game | Johnny Prime

Wyoming Whiskey teamed up with pitmaster Tyson Ho (from Arrogant Swine in Brooklyn) for a killer meal at The Stand near Union Square.

To get the juices flowing, we sipped on the Wyoming Whiskey bourbon as well as a cocktail made with Delirium Tremens and the whiskey. Very nice.

We started with a delicious Brazilian style elk tartare that was paired with a herbaceous frozen cocktail called a batida that featured the whiskey.

Then we moved on to a Filipino style BBQ quail with a smoked old fashioned. This course was awesome.

The smoked leg of venison was nice, tender and thinly sliced, served with Bengali spices and a fat washed whiskey sour.

Next up was nori wrapped rib eye and BBQ sweetbreads. An odd combo for sure, but the sweetbreads were my favorite bites of the meal. This was paired with a nori and mushroom infused Manhattan.

Dessert was a nice blackberry and vanilla ice cream pie/crumble with a swig of the single barrel.

I really dug this meal. Most of this is not available on the regular menu at the Stand, but based on tasting chef Harold Villarosa’s cooking alongside Ho’s cooking, I would go back for sure.

THE STAND
116 East 16th St
New York, NY 10003

I had the pleasure of attending an Instagram influencer event at Handcraft last night, and I have to say: I was super impressed with everything I drank and ate. This place really knows their stuff.

The meal started with some buffalo style deviled eggs, which were absolutely delicious.

They had the same flavor profile you get from good spicy chicken wings, with a pop of hot sauce.

Then came our first cocktail: Tokyo Drift. This was made with gin, sake, cucumber, lemon and fizz.

It was really refreshing and slammable, which was nice to pair with the next part of the meal: Handcraft Nachos.

These are tots, topped with corn, bean chili, pico de gallo, guacamole, chipotle sour cream and cheese sauce. These “totchos” were absolutely fantastic. You definitely need to start your meal with these when you come here.

Next up on cocktails was the Liquid Lunch: watermelon and strawberry gin, basil, balsamic vinegar and lime.

This baby was like drinking a salad! So savory yet still with a nice pop of sweetness. I loved it.

We drank that with a killer fried chicken sandwich.

This is up there with Delaney and Fuku+ in terms of taste and quality. It’s topped with pimento cheese, pickled green tomato and kale, served on focaccia.

The chicken was so tender and juicy inside, and that cheese acted like a sauce to boot. Awesome.

The final cocktail was a Bourbon Punch: bourbon, amaretto, southern comfort, orange and pineapple.

The hard liquor really gets balanced out by the sweetness here, and the fruitiness of the drink went well with the next course: The Game Changer.

This mountain of meat consists of a bison patty and a wild boar patty. Then it gets topped with duck confit, brie and cherry chutney, served neatly on a brioche bun. Amazing. The cherry chutney almost acts like a cranberry sauce, turning this into the perfect Thanksgiving substitute for those of you who despise turkey.

I highly recommend this place, and they have a great beer menu too.

HANDCRAFT KITCHEN & COCKTAILS
367 3rd Ave
New York, NY 10016

carnivore connoisseur