‘Meat and whiskey’ is the tagline at this handsome, dark-wood gastropub, where bacon-wrapped meatloaf, roasted pork belly and smoky beef stroganoff emerge from the kitchen. More than 100 whiskeys add to the pleasure; flights are a fine way to broaden your taste buds. Note there’s a limited menu between 3pm and 6pm weekdays as the restaurant resets between lunch and dinner.
Sunday brunch is a big to-do, with folks clamoring over sausage gravy, bacon cheddar biscuits and breakfast tea–infused cocktails.
