![]() ![]() Job creation is also very important to us, and we’re looking forward to hiring approximately 90 team members to join us in sharing our hand-crafted menu with everyone in The Woodlands.” We have already established relationships with local artisans, and Chef Aaron Staudenmaier is implementing these fresh, locally-sourced ingredients into dishes that will be available at the new restaurant. “At Whiskey Cake, we’re committed to investing in the local community. “We couldn’t be more thrilled to expand in the Houston area, and to bring Whiskey Cake’s unique urban experience to The Woodland’s neighborhood,” says Whiskey Cake CEO Jack Gibbons. Sustainability and local community support are at the heart of the Whiskey Cake brand. Service Road, the new 9,055-square-foot restaurant will feature an expansive dog-friendly patio and repurposed design elements such as vintage light fixtures and tables crafted using reclaimed wood from old rickhouses. Where: 3601 Dallas Pkwy.Whiskey Cake Kitchen & Bar is bringing locally sourced, farm-to-kitchen dishes and cocktails served up in an industrial-chic tavern to The Woodlands in September. Overall, Whiskey Cake, once again, has proven to be one of the best places you could hope to find yourself hungry. It even measures up to Whiskey Cake’s signature dessert, a toffee torte with a bourbon anglaise, spiced pecans and whipped cream. The customary ladyfingers have been soaked in 512 Pecan Porter and the entire thing is crowned with fresh fruit and powdered sugar. The Beeramisu is the dessert of the day, very light in look but deep and dark in taste. Live wood-grilled scottish salmonĮverything is different, fresh and layered with flavor on flavor on flavor. Just a bit sweet and savory, it’s utterly satisfying, charred just so with a tender and flaky texture. Or, Live Wood-Grilled Scottish Salmon arrives on roasted baby carrots, broccolini, celery root puree and kale and sunflower seed pistou. There’s a hint of jalapeño and the wholesome addition of radishes in the slaw for a nice crunch. Or, the Free Falling’s whimsical swirl of Absolut Elyx vodka, Laird’s apple brandy, cranberry, local honey, lemon and nutmeg refreshes and brightens a meal, particularly a long, leisurely lunch.Īs for entrees, Grilled Texas Black Snapper with sorrel and avocado broccoli slaw, local herbs and buttermilk green goddess tastes like it arrived straight from the gulf. A Royal Shandy with New Amsterdam gin, Deschutes fresh-squeezed IPA, grapefruit bitte and elderflower feels appropriate basically all the time, which changes like a sunset, getting sweeter and sweeter the nearer to the bottom of the glass you get. Have I mentioned the cocktail menu yet? Because it also shifts with the seasons. On that note, each member on staff has a plant in the garden which is theirs to look after. Warm, fresh, savory, it’s got a lot going for it. The finishing touch is parsley plucked fresh from Whiskey Cake’s garden. Israeli chickpea puree, and fresh tomatoes cucumbers are tossed with local feta fatoush. Mesquite arrosto mistoįor the meat lovers on the other hand, Turducken Meatballs make a particularly rewarding debut. ![]() It’s smoky, a little spicey and the live mesquite wood it is roasted on makes all the difference. Whole fire-roasted shishito peppers, okra, baby carrots and cauliflower meet on the plate, brushed with red miso butter, sea salt, lemon zest and decadent cashews. Mesquite Arrosto Misto is another new kid on the block. ![]()
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