A new, indulgent flight at Vintage Chophouse pairs Wagyu cuts with your choice of whiskey or wine.
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Photo by Inn at Bay Harbor
Any good flight—wine, whiskey, craft beer—lets you appreciate the individual offerings even more by showcasing their differences. Why should a good steak be any different? The Inn at Bay Harbor’s restaurant, Vintage Chophouse & Wine Bar, is offering a Vintage Flight Trio that pairs three 4-ounce prime Wagyu cuts with a wine or whiskey flight. The menu includes a rich skirt steak with whipped sage brown butter, a tender Denver steak with roasted bone marrow and the lean flat iron steak with sun-dried tomato compound butter.
“The trio was thoughtfully curated, with each cut chosen for its distinct characteristics, and paired with flavors that enrich the steak profiles, including the complementing fine wines and exclusive barrel-pick bourbons,” says Executive Chef Tony McCaslin. “The Denver steak with roasted marrow tends to be a favorite, but honestly, all three are amazing.”
The Vintage Flight Trio is available through Oct. 31; $155.
Photo by Inn at Bay Harbor
Date Night Done Right: The lake views from the restaurant are spectacular in all seasons, but a fall color sunset may just take the (cheese)cake. Speaking of, cap off your evening with a decadent slice of caramel fudge cheesecake topped with pecans and fresh berries. Vintage has been awarded the 2023 and 2024 Wine Spectator Award of Excellence and offers 150 bottles on the menu as well as an extensive list of signature, classic and nonalcoholic cocktails.