burger,($11). On occasion I have ordered it as an appetizer. It starts out with a proprietary blend of short rib, brisket, chuck and 10% aged beef. The garnishes to the burger are deliberate to include shredded iceberg lettuce, thinly sliced tomato , red onion, American cheese, and special sauce. No substitutions are permitted. The burger is crafted as is to deliver optimal flavor. The burger is an permanent fixture on the menu. so luckily you can get it any time. The menu changes pretty frequently to reflect the best the season has to offer. During the summer I had the joy of having zucchini blossoms .The blossoms had been filled with ricotta which were lightly fried and served over a salad of fresh sweet summer corn and patty pans dressed with arugula -pistachio pesto. Delish. Most recently I had the Short rib, ($28). A 12 -hr braised short rib served over puree of potatoes so delectable you wish you could order an additional side of it. I would say they are as delicious as the mashed potatoes at Corduroy, maybe a bit more. The rib is garnished with a bevy of root vegetables and finished off with a richly developed Bordelaise sauce. Technique in deft preparation does not go unnoticed, and you taste it throughout the menu whether it be in the prep of the burger or any of the delicious entrees.Now onto the cocktails. Cocktails. They are on an entirely different level than any other place I have visited , ever. I know back when I was living in the District, I was spoiled with endless options for a great drink. In Lancaster, the Horse Inn stands out as the most incredible bar program in the Central Pa, perhaps in all of Pa. I know , I know. Have I been to all the spots in Pa, No. Would I put money that Horse Inn is the best out there, absolutely. Each cocktail, no matter who shakes it, taste exactly the same. Why? Each component added to the drink is measured for consistency. Are the drinks strong? Well that depends on your spirit of choice. Of course the flavor of rum is going to have a different finish then rye whiskey, but every part of the drink is balanced as to not deliver a boozy cocktail. As I get older and my palate is maturing I tend to drink spirits as is,with a splash of water or plunk of an ice cube or two. That is my preference, but as far as cocktails, the Horse serves them expertly with mindful garnishes. The drink menu is presented in different categories which include Whiskey Proper, Botanicals, Grain & Barrel, and alternative spirits. Drinks on the menu are crafted with home made bitters as well as extracts. Seasonality is taken into account in composing their drinks as well. Currently there are a few of my favorites on the menu. The CIder Buck ($10) is mixed with local cider, Lairds Apple Jack , Ginger Beer, Angostura & Lime. Then there is the Chai if I want to ($10) made with Sailor Jerry , spiced rum, Chai cream, cinnamon & finished off with a shaving of nutmeg. I am certain you can find a cocktail you will enjoy on the menu , if not the bar keep cant certainly whisk up something to accommodate your liking. They also have an extensive selection of bourbons and whiskeys. Beer and wine round out the selection.Interested in something other than craft beer and just a good ol low cost brew? Order the Mystery Beer ($2) that are chilled in an old lion foot tub. So there you have it my best kept secret in Lancaster, Pa! Its a little hard to find, but once you are there , you'ill understand why I love it so much. If I am any where near Lancaster, I can be found at the Horse. #horseinnaround, kat
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Glenlivet Announces "Edible Whiskey Pods"
curiouskitkatt posted a topic in Beer, Wine, and Cocktails
Whiskey Pods Today’s dose of WTF. I’m on board with wine , and possibly cocktails in a can, but this is just ridiculous, IMO. -
Today the good people of Schneider's were kind enough (cough) to sell me a bottle of Black Maple Hill 18yo rye whiskey. Think I'll have a wee dram [can I say that aboot rye?!] after dinner tonight. I love both bourbon and rye, but am not very experienced with either. And there's no thread on this site! Surely some of you have opinions...? What are your favorites, and why? eta: day-am, that's smooth! a little sweet, almost perfumy somehow, faintly woody, with an impossibly long finish. Sorry I'm not enough of a writer to give a better description. The only other rye I can compare it to is the Van Winkle reserve that ol ironstomach used to serve. This is better. [sorry, dave] --- [The following posts have been split into separate threads: Bookers 25th Anniversary Bourbon (VikingJew)]
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I just got a bottle of Wild Turkey American Honey. Any ideas on cocktails, recipes, etc.? I think if I drink it straight, I'll end up with a sugar rush and hangover. -
Wild Turkey makes a couple of wild turkeys - just like they all do (I'm looking at you, Jim Beam) - but the 101-Proof Bourbon and Rye have always come through for me. Some Bourbon aficionado friends of mine maintain that 90 Proof is the "sweet-spot," below which Bourbon and Rye dare not tread, but I've found some offerings in the mid-90s that seem to have declined in recent years - in particular, I'm thinking of Bulleit, whose Rye I used to really enjoy, and is offered at 95 Proof; however, that product is not what it once was - maybe I'm the only one who's noticed, but I used to like it, and no longer do. Having always enjoyed both Wild Turkey 101 offerings, I tried the "Rare Breed," which is a barrel-proof offering that was introduced to market in 1991. There have been varying degrees of strength over the years, but the current offering at VA ABC stores is at 112.8 Proof, and I'll take this over 90% of the Bourbons out there, any day (Bourbon has become subject to the same marketing game that wine, and then beer, have succumbed to, and the only way to be sure you're getting a good product is to either know someone, or educate yourself). Rare Breed is widely available, and sells in the $40s for a .750 bottle and in the $20s for a .375. I've had two experiences with really *bad* service at walk-in stores lately, and this was one of them, but I'm writing this one off to "youthful over-exuberance" - it was *so* over-the-top that it was laughable. Two other related threads that could, for now, justifiably be merged into one "Wild Turkey" thread: Wild Turkey "Forgiven" Wild Turkey "American Honey"-
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Matt and I went to Blue Pit BBQ on Saturday night after a few beers at Union with some friends who recommended it. I thought the BBQ was definitely up there, better than anything I have had in the DC area for ribs and pulled pork. I thought the smoke level was good, I liked the rib rub, it was so good you didn't really even need sauce. I wouldn't have minded a spicier bbq sauce for the pork, but I ended up really liking their mustard sauce with the pork actually. Our friends didn't care for the bratwurst, of course they are from Minnesota and their parents make bratwurst so... I liked the sides, the collards tasted like collards, but were cooked down nicely. I wasn't crazy about the potato salad, I thought the potatoes were a bit under cooked, however the flavor was there. I really liked one of the coleslaws, I think it was the MD seasoning one. The cornbread was really good. They also had a great bar selection of whiskeys and bourbons, I had a Frisky Kitty cocktail that was good. A nice can beer list too, Matt had something from San Francisco he really likes, but can't find often. All in all a very good stop, especially after drinking some beer. -
Just got an email from Bluegrass Tavern in Baltimore- they are planning a release of Templeton Rye next Tuesday night. It's a great small batch rye whiskey from Templeton, Iowa. It was Al Capone's favorite whiskey during prohibition, and was only previously available in Iowa, Illinois, and most recently NYC and SF. Had some a year or so ago- great stuff. Glad to see it more available. Any word on a release in the DC area? -
Wow, no thread yet? You guys are slacking...... To go along with the fantastic coffee shop down the street (where I spend a decent amount of time on my weekend days), Bloomingdale now also has a really good neighborhood bar where I can spend a good amount of my weekend nights. No offense to Rustik, who deserves respect for being the first to step out and open a bar in a gentrifying neighborhood during difficult economic times, but they have always missed the mark during my visits (overambitious food and stale draft beers). Enter Boundary Stone, a small but comfortable competitor not 100 yards away whose strengths are well executed, simple food and a small but carefully selected list of draft beers. The fare is typical pub grub in the nicest possible way; not fancy or contrived but familiar and well seasoned. If you're looking for something a little elevated from burgers and wings, they have proper entrees which revolve from week to week depending on what they get from their suppliers. I was pleasantly surprised by how nice the Carrot Fennel Soup and Braised Pork Shank were a few weeks back. They were much better than they needed to be, if that makes sense. I don't know that this place is a destination spot like Big Bear for residents of DC, but it appears that it has become that given how crowded it has been every time I have been there. Selfishly, I want to keep this place to myself and the other residents of Bloomingdale, but I think it's great that it has gotten some positive press and has done a good deal of business in it's opening couple months. Another very positive step in the right direction for neighborhood. -
My friend recently purchased four bottles of Pappy Van Winkle. Instead of us just sitting around the house and drinking it (and eating cheez-its), we would like the ability to bring our bottles to a restaurant and eat some great food while drinking our bourbon. I have reached out to some restaurants and got a quick "no" because of "laws" or something silly like that. So, I was hoping that someone on this board would see my post, take pity on us, and invite us to your fine establishment. There are 8 of us (4 couples). The husbands will be drinking the bourbon, our wives will drink copious amounts of wine (we won't bring that). We are open to any type of food, no allergies, no dislikes. We are flexible on dates and times, but likely want to stick to a Friday or Saturday night. We don't need a private table or room, but aren't opposed to it if you think it would be better than having us drinking out in the open. Please PM me if you can help us out. Thanks Tony
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An investigative look into some of the small batch craft whiskey's now on the market. Story
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I can't seem to find anything on this place on here, which is probably due to my poor searching and/or reading skills. So apologies if this is a repeat thread. We stopped by on Friday night with a group of four to check this place out, and left thoroughly impressed. A few thoughts (and all from memory as they have no website so I can't cheat and look at things): It' much smaller than I expected. And much smaller than its two neighbors, Eat the Rich and Mockingbird Hill. In that, the front rooms of Mockingbird Hill and Eat the Rich are the same size as the entirety of Southern Efficiency. And unlike those two establishments, there are no tables here (or at least not now, there's a spot in the front window currently occupied by a Christmas tree that could easily house a couple of tables), only the bar, and a ledge opposite the bar on which to rest drinks and food. This configuration does mean that when it gets busy it's quite challenging to navigate from the bar to the restrooms. Right now at least they feature three cocktails on their menu, although they're capable of making many more (not probably to the extent of the Passenger do to ingredients). The three on the menu on Friday were the Blackstrap and Switchel (Cruzan Blackstrap rum, switchel, which is apparently some sort of apple vinegar, water and spices, of which I know ginger is one but I don't know the rest); the Stone Fence (Whiskey, apple cider and bitters? I feel like I'm off on this one although I know those three ingredients were involved); and the White Whiskey and Smoked Cola (self explanatory). The first two are pre-made and served in jars, while the last one is on tap. All were quite tasty. Forced to pick I'd probably go with the Stone Fence, but I was happy with both that and the Blackstrap and Switchel. They also had a hot toddy listed on the wall as a special, but I have no ideas on the details of this drink. I think they had four beers on tap, all from Virginia and North Carolina I believe. They had two wines, both Virginia, and the red was a Cab Franc. Tons of whiskeys on their menu. I really appreciated that broke bourbons down into "high rye" and "high wheat" categories. Really helpful if you're dealing with a whiskey you've never had before. We ordered the whole menu, four appetizers, three mains, one dessert, and everything was at least good, and some of it was excellent. Our favorite items were all three entrees (Country Captain, BBQ Pork Sandwich and Fried Catfish), as well as the trout appetizer (smoked trout, and smoked trout deviled eggs with pickled vegetables). We enjoyed the other items as well (Peanut Soup, Chicken Liver and Gizzard Pate and Pimento Cheese). The dessert, bourbon balls, were probably our least favorite item). Seemed very reasonably priced to us. The space makes it challenging to go for dinner with more than two people. We really lucked out and grabbed the corner of the bar right before it got slammed, which put us in a good position. We noticed others, however, perched in a huddle around the ledge behind us trying to eat peanut soup, and that can't have been the most pleasant dining experience. Anyhow, as expected it was good, and we'll be back. -
This is one of the bottles that Joe Riley selected for me, and it's a fascinating whiskey, supplemented by an even more fascinating backstory. Whether it's true or not will be left up to the reader. I'll just quote straight from the canister: "Introducing our small batch blend of Bourbon and Rye Whiskies"¦. The batch we never intended. With just one taste our Associate Master Distiller, Eddie Russell, knew their mistake was more a master stroke. Because it married the very best qualities of our robust Rye whiskey and a fine Bourbon: vanilla, oaky taste pointing perfectly towards a cinnamon, clove, and pepper finish. Aged, of course, in our No. 4 alligator charred barrels - something we'd never leave to chance." And on the other side: "When our Distillery's crew unwittingly mingled a very rare, high proof Rye with perfectly aged Bourbon, our Associate Master Distiller discovered they had created something exceptional: a whiskey blend that's big, bold and spicy, yet exceptionally smooth. Needless to say all was forgiven." The whiskey is exactly as advertised - you can distinguish the Rye, you can distinguish the Bourbon, and you can enjoy the blend: it is indeed big, bold, spicy, and smooth - definitely mellowed from some age. My only question: is the backstory bullshit? I've also looked into the two spellings: whisky, and whiskey. Here is an interesting post explaining the difference (worth reading if you're curious about such a thing). An excerpt:
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Checked out Black Whiskey last night and it's well worth a visit. Jack and Saeed behind the bar (think Bar Pilar, St Ex, Marvin, 18th St etc etc) serving up their usual levels of hospitality. Simple menu of carvery plates, choose a meat and then accompanying sides - simple but well executed and reasonably priced. Pool table at the end, which will inevitably be overused in the short term and a welcome diversion once the "cool" period finishes in a few months. The upstairs opens fully tonight and is worth a pop in, the downstairs looks a couple of months behind but has a good team to launch it and I have no doubt will be yet another popular spot on 14th.
