I CAN’T think of two more delicious items than cheese and bourbon. Everyone (save a few picky eaters) loves rich, decadent flavors that deliver the paradigm of what Southerners have been taught that good food is supposed to be.
Luckily for Savannah, Michelin Star-trained Chef Thomas Ciszak felt the same. Last weekend marked the beginning of his ideal whiskey/cheese mash-up with the opening of the low country’s newest casual dining bar and restaurant—Toasted Barrel. Toasted Barrel is the creation of delectable food maestro Chef Ciszak.
As Chef Ciszak put it, “Toasted Barrel is an ideal place to enjoy a cocktail or a light meal, featuring fresh, [and] delicious ingredients.”
The location is perfect for locals and visitors alike. The artfully decorated restaurant sits on the corner of Oglethorpe and Montgomery, within the SpringHill Suites and just a short stroll from the new Cultural Arts Center.
If you have not figured it out by now, “Toasted” refers to the long list of toasted sandwiches and dishes available on the menu, and “Barrel” represents the over forty available high-end bourbons.
The stand out cocktail for me was the Smoky Deal—a bacon-infused bourbon-based mixture. Head bartender Jordan Sox explained how the insanely unique infused dark liquor is created:
“We take bacon fat and we take Four Roses bourbon, we put them together and we freeze it.”
The mixture is, of course, strained before it is used, and the final flavor tastes like the most concentrated (and delicious) maple bacon essence you’ve ever tasted. Overall the finished cocktail tastes like a smokey sweet bourbon dessert.
The recommended sandwich pairing is the Bacon Schmelz—because one can never have too much bacon in their life.
One Hot Cucumber is the ideal cocktail to balance the richness of each gooey cheese sandwich. Citrus forward and piney Hendrick’s gin is combined with fresh lime and light coconut water for a smooth and easy-to-drink companion that pairs well with a lot of Toasted Barrel’s rich, savory sammies.
The Monkey Barrel was created by Sox for the grand opening of Toasted Barrel. “It is a variation on a daiquiri, but with overproof Jamaican rum, Four Roses bourbon, creme de banana, and fresh lemon juice,” Sox explained as I sat at the bustling and beautifully adorned bar.
- Part of the breakfast melt.
The reason for the addition of bourbon into a rum drink is due to Toasted Barrel’s focus on bourbon, but the additive is not anything but complementary to the base drink.
As the name would suggest, the grilled cheese selection is robust. I am confident in saying there is a toasted masterpiece perfect for any toasty dairy connoisseur.
Chef Ciszak selected Auspicious Bakery bread to adorn each one of his cheese filled artworks, and as anyone who knows grilled cheeses knows, the bread is extremely important.
Starting at the very top of the list, the Classic Cheese grilled cheese sandwich is just as bold as any of the unique combinations listed on the menu. Often times the simplest dishes are the most difficult to execute well, but The Toasted Barrel has simplicity figured out.
A river of melted cheddar cheese flows between slices of buttery grilled Auspicious toasts, and the robust serving of cheese inside is created by the use of double the amount of cheese of one of their other sandwiches. Simple yet well seasoned, this rendition is the quintessential toasted sandwich.
Fluffy scrambled eggs, sweet sausage, and sharp cheddar cheese make up the Breakfast Melt. Any good cook or chef knows just how difficult a good scrambled egg is to perfect, yet Chef Ciszak has done so. The succulent eggs add moisture to the spiced sausage and salty cheese.
My favorite was the Toast “Monsieur,” a grilled cheese upgraded with salty sweet maple glazed ham, ultra savory gruyere cheese, and tangy grain mustard. The grain mustard serves to add texture and cut through the richness of the ham and cheese combination.
I saved the Crispy Goat for last because it could almost be dessert. Fork tender roasted beets come layered with sticky fig jam, tart balsamic, and velvety chèvre cheese. Any earthy flavor of the beets were cooked away with the roasting leaving behind a delicate root vegetable that held up well to the sweetness of the fig jam. Chef Ciszak’s use of balsamic vinegar rounded out all of the sugary notes, while the smooth chèvre cheese brought the entire dish home.
- The Smoky Deal.
If you do not end up trying multiple sandwiches, a side item or two accompanies any main dish properly.
I grabbed multiple servings of Toasted Barrel’s Hand Cut Fries, and I do not know which tasted better, the fries themselves or the sriracha mayonnaise accompanying them. The Belgian style fries, cut thicker than most, are pillowy on the inside, crisp on the outside, and speckled with just the right amount of salt. The mayonnaise was not too spicy, instead working to coat the mouth with silky savory taste of sweet vinegary pepper.
When you find the Tater Tots listed on the menu of sides, do not be fooled into thinking you will be served modest rounds of white potato. Chef Ciszak created his own version using sweet potatoes and parmesan cheese. Tender, tiny pillows of silky sweet potato are fried until they have an outer shell of crunchy goodness. The petite crunchy clouds are then served with salty and nutty parmesan cheese to balance it all out.
Finally, because what is a grilled cheese without tomato soup to dunk it in, the restaurant offers their San Mariano Tomato Soup accompanied with five spice croutons as a side item.
Like any succulent homemade tomato soup, their version is thick with seasoning and spices visibly floating about the savory soul warming concoction. The five spices on the crouton only deepen taste of the vivacious dish.