Like dinner with your whiskey? Then Tate’s in Dallas has a treat for you – a five-course dinner by FT-33’s Josh Black, to be paired with selected whiskies at the Uptown neighborhood bar.
The April 17 event is unsponsored, which will allow Tate’s to showcase some of its more interesting bottles. Rare whiskies such as Michter’s Sour Mash, Buffalo Trace Single Oak Project and, most excitingly, Parker’s Heritage 6th Edition Cask Stength “Blend of Mashbills” Bourbon will complement Black’s rad menu. (Three words: Fried pig ears.)
The dinner is the second cocktail-paired event Tate’s has put on. Last year, head barman J.W. Tate and his crew cranked out cocktails to go along with dishes from underground-dinner master David Anthony Temple. If you want to know why you should think about forking out the extra $30 for the optional cocktails J.W. will be pairing with Black’s $50 dinner, consider this: Last time around, one of J.W.’s concoctions involved chanterelle- and pink-peppercorn-infused vodka designed to play off Chef DAT’s arugula salad.
Wine by the bottle and Tate’s’ full cocktail menu will also be available via walk-up service. To ask about reservations, email Tate’s at info@tatesdallas.com.
— Marc Ramirez, posted 3/27/13