Pittsburgh Restaurant Scene
“Too much of anything is bad, but too much good whiskey is barely enough.”
When we saw that Wigle Whiskey and Tender Bar&Kitchen were joining forces and hosting a special event together called “Wigle’s Expedition”, we jumped at the chance to get our tickets. Friends of ours were also interested and grabbed their tickets to join us. The dinner was 4 courses with 4 cocktails; naturally all cocktails featured a Wigle product (Gin, Rye whiskey, Cask strength aged whiskey, and the newly released Landlocked Rum).
The night started in the green lounge with a cocktail featuring Wigle’s Genever (Dutch style gin). It was light and refreshing; it featured port, tarragon, lemon and sparkling wine. After everyone arrived (including the whole Meyer clan, great people-we love them) we finished our cocktails and headed downstairs to the private dining room.
The next cocktail was everyone’s favorite; featuring the new Landlocked Spiced Rum, a caramel-cider reduction and cinnamon bitters, garnished with a cinnamon stick. The cocktail was sweet, with spice notes coming from the rum and cinnamon bitters. Our group said it would be the ideal cocktail for a cool night next to a bonfire. (Unfortunately we all finished our drink before remembering to take a photo.)
The first course was a salad consisting of carrot, butternut squash, orange segments, arugula, pumpkin seeds and ginger vinaigrette. The salad was very well put together, all the flavors and textures played very well together, the dressing was amazing and the toasted pumpkin seeds added a wonderful crunch.
The next cocktail was “the Veranda” with white wheat whiskey, basil-black pepper, and lemon; this cocktail had spice from the pepper, tart from the lemon, and a small hint of herbs from the basil.
The pumpkin gnocchi they served next was a big hit, light pillow like gnocchi tossed in an herbed buttermilk sauce with a spoonful of pesto.
The final cocktail was the most assertive featuring 10.5 month aged small cask rye, Carpano Antica, Ramazotti Amaro, and Angostura bitters. I love strong whiskey, it was a little bit too much for some members of the group, I could’ve drank that all night long.
For the main course braised pork shoulder with creamed corn, potatoes and crispy Brussels sprouts. The cocktail and the dish were perfect here; the rich pork, creamy corn and sprouts went lovely with the small cask rye and bitters.
For dessert they served us a whiskey pecan pie with cola whipped cream. We would like to send a shout out to our friend Rachel; we forgot to snag a picture before tearing into ours, thanks Rach for not diving into yours. It was a great end to the meal not overly sweet and the whipped cream was great.
We love events like this and hope more restaurants will start hosting nights like this. The easiest way to keep up with what is happening and where is to follow restaurants and bars on facebook.