The Willett Distillery, one of the foremost families in American whiskey, is now getting into fine dining… right in its own backyard.
Located at the site of the historic family owned and operated distillery, The Bar at Willett will tell its story through food, cocktails and unique pours.
Leading the kitchen is Executive Chef John Sleasman, who’s developed a menu inspired by the family’s French heritage and Nordic roots. Sleasman’s initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Barat Willett is an extension of that commitment to complexity and approachability. Opening dishes will include a country ham spread served with pork rinds and white cheddar; a beef tartare served with grilled shiitake mushrooms, oyster, endive, and thinly sliced pumpernickel; and the egg salad sandwich with smoked mayonnaise and cured egg yolk.
“Developing seasonal menus has always been my favorite approach,” explains Sleasman. “I love how distinctive Kentucky seasons can be, and I am working to incorporate as many indigenous ingredients as possible.”
The Bar at Willett will pour whiskey from vintage collections allowing guests to sample from storied bottles. The bar program led by Barkeep Andrew Pope, will feature classic cocktails and unique interpretations of the classics. During opening celebrations the “Classics with a Twist” menu will incorporate locally-sourced honey with $1 from each cocktail being donated to support local bee farmers. Local beer and a curated list of reserve wines are available by the bottle. “Behind the bar is the best seat in the house,” explains Pope. “I get to know guests, share my passion, and I can see everything happening in the kitchen.”
