Baptiste & Bottle, located on the 20th floor of the Conrad Hotel, specializes in bourbon and provisions, and elevated New American dishes like house charcuterie, asparagus and pimento cheese, and heritage pork. The menu opens with a quote from Mark Twain, appropriately introducing guests to the American cuisine and whiskey selections on the pages that follow. While there’s a serious cocktail program in play -- cocktail cart for tableside service included -- whiskey is front and center. The cellar selections are categorized by style (grain, aging technique, country of origin): bourbon, rye, wheat, Japanese, Irish, Canadian, Scotch. If you’re a connoisseur (or want to be), the “Bourbon Baron Program” is the Baptiste & Bottle’s whiskey education program. Three levels (you must taste 25, 50, or 75 whiskeys, respectively) grant you personalized lockers at the restaurant, premium bottles, invites to exclusive tastings, and the like. Go for the whiskey, stay for the whiskey, and soak it all up with a light plate of bone marrow and oxtail marmalade.