Spice Kitchen are finding every excuse in the book to move culinary operations out of the restaurant and under the clear blue skies. Last week he and his crew kicked off Pig + Whiskey Wednesdays, which is pretty darn self-explanatory, but we’ll flush out the details.
Every Wednesday through August 31 (weather permitting, natch) Bebenroth and his chef Josh Woo fire up the smoker and cook up a mess of barbecue. The items vary based on whim and weather, says Bebenroth.
“It changes every week, but it’s pig-inspired,” he says. “We’ve done sausages, sliders, ribs, picnic food, Vietnamese street food… Whatever strikes our fancy.”
There’s always a seasonal whiskey cocktail or two to wash it all down.
“The cocktail is driven by our fresh botanicals and herbs,” he says. “Last week we ran a mint julep because the mint is coming up like gangbusters.”
The event runs from 5 to 10 p.m. and they’ll be live music at some of the future dates. No reservations required.