Steak and whisky are usually high on most men’s lists of favorite foodie indulgences, but they aren’t easy to pair together. Thankfully, Boston has plenty of experts to guide us through the process.
For those who an enjoy a light pairing, sommelier and beverage director Nick Daddona of Boston Chops (bostonchops.com) and Boston Urban Hospitality recommends trying a rye whisky with something more acidic like steak tartare. For bolder flavors, he suggests sipping on the Spirit of Mauve by Vermont’s own WhistlePig, a hot and heady creation that’s full-bodied and pairs well with offerings like ribeye or a New York strip. “This is my favorite whisky that we have,” says Daddona.
Over at Grill 23 & Bar (grill23.com), Himmel Hospitality Group master sommelier and beverage director Brahm Callahan suggests pairing “loud” flavor profiles together, like a decadent American Kobe cap steak with a 12-year-old Elijah Craig bourbon. But for a happy medium between big flavors, try ordering a dry-aged prime New York sirloin with Ichiro’s Malt Chichibu, created by Ichiro Akuto, “the Mick Jagger of Japanese whisky,” according to Callahan.
Speaking of Japanese spirits, Abe & Louie’s (abeandlouies.com) wine and beverage manager Benjamin Appleby is a big fan of Mars Shinshu Iwai, which pairs well with steak due to its mild yet spicy and gingery notes. “There’s nothing in the world quite like it,” says Appleby.
Photography by: BAR PHOTO COURTESY OF GRILL 23 & BAR; STEAK PHOTO COURTESY OF BOSTON CHOPS; WHISKY PHOTO COURTESY OF ABE & LOUIE’S