Preview: Buns-N-Bourbon

There are approximately 150 different whiskeys to pair with your Wagyu hot dogs and Tater Tot nachos at this Peekskill hot spot.

There’s something very familiar about Buns-N-Bourbon. This latest venture from Peekskill restaurateur Louie Lanza, which opened next door to Taco Dive Bar in summer 2016, combines the best parts of a neighborhood pub (friendly service, solid food, and plenty to drink) with a hipster aesthetic (150-year-old reclaimed wood and ACDC playing just a little too loudly). 

The whiskey menu is divided by region, featuring roughly 150 bottles from New York, Kentucky (including Pappy Van Winkle), and “the other 48 states,” plus a small selection of international pours. Beers on draft include a smooth Kentucky-bourbon-barrel-aged ale, and cocktails are based on brown spirits. A special reserve program sells rare bottles at fair prices, with one caveat: customers can only drink them at Buns-N-Bourbon, where they’re stored in a special padlocked case. 

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The food is exactly the kind of stuff you want to eat after knocking back some drinks — Tater Tot nachos with bacon-cheese sauce, house-smoked pork, guacamole, and pico de gallo; beef-and-chorizo-blend burgers with goat cheese from Lanza’s 40-acre farm in Garrison; and jumbo American Wagyu hot dogs piled high with bacon-fennel kraut —but with carefully sourced ingredients, less grease, and a lot more style.

55 Hudson Ave, Peekskill

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