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.
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.”
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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