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Gamlin Whiskey House Restaurant Review: Sliding open the wooden box that contains the three-volume wine, whiskey and cocktails lists feels a bit like discovering buried treasure. Brothers Derek and Lucas Gamlin have a flair for dramatic presentation, honed in part at their first CWE restaurant, Sub Zero Vodka Bar. Underneath the copper-and-oak façade, though, there’s substance in both the food and drinks. Celery and fennel soup is heavily laced with shrimp and bacon, and a side of sweet potatoes with pecan streusel provides just the sweet-savory contrast for a flat-iron steak with bourbon and brown sugar. Whiskey cocktails offer a successful entrance point for those unfamiliar with the trendy dark spirit, while connoisseurs will head straight for the list of distilleries. This is geographically diverse but not as deep as one might expect, given the restaurant’s name. Sticky toffee pudding, beloved by locals, tops the dessert menu, one of several bourbon-laced sweets.