Editor’s Note:  Stephanie McLendon’s inaugural column for Bayou City Press (BCP) is also the inauguration of the other half of our BCP vision, a focus on Houston. It is the first of what we hope will be a series of columns examining what is new and “happening” in the Bayou City. I haven’t yet eaten at Whiskey Cake Restaurant, but Stephanie’s description is so scrumptious that I am now definitely planning to go. I hope you enjoy being clued in to Whiskey Cake Restaurant as much as I did.

Dining is an adventure, an outlet to learn and connect, an opportunity to taste authentic combinations of edible art, and an experience allowing us to share new perspectives.

As an exploring “foodie” in the Bayou City, I love to try a new dish, learn about a new culture or language, or discover a new place. Equal to my adventure seeking, I enjoy feeling relaxed and spending time in a restaurant atmosphere that is welcoming and reels in guests to feel part of the whole.

A recent find in restaurants is Whiskey Cake in the Baybrook area of Friendswood, Texas.

Whiskey Cake captured me from the entrance! Who wouldn’t want to try this place after reading the sign on their building, “PRIVATE HALL FOR: SOIREES, BOAT SHOWS, LUNCHEONS, DIVORCES”?

From its industrial-height ceilings to the pleasant aroma of grilled pecan wood, Whiskey Cake gives diners the feeling of farmhouse living. The placement of herb garden décor throughout the restaurant lets diners know that this will be a rich, farm-to-table experience.

At Whiskey Cake I learned that local farmers and entrepreneurs supply the food for the menu as well as for Whiskey Cake’s storefront marketplace. The restaurant’s website lists the products and entrepreneurs who contribute to the menu.

Each time I visit, I learn something new that inspires me.

David, one of the team leaders and a fabulous host, has created his own recipe that will soon be on the menu. David is not the only team contributor! Whiskey Cake encourages input and ownership from all of its team. Several hosts have offered creative, organic creations that now appear as part of the menu.

The Social Hour Mini Local Board is one of my favorites. The cheeses are all homemade, the sourdough bread is made in-house, and the amazing locally produced honeycomb that accompanies the board gives just the right sweetness to round out a wonderful meal.

The restaurant team raves about the menu items for Sunday brunch.

Whiskey Cake’s menu is clearly “inspired from the heart” of people who are passionate for authenticity and uniqueness.

Whiskey Cake, a family-friendly restaurant and part of Front Burner Restaurant Group, LLC, began in Plano, Texas. Its infamous and delicious whiskey cake with real whipped cream was the inspiration for the restaurant’s name.

According to an article by Korri Kezar in the Digital Dallas Business Journal, Steve Shlemon was named CEO of Whiskey Cake Kitchen & Bar a little over a year ago. There are now seven Whiskey Cake locations in the United States, including a second Houston-area location in Katy. Plans are in the works for Stafford and the Woodlands to receive their own branches.

I encourage you to try Whiskey Cake Restaurant, if you haven’t already.

And most of all, no matter where you choose to dine, learn about the mission and passions of the team who run the operation. You may find a heartbeat strong enough to keep you going back.

For more information, visit https://whiskeycake.com/.

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