Eureka, I’ve found the brown liquor elixir epicenter! At L&E there is whiskey abound and a page-and-a-half list of bourbon choices varying from the run-of-the-mill to the “grand cru” of burnt barrel aged goodness… and I haven’t even hit the beer page yet! Mommy likey!
Libations aside, the restaurant is dark and packed with bodies. There is an energetic vibe, and the tiny open kitchen cranks out plates of meat-centric dishes (but I did spot a vegetarian menu floating around). Some were amazing, like the ½ chicken (sous vide then crisped to order over mac-n-cheese with morels), the sweetbread “reuben,” the duck liver pate, and the pig face topped with a sunny-side-up egg. Others were a bit too much, like the shrimp and grits (the black pepper sauce was crazy strong, and although I could see the shrimp, I couldn’t taste them), and the Baked Pretzel with Welsh rarebit cheese (which was so salty my cheeks puckered). All-in-all, L&E presents inventive, good food and great ingredients, all at a fair price.