The courses for the Supper Club Series change weekly. This week featured raw vegetables, a smoked-chicken forestiere, mashed potatoes and white-wine-and-mushroom sauce served next to an elk meatloaf. Photo: Talyn Sherer
A latte made with Publik roasted espresso beans (left) is a delicious classic on the drink menu. The Gawd Awful (right) is a cheesy, gooey and scrumptious breakfast option. Photos: LmSorensen.net
The Rabbit Gnocchi provides a nontraditional item to the Fireside menu. Photo: Talyn Sherer
The Hamanchi Ceviche pairs well with the Mizuwari Toki whisky cocktail. Photo: Talyn Sherer
Bartenders on staff at the P.C. Saloon get together a few times a year to craft new cocktails and work on creations that visitors will fall in love with. (L–R) David Perkins and Jane Perkins. Photo: LmSorenson.net
Rob Sergent, Alpine’s Managing Director (distiller and founder), hails from family of Kentucky moonshiners and distillers. As a fifth-generation distiller, his idea to create a quality sipping gin pays homage to his father. Photo: LmSorenson.net
Pretty Bird synergize vibrant spices and luscious toppings in their signature Nashville-style hot chicken sandwich. Photo: Talyn Sherer
Photo: Sylvia Hollands
Bangkok Terrace's spicy Pla Goong Shrimp Salad. Photo: Talyn Sherer
Patatas Bravas Al & Son: the only way to eat a potato. Photo: Talyn Sherer