Haymarket Whisky Bar

As my friends and compatriots, I should tell you what's coming down the pipe...

I am joining Matthew Landon at Derby City Espresso to develop a new concept that will replace the 'ol coffee/tea/beer house. All of DCE's signatures will carry over to the new establishment. Indeed, you will find that we will be building upon the tradition.

We will begin the food rollout at the beginning of October. We'll be serving small plates that feature my own little brand of silliness.

With luck, we'll be debuting a full beverage program in December. Once again, little brand of silliness. His beer/coffee and tea program is no joke, though- I learn something every day. We'll run on that until the day comes- good training for me!

We'll shut down for a week or two in January for renovation and will grand reopen with the ship in full regalia.

As with any opening, things can change. I'll keep you all posted though!

I was following your somewhat cryptic announcements on FB and suspected something was in the works. This sounds intriguing!!

It's gonna be a lot of fun...

In the tradition of the true Catalonian Tapas Bar, we will not be a gastropub- we'll be a bar that serves a collection of small bites. Very few things (if any) will be cooked over fire. Instead, we will rely upon acids, extreme cold, curing, smoking, pickling, canning, crock-pottery and even a flambe' torch to do that work.

There was a thread here a while back about what Louisville needs. Excpect to see two of the concepts involved here, in addition to a full late-night menu. Molecular Gastronomy and the concept of the Bohemian lounge dedicated to the creatives regardless of demographics.

Unless you see the bill, you'll be able to walk into the place (between 9-12) on most nights and walk into an eclectic world of the unrtried and unafraid (slight cover charge, methinks- even the starving artist needs money for Ramen Noodles- trust me, they'll be provided 'social lubricant!')

Expensive it won't be, but if you're expecting a 15 second signature cocktail- you may not get it. If you're expecting the same drink/cuisine/beer menu as six months ago- I can promise you won't find it.

You're gonna find a couple of fellas that love what they do and are on a shared culinary journey. It's gonna be playfull and experimental, yet not so out of touch that it becomes freakish.

I'm not sure anyone can mirror the dedication that Bourbon's Bistro makes to our national spirit. We're not going to try. But we're going to assemble, over time, a nice collection of whiskys, from around the globe. America, Scotland, Ireland, Canada and Japan will all be in-house. As will the small-production craft producers.

The wine selecion will be 8 - 10 deep, but will focus on styles. If you like a tanically aggressive, light-medium bodied red, I'll have something for you (Malbec.) You'll be able to purchase anything on the list by the glass.

All-in-all, we will carve out our own little niche and are going to have a great deal of fun along the way.

(and so will our guests)

PS. I'm extremely excited about what's coming down the pipe for the cocktail culture in Louisville over the next year- the cocktail turks already have a decent respect, internationally. The best are now owners of thier own places and get to follow thier own visions and leanings. Watch out, world, here we come!

Where is this going in?

Where is this going in?

Derby City Espresso, between Mozz and PT's. I got the tour last week and I'm super excited.

This sounds most exciting. I think we are in need. of an update.

Here's the Menu, as Written Now (I still reserve the right to change it... just because)

POPCORN
Indian Curry, Herbs de Provence or Jamaican Jerk $2

PICKLES
Spicy Mexican: Carrot, Onion, Cucumber, Jalapeno $3
Sweet Chinese: Hearts of Palm, Carrot, Ginger,Quail Egg, Raw Bean Sprout $3
Stuffed Plate: Chevre Pepperoncini, Almond Kalmata, Cheddar Spanish $4

THE SEA
Ceviche: Ahi Tuna, Cucumber, Tomato, Herbs, Mung Bean Sprout $5
Crostini: Tapenade of Smoked Oysters, Kalmata, Artichoke, Onion (4) $4
Skewer: Grilled Shrimp, Herbs, Garlic and Vegetables $5

THE FOREST
Charcuterie: Locally-Produced Spanish Chorizo, Tzaziki, Pico de Gallo, Lime $4
Spread: Beef Tartare Spiced with Sichuan Pepperblossoms, Accompaniments $5
Crostini: Flamed Tenderloin with Horseradish and Caper $5

THE FIELD
Chipotle Hummus: Grilled Lavash, Kalmata Olive, Tzaziki $3
Charred Caprese Crostini: Mozzarella, Basil, Tomato, Balsamic Reduction (3) $3
Persian Lettuce Wraps: Ky Bibb, Feta, Cucumber, Tomato, Parsley, Couscous (3) $3



Sorry the format isn't perfect- this simply hasn't gone to print, yet!

I really do appreciate the community's feedback...

Menu Coming Later This Evening!

Spectacular!