Modern American tavern levels up with 15+ new chef-driven dishes
Dallas, TX (RestaurantNews.com) Whiskey Cake Kitchen & Bar, the modern neighborhood tavern known for its farm-fresh flavors and garden-to-glass cocktails, and laid-back vibes, is turning up the heat with an all-new lineup of bold, chef-driven menu items.
Here’s a taste of the new items:
- 44 Farms Ribeye for Two – The ultimate date night flex: two 24 oz. bone-in ribeyes with pecan pesto carrots, roasted marble potatoes, chimichurri, and house steak sauce
- Mushroom Campanelle – A rich, comforting dish packed with campanelle pasta, maitake mushroom, parmesan, poached egg and Thai basil
- Red Crab Benedict – A must-try brunch offering made with Atlantic red crab, poached eggs, English muffin, wilted greens and smoked chili butter hollandaise
- Wood Grilled Salmon – Perfectly grilled and paired with marble potatoes, charred leeks, smoked mushrooms, and a chowder broth that’ll have guests licking the bowl.
- Fish ‘N Chips – A next-level take on the classic. Wild Alaskan cod in a crispy beer batter, topped with a dill crumble and served with hand-cut fries, remoulade, and Sazerac barrel-aged malt vinegar for the perfect balance of crunch and tang.
- French Onion Burger – A bold, bistro-inspired take on a classic. This juicy brisket-blend patty is stacked with whiskey-braised onions, melty Gruyère, and a rich garlic-thyme aioli, all served on a buttery Frenchie bun with a side of savory beef jus for dipping.
“At Whiskey Cake, we’re always looking for new ways to surprise our guests – whether it’s in the kitchen or behind the bar,” said Nick Walker, Director of Culinary at Whiskey Cake. “This menu is all about big flavors, farm-fresh ingredients, and a little bit of ‘hell yeah, that’s good.’ We’ve got something for everyone, and we can’t wait for guests to try these new menu items.”
Chef Nick Walker joined Whiskey Cake last year as Director of Culinary, where he drives innovation in menu development, product sourcing, system design, and operational strategy. A seasoned culinary professional, Walker honed his skills at some of the most notable properties in the hospitality industry, serving as the Culinary Director at The Village in Dallas, Executive Chef for Virgin Hotels in Dallas and Executive Chef at Headington Companies.
In addition to the new food offerings, Whiskey Cake is featuring three unique cocktails behind the bar – The Cold Fashioned 2.0 (available for brunch only), Spiced Maple Old Fashioned and Wabbit Smash. Whiskey Cake’s cocktail program features house-made syrups and fresh squeezed juices made from many items grown on-site in the garden. The extensive drink menu offers old fashioneds, elixirs, whiskey flights, IPAs on tap, wines, and a variety of zero-proof options, ensuring a perfect pour for everyone.
For hours, to make a reservation and find more information, visit WhiskeyCake.com.
About Whiskey Cake Kitchen & Bar
Whiskey Cake Kitchen & Bar is a chef-driven, modern take on the classic American tavern, serving up farm-fresh comfort food and garden-to-glass cocktails with unapologetic flavor. Founded in 2010 by FB Society, Whiskey Cake is all about bold ingredients, scratch-made dishes, and a commitment to sustainability. With locations in Texas, Oklahoma, and Florida, Whiskey Cake is where handcrafted meets straight-up delicious. For more, visit WhiskeyCake.com.
Media Contact:
Jami Sharp, FB Society
Jami.sharp@fbrest.com
469-426-7657
