Man, the cavemen sure knew how to party.
Fire. Red meat. A hot new invention called the wheel. Boom: party.
And now, a mere 6,000 years later, we’ve taken their time-tested formula and added a key ingredient: whiskey.
Say hello to The Bourbon Cart at Bourbon Steak, a welcome breakthrough in bourbon-distribution technology, now rolling in Union Square.
Allow us to set the scene. You’re at Bourbon Steak. Before you: a smartly seared rib eye. Then it hits you: a ravenous thirst. Your move: summoning the cart, preferably through a suitably old-timey gesture. (Shouting out “Ahoy-hoy,” perhaps.)
And then, behold: a cart appears. This thing was originally a caviar cart, which the Bourbon Steakers found in the building when they moved in. (Reminds us of that saying about trash and treasure...)
Now, we should warn you: they may pull out a blowtorch and toast up some coffee beans. It’s all part of a process that’s inspired by Japanese whiskey service, which is apparently a thing.
All in all, you’ll get three generous pours: one bourbon, one rye and one single malt. Plus a Baby Bourbon/Cynar/Bénédictine/mint Chester Copperpot cocktail that’s been barrel-aged in new oak.
Which sure beats the hell out of old oak.
Fire. Red meat. A hot new invention called the wheel. Boom: party.
And now, a mere 6,000 years later, we’ve taken their time-tested formula and added a key ingredient: whiskey.
Say hello to The Bourbon Cart at Bourbon Steak, a welcome breakthrough in bourbon-distribution technology, now rolling in Union Square.
Allow us to set the scene. You’re at Bourbon Steak. Before you: a smartly seared rib eye. Then it hits you: a ravenous thirst. Your move: summoning the cart, preferably through a suitably old-timey gesture. (Shouting out “Ahoy-hoy,” perhaps.)
And then, behold: a cart appears. This thing was originally a caviar cart, which the Bourbon Steakers found in the building when they moved in. (Reminds us of that saying about trash and treasure...)
Now, we should warn you: they may pull out a blowtorch and toast up some coffee beans. It’s all part of a process that’s inspired by Japanese whiskey service, which is apparently a thing.
All in all, you’ll get three generous pours: one bourbon, one rye and one single malt. Plus a Baby Bourbon/Cynar/Bénédictine/mint Chester Copperpot cocktail that’s been barrel-aged in new oak.
Which sure beats the hell out of old oak.
