On Tuesday, April 14th, chef Olivier Senoussaoui pays tribute to everyone’s favorite Kentucky export with a menu built around Bulleit Bourbon. Get to know the boozy wares of this renowned producer over three courses straight from the Precinct kitchen, where they’re incorporating the goods into dishes like bourbon-marinated pork tenderloin and Tarte Tatin with bourbon caramel. The meal costs $60 per person including tax and gratuity, dinner and three bourbons to go along with it. They’ve also invited a bourbon expert to drop by and walk everyone through some of the differences between each pour. Secure your spot online here or give Precinct a call at 617.532.3827 if you’ve got questions.