Dad's Hat Rye Dinner at BLT Steak

Downtown, DC dining destination BLT Steak is melding the worlds of whiskey and creative cuisine, partnering with Pennsylvania’s Dad’s Hat Rye distillery for a special whiskey pairing dinner on Thursday, March 26. Unveiling the restaurant’s brand new, exclusive BLT Steak-branded Dad’s Hat single-barrel, the dinner will also pair several of Dad’s Hat’s uniquely aged ryes with dishes prepared by Executive Chef Will Artley using wood from the oak barrel and spent grain and barley malt, bringing the whiskey-laden meal full-circle for a “whole barrel” dining experience.

Guests will be greeted with a cocktail made with Dad’s Hat White Rye by Beverage Director Jochem Zijp, followed by a seated four-course dinner, prepared using ingredients from whiskey production, and expertly paired with one of Dad’s Hat’s signature bottlings. For example, Chef Artley will grill a 60-Day Dry Aged Ribeye over a fire fueled with charred oak from BLT Steak’s own barrel, which will pair with a vermouth barrel-aged rye, and bake fresh bread using spent rye grain and barley malt from the whiskey production.

Guests will have the unique opportunity to be one of the first to taste BLT Steak’s recently-acquired and branded single-barrel, hand-picked by the restaurant’s own staff while visiting the distillery last year, aged for almost seven months. BLT Steak will be the only place to try this exclusive, limited-edition whiskey.
Tickets may be purchased for $100 (excluding tax and gratuity) by contacting Isabel Torres at 202.689.8999 or Isabel@bltsteak.com. Seating is limited. For more information and the full menu, please click here.