Whiskey Kitchen Menu

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Whiskey Kitchen Menu

Whiskey Kitchen in downtown Raleigh has ample outdoor seating in the the heated patio.Light and buttery, their tops spangled with crunchy bits of pork crackling, the cracklin’ biscuits are so addictive they might as well just drop a couple of letters and call them crack biscuits.Whiskey Kitchen in downtown Raleigh has a casual atmosphere with a comfy lounge in the back of the restaurant.Whiskey Kitchen server Chelsea McGuire looks out over the dining room before lunch service at the Raleigh restaurant on Tuesday, Nov. 22, 2016.Whiskey Kitchen in downtown Raleigh has a casual atmosphere with a comfy lounge in the back of the restaurant.The Boulevardier at Whiskey Kitchen is made up of Bullet bourbon and Campari with sweet Vermouth and expressed orange. The “neighborhood bar” at Whiskey Kitchen is stocked with well over 200 whiskeys, including impressive collections of single malt Scotch and bourbon.Whiskey Kitchen in downtown Raleigh has ample outdoor seating in the the heated patio.Whiskey Kitchen line cook Ever Martell prepares the shellfish platter at the Raleigh restaurant on Tuesday, Nov. 22, 2016.Whiskey Kitchen in downtown Raleigh has a casual atmosphere with a comfy lounge in the back of the restaurant.The shellfish platter at Whiskey Kitchen in Raleigh serves up a bounty of head-on North Carolina shrimp, littleneck clams, smoked sausage, creamer potatoes and sweet corn on the cob in a broth amped up with smoked chile paste.Whiskey Kitchen in downtown Raleigh has a casual atmosphere with a large, open dining room and bar with a lounge in back and a heated patio overlooking Nash Square.
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Whiskey Kitchen Menu

Stenciled on the front wall of the former garage that has been home to Whiskey Kitchen since the restaurant opened in August, in big block letters next to a glass-paneled garage door that now opens onto a patio, is the restaurant’s motto. Cleverly written in the form of a cocktail recipe, the motto starts out, “One part neighborhood bar. One part Southern kitchen.”
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Whiskey Kitchen Menu

Whiskey Kitchen line cook Ever Martell, left, speaks with chef Marco Zapata, right, in the open kitchen before lunch service at the Raleigh restaurant on Tuesday, Nov. 22, 2016.
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Whiskey Kitchen Menu

WK Pub Grub 8.50 Tennessee Whiskey Yam Fries sweet potato fries in sea salt, brown sugar, jalapeño ketchup 8.50 8.50 / 6.00 single dip Triple Dip fire roasted salsa, white bean hummus, chipotle queso 8.50 / 6.00 single dip 9.75 Spinach and Artichoke Dip fresh spinach, artichoke hearts, 5 artisan Tennessee cheeses 9.75 *add shrimp & bacon $4.00 11.50 Blue Ribbon Pub Cheese fried Wisconsin white cheddar cheese curds with a smoked tomato sauce 11.50 9.50 Jalapeño Fried Pickles hand-breaded jalapeño-marinated pickle chips with ranch for dipping 9.50 12.50 Tuna Togarashi wakami salad, avocado, jalapeños, cucumber and pickled ginger, house ponzu dipping sauce 12.50 15.50 Nacho Nirvana choice of WK’s firehouse chili or chicken, five cheese blend, tomatoes, onions, scallions, jalapeños, sour cream and salsa over tortilla chips, baked in our brick oven 15.50
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Whiskey Kitchen Menu

8.50 Tennessee Whiskey Yam Fries sweet potato fries in sea salt, brown sugar, jalapeño ketchup 8.50 8.50 / 6.00 single dip Triple Dip fire roasted salsa, white bean hummus, chipotle queso 8.50 / 6.00 single dip 9.75 Spinach and Artichoke Dip fresh spinach, artichoke hearts, 5 artisan Tennessee cheeses 9.75 *add shrimp & bacon $4.00 11.50 Blue Ribbon Pub Cheese fried Wisconsin white cheddar cheese curds with a smoked tomato sauce 11.50 9.50 Jalapeño Fried Pickles hand-breaded jalapeño-marinated pickle chips with ranch for dipping 9.50 12.50 Tuna Togarashi wakami salad, avocado, jalapeños, cucumber and pickled ginger, house ponzu dipping sauce 12.50 15.50 Nacho Nirvana choice of WK’s firehouse chili or chicken, five cheese blend, tomatoes, onions, scallions, jalapeños, sour cream and salsa over tortilla chips, baked in our brick oven 15.50
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Whiskey Kitchen Menu

The wait staff are attentive and eager to please, by and large (most of them actually appear happy to be here), though the pacing can lag a bit when the place gets busy. And more training about whiskey is clearly in order, given a bar where the price of a shot can be well into double digits.
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Whiskey Kitchen Menu

Don’t take that to mean that they do things halfway here. The “neighborhood bar” is stocked with well over 200 whiskeys, including impressive collections of single malt Scotch and bourbon (though I couldn’t say whether that rare Pappy van Winkle I got a glimpse of is still available). And the “Southern kitchen” is turning out an ambitiously inventive menu loaded with surprises, including a few unforgettable creations.
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Whiskey Kitchen Menu

Greens 8.00 WK House Wedge iceberg wedge, shaved carrots, cucumber, blue cheese crumbles, roma tomatoes, onions and your choice of dressing 8.00 9.50 Rocket Salad local baby spinach with sliced Driscoll strawberries, crumbled blue cheese, toasted spiced pecans and citrus vinaigrette 9.50 9.50 Black Peppercorn Caesar hearts of romaine, tomatoes, white cheddar, foccacia crouton and housemade peppercorn dressing 9.50 *add chicken $5.00 9.50 Classic Cobb mixed greens, avocado, sweet corn, smoked bacon, roma tomatoes, white cheddar and your choice of dressing 9.50 15.50 The Kitchen Sink romaine, hearts of palm, pepperoncini, salami, blue cheese, onions, black olive, tomato, cucumber, carrots and Champagne Dijon vinaigrette 15.50 House Made Dressings: citrus vinaigrette, Maytag blue cheese, Champagne Dijon, smoked 1,000 island, balsamic honey, classic buttermilk ranch, Thai peanut, clover honey mustard, lemon herb vinaigrette Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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8.00 WK House Wedge iceberg wedge, shaved carrots, cucumber, blue cheese crumbles, roma tomatoes, onions and your choice of dressing 8.00 9.50 Rocket Salad local baby spinach with sliced Driscoll strawberries, crumbled blue cheese, toasted spiced pecans and citrus vinaigrette 9.50 9.50 Black Peppercorn Caesar hearts of romaine, tomatoes, white cheddar, foccacia crouton and housemade peppercorn dressing 9.50 *add chicken $5.00 9.50 Classic Cobb mixed greens, avocado, sweet corn, smoked bacon, roma tomatoes, white cheddar and your choice of dressing 9.50 15.50 The Kitchen Sink romaine, hearts of palm, pepperoncini, salami, blue cheese, onions, black olive, tomato, cucumber, carrots and Champagne Dijon vinaigrette 15.50 House Made Dressings: citrus vinaigrette, Maytag blue cheese, Champagne Dijon, smoked 1,000 island, balsamic honey, classic buttermilk ranch, Thai peanut, clover honey mustard, lemon herb vinaigrette Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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15.50 The Kitchen Sink romaine, hearts of palm, pepperoncini, salami, blue cheese, onions, black olive, tomato, cucumber, carrots and Champagne Dijon vinaigrette 15.50 House Made Dressings: citrus vinaigrette, Maytag blue cheese, Champagne Dijon, smoked 1,000 island, balsamic honey, classic buttermilk ranch, Thai peanut, clover honey mustard, lemon herb vinaigrette
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Stenciled on the front wall of the former garage that has been home to WhiskeyKitchen since the restaurant opened in August, in big block letters next to a glass-paneled garage door that now opens onto a patio, is the restaurant’s motto. Cleverly written in the form of a cocktail recipe, the motto starts out “One part neighborhood bar. One partSouthern kitchen.”
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N.C. shrimp turn up again in a Southern take on a lobster roll, where they’re peeled and chilled in a remoulade punctuated with fennel and pickled celery. My only quibble with the sandwich as it was served at our table recently was the meager portion of shrimp – which, given the kitchen’s otherwise consistently generous hand, I’m inclined to chalk up to a one-time oversight.

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