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Restaurateur David Bailey takes the whiskey-bar trend in an unexpected direction with his vegetarian eatery, Small Batch. Bailey doesn’t bill the place as a crunchy vegetarian spot; instead, he hopes that diners will enjoy the vegetable-focused concept so much that they fail to miss the meat. The carbonara pasta, made with housemade linguine, replaces the richness of bacon with smoked mushrooms. Even the most die-hard carnivore will be satisfied by the “burger,” a greasy-spoon-style corn and black bean patty stopped with creamy guacamole, Chihuahua cheese, and Bailey’s signature “Rooster” sauce (tangy mayonnaise). Small Batch’s bourbon selection and creative cocktails are also impressive. The “Smokeysweet,” a blend of smoked cherries, rye and rhubarb, tastes like drinking punch by a campfire. For a taste of summer in a glass, the “Rickey” is a bright concoction of elderflower liquor, grapefruit, lime and white corn whiskey. The gorgeous, vintage setting provides an ideal spot to indulge in some Prohibition-era-style drinking.