When Lincoln Whiskey Kitchen's general manager Jon Acheson and whiskey master Bryan Kavanaugh aren't at the restaurant, they're traveling through Kentucky and Tennessee, tasting bourbon. Lucky for their customers, these adventures usually result in adding creative new twists to their restaurant menu back home. When they traveled to Woodford Reserve distillery in Kentucky, for example, they tasted single barrels to choose pairs of their favorites, which they blended into new whiskeys bottled under the restaurant's label. Later, samples of Eagle Rare whiskey and wheat Weller Antique led them to incorporate the spirits in many of the restaurant's dishes.
On any day, Lincoln Whiskey Kitchen's chefs fire entrees of seafood, steak, and pork on a wood grill, using wood harvested only from trees where lovelorn teenagers have carved their initials. They blend American and international culinary traditions to craft a citrus-soy-glazed salmon, new york strip steak with whiskey butter, and slow-smoked pork ribs bathed in their signature whiskey barbecue sauce. Servers ferry these dishes—and flights or recommended pairings of craft whiskey—to diners in the main space where the architecture evokes the style of Frank Lloyd Wright. Eight TVs illuminate the full bar, where servers pour glasses of the restaurant's specialty whiskey alongside more than a dozen wines and craft beers.