On a recent visit to Second Floor located on not-the-first floor of the Westin Galleria in Dallas we were enamored by the amazing wall of Scotch that adorned the back bar. Owned by amazing chef Scott Gottlich of Bijoux fame, the restaurant is execu-cheffed by Joel Harloff. We have the low down on that new menu coming up soon, along with the cocktail menu that is also fresh and enticing. But that wall of Scotch had us first intrigued, so we sat at the bar and took notes.
Looking at the fat Scotch menu, we counted over 120 bottles, and we are told this list is an ever increasing labor of love. Either someone at Second Floor really loves their Scotch, or they are an easy mark by the alcohol sales reps. We tend to lean to the former and guess these boys enjoy a good Scotch.
The staff is knowledgeable, and willing to partake in any length of conversation about the libation you wish to have. There are flights available as well. We chose to take a flight.
The flights range in price from $20 to $50 with varying degrees of quality and scarcity of Scotch, as you might expect. The menu boasts some heavy hitters, such as Yamazaki, Ardbeg Supernova and Glenmorangie’s Nectar D’Or. These bad boys do the heavy lifting for the group, but there are so many affordable whiskey’s available, and you have help to guide you through your favorites.
We chose a mid-range flight that included Glenkinichie 12, Macallen 12, Talisker 10 and Ardbeg 10. Each from the various Scotch regions such as de Quincy’s Glen, Speyside, Skye and Islay respectively.
Along with each dram of Scotch you are provider en eyedropper of water to supplement your beverage if needed. The Ardbeg was the most bold of the bunch with a strong peat and brine nose that starts sweetly skipping across your palate then boldly marches down in a hefty iodine dryness.
The tour is eye-opening and a fantastic way to start blazing a trail into the world of Scotch. For the more learned, this is a perfect way to refine your selections.
The bar bites that can accompany the Scotch include a bold cheeseboard and a crazy foie dish that will get your revved up for something chef Joel Harloff is prepping in the back.