Sip Downtown Brasserie
By Maggie Hatfield
In August 2016, Sip Downtown Brasserie opened its doors in Huntington, WV, as the perfect place to meet with friends and celebrate any occasion. When Allison White, owner of Sip Downtown Brasserie, took on this project, she wanted to create an inviting space that serves food and beverages with a unique flair.
“The brasserie has a laid-back yet upscale atmosphere—from our fireplaces and stenciled wall art to the concrete bars and enclosed glass garage patio room, customers enter the restaurant feeling they are in a big city,” says White.
The website boasts a selection of more than 40 wines from around the world and more than 30 different whiskeys, as well as flights, microbrews and fun cocktails.
“Guests can find fun events like wine and whiskey tastings, wine classes, special guest appearances—such as Carol Shelton and Jeff Runquist—and more,” says White.
Sip’s wine and whiskey clubs give members the opportunity to enjoy a hand-selected bottle of their favorite beverage each month. With both clubs, members enjoy a free appetizer or dessert, their own glass for sipping and 5% off each visit.
“The clubs are categorized so customers select their favorite type of wine; the price point; and if they want red, white or sweet; and then they let us do the rest of the work. Our whiskey club members enjoy whiskey pours that are only available to them,” says White. “It’s the best kept secret in town.”
To help give back to the local community and bring people together, Sip Downtown Brasserie offers Dine and Donate on Wednesday nights. There, charities have the opportunity to raise money and bring awareness to their causes while using Sip’s amazing space. The organizations oversee the marketing of the event and invite guests to come out, grab a drink and donate from 5-10 p.m.
“So far, we’ve hosted several charities from animal shelters and little leagues to civic organizations. This event is always well received by the community because it’s a fun and easy way for groups to raise money for their causes,” says White.
Along with an extensive whiskey and wine menu, White and her team strive to offer exciting dishes to pair with the beverage of your choice.
“We’ve been in business long enough to know what our customers crave, so we always try to think of them when planning our menus. Our staff is able to help patrons with their beverage pairings on the dishes they select,” says White.
Sip offers customers both a lunch and dinner menu. While dining in the afternoon, customers can choose from appetizers such as the Maple and Bourbon Glazed Wings, Crab Dip and Buffalo Cauliflower Bites. Then, patrons make a selection from sandwiches or flatbreads and salads or soups. With options such as the Chipotle Mushroom Tacos, Steakhouse Salad or Open Faced Meatball Sandwich, there are no bad choices.
In the evenings, guests can start their meal with whipped feta, a cheese and charcuterie board or mushroom bruschetta. Entrees include savory choices such as the Shrimp and Sweet Potato Grits, a New York strip steak and the Hunters Chicken. To end the meal on a sweet note, both menus offer a Glazed Donut Bread Pudding, Crème Brûlée, Chocolate Brownie and a seasonal dessert.
White believes the best kind of feedback a restaurant can receive is from regulars and guests who keep coming back.
“My favorite aspect of Sip is the people—the staff and the customers make this place special and a destination place to visit,” she says.
Sip Downtown Brasserie is located at 311 9th Street, Huntington, WV, 25701. Sip is open Monday–Thursday from 11 a.m. to 10 p.m. and Friday–Saturday from 11 a.m. to midnight. To make a reservation, call 304-523-5533 or visit sipdowntownbrasserie.com.
Lemon Aioli
Photo By Tracy A. Toler Photography
6 c mayonnaise
2 tbsp lemon zest
1/3 c fresh lemon juice
2 tbsp minced garlic
2 tbsp Dijon mustard
2 tsp kosher salt
1/2 tsp coarse black pepper
2 tbsp water
Puree all the ingredients in a food processor or with an immersion blender until smooth and well combined.
Wine Pairing: Barnard Griffin Sauvignon Blanc
Maple Bourbon Wing Sauce
Photo By Tracy A. Toler Photography
6 tbsp butter
3/4 c white onion, minced
2 tbsp minced garlic
3 c Old Crow bourbon
3 c maple syrup (20% blend)
3/4 c ketchup
2 tbsp dried rosemary or 4 tbsp fresh rosemary, minced
3 tbsp kosher salt
1 tbsp coarse black pepper
3 tbsp sriracha
Melt the butter in a large rondelle. Add the onions and cook until transparent, then add the garlic and cook until fragrant. Add the bourbon and allow to cook for 30 seconds. Whisk in the remaining ingredients and bring to a boil. Reduce heat for 3-5 minutes or until the mixture thickens and coats the back of a spoon. Allow the sauce to cool and puree with an immersion blender until smooth.
Wine Pairing: Champagne Le Mesnil Grand Cru
Crab and Shrimp Pasta with Sun-Dried Tomato Cream Sauce
Photo By Tracy A. Toler Photography
2 qt heavy cream
3 tbsp Better than Bouillon Italian Herbs
1 tsp garlic, minced
1 tbsp Italian seasoning
8 oz cream cheese, cubed
1 1/2 c parmesan cheese
1/2 c sun-dried tomatoes, rinsed and minced
Salt and pepper to taste
In a large saucepot, bring heavy cream to a simmer and whisk in Better than Bouillon, Italian seasoning and garlic. Whisk in cream cheese until melted and smooth, followed by the parmesan. When the cheeses have melted and the mixture is thick without lumps, stir in sun-dried tomatoes. Season as needed. The sauce should be white with specks of red and green. Remove from heat and cool completely before refrigeration.
Cook penne pasta to desired doneness and toss with crab meat and sun-dried tomato cream sauce. Season shrimp with salt, pepper and Old Bay seasoning and sear in a hot pan with oil until
it is pink. Add cooked shrimp to pasta and garnish with green onions.
Wine Pairing: Louis Moreau Chablis
Crème Brûlée
Photo By Tracy A. Toler Photography
1 large egg
7 egg yolks
3/4 c granulated sugar
3 1/2 c heavy cream
1 vanilla bean
Preheat oven to 325 degrees. Place eight gratin ramekins into the bottom of a large pot and set aside.
In a bowl, whisk together the egg, granulated sugar and seven egg yolks until well beaten and set aside.
In an appropriately sized pan over medium-low heat, scald the cream and vanilla bean until bubbles begin to form around the edges of the pan and the cream is heated throughout, approximately five to 10 minutes. Remove from heat. Do not allow the cream to boil.
Remove the vanilla bean, cut down its length and remove the seeds. Whisk the seeds back into the cream.
Temper the egg mixture from before with the heated cream and slowly whisk the cream into the egg mixture. Allow it to sit for 15 minutes so the flavors meld, then strain through a fine mesh sieve into a large pitcher.
Set the pot containing the ramekins on an oven rack.
Evenly distribute the mixture into the eight ramekins. Fill the bottom of the large pot with hot water to less than half of the height of the ramekins, careful not to splash or wet the custard. Cover the pot loosely with foil and push the oven rack back into the oven.
Bake for approximately 1 hour and 20 minutes or until the crèmes are set to a slight jiggle.
Wine Pairing: Vietti Moscato d’asti
