“You’re going to get whiskey lovers, aficionados, that come in and they’re going to be, like, ‘We heard you have the best.’ And then I’m gonna just look at them and go [rubs his hands together menacingly], ‘Watch this!’” he says, laughing. “Because I probably have more ammunition than any whiskey guy in the state and … more offerings of brown spirits than any single restaurant in the Southeast.”
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