Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/881258
F O O D & D R I N K t h e b u z z Get Whiskied Away The new Seven Grand whiskey bar is a global affair. Although it's not far from the madding crowds of Sixth Street, Seven Grand feels miles away, with the high-end tipple, billiards and taxidermy evoking a posh West London tavern. Owners 213 Hospitality (of Rainey Street's Half Step) collaborated with LA's Ricki Kline Design + Build, Austin's Maker Architects and Franklin-Alan construction on the project. Like the bar itself, the signature Old-Fashioned cocktails are approachable yet opinionated: The house pour is Maker's Mark, but seven variants are offered, each with a story about the spirit's background. Other cocktails are divided between spirit-forward aromatics (Sazerac, Manhattan) and refreshing riffs on the whiskey sour. Ask spirit guide Rashid Barrett for a flight of global whiskeys from the 400-plus bottles on display, and he'll educate and surprise your palate with selections like Taiwan's red-hot Kavalan and Irish sleeper Tyrconnell. For $120, devotees can join the Whiskey Society, which reserves two seats to global tastings and flights throughout the year. 405 E. Seventh St., 512.520.4582, 213hospitality.com –Tom Thornton LIQUID ASSETS 8 8 A U S T I N W A Y L A T E F A L L 2 0 1 7 | M O D E R N L U X U R Y . C O M Austin made the cut this year as one of the 10 stops on the fifth annual James Beard Foundation Taste America tour, which highlights culinary diversity in cities across the country by celebrating local talent along with a visiting all-star chef. On Nov. 3, the charismatic French chef Ludo Lefebvre of Los Angeles' Trois Mec will collaborate with local stars Tyson Cole of Uchi and pastry chef Laura Sawicki of Launderette for a multicourse seated dinner at W Austin. e dinner, which will benefit Texas students pursuing a culinary career, will follow a cocktail and tasting reception featuring a who's who of Austin chefs, from Bryce Gilmore of Barley Swine to Iliana de la Vega of El Naranjo. e night before, barbecue master Aaron Franklin will host Smoke Session, a VIP kickoff event with beer, blues and barbecue from some of the city's up-and-comers. And Nov. 4, Lefebvre and Cole will hold free cooking demonstrations and sign books at Domain Northside's Sur La Table. VIP All-Star tickets $400, tables for 10 available for $2,000 or VIP $3,600, jamesbeard.org/taste-america-austin ALL-STAR DINNER James Beard pairs celebrity chef Ludo Lefebvre with Tyson Cole and Laura Sawicki for an unforgettable meal. By Kathy Blackwell GOOD EATS