Welcome to Beard to Tail, the latest hangout from the guys behind the super cool cocktail bar Callooh Callay. This time instead of Narnia style cupboards, they’ve gone all industrial, plus they’ve gone all out on the meat and the bourbon, so far so good. As the name suggests, they aren’t wasting any of the animal, these guys will be using the meat from the tail right up to the beard. You can opt for the cow, or the pig, plus there’s some fish in there for any non-meat eaters, but probably best to leave them at home. This is a place to feast on meat. Fact
Drinking? Well when we were there they sure knew their stuff, it’s heavy on the American whiskies, we were allowed to try before we ‘buyed’, and were spoilt for choice, get stuck in. Cocktails were awesome, no real surprise there since Callooh Callay won cocktail menu of the year at Tales of the Cocktail this year (it’s kinda like the Oscars in boozeland). Anyway we were loving the Responsibly Tanqued, with its Tanqueray gin, Sloe gin, fresh lemon juice, rosemary syrup, Picon and cardamom bitters… mmmm. Oh and if you go for brunch, have the Bloody Mary, which comes with Jack Daniels, not vodka, interesting. They have a shed load of beers, we loved the American pale ale Dominion Hop Mountain, or the Copperhead ale which is on tap. Oh and don’t neglect the tasting flight of whiskey.
Go for brunch, Sunday lunch, dinner, or just bar snacks, but most importantly, find Patty, the coolest waitress this side of the pond. Like this place, she’s mega