An entirely new way to drink bourbon

The bourbon marrow luge at Pennsylvania 6

Dinner should be an event. Better yet, it should be an unsanctioned Winter Olympics event, which is now possible, thanks to the guys behind all your favorite booze houses (Public-, City Tap-, Field-), who've turned the former Tweed space into Pennsylvania 6, where they're serving up succulent marrow bones that, after being eaten, get put to use as mini-luges used to down bourbon, a huge improvement over helping dudes in spandex slide super-fast

To train for this, you're going to need two things: protein, and practice saying, "Wahoo!" Get both from this Wahoo... salad... which even has some leafy greens beneath quail egg-topped hunks of Benton's bacon

Now the main event: just scoop the garlic-and-herb-crusted marrow onto the toast points below and scarf them down: instant luge

Then pour out a cream pitcher's worth of Woodford Reserve. Close your eyes. Swallow. Gold medal

These clubby red banquettes lining the bi-level dining room will allow these A-listers to look on as you stretch out for a post-marrow-&-bourbon nap

Prefer to tilt back your booze in a glass? You're insane, man! But the bar also offers nine original cocktails like the rye-based Red River Maple with walnut bitters, and the pamplemousse'd Grapes of Wrath

Any time luge is involved, you're also likely to feel some drafts

So warm up your belly with one of these Creekstone Farms cheeseburgers, layered with smoked cheddar, pickled red onions, and secret sauce. Also, say "Wahoo!"

The Wahoo salad of quail egg and Benton's bacon
A cowboy-style cut marrow bone
Drinking the bourbon marrow luge at Pennsylvania 6
The upstairs red banquettes at Pennsylvania 6 lined with 1940s celebrity photos
The Grapes of Wrath and Red River Maple cocktails at Pennsylvania 6
Seven drafts on tap at Pennsylvania 6
Cheeseburger at Pennsylvania 6