October 18, 2025 • 15 mins
Mixology Magic: Secrets from Frankie Solarik’s BarChef. Plus: Fizz vs. Foam: What’s the Real Difference?
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Hi everyone, and welcome to Beverage Chronicles, the show where
every sip tells a story. I'm your host, Gary Monroso,
and we are exploring the world of drinks in all
its forms, from craft beer to fine wine, cocktails to
creative non alcoholic poors. And we're going to meet people
behind the beverages, uncover the history and your glass, and
(00:24):
share the trend shaping what we drink next. So pour
yourself something special, settle in, and let's begin another chapter
of Beverage Chronicles. And let's get right to it. We
have Robin Shreeves, our wine expert, with her report, and
then we're going to move on to our co host,
Michelle Lamb for an extensive interview and I think you're
going to enjoy this.
Speaker 2 (00:44):
Today we're talking about Spanish wine. One of the most
memorable meals I've had was in Rioja, Spain, while touring
the region with other wine journalists. One of the wineries,
unfortunately I don't recall which one. The winemaker took dried grapevines,
arranged them on a concrete slab and lit them on fire.
By the time our group arrived, the vines were burning
embers and Nestled in those embers were lamb chops cooking
(01:05):
to perfection. The chops pair beautifully with the wineries red wines,
and if you're unfamiliar with what Rioha is, this is
a good year to get to know it. Located along
the Ebrah River in northern Spain, the region is celebrating
its one hundredth year as the country's first denomination of
Origin or DOO. In Spain, dios are controlled by regulatory
(01:26):
boards that set rules such as what great varieties can
be used, how a wine can be made, and how
long it must age and barrel or bottle before release.
If you've had wine from Rioja before, it's most likely
been read. About ninety percent of the wines from the
region are vino Tinto, made predominantly from Temporneo, although Garnasha, Mizuelo,
and Graciano are allowed to Most of the reds fall
(01:48):
under three classifications designed around aging regimens. You'll find those
classifications on colorful seals on a Rioja's back label. A
wine classified Carenza must be aged for two years before release,
one of those years in barrel. A wine classified Reserva
must be aged for three years before release, with one
of those years in barrel, and a wine classified Grand
(02:10):
Reserva must be aged for five years with two of
those years in barrel. In general, the higher the classification,
the pricier the wine, but not always, and the longer
the wine can age in your personal collection. There are
beautiful food friendly wines in every category, and I encourage
you to seek them out when you're looking for wines
to pair with lamb, beef, spicy sausages, hard cheese. My
(02:32):
favorite is manchego, mushrooms or paea, although the wines certainly
complement many other dishes. There's another rioha classification I think
you should seek out, and that's Kosecha, traditionally used for
young wines that didn't adhere to the aging requirements already mentioned.
It's now also being found on the back of quality
bottles that have been aged but don't fall within the
(02:52):
strict requirements of the dio's other classifications. I recently opened
a twenty twenty Bodega Gonzaga, a wine that is simply
aim Lonzaga, a field blend of traditional Reoha grapes from
thirty five organically farm plots h for fourteen months, and
a combination of large and standard side barrels and bottled unfiltered.
The wine does not meet the criteria for the other
(03:13):
three traditional classifications, but it is every bit is worthy
of attention. Juicy cherries and plum cocoa, some spicy cinnamon
and white pepper are apparent with the first sip, and
while I won't get deeper into the geekiness of describing
this wine, overall it's an enjoyable red with integrated tannins
that make me long for those Lamb chops. Lonzaga is
a stellar example of how you can find gems outside
(03:36):
the traditional Reoha classifications, in a similar way that super
Tuscans that fall outside the Kiante traditions in Tuscany can't
use Kiante's classification labels. When it comes to wine. Always
keep an open mind and only make up your mind
after you've opened a bottle. And I suggest to celebrate
Rioha's one hundredth anniversary you open a rio haa soon.
(03:58):
I'm Robin Shreeves and you can find more of my
one commentary and thoughts in my Drink Local Substack newsletter.
Speaker 3 (04:04):
Welcome to Beverich Chronicles. I'm your co host Michelle Lamb,
and today we're speaking with internationally renowned cocktail visionary and
also judge on Netflix Drink Masters, Frankie Salarik. We're diving
to his creative journey and the vision he brought to
life with bar Chef, now making his mark in Midtown Manhattan.
Speaker 4 (04:24):
How are you today, Frankie, I'm very well, Thank you.
How are you, Michelle?
Speaker 3 (04:27):
I'm doing well. Thank you so much for joining us
and our listeners are so excited to hear about your journey.
And can you tell us a little bit about what
your vision has been and like what makes your cocktail
program different from other bars. I think the background will
be very interesting if you can tell us more about it.
Speaker 4 (04:46):
Yeah, of course. Yeah.
Speaker 5 (04:47):
So I opened our first location of bar Chef back
in two thousand and eight. The idea was basically to
expand on the ideology of what's possible with the experience
of enjoying a cocktail. And for me, you know, my
intention was to incorporate a multisensory approach with you know,
additional aromatics and service pieces that can incorporate tactile elements
(05:09):
and you know, visual references to allow me to accentuate flavors.
You know, the idea was essentially to really expand on
the possibilities of how you can actually experience and enjoy
a cocktail sow which you know you've seen this, you
know used in the culinary world with you know, Mission
Star restaurants and you know, find dining restaurants like you know,
(05:29):
like Elbuli and you know, very avant garde and progressive,
you know, dining experiences where you can really tap into
the guests kind of nostalgic references and create visceral experiences.
And for me, that was always my motivation with the
you know, our cocktail experience that we provide with bar chefs.
So they basically back in two thousand and eight, you're talking,
you know, seventeen years now, we're in our seventeenth year.
Speaker 4 (05:51):
So it's been an amazing natural kind of.
Speaker 5 (05:53):
Evolution of incorporating new techniques every year and every menu release,
and we always try to push and evolve the program
and it's a really exciting time right now from Exology
as well.
Speaker 4 (06:02):
So it's just been it's been.
Speaker 5 (06:04):
An amazing journey and you know, I can't be more
you know, absolutely amazed and thrilled and humbled to be
in this incredible City of New York, and you know,
for our next expansion for Bar Chef, it's it's very exciting.
Speaker 3 (06:16):
Wonderful and I also find it very interesting that it's
called bar Chef. Is there a chef behind all of
this as well? In terms of creating cocktails?
Speaker 5 (06:25):
So it was more so philosophy and an ethos It
was the idea of a chef behind a bar and
incorporating a chef's mentality, philosophy and inspiration behind the cocktail program.
That was the idea behind the name. So it was,
you know, an amalgamation between the two worlds of you know,
chef and bar.
Speaker 3 (06:42):
Wonderful and how well, when it comes to drinks, we
have gone through a lot of different menus in the past,
with a lot of bars and venues that have full
liquor license. How do you determine what types of cocktails
or drinks that you put on the menu? And is
it seasonal? Does it change?
Speaker 5 (06:59):
Yeah, so we do change our menu twice a year.
So we do a spring summer menu and a fall
winter program. And you know, I mean obviously with those
varying seasons, you have you know a lot of various
you know, fruits and vegetables that are available as well
as just general flavors that we associate with the seasons
that vary greatly between you know, fall and winter and
spring and summer.
Speaker 4 (07:17):
So you know, the changes, you know are quite.
Speaker 5 (07:20):
Dramatic, and you'll see pretty substantial, you know, differences in
the in the ingredients that are used. Like for example,
you know, spring summer is a lot of bright, fresh
florals and very vibrant you know aromatics that are used
of citrus and things like that. And then you go
into the world of you know, fall, winter, and it's
more baking, spice and stone fruits and and different things
like that, more of like a confectionery tone like maples
(07:41):
and and things. So yeah, I mean, it's it's an amazing,
amazing journey for sure, especially to have a you know,
a program that's still driven by various elements of either
you know, a multisensory approach or you know visual association
or or you know, seasonal inspirations as well. It's it's
a journey, for sure, and it's it's a very you know,
special cocktail experience for sure.
Speaker 3 (08:02):
When you mentioned the multisensory approach, I want you to
dive deeper into it because not a lot of the
audience actually know what that means. Can you expand that
further please for us?
Speaker 4 (08:12):
Yeah, of course definitely.
Speaker 5 (08:13):
So it's the idea for me artistically, the main inspiration
has always been to kind of go beyond the confines
of the cocktail experience just being you know, expected to
be received in a glass. It's the idea of me
essentially creating a program, especially with our modernist cocktails. We
call it our modernist program at bar Chef, which is
(08:34):
essentially just creating a program driven by progressive culinary techniques
and equipment and ingredients that you know, allow us to
manipulate the textures of liquid and alcohol, so almost like
a pastry style approach where we use various you know,
jellification agents as well as you know, aeration and stabilization
freezing techniques to allow us to freeze the textures or
(08:56):
manipulate textures of liquid and alcohol. So essentially what we're
doing is we're eating cocktails that are you know, not
only presented as a cocktail component. So there's always a
cocktail component a cocktail is presented in a glass. But
that being said, there will be like you know, transformative
elements like flavored ices, and you know, various techniques that
we use, like you know, incorporating agur and gell and
(09:16):
gum and you know, all these various things. But then
in addition to that, you know, we like to kind
of essentially create an environment for all the cocktails when
they're presented, to put our guests in a particular sense
of perspective or you know, it's like almost like going
into a three dimensional movie or an imax theater. It's
the idea of completely engulfing our guests into a different
(09:37):
mentality and transporting them somewhere. And I've found over the
years that by incorporating various visual references in the service pieces,
it allows me to really accentuate flavors. So, for example,
we you know, on our current program, we have a
cocktail called the Spring Thaw, which is, you know, a
cocktail composed of like camomile syrup and campari and champagne
(09:58):
and gin and then orange blossom as well and fresh basil,
and the cocktail itself is presented in a beautiful bed
of fresh florals and greens that are prepared daily by
our team of chefs in a bed of moss, and
when the cocktail is presented to the guests, there's an
aromatic component which is activated and then it completely covers
(10:20):
the entire table and engulfs the guest in this beautiful
aromatic of cedar, lilac, and grapefruit, which is very reminiscent of,
you know, an Ontario forest blooming in spring. And it's
the idea of just that beautiful fresh soil that's damped
from you know, the snow melting and the ice melting
underneath the soil, and all those beautiful fresh greens that
(10:41):
are blooming.
Speaker 4 (10:42):
And you know, I've had guests that come.
Speaker 5 (10:44):
Up to me after experiencing that cocktail and they said
it actually made them cry because wow, yeah, it reminded
them so vividly of an experience in their past. There
was one lady that's a guest that we had that
said that it reminded her like literally exactly the smell
of her great gramma's backyard when she was playing as
a child, and her grandma had recently passed.
Speaker 4 (11:04):
And you know, I mean right.
Speaker 5 (11:05):
Like artistically, I mean, that's that's the main goal, is
to be able to create an emotion like that in
your guests.
Speaker 3 (11:10):
Wow, what an immersive experience. I I can't wait to
go to your venue and just try everything else.
Speaker 5 (11:17):
Yeah, it's it's, it truly is incredible for sure, and
especially with our expansion here in New York. The space
itself is stunning, Like we're in a rooftop and we
have a fully retractable glass roof that opens up underneath
the Empire State Building. It's I mean, it's it's stunning,
it's beautiful, amazing.
Speaker 3 (11:31):
And you had just mentioned your team of shows, So
can you talk a little bit about the menu as well,
and that I think will best pair with your comprehensive
cocktail menu.
Speaker 4 (11:43):
Yep, for sure. Yeah.
Speaker 5 (11:44):
So we call them like basically elevated barsnacks, so you
know they're they're definitely, you know, absolutely delicious barsnacks elevated
like so cheese and charcrudery and various things that you know,
we tend to go maybe on the cure side a
little bit, just because the salt really goes beautifully with
the you know, the flavor profiles of the cocktails that
we're using with like the fresh hurts and the spice
and things like that. But then there's also you know
a seafood element with our location in New York as well,
(12:06):
so various you know, sashimi platters and you know, grilled lobster,
and you know, there's a wagou tartar, wagu tartar and
a five wagu.
Speaker 4 (12:16):
Sirloin as well.
Speaker 5 (12:17):
So there's a there's a bunch of you know, it's
elevated barsnacks essentially, and they're they're really really well prepared.
Speaker 3 (12:23):
Curious to explore further. So when it comes to the
bar and also the chefs, do you guys come together
and do tasting menus and is there any pairing that
you are doing in the future.
Speaker 5 (12:36):
So we have collaborated with chefs in the past, like
so for our program at Bar Chef, we have essentially
all the chefs that we've that we're utilizing for the
Modernist program are led by our executive chef. Her name
is Chef Teresa Pintal and she basically is leading the team.
And when we say chefs, they are basically essentially pastry
chefs in the sense that you know they're there during
(12:58):
the day preparing and prepping all of the various components.
It takes the same amount of time to prepare you know,
these components as you would in a dining experience, right,
So the only difference here is that we're taking all
of these various liqueurs and and you know, syrups and
various things that we're preparing like sorbet components and sherbets
and various ice components that are prepared during prep and
(13:20):
then you know, they're set aside for meson plasts and
then and then the team goes into service. So the
kitchen itself that prepares our modernist program is very much
operating like a kitchen set up. You know, we have
our executive chef, we have a sous chef, and then
we have our team of we call them our cryo team,
which is basically you know, plating all of the various
cocktails and utilizing things like liquid nitrogen and dry ice
(13:43):
for various freezing techniques.
Speaker 4 (13:44):
And aeration and things like that. So it's you know,
it's an.
Speaker 5 (13:47):
Incredibly involved program, credibly ambitious, very progressive, but you know,
I mean, it's what we love to do. It's it's
you know a lot of hard work. There's a lot
of passion from the team that goes into preparing these
experiences for our guests. You know, but we're very proud
of it, and we can you know, we can see that.
You know, that reward is seeing the guests, uh, you know,
reaction when they're they're first introduced to to these cocktails
that they've ordered, and you know, they're immersed in those
(14:09):
aromatics and just the visuals.
Speaker 4 (14:11):
It's uh, it's truly a special thing for sure.
Speaker 3 (14:13):
Oh wow, So where can our listeners find your menu
and follow your updates?
Speaker 4 (14:18):
Yeah, of course.
Speaker 5 (14:19):
Yeah, so it's barchef New York dot com. You can
also find us on Instagram at bar Chef New York.
Uh and mine is at Frankie Silerik And and yeah,
we'd love to love to have you in and and
please please say hello if you if you stop, I'd
love to meet all of your amazing listeners.
Speaker 3 (14:35):
Thank you so much, frank you for this wonderful conversation. Well, folks,
here's the great drinks, bull flavors and even better conversations.
Stay tuned for the next pour of Beverage Chronicles. Cheers, chures,
and that's it for.
Speaker 1 (14:49):
This week's episode of Beverage Chronicles. Remember you can follow
us online by going to our website at Beverage chronicles
dot com garymno Rosso saying see you next week.
Hi everyone, and welcome to Beverage Chronicles, the show where
every sip tells a story. I'm your host, Gary Monroso,
and we are exploring the world of drinks in all
its forms, from craft beer to fine wine, cocktails to
creative non alcoholic poors. And we're going to meet people
behind the beverages, uncover the history and your glass, and
(00:24):
share the trend shaping what we drink next. So pour
yourself something special, settle in, and let's begin another chapter
of Beverage Chronicles. And let's get right to it. We
have Robin Shreeves, our wine expert, with her report, and
then we're going to move on to our co host,
Michelle Lamb for an extensive interview and I think you're
going to enjoy this.
Speaker 2 (00:44):
Today we're talking about Spanish wine. One of the most
memorable meals I've had was in Rioja, Spain, while touring
the region with other wine journalists. One of the wineries,
unfortunately I don't recall which one. The winemaker took dried grapevines,
arranged them on a concrete slab and lit them on fire.
By the time our group arrived, the vines were burning
embers and Nestled in those embers were lamb chops cooking
(01:05):
to perfection. The chops pair beautifully with the wineries red wines,
and if you're unfamiliar with what Rioha is, this is
a good year to get to know it. Located along
the Ebrah River in northern Spain, the region is celebrating
its one hundredth year as the country's first denomination of
Origin or DOO. In Spain, dios are controlled by regulatory
(01:26):
boards that set rules such as what great varieties can
be used, how a wine can be made, and how
long it must age and barrel or bottle before release.
If you've had wine from Rioja before, it's most likely
been read. About ninety percent of the wines from the
region are vino Tinto, made predominantly from Temporneo, although Garnasha, Mizuelo,
and Graciano are allowed to Most of the reds fall
(01:48):
under three classifications designed around aging regimens. You'll find those
classifications on colorful seals on a Rioja's back label. A
wine classified Carenza must be aged for two years before release,
one of those years in barrel. A wine classified Reserva
must be aged for three years before release, with one
of those years in barrel, and a wine classified Grand
(02:10):
Reserva must be aged for five years with two of
those years in barrel. In general, the higher the classification,
the pricier the wine, but not always, and the longer
the wine can age in your personal collection. There are
beautiful food friendly wines in every category, and I encourage
you to seek them out when you're looking for wines
to pair with lamb, beef, spicy sausages, hard cheese. My
(02:32):
favorite is manchego, mushrooms or paea, although the wines certainly
complement many other dishes. There's another rioha classification I think
you should seek out, and that's Kosecha, traditionally used for
young wines that didn't adhere to the aging requirements already mentioned.
It's now also being found on the back of quality
bottles that have been aged but don't fall within the
(02:52):
strict requirements of the dio's other classifications. I recently opened
a twenty twenty Bodega Gonzaga, a wine that is simply
aim Lonzaga, a field blend of traditional Reoha grapes from
thirty five organically farm plots h for fourteen months, and
a combination of large and standard side barrels and bottled unfiltered.
The wine does not meet the criteria for the other
(03:13):
three traditional classifications, but it is every bit is worthy
of attention. Juicy cherries and plum cocoa, some spicy cinnamon
and white pepper are apparent with the first sip, and
while I won't get deeper into the geekiness of describing
this wine, overall it's an enjoyable red with integrated tannins
that make me long for those Lamb chops. Lonzaga is
a stellar example of how you can find gems outside
(03:36):
the traditional Reoha classifications, in a similar way that super
Tuscans that fall outside the Kiante traditions in Tuscany can't
use Kiante's classification labels. When it comes to wine. Always
keep an open mind and only make up your mind
after you've opened a bottle. And I suggest to celebrate
Rioha's one hundredth anniversary you open a rio haa soon.
(03:58):
I'm Robin Shreeves and you can find more of my
one commentary and thoughts in my Drink Local Substack newsletter.
Speaker 3 (04:04):
Welcome to Beverich Chronicles. I'm your co host Michelle Lamb,
and today we're speaking with internationally renowned cocktail visionary and
also judge on Netflix Drink Masters, Frankie Salarik. We're diving
to his creative journey and the vision he brought to
life with bar Chef, now making his mark in Midtown Manhattan.
Speaker 4 (04:24):
How are you today, Frankie, I'm very well, Thank you.
How are you, Michelle?
Speaker 3 (04:27):
I'm doing well. Thank you so much for joining us
and our listeners are so excited to hear about your journey.
And can you tell us a little bit about what
your vision has been and like what makes your cocktail
program different from other bars. I think the background will
be very interesting if you can tell us more about it.
Speaker 4 (04:46):
Yeah, of course. Yeah.
Speaker 5 (04:47):
So I opened our first location of bar Chef back
in two thousand and eight. The idea was basically to
expand on the ideology of what's possible with the experience
of enjoying a cocktail. And for me, you know, my
intention was to incorporate a multisensory approach with you know,
additional aromatics and service pieces that can incorporate tactile elements
(05:09):
and you know, visual references to allow me to accentuate flavors.
You know, the idea was essentially to really expand on
the possibilities of how you can actually experience and enjoy
a cocktail sow which you know you've seen this, you
know used in the culinary world with you know, Mission
Star restaurants and you know, find dining restaurants like you know,
(05:29):
like Elbuli and you know, very avant garde and progressive,
you know, dining experiences where you can really tap into
the guests kind of nostalgic references and create visceral experiences.
And for me, that was always my motivation with the
you know, our cocktail experience that we provide with bar chefs.
So they basically back in two thousand and eight, you're talking,
you know, seventeen years now, we're in our seventeenth year.
Speaker 4 (05:51):
So it's been an amazing natural kind of.
Speaker 5 (05:53):
Evolution of incorporating new techniques every year and every menu release,
and we always try to push and evolve the program
and it's a really exciting time right now from Exology
as well.
Speaker 4 (06:02):
So it's just been it's been.
Speaker 5 (06:04):
An amazing journey and you know, I can't be more
you know, absolutely amazed and thrilled and humbled to be
in this incredible City of New York, and you know,
for our next expansion for Bar Chef, it's it's very exciting.
Speaker 3 (06:16):
Wonderful and I also find it very interesting that it's
called bar Chef. Is there a chef behind all of
this as well? In terms of creating cocktails?
Speaker 5 (06:25):
So it was more so philosophy and an ethos It
was the idea of a chef behind a bar and
incorporating a chef's mentality, philosophy and inspiration behind the cocktail program.
That was the idea behind the name. So it was,
you know, an amalgamation between the two worlds of you know,
chef and bar.
Speaker 3 (06:42):
Wonderful and how well, when it comes to drinks, we
have gone through a lot of different menus in the past,
with a lot of bars and venues that have full
liquor license. How do you determine what types of cocktails
or drinks that you put on the menu? And is
it seasonal? Does it change?
Speaker 5 (06:59):
Yeah, so we do change our menu twice a year.
So we do a spring summer menu and a fall
winter program. And you know, I mean obviously with those
varying seasons, you have you know a lot of various
you know, fruits and vegetables that are available as well
as just general flavors that we associate with the seasons
that vary greatly between you know, fall and winter and
spring and summer.
Speaker 4 (07:17):
So you know, the changes, you know are quite.
Speaker 5 (07:20):
Dramatic, and you'll see pretty substantial, you know, differences in
the in the ingredients that are used. Like for example,
you know, spring summer is a lot of bright, fresh
florals and very vibrant you know aromatics that are used
of citrus and things like that. And then you go
into the world of you know, fall, winter, and it's
more baking, spice and stone fruits and and different things
like that, more of like a confectionery tone like maples
(07:41):
and and things. So yeah, I mean, it's it's an amazing,
amazing journey for sure, especially to have a you know,
a program that's still driven by various elements of either
you know, a multisensory approach or you know visual association
or or you know, seasonal inspirations as well. It's it's
a journey, for sure, and it's it's a very you know,
special cocktail experience for sure.
Speaker 3 (08:02):
When you mentioned the multisensory approach, I want you to
dive deeper into it because not a lot of the
audience actually know what that means. Can you expand that
further please for us?
Speaker 4 (08:12):
Yeah, of course definitely.
Speaker 5 (08:13):
So it's the idea for me artistically, the main inspiration
has always been to kind of go beyond the confines
of the cocktail experience just being you know, expected to
be received in a glass. It's the idea of me
essentially creating a program, especially with our modernist cocktails. We
call it our modernist program at bar Chef, which is
(08:34):
essentially just creating a program driven by progressive culinary techniques
and equipment and ingredients that you know, allow us to
manipulate the textures of liquid and alcohol, so almost like
a pastry style approach where we use various you know,
jellification agents as well as you know, aeration and stabilization
freezing techniques to allow us to freeze the textures or
(08:56):
manipulate textures of liquid and alcohol. So essentially what we're
doing is we're eating cocktails that are you know, not
only presented as a cocktail component. So there's always a
cocktail component a cocktail is presented in a glass. But
that being said, there will be like you know, transformative
elements like flavored ices, and you know, various techniques that
we use, like you know, incorporating agur and gell and
(09:16):
gum and you know, all these various things. But then
in addition to that, you know, we like to kind
of essentially create an environment for all the cocktails when
they're presented, to put our guests in a particular sense
of perspective or you know, it's like almost like going
into a three dimensional movie or an imax theater. It's
the idea of completely engulfing our guests into a different
(09:37):
mentality and transporting them somewhere. And I've found over the
years that by incorporating various visual references in the service pieces,
it allows me to really accentuate flavors. So, for example,
we you know, on our current program, we have a
cocktail called the Spring Thaw, which is, you know, a
cocktail composed of like camomile syrup and campari and champagne
(09:58):
and gin and then orange blossom as well and fresh basil,
and the cocktail itself is presented in a beautiful bed
of fresh florals and greens that are prepared daily by
our team of chefs in a bed of moss, and
when the cocktail is presented to the guests, there's an
aromatic component which is activated and then it completely covers
(10:20):
the entire table and engulfs the guest in this beautiful
aromatic of cedar, lilac, and grapefruit, which is very reminiscent of,
you know, an Ontario forest blooming in spring. And it's
the idea of just that beautiful fresh soil that's damped
from you know, the snow melting and the ice melting
underneath the soil, and all those beautiful fresh greens that
(10:41):
are blooming.
Speaker 4 (10:42):
And you know, I've had guests that come.
Speaker 5 (10:44):
Up to me after experiencing that cocktail and they said
it actually made them cry because wow, yeah, it reminded
them so vividly of an experience in their past. There
was one lady that's a guest that we had that
said that it reminded her like literally exactly the smell
of her great gramma's backyard when she was playing as
a child, and her grandma had recently passed.
Speaker 4 (11:04):
And you know, I mean right.
Speaker 5 (11:05):
Like artistically, I mean, that's that's the main goal, is
to be able to create an emotion like that in
your guests.
Speaker 3 (11:10):
Wow, what an immersive experience. I I can't wait to
go to your venue and just try everything else.
Speaker 5 (11:17):
Yeah, it's it's, it truly is incredible for sure, and
especially with our expansion here in New York. The space
itself is stunning, Like we're in a rooftop and we
have a fully retractable glass roof that opens up underneath
the Empire State Building. It's I mean, it's it's stunning,
it's beautiful, amazing.
Speaker 3 (11:31):
And you had just mentioned your team of shows, So
can you talk a little bit about the menu as well,
and that I think will best pair with your comprehensive
cocktail menu.
Speaker 4 (11:43):
Yep, for sure. Yeah.
Speaker 5 (11:44):
So we call them like basically elevated barsnacks, so you
know they're they're definitely, you know, absolutely delicious barsnacks elevated
like so cheese and charcrudery and various things that you know,
we tend to go maybe on the cure side a
little bit, just because the salt really goes beautifully with
the you know, the flavor profiles of the cocktails that
we're using with like the fresh hurts and the spice
and things like that. But then there's also you know
a seafood element with our location in New York as well,
(12:06):
so various you know, sashimi platters and you know, grilled lobster,
and you know, there's a wagou tartar, wagu tartar and
a five wagu.
Speaker 4 (12:16):
Sirloin as well.
Speaker 5 (12:17):
So there's a there's a bunch of you know, it's
elevated barsnacks essentially, and they're they're really really well prepared.
Speaker 3 (12:23):
Curious to explore further. So when it comes to the
bar and also the chefs, do you guys come together
and do tasting menus and is there any pairing that
you are doing in the future.
Speaker 5 (12:36):
So we have collaborated with chefs in the past, like
so for our program at Bar Chef, we have essentially
all the chefs that we've that we're utilizing for the
Modernist program are led by our executive chef. Her name
is Chef Teresa Pintal and she basically is leading the team.
And when we say chefs, they are basically essentially pastry
chefs in the sense that you know they're there during
(12:58):
the day preparing and prepping all of the various components.
It takes the same amount of time to prepare you know,
these components as you would in a dining experience, right,
So the only difference here is that we're taking all
of these various liqueurs and and you know, syrups and
various things that we're preparing like sorbet components and sherbets
and various ice components that are prepared during prep and
(13:20):
then you know, they're set aside for meson plasts and
then and then the team goes into service. So the
kitchen itself that prepares our modernist program is very much
operating like a kitchen set up. You know, we have
our executive chef, we have a sous chef, and then
we have our team of we call them our cryo team,
which is basically you know, plating all of the various
cocktails and utilizing things like liquid nitrogen and dry ice
(13:43):
for various freezing techniques.
Speaker 4 (13:44):
And aeration and things like that. So it's you know,
it's an.
Speaker 5 (13:47):
Incredibly involved program, credibly ambitious, very progressive, but you know,
I mean, it's what we love to do. It's it's
you know a lot of hard work. There's a lot
of passion from the team that goes into preparing these
experiences for our guests. You know, but we're very proud
of it, and we can you know, we can see that.
You know, that reward is seeing the guests, uh, you know,
reaction when they're they're first introduced to to these cocktails
that they've ordered, and you know, they're immersed in those
(14:09):
aromatics and just the visuals.
Speaker 4 (14:11):
It's uh, it's truly a special thing for sure.
Speaker 3 (14:13):
Oh wow, So where can our listeners find your menu
and follow your updates?
Speaker 4 (14:18):
Yeah, of course.
Speaker 5 (14:19):
Yeah, so it's barchef New York dot com. You can
also find us on Instagram at bar Chef New York.
Uh and mine is at Frankie Silerik And and yeah,
we'd love to love to have you in and and
please please say hello if you if you stop, I'd
love to meet all of your amazing listeners.
Speaker 3 (14:35):
Thank you so much, frank you for this wonderful conversation. Well, folks,
here's the great drinks, bull flavors and even better conversations.
Stay tuned for the next pour of Beverage Chronicles. Cheers, chures,
and that's it for.
Speaker 1 (14:49):
This week's episode of Beverage Chronicles. Remember you can follow
us online by going to our website at Beverage chronicles
dot com garymno Rosso saying see you next week.
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