IT'S THE DAY THE LATEST
ARE SUPPOSED TO TAK OUT THEIR
MAN SOMEWHERE NICE.
>> Jason: HEADING TO WYANDOTTE
AND DINING ON THE WATERFRONT.
GET READY TO DINE IN THE D AT
WHISKEY'S ON THE WATER.
>> Reporter: NEAR THE DETROIT
RIVER IN DOWNTOWN WYANDOTTE,
SERVING UP WHISKEYS ON THE
WATER.
>> WE MADE A PLAY ON THAT WORD.
WE WANTED TO MAKE A WHISKEY.
>> Reporter: THIS WAS BUILT BACK
IN 1924 AND THE PERFECT PLACE
FOR IT.
>> WE TOOK THIS BUILDING AND
TORE IT APART AND PUT IT BACK
TOGETHER BECAUSE WE WANTED TO
MATCH THE ORIGINAL BRICK AND
DECOR OF PROHIBITION ERA.
>> LESS IS MORE.
THOSE ARE ALL TORN PALLETS AND
KEPT IT BASIC.
>> Reporter: THEY EVEN HAVE A
CAR TO MATCH.
>> IT'S A FORD MODEL AA, 1929
PROHIBITION ERA, AND PROBABLY
USED BACK IN THE DAY TO BOOTLEG
LIQUOR AND BRING THINGS ACROSS
THE WATER.
>> Reporter: AND YOU KNOW THEY
HAVE A LOT OF WHISKEY.
>> WE HAVE ALL KINDS OF BOURBON,
SCOTCHES AND WHISKEYS.
>> Reporter: SO WHAT TYPE DO YOU
PAIR WITH IT?
>> AMERICAN STYLE FOOD, HUNDREDS
OF BURGERS, PASTAS, MAC &
RIBS.
>> Reporter: AND IT HAS MADE ITS
WAY INTO THE FOOD WITH A WHISKEY
SALMON AND THIS WHISKEY BURGER,
WHICH WE'RE GOING TO MAKE.
♪♪
>> WHAT DO WE DO FIRST?
>> AN 8 OUNCE PATTY, A CHUCK
PATTY, SALT & PEPPER.
>> Reporter: BUTTER AND TOAST
THEBUN.
>> IT'S BRIOCHE.
>> THIS IS HOT.
>> ABOUT 600, 550.
>> Reporter: WE COOK IT UNTIL
IT'S ABOUT MEDIUM.
>> Reporter: DRIPPING DOWN ON
THE SIDE, SO GOOD, LITTLE
FLARE-UPS, EXACTLY.
>> Reporter: AND THEN COVER IT
IN A WHISKGLAZE.
>> IT'S KETCHUP-BASED.
WE'RE PREPPING THE BUN.
>> A LITTLE BIT OF SPRING MIX,
REAL SIMPLE.
>> ONCE THE CHEESE IS MELTED
OVER THE TO YOU PUT IT
TOGETHER.
>> I LIKE PEOPLE TO BE SATISFIED
AND HAPPY, SOMETHING WE CAN BE
PROUD OF.
>> Jason: AND JOINING NEWS
STUDIO, JOSH, ONE OF THE OWNERS
OF WHISKEYS ON THE WATER.
IF THE STORY WASN'T GREAT
ENOUGH, LOOK AT THIS!
>> HERE WE HAVE TWO OF OUR
BRUNCH MENU ITEMS, T CHICKEN
AND WAFFLE SANDWICH WITH BROWN
SUGAR BUTTER AND MAPLE SYRUP.
BUILD YOUR OWN SKILLET.
THIS HAS EASY OVER EGGS, CHEESE,
TOMATOES, AND ONIO
>> Jason: AND WORKING OUR WAY
OVER HERE.
>> BRUNCH IS ONLY AVAILABLE ON
SATURDAYS AND SUNDAYS, THESE ARE
AVAILABLE ALL THE TIME.
SPINACH AND ARTICHOKE DIP THERE.
>> Tati: ARE THOSE PITA CHIPS?
>> THEY ARE.
AND A LOT OF OUR STUFF IS MADE
SCRATCH IN-HOUSE.
WE HAVE THE BEER CHEESE.
DIP?
>> YES.
>> Jason: HERE, I GOT YOU THIS
FOR SWEETEST DAY.
>> WE HAVE A WHITE CHEDDAR MAC &
CHEESE WIT FRIGH
ED ONION STRAWS
AND PULLED PORK.
THIS IS AHI TUNA.
AND HERE'S THE BURGER WE MADE
WITH MICHELLE, TOPPED WITH
PORTABELLO MUSHROOMS, BLUE
CHEESE AND SAUTEED ONIONS.
>> THAT'S ONE OF MY FAVORITE
LUNCH SANDWICHES, A HOT ITALIAN.
IT'S GOT TURKEY, PEPPERONI AND
SALAMI AND A ROASTED RED PEPPER
MAYONNAISE ON IT.
>> Tati: I'VE NEVER SEEN IT MADE
INTO A SANDWICH, HOW SMART IS
THAT.
DIP AND DUNK.
>> SPREAD BUTTER ON IT AND IT'S
ALL SET.
>> Jason: WHEN WAS THIS MADE?
>> THIS MORNING.
>> Jason: SO I GET TO HAVE IT.
>> Tati: YOU GUYS HAVE A REALLY
ACTIVE NIGHT LIFE.
TELL US ABOUT THAT.
THERE.
ON THE BAR END OF THINGS,
FRIDAYS AND SATURDAYS, DEEJAYS
AND DANCING IN OUR UPPER LEVEL
AND TRIVIA AND LIVE BANDS.
>> Tati: IT GIVES YOU SOMETHING
TO DO WHEN IT'S COLD OUTSIDE.
>> WE'RE ON THE CORNER OF BIDDLE
AND OAK.
TONIGHT IS A GREAT NIGHT,
BECAUSE WE HAVE FRIDAY EVENTS.
IT'S THE FALL FESTIVAL AND A
GREAT TIME TO STOP IN AND VISIT.
>> Jason: IF YOU LIVE IN THE
BURBS, IN OAKLAND COUNTY OR
WESTERN WAYNE AND YOU'RE TIRED
OF ROYAL OAK OR COMING DOWNTOWN,
DESTINATION.
>> IT'S CALMER AND WE'RE ON OUR
WAY UP.
>> Tati: AND A LOT OF LITTLE
GEMS THERE.
>> Jason: DON'T BE SO MODEST.
WHISKEY'S ON THE WATER, GO T