Warren Whiskey Pairings

The team behind Warren American Whiskey Kitchen matches menu items with whiskeys from their vast collection

Warren American Whiskey Kitchen, Photo by Felipe Cuevas
Photos by Felipe Cuevas

Western Delray Beach has gained a world-class spirits destination with the opening of Warren American Whiskey Kitchen. Jeff John, CEO of Fort Lauderdale’s Damn Good Hospitality, named the restaurant for his uncle. With nearly 1,000 bottles on the whiskey list, patrons can indulge in everything from Macallan 50 Year ($10,000 for 2 ounces) to hard-to-find bourbon such as Pappy Van Winkle. The staff is eager to pair these delights with signature items from the food menu. Below, they share a few favorites. 

Smoked prime short rib at Warren, photo by Felipe Cuevas
Smoked prime short rib

Michael “Iggy” Ignatowicz, General Manager

The Dish: Smoked prime short rib with pickled vegetables, house steak sauce, chimichurri, and horseradish cream

The Whiskey: Russell’s Reserve Barrel Proof 13-year-old Straight Bourbon

Behind the Pairing: “I picked this bourbon because it has fantastic aromas of aged oak and sweet caramel that match extremely well with our smoked short rib. The flavors of the house-made seasonings complement the smooth finish from the bourbon.”

John “Fitzy” Fitzpatrick, Spiritual Advisor

The Dish: Berkshire pork with bourbon apples, whole-grain honey mustard, fennel, and arugula

The Whiskey: Shenk’s Kentucky Sour Mash Whiskey 

Behind the Pairing: “The light, creamy flavors of a classic Kentucky bourbon perfectly magnify the pork and apples.”

Scottish salmon with corn succotash at Warren American Whiskey Kitchen, photo by Felipe Cuevas
Scottish salmon with corn succotash

Wayne Pasik, Assistant General Manager 

The Dish: Wild-caught Scottish salmon with corn succotash, blistered cherry tomatoes, and crab salad

The Whiskey: Elijah Craig’s Toasted Barrel Straight Bourbon

Behind the Pairing: “The sweetness of the succotash matches up with flavors of toasty oak. Add a side of our mac and cheese, and you have my last meal on death row.”

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