4.3/5
C Suite is a hidden gem of a bar located in the upscale Yorkville neighborhood. With no signs pointing you in the right direction, it's a place that you'll have to rely on word of mouth to find. Once you step through the doors, you'll feel as though you've been transported back to the roaring 1920s. The interior is designed to resemble a train car, and there's jazz music playing in the background.
When compared to Bar Chef, which is known for its visually stunning and innovative drinks, C Suite takes a more traditional approach to cocktail-making. The bartender, Albert, prefers to be called a "barman" rather than a "mixologist." He has extensive knowledge of the history of cocktails and alcohol, and he knows exactly how to blend different flavors to create the perfect drink.
What makes Albert stand out is his unique approach to creating drinks. Rather than following recipes to the letter, he uses them as guidelines. For instance, different fruits have different acidity and sugar content, so he relies on his intuition to create the perfect taste. This means that he can't replicate drinks exactly, and if you visit often, he won't be able to make the same drink as the last time.
On quieter nights, like Mondays, you can chat with Albert and learn more about him. He was part of the best bartender teams in Korea, and his team won first place among 150 bartenders. He believes that to truly stand out, you have to continuously improve yourself every night. However, being the best interfered with his personal life, so he decided to settle down in Canada after visiting once in 2002 and seeing how relaxed people were compared to the hectic work grind in Korea.
Albert is a successful barman who has partnered with Masaki Saito, Toronto's first two Michelin-starred chef, for an event. He has also mingled with Song Kang-ho, who played the father in "Parasite," and Lee Jung-jae, who starred in "Squid Games." He is also a proud father, boasting about his son's incredible clarinet skills.
The first drink Albert served me was the Diamond Fizz, made with gin, cava, lemon and lime, hand-crushed organic basil, simple syrup, and bitters. He also offered complimentary bubbly and truffle chips when I arrived, which was a nice touch. He explained the difference between a sour and a fizz, showing his passion and knowledge for his craft. He set a 20-minute timer for me to finish the drink, and as he was making it, he tasted and adjusted it at least ten times. Although he has no favorite drinks, he prefers whiskey-forward cocktails. If he doesn't like a drink himself, he would never serve it.
The second drink I had was an Old Fashioned, made with Knob Creek Small Batch 9-year and Rittenhouse Straight Rye (75%/25% quantity, respectively). He then smoked it with a cigar-like device, which created a cool effect. The drink itself was incredibly smooth and probably one of the best Old Fashioneds I've ever had, second only to DCP.
Overall, the experience was incredibly enjoyable, albeit a bit pricey. However, indulging in this kind of experience is worth it because you can truly appreciate the quality, and the theatrics of seeing Albert flip bottles and the knowledge he shares with you are well worth the cost read more