Whiskey at Whiskey

Laphroig, I am almost certain that I have written about Whiskey before, but just in case you have forgotten, Whiskey is a private club in downtown Durham that caters to a crowd with a love for fine whiskey and cigars. Since it is a private club, smoking both cigars and cigarettes is still legal in Whiskey, which makes it one of my roommate’s favorite spots, while the vast selection of fine whiskies makes it one of mine.  Whiskey is not just for those with a sweet tooth for whiskey and smokes, they have a full bar, and a bar tenders who take tender love and care of their cocktails and their customers.  Whiskey is the type of old fashioned bar, that serves a great Old Fashioned, calls cabs for its patrons, and does it all with a sense of style without being snooty.  

Whiskey is one of my favorite places to go after a great dinner or as a jumping off point for a rockin’ night out.  This evening it was a little of both.  After a tasty meal at Watt’s, three of us hit up Whiskey.  We started it off with their House Manhattan, made with Elijah Craig 12 yr, a small batch Kentucky Bourbon, then moved on to a glass of Basil Hayden on the rocks.  Basil Hayden is an 8 yr bourbon, also out of Kentucky, at only 80 proof it is one of the smoother small batch bourbons at there, and easily goes down with just a few ice cubes.  We finished up the evening with a glass of Laphroig 10 yr.  This scotch whiskey from the isle of Islay has a smoky, peat, slightly salty flavor that is the most full boded and flavorful sips you will ever take.  Some call it an overpoweringly smoky flavor, but I think that this scotch is a perfect palate cleanser, and the drink I want to finish off my night, on any night.   Laphroig 10 yr is a slow sipping whiskey that is the perfect accompaniment to great friends and a good cigar.  

-J

Lime and Basil

UNC and William and Mary were playing a few weeks ago on a week night.  A friend and I decided to go for dinner and drinks before the game.  We have always been big fans of Ham’s, but apparently Ham’s is no longer.  The greasy food and cheap drinks are perfect for a pre-game meal.  I was almost happy when I realized Ham’s was closed because I thought a lighter meal at a place like Lime and Basil.  Lime and Basil is a Vietnamese restaurant on Franklin Street, directly across University Square.  

I decided to go with the Pho, mostly because the menu says this is their specialty.  I have seen Pho but never eaten it for myself; if I had I would’ve known that it is not necessarily the lightest dish, especially when ordering the Grand Combo Pho, that consisting of beef shank, flank, eyeround, meatball, tendon, stomach, and brisket.  This huge bowl of deep, rich, flavorful beef broth is filled with rice noodles, the seven different types of beef, and you are able to mix in as much or little of the bean sprouts, chilies, and herbs that come in the accompanying basket.  While it may have not been the best choice for a dish to eat right before you walk down to the Dean Dome, it is definitely a great choice for a meal you don’t soon forget. 

-J

Life, Love, Liver

One of my best friends came into town for dinner the other night.  Gee and I decided that Watts Grocery would be the best place to further his journey into the Durham food scene.  We had already taken him there for brunch, but dinner at Watts is even better.  There is a unique ambiance that allows you to feel at home on a big date, business dinner or a night out with the guys.  We sat down and quickly ordered some of their awesome cocktails and perused the menu.  I was not drawn in by any of the entrees, but three appetizers looked unbelievable, so I went for the three appetizer dinner, often a favorite of people like me, those with an inability to make food based decisions.  

Pan Fried Chicken Livers with duck fat, flavored fingerling potatoes and little onions
Liver has become one of my favorite foods. It started with an introduction to the ‘Joan Holloway’ (Mad Men) of liver, foie gras, and has now extended into liver that has not been fattened up with the forced feeding of an animal. While I am not ready to add beef liver to my list of liver loves, chicken livers are most definitely climbing higher and higher by the day. Like any liver lover, I ordered them pink. The duck fat provided an unctuous and velvety sauce when combined with the onions, potatoes and crispy livers. People often describe chicken liver as grainy or mineraly in texture, with a gamey flavor reminiscent of very few other flavors. This can turn away more than a few diners, but once you develop a love for liver, it’s for life.


Fall Beet and Blue Cheese Salad with endive, lettuce, toasted walnuts and dijon vinaigrette
Beets have become another item recently added to my food lexicon. For beets it’s as much for their nutritional benefits as their taste. They are definitely not my favorite vegetable, but with the phytonutrients, B vitamins, fiber, etc they are a welcome addition to any meal. Beats have a starchy almost potato like texture, they are easy to prepare, and when added to a salad, with walnuts, blue cheese and a wonderful Dijon vinaigrette, they hit the necessary notes to complete the harmony in a symphony of flavor. The creamy rich flavor of blue cheese is a perfect accompaniment to beets.


Fried Oyster and Pickled Okra Basket with low country remoulade
The okra were pickled whole, and the oysters fried perfectly, with the insides still plump and juicy. The acidic okra played well against the rich and creamy oysters. Both were enhanced by the remoulade which was like mayonnaise flavored with Dijon and Old Bay.


Another great night of food and drink in Durham, but the drinking was not done.  (Two posts above, Whiskey, Durham).
-J