Whiskey &Vine

By Lisa Hanchey

Lafayette Orleans

Experience New Orleans without having to leave Lafayette at Whiskey & Vine, the new concept by brothers Patrick and Steven O’Bryan of Bon Temps Grill. From the moment you walk in the door, you’ll feel transported to the Crescent City. Jazz and blues tunes waft from the speakers and celebrated New Orleans artist James Michalopoulos’ prints and photos of jazz legends like Louie Armstrong and Fats Domino hang on the walls. Choose from three bars including the speakeasy-esque Peacock Room upstairs. “We felt Lafayette really needed a jazz and a blues club-type of experience,” Patrick shared, “and it came to life pretty quickly from there.”

The new hotspot features more than 100 types of whiskeys and boutique wines curated by general manager and certified sommelier Dina Bohn. “Whiskey connoisseurs just love flipping through the pages of our menu,” Steven observed. “And Dina has brought in some wines in that are not always the most recognizable labels that people have tried time and time again, but rather wines that are unique.” You’ll also find NOLA-inspired cocktails like the Ramos gin fizz, sazerac and Pimm’s cup, as well as creative concoctions like the crossroads cocktail, featuring Southern Comfort, muscadine wine, satsuma, strawberry, fig, and lemon topped with an Old Forester bourbon float.

New Orleans favorites are on the menu — turtle soup, hickory smoked duck, and bananas foster, and creative dishes including blue crab Napoleon, muffuletta flatbread and a sausage board with house-made sausages and spreads. “We wanted a South Louisiana menu where New Orleans and Lafayette meet,” Steven said. “We are marrying together New Orleans food while staying true to our Lafayette roots.”

On Saturday and Sunday is the Jazz Brunch with live music and dishes like sweet tea fried chicken and pancakes, crab cake Benedict and the popular Montecristo sandwich. There’s also a bar bites and boards menu served all day and night with shareables like brie bites, craft flatbreads and charcuterie/cheese boards.

Live music acts perform six nights a week, except on Sunday. “There are so many talented blues and jazz artists in this area that were having to drive out of town to find work,” Patrick explained. “Once we announced this and talked to a couple of those musicians prior to nailing down the concept, they were overwhelmingly excited.” Musicians include Major Handy, Katie Rees, Paul Tassin, Steve Smith, Rob Saxy Richard, Jeremy Benoit and David Mouton.

Behind the New Orleans-inspired décor is Patrick’s wife Angie, who designed the bar areas, chose the bright blue paint colors, and selected the eclectic art. “You’ll see things up there like a fleur-de-lis and a pelican, and it all ties in,” Patrick revealed. “The only thing in here that really doesn’t fit is the moose. But a very close friend of ours, (his) wife wouldn’t let him hang it in the house. Angie loved the moose, so he made the cut.”

My friend Barbara and I stopped by for cocktails and dinner. I started with the crossroads cocktail. This drink has five shots of alcohol — definitely not for novices. Barbara had the classic Sazerac. Our appetizer was Chef Dan Carter’s nightly special, the crab dip, a creamy, flavorful hot dip topped with pico de gallo and served with fried wontons. Our main dishes were shrimp and grits — jumbo head-on shrimp served on creamy Parmesan bacon grits, and beef tournedos accompanied with wild mushroom risotto and au poivre sauce. We then adjourned to the Peacock Room where a saxophonist had taken the stage.

Since opening in November, the O’Bryans have observed customers begin at the high-top bar then work their way to the low-top tables for dinner and the show. “If someone wants to come in and really just wants to experience that straight-up dining experience and is not a big live music person, that can happen early in here,” Patrick explained. “But I’ve found a lot of people come in late to eat dinner as well. So, it’s a vibe — it’s a toetapping, ‘man I want to be part of that’ experience.”

So far, customer response has surpassed expectations. “The number one thing I keep getting is, ‘We so much needed this, and thank you so much for giving us this experience here locally where we don’t have to drive,’” Patrick said. “The food, the vibe, the music — it’s all in one place. We get people that almost bar-hop inside. We’re kind of like a cruise ship. Everything is in one place. The response makes you feel proud.” R