Reward Good Behaivor
I just ran across this bit of restaurant PR from the Gage that spoke to me.
The Gage New Spirits/Beers
New spirits and beers recently added to the menu at The Gage demonstrate the restaurant’s commitment to sourcing from Midwestern producers.
The gin and white whiskey now on the beverage menu come from Death’s Door Distillery in Door County, Wisconsin. “These are both produced from grains grown in family farms on Washington Island, just off the tip of Door County,” says General Manager Patrick Doyle.
Then there’s Boyd & Blair, a distillery on the Western edge of Pennsylvania that uses only locally grown potatoes in its single-distilled vodka. As Doyle explains, Boyd & Blair’s master distiller is a reliable guest of and provider for The Gage.
On the beer list, two 22-oz bottles from nearby sources have been added. Goose Island Sophie is the second in the “brewed for food” series from the Chicago brewery. “We will be adding their third of the series, Juliet, when it becomes available later this month,” says Doyle. “It will only be offered in a handful of restaurants in the city.”
The second beer is the Shipwreck porter from Arcadia Brewing Company in Battle Creek, Michigan. It’s a beer that is aged in Kentucky bourbon barrels for six months.