Bourbon Steak is making April the cheesiest month ever by featuring four special sandwiches — one for each week — in the bar and lounge throughout the entire month of April. Recently appointed Executive Chef John Critchley takes the classic American staple to new heights with the addition of treats like truffle pecorino, foie gras butter and onion jam.
Bartenders Jamie MacBain and Duane Sylvestre will alternate with Head Sommelier Julian Mayer to offer optional wine and cocktail pairings with each special. This week’s offering is the Moody Blue Cheese with Charred Radicchio on Pumpernickel. Next week features a Cabot Clothbound Cheddar with Onion Jam on Rye.