Whiskey Bar Opening New Downtown Location in Gateway District

Coventry-based Whiskey Bar to open second location downtown. Credit: Courtesy photo

Eight years ago, Jay and Jade Novak closed Café Bon Appetite, their health-focused café on Coventry, to make way for an intimate after-hours cocktail bar. The goal back then was to create a destination for mature guests who were interested in discovering fine whiskeys from around the world.

Since then, the Whiskey Bar (2767 Euclid Hts. Blvd., 216-321-1930) has grown its collection of spirits to a dizzying 500 labels, with bottles produced in America, Japan, Scotland, Ireland, Canada and other countries lining the shelves.

“Our variety – that’s our image, that’s our strength,” says Jay.

If you haven’t heard of the place, you’re not alone as the owners prefer to cultivate a word-of-mouth following. Whiskey aficionados who wish to sample the largest selection of brown booze in the region, however, know to make their way to a small, subterranean hideaway on Coventry Road.

For the past five months, the owners have been busy building a second home for Whiskey Bar (2123 East 2nd St.), this one located in the heart of the Gateway District. Like the original, the new property – formerly home to Primo African Quisine – enjoys a bit of seclusion, located on a quiet alleyway off the main drag.

That’s one of the things that attracted the Novaks to the project in the first place, adds Jay.

“It fits the Whiskey Bar vibe because we don’t like to be too exposed,” he says. “We like to be a little bit incognito. You know, a little bit on the sly.”

When it opens in early December, the downtown Whiskey Bar will be just like the original, but “with a little upgrade.” Guests can expect nice wines, cocktails and the largest whiskey selection around. Live entertainment along the lines of acoustic jazz performers will enhance the experience on weekends. Unlike the “intimate” lower-level bar on Coventry, the new spot will provide a little more elbow room between tables.

Other upgrades include an expanded menu that goes well beyond the complementary cheese plates and finger snacks out east. High-quality meats, fish and vegetables will be simply prepared and served.

Patrons of the Whiskey Bar will also enjoy free parking in an adjacent lot.

Novak is a realist when it comes to sampling rare spirits, cognizant that the price doesn’t always correspond with one’s level of enjoyment. That’s why he offers flights, a discounted way to try three different whiskeys that might otherwise be out-of-reach cost-wise.

“It’s good for the whiskey lovers who want to explore,” he explains. “Sometimes these pricier drinks are not really what you are expecting. People might be expecting magic water. The difference between a 10-year-old and 30-year-old might literally be 100 times the price, but it’s not 100 times better.”