Neat. On the rocks. Straight up; however you prefer your poison, Plated Projects' newest business has you covered.
Whisk and Whisky, which welcomed its first customers in mid-July, is the fifth restaurant to open under the direction of Brian Terpay, Ryan and Jared Field and Tim Pacatte—the same team that opened breakfast spot Over Easy only two months prior.
“It feels great,” Ryan Field says. “We have amazing employees, loyal vendors as partners and a community that shares our excitement with each and every new endeavor.”
Taverna, Citizen Pie and The Mayor make up the already-existing notches in the proverbial belt of the company. Still, Field said, Whisk and Whisky offers something entirely new and different.
The gastro-pub restaurant and bar boasts numerous varieties of whiskey, including scotch, rye and bourbon, from all over the world with a little something for everyone, be they whiskey expert or amateur.
The restaurant’s tasting boards, for example, give customers the option to choose several glasses to sample. The bar offers five different whiskey flights allowing tasters to choose a certain type or region to be able to taste several styles and expand their pallet.
“We also offer each whiskey by the one-ounce or two-ounce pour. The one-ounce lets people try different things they normally would not,” Ryan Field says.
Whisk and Whisky's menu also includes a number of award-winners. Kavalan Whisky Distillery out of Taiwan, for example, is a recipient of more than 200 gold medals at the World Whiskies Awards. Additionally, the Bains Cape Whisky from South Africa recently won Best Grain Whisky at the World Whiskies Awards 2018.
For those who only just learned that scotch, rye and bourbon are just different types of whiskey, not to worry. It’s a learning process for the staff too, Ryan Field says, who, while they have expertise on the drink, are developing their knowledge.
"We educate and learn every day," he says.
Cocktails and nine draft beers are also on the drinks menu. However, drinks are only half of the business as food items include in-house dishes made from scratch and listed concisely on one page. According to Field, the kitchen uses natural and sustainably-raised meats and organic vegetables; in-house ground Angus burgers, hand-cut Kennebec fries, and house-cured and slow-braised pork belly are a few of the items to be found on the menu.
"I personally have three favorites. The New Fashioned on draft, buffalower crisped cauliflower with buffalo sauce and The Backyard sandwich, which is Jameson-infused pulled pork, creamy coleslaw and house barbecue sauce," Ryan Field says.
The idea for the restaurant has been brewing for a while, according to both Terpay and Ryan Field. Finding the right location for a new business is not always easy, but they say they had their eyes on Aspen Place at the Sawmill from day one.
"We feel like the [Aspen Place] developer has done a great job with co-tenancy and bringing in several brands, both retail and food service, that complement each other. Also, the amount of foot traffic through the center by nearby residents creates a lot of value.”
Whisk and Whisky is open Sunday through Thursday from 11 a.m.-10 p.m. and Friday and Saturday 11 a.m.-11 p.m. at 601 Piccadilly Dr. #70. The restaurant will begin serving brunch on weekends in the spring of 2019.
In the meantime, take a trip for dinner and a sip, get acquainted with the different grains that constitute bourbon, rye and scotch and maybe even join in on the age-old argument over whether the Irish or the Scottish invented whiskey...or is it spelled whisky?