Two American legacies - rye whiskey and succulent ribs - come together for Ribs & Ryes at G's Midtown, January 8-21. Baby back ribs glazed
in Georgia peach rye barbecue sauce come with sides of smoked baked beans,
coleslaw and Parmesan truffle "chips." Bone-in beef short ribs are
slow braised with red wine and whiskey and joined by roasted carrots, celery
and onions over creamy whipped garlic mashed potatoes. Hearty pork ribs in a
plum and rye glaze are accompanied by skillet mac and cheese and green beans.
Rib dishes are priced from $10-$16. Menu loyalists, the regular menu is still
in play. From the "Ryes" menu, tip back a Catcher in the Rye or honey
rye old fashioned incorporating Doc Holiday Double Barrel rye, Diamondback with
Doc Rittenhouse rye or try Bulleit rye whiskey in the Sazerac. All cocktails
are priced at $9 or at $4 for rye shorties. Do the rye thing and reserve a table: 404-872-8012.
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