Chef Edward Lee will open his third Louisville, Kentucky restaurant, Whiskey Dry, on February 10. The restaurant is Lee’s vision for his ideal bar, with a menu of creative and chef driven burgers that pair with whiskeys from around the world. In partnership with The Cordish Companies, Whiskey Dry will debut at Fourth Street Live!, Louisville’s premier dining and entertainment district.
“We are thrilled to partner with Edward Lee to open Whiskey Dry at Fourth Street Live!,” says Blake Cordish, Vice President of The Cordish Companies. “Edward Lee is one of the premier chefs and restaurateurs in the country. His latest culinary vision, Whiskey Dry, will be a welcomed addition to the district and downtown Louisville’s dining scene.“
Whiskey Dry’s beverage program is the heart and soul of the restaurant. Bar Director Stacie Stewart is curating the whiskey list alongside Whiskey Consultant Noah Rothbaum. Stewart’s cocktail list concentrates on whiskey-based drinks with a large selection of lower-ABV drinks so that guests can enjoy multiple cocktails that are distinctive and flavorful. Each whiskey cocktail highlights the nuances of the specific whiskey in it. Stewart is also bar director at Lee’s second restaurant, MilkWood, where she has worked since joining the team pre-opening in 2012.
Of the overall bar program at Whiskey Dry, Stewart says, "This will be a very culinary bar program, focused on fresh flavors with attention to detail and a special consideration for pairings. Our cocktail list will change seasonally, reflecting the best our region has to offer, both to our bar and our kitchen."
Lee serves a menu of both classic and less conventional burgers, along with a variety of entrees, salads, and shared appetizers at Whiskey Dry. One mainstay burger is The Big Ed, with two all-beef patties, a fried green tomato, American cheese, shredded lettuce, and a creamy dressing. Says Lee, “Burgers don’t get enough respect because they are thought of as fast food but creating a balanced, flavorful, and artful one is a culinary accomplishment and that is what we plan to do at Whiskey Dry.”
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