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Recipe: Banking on bourbon

Updated: Oct 14, 2018

The general manager of the newly revived Buckeye Bourbon House shares a winter warmer


- Photo by Tim Johnson

The year was 1926, Downtown Columbus was growing in significance and at the center of that growth the Buckeye Federal Savings & Loan building was helping finance the burgeoning development. Nine decades later, Buckeye Bourbon House now operates in the same space, paying homage to its legacy, while at the same time hoping to be the center of a new revival of the Gay Street scene.


With the bar’s location next to the Residence Inn by Marriot, BBH general manager Brian Maxwell aims to reintroduce fine hotel bar culture, which includes attention to detail akin to fine dining service, albeit in a more laid back setting. From décor chosen to match the original architecture to a bank-themed menu that features shareable bites and paninis (like Brisket on Brioche ($10) and The Big Bank Theory ($8), a panini featuring pulled pork and bourbon glaze on a maple bacon doughnut), Maxwell says the goal is to serve “wonderful food while you’re out drinking.”


Full article and Recipe @

http://www.columbusmonthly.com/lifestyle/20170307/recipe-banking-on-bourbon

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