Market Watch, November 2019

BAR TALKNOVEMBER 2019 MARKETWATCHMAG COM MARKET WATCH 29PHOTO BY KRYSTAL THOMPSONHidden TreasuresBar within bar concepts offer dedicated cocktail drinkers more intimate experiencesThe bar within bar concept is catching on as seen with The Bazaars hidden area Gate Bar Centro in Beverly Hills pictured When Erik Reichborn Kjennerud opened Dalva in San Francisco in 1993 the building featured a quirky tavern in the front and unused space in the back Dalva was quickly embraced for its unpretentious atmosphere and approachable cocktails but managing part ner Reichborn Kjennerud had more up his sleeve He wanted to open another venue that catered to the cocktail elite Ultimately he decided to do it in the back space of Dalva creating the separate bar within bar concept Hideout which opened in 2009 and has since become a destination for Bay Area drinks aficionados I maintain my existing bar and keep that revenue while creating something new and interesting that generates buzz and brings in new clientele Reichborn Kjennerud says Patrons can move freely between the two bars but they oper ate separately The focus of Hideout is craft cocktails made with higher end spirits Dalvas menu offers cocktails like the Aperol Spritz and Boulevardier both 10 while Hideout has creative signatures like the Dirty Pigeon mixing Fidencio Clasico Joven mezcal Suze liqueur house made bitters and lime and grapefruit juices cocktails at Hideout are 13 The team behind Los Angeles popular and historic restaurant Coles had a similar situation They reopened the century old Coles French Dip restaurant in 2008 and the next year debuted speakeasy inspired bar The Varnish in a windowless storage room in the back of the building While drinks at Coles trend toward true classics The Varnish offers an upscale cocktail atmosphere designed to evoke the 1920s The bars menu lists ten specialty drinks 14 including the Skip James made with Argonaut Saloon Strength brandy Cocchi Barolo Chinato aromatized wine Angostura and Peychauds Aromatic bitters lemon juice and maple syrup Creating a dual experience under one roof is something the partners got excited about says Bryan Tetorakis general manager and mixologist at Coles and The Varnish Theyre two completely different experiences and they operate sepa rately but one wouldnt exist without the other Upscale mixology and hospitality are key at San Francis cos Bourbon Branch too A vintage bar operated by the local Future Bars Group the concept incorporates multiple venues under one roof Bourbon Branch is the main bar accessible only by reservations Its joined by a second venue called Library thats open to the public and a third bar Wilson Wilson that also requires reservations The orig inal intent was to offer a speakeasy experience based on true hospitality says Future Bars Group CEO Brian Sheehy Wilson Wilson is a creative outlet for our most accom plished bartenders The smaller space allows our guests and bartenders to converse comfortably without the pressure of time constraints One of Wilson Wilsons most popular drinks is the Skull Island Sour 13 made with Pampero Aniversario rum house made butterscotch and honey orange syrups lemon juice egg white and house made sarsaparilla The notion of more upscale and over the top drinks expe riences and more intimate interactions between bartenders and guests is a key motivator for venues that are exploring the bar within bar idea This is especially true for the management team at The Bazaar by José Andrés in the SLS Beverly Hills hotel in California While The Bazaar has been open for several years its new ten seat Gate Bar Centro debuted in September in an area on the side of the main dining room offering a 12 course cocktail tasting menu 100 for 12 drinks and a few upscale snacks The bar is available only to guests who pre purchase tickets and it only offers one cocktail flight experience The debut menu lists drinks like the Spirit Libre a concoction made with Capurro Moscatel pisco Cyrano Armagnac lemon and lime juices honey sugar egg white and cream served in a hollowed out egg shell Weve been wanting to do this for over a year now says Ricardo Gomez general manager at The Bazaar Its a highly personalized semi private experience thats similar to a chefs counter with an experiential tasting menu Its a new and different way to experience cocktails mwLaura PelnerMW1119_