I must admit, I did not make it through the cocktail service to actually order solid food. So my review is very limited.
Arriving fairly early on a weeknight, I grabbed a barstool, ordered the standard martini (up, olives, had to ask for vermouth to be included after the drink was shaken without it) and opened a menu. One bartendress was serving the few patrons at the bar and the cook was bantering with her and a waitress from the kitchen. First impression, less than a classy operation when the cook is trading quips through the service window. But, what the hey. Cook yelling out into the dining area kind of matches the atmosphere. Too-loud lighting, DIY decor, just an awkward looking interior and vaguely unsettling environment.
I finished the less than icy martini right away so when asked I said sure, I'll have another. I continue pondering the regulation pub fare on the menu. To my surprise, as the bartendress takes my glass from the bar, she says to a young woman seated near me sipping a frozen chocolate something-or-other, "Do you want to learn how to make one of these?" Young woman says, "I guess now's as good a time as any."
To my amazement, the young woman arises, walks behind the bar and the bartendress begins explaining what ingredients and hardware she'll need to make a martini. Not saying anything, I looked on with a measure of surprise. Bartendress says to me, "She's starting next week so she's in training."
Right. So how about we start "training" with wash your hands first, which the trainee hasn't done. Next, how about dictating that you never never ever pour a second cocktail in the same glass? But no. They take my glass from the bar, discard the contents and put the warm stemware down where it will soon receive a second pour. In my world, I've only seen this at the VFW in Farmington and maybe in a West Virginia bowling alley bar once but never in any place that even pretends to be a respectable joint. Amazing....
Oh, and while we're "training" the new employee in bar service, how about we correct her when she fails to handle the glass, shaker and utensils without touching the surfaces that contact the product? And, maybe observe for her to absolutely not dip ice out of the well with the already used glass and then pick up a stray cube from the well tray with your fingers and plop it into the shaker?
I could actually go on with more nitty gritty of the martini from Hades, but why waste your time? Call me picky. Maybe even nitpickity. But, really? A bar patron gets up and mixes my cocktail with dirty hands in a dirty glass? Fuggit about it.
Bottom line. I paid for the two cocktails, which amounted to something like $24 by the way, left the second drink on the counter and made a mental note on the way out while cheerily bidding the bartendress good luck. Mental note went something like, "First time, last time. You've got to be kidding me. Maybe I was on candid camera." But, they were serious in there. And that's no kidding.... read more