Cuisine:

• Bistro
• Southern
• Contemporary

Bourbon's Bistro Description:
The floor-to-ceiling shelves behind the bar stock 130-plus American whiskies. You can't sample them all at once, of course, but several flights of bourbon styles are offered. For the experienced bourbon enthusiast, there's even the option of designing a flight of your own choosing. Located in a handsome nineteenth-century building, the restaurant takes advantage of exposed brick walls to decorate with historic black-and-white photos of distilleries, many of which did not survive Prohibition. Chef Michael Crouch's menu has been created with the bourbon list in mind. (Though Bourbons Bistro has a well-chosen wine list, too.) Fried green tomatoes or cornmeal fried oysters are among the appetizers with a Southern accent. Various versions of duck, beef tenderloin, seafood and pork grace the entrées depending on the season. Many have a splash of bourbon in their sauces. If chocolate mousse is on offer, be sure to save a little bourbon to accompany it. Final tip: The duck confit strudel is listed as an appetizer, but it makes a good small dinner.


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