What You'll Get
When deprived of flavorful sustenance, the mouth will often retaliate by shouting your bank account number at sporting events or turning every sentence into a high-pitched jingle. Tame an unruly tongue with today's Groupon: for $20, you get $40 worth of Southern cuisine and drinks at Bourbons Bistro.
Voted among WHAS 11's Top Five Southern Restaurants of 2010, Bourbons Bistro's trove of over 130 bourbons inspires seasonal menus of gastropub fare and Kentucky favorites. For premeal feasting, the duck confit strudel's rich goat cheese, caramelized onions, and roasted-shallot-sherry cream nod to decadent dining habits below the Mason-Dixon ($13), and lemon-horseradish aioli and peppered tomato-banana sauce accentuate fried cornmeal- dusted oysters ($9). Kitchen magician Michael Crouch dresses signature salmon entrees in a dijon mustard rub and a pecan crust before baking, drizzling in bourbon-orange molasses, and plating it with asparagus risotto ($19). Hints of the chef's European travels appear in sides such as grilled polenta cakes shaped like lederhosen, which soak up juices from organic chicken braised in fennel, smoked bacon, citrus, and picholine olives ($16).
Situated in the historic district and housed in a renovated 19th century tavern, the restaurant's brick walls and wood accents exude warmth accrued from over a century of inept firefighting. Out back, a large fireplace blows hot kisses at patio diners, competing for their attention against fiery, sweet sips of Evan Williams and Old Rip Van Winkle bourbons.
The Fine Print
Promotional value expires Mar 24, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Dine-in only. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bourbon’s Bistro
Named one of the Top 100 Places to Drink in the South by Imbibe, Bourbon’s Bistro fills glasses with more than 130 varieties of rare bourbons including Heaven Hill, Ancient Age, and Old Rip Van Winkle. In the restaurant, located within a 1877 building, diners feast upon bourbon-inspired meals seated at one of many cozy tables lining a brick wall decorated with pictures of the past and midnight blue curtains. The bone-in pork chop exudes the sweetness of bourbon with a topping trio of caramelized apples, country ham, and bourbon glaze, while the Maple-leaf Farms duck breast is paired with roasted fingerlings, caramelized brussels sprouts, bacon lardons, and aged balsamic.