I’m fortunate enough to have been able to speak to Whiskey Cake Kitchen & Bar CEO Steve Shlemon about the history of the restaurant and what’s on their menu. One thing making me salivate: their version of chicken and waffles. Yes, maple syrup is part of the dish but when have you ever had a savory helping of gravy on top of the chicken? Never, right? Exactly.
Here’s an excerpt from our Creative Loafing interview:
“In less than a week, International Plaza will be home to the seventh location of Whiskey Cake Kitchen & Bar. The restaurant will offer just over 500 bourbons, whiskeys, and ryes — making it one of the largest whiskey libraries in the country.
The 8,000-square foot eatery opens to the public March 11th at 4 p.m., and will solely be offering dinner service until the following week when it’ll expand for lunch hours.
The “farm-to-fork” restaurant will showcase made-from-scratch menu items including sandwiches, deviled eggs with seasonal toppings, and their spin on chicken with waffles topped with creamed gravy-topped and fresh maple syrup.”