‘Simple made perfect:’ Bourbon Kitchen and Tap brings Midwest flavor to North Shore

The pan seared pork tenderloin ($21) is served on a bed of cubed sweet potato, corn, dried cherry succotash and drizzled in a bourbon barbecue sauce. Photos by Xavier Ward/22nd Century Media

The grilled salmon ($22) is a thick salmon fillet nestled on a roasted vegetable hash.

The red bean hummus ($6) is a southern spin on the Mediterranean favorite. The appetizer comes complete with house-made pita chips tossed in cumin.

The brie and apple flatbread ($12) is a traditional flatbread topped with pesto, brie, sliced green apple and fried arugula tossed in a sherry vinaigrette.

The Death By Brisket Sandwich ($15) is a house-smoked brisket, sliced and piled high with bacon, a New York white cheddar and drizzled with the house “buffacue” sauce, the chef’s personal creation.