This bar stands out for its broody cocktails and game meat. Chef Mark Bolton recommends trying a rye-based cocktail called De la Louisianne to pair with his elk-loin steak served with caramelized Brussels sprouts, Honeycrisp apples, smoked onion puree, grits and a Cabernet reduction. As for the patrons, they can’t get enough of the antelope sliders and the rabbit hand pie with a duck-fat crust.
Special Dishes: De la Louisianne Cocktail, Elk Loin Steak, Antelope Sliders, Rabbit Hand Pie
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