Hello, aficionados of rye, scotch, and bourbon: Now there’s a place just for you. California-based Bosscat Kitchen & Libations – opened in Newport Beach by owners John Reed, Leslie Nguyen, and Vinnie Capizzi – has taken up residence on Westheimer at Mid Lane. The nearly 7,000-square-foot space has a masculine vibe, care of California firm Hootan & Associates Design Studio. Massive garage doors open to the tree-lined lot in element weather.
Co-owner Nguyen made it her mission to bring more than 300 bottles of whiskey imported from Japan, Ireland, Scotland, Canada, and Taiwan to her own whiskey room, where a select few can rent one of 40 whiskey lockers on premise. For the rest of us, barkeep Matt Sharp’s impeccable take on the eatery’s signature tincture. The Bosscat ($14), may be the best whiskey sour you’ve had. Chef Peter Petro’s American comfort fare pairs well with the craft cocktails, beer, and wine: big burgers with a trio of melting cheeses ($15) and breakfast pancakes drizzled with whiskey-tinged maple syrup and fried egg and bacon cooked in decadent duck fat ($15). For dessert, try the red velvet churros, dipped in cream cheese icing ($10).
Bosscat Kitchen & Libations, 4310 Westheimer Road, bosscatkitchen.com
By Laurann Claridge – Paper City Magazine