There’s no menu at the bar on the floor above chef Sean Brock’s modernist Appalachian restaurant, Audrey. Instead, patrons are presented with a basket containing five different pieces of fresh produce that will be combined with a single spirit and some creation from the restaurant’s R&D lab to create a quintet of fascinating complex cocktails of the day. The atmosphere is zen-like and the drinks can be life-changing, so give in to the experience.
After waiting more than a year to open, even though construction was already complete on his massive McFerrin Park restaurant, Chef Sean Brock clearly hit the ground running with his Audrey. Highlighting the ingredients and cooking techniques of his native Appalachia, Brock and his team have created a fascinating tasting menu of artfully prepared dishes showcasing regional ingredients like country ham and heirloom beans made even more remarkable with subtle Japanese culinary influences.