The unlikely combo of whiskey and biscuits will now be served under the same roof – Whiskey Biscuit, which opened up at 3299 South Broadway, Englewood, USA. Three former bartenders from Wynkoop Brewing Co. – Brian Poyner, Al Courtney, and Aaron Hatle – have partnered to open this new offbeat bar.
Biscuits can be used as the base of several sandwiches, stuffed or topped with fried chicken; Cincinnati chili and Fritos; roasted poblano peppers with fresh mozzarella and tomato jam; or a fried egg, cheddar, and breakfast meat. According to Hatle, there is a biscuit-and-gravy plate that defeats the recipe of certain home-cooking experts.
Former Euclid Hall chef, Jeremy Gable, has introduced comfort-food classics like a tot kabob that alternates crispy potato cylinders with caramelized pearl onions and whiskey-glazed pork belly; a fried-bologna sandwich with sweet pickled onion, roasted-garlic aioli and whiskey barbecue sauce; and PB & J tater tots (where the J stands for "jalapeno").
The new bar also has a separate menu for brunch that adds to the fun on weekends between 10 am to 2 pm. The kitchen stays open from 11 am to 11 pm daily, except for Fridays and Saturdays when it is opened until midnight.
Hatle also stated that although Biscuit started out with an interesting but moderate selection, the bar will be introducing new bottles every week. The bar offers a ‘Colorado-driven’ selection that includes beer that can rarely be found elsewhere.
The bar is situated in the corner of Floyd Street and South Broadway. The place was previously a mattress store, out of which the new owners designed a new dining room and kitchen. The bar is located at an increasingly lively block with several drinking and dining options like Moe’s Bar B Que and Gothic Theatre.