My
spouse and I visited Dale Jr.’s Whisky River for breakfast on a Saturday
morning (Christmas Eve) in late December 2016 during a flight layover. Whisky
River is open daily from early until late, serving breakfast, lunch, dinner,
drinks, and snacks. Whisky River opened in May 2015 in the E concourse at the
Charlotte Douglas International Airport (CLT). Another location of Whisky River
is located at uptown Charlotte’s Epicentre. HMSHost operates the airport
location. In March 2016, Whisky River was named Best Airport Bar in
America.
The
bar and restaurant are the creation of NASCAR notable Dale Earnhardt Jr. Rustic
décor includes a giant mechanical-looking bull, a stage for live music, a wall
covered with belt buckles, black-and-white cowhide-covered chair backs, and
stone and wood finishes. The restaurant space is expansive, and you
can sit at the large bar, at low tables, or at high-top tables that are
arranged around the cavernous, high-ceilinged room.
Whisky River offers American cuisine with a slant
toward barbecue. The lunch and dinner menu offer options such as chili, wings,
“dirty” tater tots (covered with pulled pork, queso, green onion, and BBQ
sauce), a Carolina Q Burger (topped with shredded pork, cheddar, lettuce,
tomato, onion, and pickles); and a BBQ brisket entrée. We planned to try some
of the restaurant’s signature items, but because we visited at breakfast time, only
the morning menu was available. We shared two dishes: the “Rebel Biscuit” (two
deep-fried white meat chicken tenders served atop eggs on flaky buttermilk
biscuits with jalapeno honey butter, and served with a side of seasonal fresh
fruit) and the “Big Country” (cheddar grits [which had an odd taste and color]
topped with fried eggs, and served with a side of smoked bacon and a buttermilk
biscuit). The chicken and biscuit dish was definitely the winner! Whisky River
offers a full bar, including beer, wine, and cocktails.
