Bonded By Bourbon: Celebrating 20 Years Of Bourbons Bistro

By Mckenna Graham • Photos By Matt Johnson 

When Jason Brauner and John Morrison opened Bourbons Bistro back in 2005, they could never have imagined that the name of the spirit emblazoned on their establishment’s exterior would become the wildly trendy beverage it is today. They just simply liked to drink it! 

Heralded as the nation’s first bourbon themed restaurant outside of hotels, Bourbons Bistro has been focused on educating patrons and collaborating with the bourbon community all while offering a casual upscale atmosphere that keeps both locals and tourists coming back for more. 

The interior of the restaurant does little to hint at the building’s previous inhabitants. Dating back to the 1870’s, the structure originally served as home to a poultry operation, then several dive bars, first Spect’s Saloon, a working man’s watering hole and next Rascals, a bar that left the historic building in a sad state of disrepair. However, those who have poured their blood, sweat and tears into Bourbons Bistro over the years have done well restoring and preserving the building while cultivating an intimate fine dining experience for patrons. It is a place that tips its hat to the history and importance of bourbon in this community and welcomes contemporary aficionados to linger over a plate of fried oysters while sipping their beverage of choice from the well-stocked bar of nearly 200 whiskeys as well as a selection of wine, beer and spirits. There is no shortage of excellent whiskey choices both familiar and exotic, all carefully curated by Brauner, Morrison and their staff. 

“At the time bourbon was not what it is today,” says Morrison, recalling the early days of their business, “it was just beginning the renaissance that had taken place. We were really into bourbon at the time, and it was an excellent backdrop for the food we wanted to serve.” Morrison recollects that when they were developing their whiskey menu in preparation to open the restaurant, he asked Brauner which whiskies they should acquire. Brauner’s response? ALL OF THEM! They opened with approximately 130 bourbons (certainly an impressive number even by today’s standards), but it wasn’t so much about having the biggest list, as some establishments currently like to boast. Rather, it was more about honoring the history inherent in each of those selections and assuring that with a name like Bourbons Bistro, they would have their patron’s favorite whiskey at the ready. 

Unlike many bars that were sponsored by distilleries and only served that one brand, Bourbons took a much more diplomatic approach that focused on supporting the bourbon community in its totality. Brauner even went so far as to humorously describe his restaurant as the Geneva of bourbon bars. 

“We wanted to showcase everyone we could,” he says, describing their opening concept, “All the brands benefited from what we were doing... Bourbon as a whole, as a category, is what we believed in. Still do.” To this day when owners and staff are asked what their favorite bourbon is, their resounding answer is “the one in front of you!” The world of whiskey has changed quite a bit since those opening days when there were only around ten distilleries making all the world’s whiskey. Now the number of distilleries number in the thousands, however Morrison and Brauner have stayed true to their values around the spirit. 

But it is not only the bourbon that has kept diners coming back-- the food and hospitality of its capable staff has too. Chef Jereme McFarland who has worked at Bourbons Bistro for the last ten years and served as the executive chef for the past eight describes the menu as being difficult to change dramatically because of its popularity. 

“Mostly we do southern cuisine that’s dressed up a little bit,” he says, “We try to keep the core menu the same. Steak frites, mussels, shrimp and grits... very Cajun and creole flavors. We have crawfish rolls right now. We play around with different flavors but usually stick to southern food with a French influence “ Some of the dishes that have stood the test of time include the fried oysters, pork chop and goat cheese spread. Over the years attempts to change or alter these dishes have been met with the backlash of the loyal patronage. Thankfully, the hospitable ears of Bourbons staff listened and valued the satisfaction of their guests over the endless culinary push for the new and different. 

Margot McMillen, General Manager, has witnessed first-hand what the staff describes as a “Cheers”-like environment. Regulars cozied up at the bar elbow to elbow with the great names of the distillery business. 

“Jimmy Russell, Freddy Noe, Jim Rutledge and Julian van Winkle-- they would all be at our bar consistently all the time.” she says. As an employee who has been there since the opening of Bourbons Bistro, McMillen has worked her way up from a server and bartender to general manager, the milestones in her life overlapping with the unfolding success of her employer. The continual efforts to give back to the community that gave so much to them is evident in everything they do. 

“Those relationships were core at our beginning and very important to our success,” says Morrison, “and we felt like we gave as much back as we got.” Though the number of bourbon bars has proliferated in recent years, Bourbons Bistro stands the true testament of time as a place for both foodies and whiskey lovers alike.