It isn’t quite our style to “review” a restaurant on our blog. We usually leave that for The Best of Food.
However, with everyone else weighing in, and score being kept, we felt compelled to cast our vote!
By now, the decor has been communicated throughout the blog world, so we will be brief in our description. The prohibition vibe, with the subway tiles and tin, makes for a very comfortable setting. The large front windows add a depth of openness that is definitely needed due to the size of the space. Images of a beautiful snowfall, viewed through those windows, while saddled up to the bar enjoying a stiff drink that warms your insides, are conjured up in our minds. We can’t wait to spend a winter day here!
As for the size of the space, I was perplexed before it opened, amazed on my initial visit, and enlightened on my third trip. The initial trip was not planned, but instead a reward after a horrible dining experience. Arriving at 10PM, there was plenty of standing room in the narrow space in the back of the restaurant and as luck would have it, 3 empty seats at the bar. While I enjoyed my Ginger Rogers, the lengthy theatrical mixing of the cocktails became grating after waiting 10 minutes to order and then another 10 minutes for 3 drinks to be made. Subsequent visits did, however, prove that this was a bartender specific issue, if you know what I mean.
Ginger Rogers
What impressed us most about the well-designed space was the decision to use generic, black beer taps, maintaining the clean lines of the bar. All and all, there is really nothing to complain about, except the size! Which leads me to my latest visit on a Thursday night at 8:30PM when there was a wait outside, just to stand inside, as they were full to capacity. Call me cynical, but watching for 20 minutes as people were turned away and sent next door, it occurred to me what a strategically genius opening this was after all.
Tinto now receives all of the overflow.
Especially on weeknights when there are usually many vacant tables at Tinto; the financial rewards for the GRG (Garces Restaurant group) of Village Whiskey’s size, far outweigh any negatives of the limited seating. Just saying…
On to the food! The cheese puffs on our first visit were melt in your mouth, over-the-top, delicious, to the point of craving another trip to try them again. The 2nd order on our next visit were a little disappointing. The light-as-air center of the first order was replaced with a dense, doughy consistency on the 2nd order. The lack of consistency was explained to us as weather conditions. Unfortunately, the 2nd order was such a let down from the first, I am unable to distinguish if they weren’t good or if they just weren’t as good. I would tend to lean toward the latter.
Cheese Puffs
It was a 100% consensus from our group that the duck fat fries were a huge let-down. To be fair, I definitely prefer traditional pomme frites to the thick, dense steak fries. None of us, however, were fans of the mealy consistency in the center of the fries. That being said, the raves regarding the short rib and cheddar fries from so many others will result in the fries getting a second look by this group.
Cape May Salts
Cape May Salts were cold, briny and delicious! Popcorn shrimp were just that and really not worth discussing one way or the other. The Kentucky Fried Quail was crispy on the outside, tender on the inside and quite tasty, although borderline too salty.
Kentucky Fried Quail
Now on to the main event; The Whiskey King.
The Whiskey King Burger
This perfectly cooked, ordered medium-rare burger was absolutely delicious IMHO. The beef was juicy and bursting with flavor. The foie gras was cooked perfectly as well, and as been reported elsewhere, was a generous portion. We were pleasantly surprised, especially after reading the disappointing review by The Femme Fermental, that the roll not only remained in tact, but was decent. The best bun we’ve ever tasted? Absolutely not. But, it neither detracted from the delicious burger with poor consistency, nor did it overwhelm it with immense density. The bacon is really a bit much with the amazing flavors and richness from the foie, so I chose to remove it, while my friend was happy devouring the “King” in its entirety.
Closeup of the beef that is the center piece for the Whiskey King
Is this a burger I need to have again? Probably not, but like the $100 cheesesteak, it was a “must try.”
As for Village Whiskey, it is definitely a keeper! The atmosphere is nothing short of addictive, especially with the right staff on duty!
So tell us….will you try the $24 Whiskey King? If you have, what are your thoughts?
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