Join us on August 21 for an exquisite four-course dinner, with each dish thoughtfully paired with a different expression of Angel's Envy.
Angel's Envy was founded in 2010 by Lincoln Henderson, a master distiller with over four decades of experience, primarily at Brown-Forman, where he played a pivotal role in the development of iconic brands like Woodford Reserve. After retiring, Lincoln decided to create a whiskey that would reflect his personal vision and craftsmanship. Together with his son Wes Henderson, he founded Angel's Envy, with the goal of producing a high-quality bourbon that would stand out in the crowded market.
What truly sets Angel's Envy apart is its unique finishing process. While most bourbons are aged in new charred oak barrels, Angel's Envy takes the extra step of finishing their bourbon in port wine barrels, which impart a rich, fruity character to the whiskey. This innovation has made Angel's Envy a favorite among both bourbon enthusiasts and newcomers alike. The brand's flagship expression, Angel's Envy Kentucky Straight Bourbon, is known for its smooth, complex flavor profile with notes of vanilla, caramel, and dried fruit, balanced by a subtle spiciness.
Chef Brooke Kravetz has designed a four-course tasting menu beginning with a chef's amuse-bouche and a welcome cocktail, followed by a first course of fried chicken with bourbon maple glaze, paired with Angel's Envy Bourbon served neat. The second course features duck confit accompanied by Angel's Envy Rye, also served neat. The third course offers smoked quail with a unique cocktail called Angel's Plummet, and the meal concludes with a wagyu flank steak, paired with the complex Ange Verde cocktail.
$125 per person, excluding tax and gratuity. Space is limited. Reservations are required.
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