Whiskeydry

Chef Edward Lee’s Whiskey Dry to Open February 10 on 4th Street Live!

It was announced yesterday that Chef Edward Lee’s awaited third Louisville, KY restaurant, Whiskey Dry will open  on February 10, 2018.  The restaurant is Lee’s vision for his ideal bar, with a menu of creative and chef driven burgers and shareable comfort food paired  with over 200 whiskeys from around the world. Whiskey Dry will debut at Fourth Street Live!, a dining and entertainment district on Fourth St. between Muhammad Ali and Liberty St. Whiskey Dry will be open seven-days-a-week from 11 a.m. to 11:30 p.m. (The bar will be open until 3 a.m. on Fridays and Saturdays.)  Be sure to check back next week when Food & Dining will be sharing a sneak peak through photography and an interview with Chef Lee.

“We are thrilled that Whiskey Dry has opened at Fourth Street Live!,” stated Ed Hartless, President of Fourth Street Live! in a press release. “Edward Lee has created an awesome new concept with his latest culinary vision.  Whiskey Dry will be an exciting addition to the district.“

 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, who is a renowned spirits writer.  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.”

Photography: Chef Edward Lee and Bar Director Stacie Stewart

Photo by Dan Dry Photography