Since they opened in early 2015, Cask & Barrel has been on my “to try” list, so when they invited The Babes in for a bourbon-filled dinner, I was beyond stoked. Just a short bike or Lyft ride off the grid, I am now kicking myself for not making my way there sooner.
The instant reaction with every bite or sip we took was “OH MYYYY, THIS IS SO GOOD.” It came out of our mouths in all caps, I promise.
Bar Manager Ryan’s Kansas City Old Fashioned is to die for. Typically, old fashioneds are too sweet and/or boozey for my taste, but Ryan puts his chemistry background to use here, perfectly melding citrus with bourbon and rye for a finish that goes down smooth.
In addition to cocktails, Cask & Barrel’s copy editor appeasing “Whisk(e)y” list now boasts over 100 types. Our scotch-leaning waiter Nick curated a whisk(e)y flight for us, and managed to convert at least one of The Babes to the scotch side. We tried Nikka Coffey Grain Whisky, Willett Pot Still Reserve, Glenkinchie 12-Year-Old Distiller’s Edition Scotch, and Highland Park 12-Year-Old Scotch. Yum!
We were treated to many appetizers (including the adorably plated foie gras corn dogs you see above), which we assumed were dinner until a full spread of smoked, slow cooked meat; a bucket of crispy fried chicken; cornbread with ham hock butter (regular butter will never sate me again); mac & cheese; and a salad topped with cheddar cheese bread pudding croutons and apple pie vinaigrette (among other things) arrived.
After we’d digested for a bit, dessert appeared. We managed to make room in our stomachs for it, though we devoured it too quickly to photograph. The chocolate fried pie, which is derived from a 200-year-old recipe, is drizzled with salted duck fat caramel and indulgently decadent. It was so delicious the only thing my blown away brain could say, repeatedly, was “WHAT IS UP WITH THIS PIE?!?” Again, it came out of my mouth in all caps.
We heard word there is a whiskey waffle in the works for brunch, so you can bet your bottom dollar we’ll be back for that, not to mention happy hour and many a friend, family, or date night.
Many thank yous to Chef Gabriel Glasier and Pastry Chef Kristel Flores for hosting The Babes. Cheers!