With another February sneaking slowly out the door, we’ve reached another milestone at A Dash of Bitters–our fourth anniversary–and with it comes another look back and forward.
When we last celebrated an anniversary, I was feeling a little glum. Unemployment had cruelly struck and I was lamenting my limited prospects for the future. Well, year four turned out rather better than I was expecting it to. No, I didn’t make it to Tales of the Cocktail, but that wound up really the only bleak part of my cocktail calendar. I made three trips to NYC for cocktail events and racked up a lot of Amtrak miles in the process. In April, I participated in the Beefeater 24 Thursday Drink Night at Quarter Bar in Brooklyn (special guests Dan Warner and David Wondrich); in November, I made it down for the Live portion of the Bar Smarts Advanced certification; and in December, I participated in Junior Merino’s Liquid Lab.
I was a judge for Rhode Island’s statewide IronTender competition, which introduced me to some … well, interesting drinks but more importantly to some great new friends. Ted Haigh included me along with some great vintage friends in the latest edition of his Vintage Spirits and Forgotten Cocktails. Then came the Foodbuzz nomination, which still surprises me.
I became a published cocktail/spirits writer during this last year, with a regular column in Edible Rhody magazine. (Locals should look for the Spring issue to–yes, I’m going there–bloom around March 20.) Speaking of print media, this past year also saw Jen’s mug gracing the New York Times (which has fuck-all to do with me, but hey, I’m still proud of and stunned by that.)
Jen’s burst of fame came as a direct result of her participation in the Food52 website and cookbook project. And just this week, I was startled to see a familiar face in Food52’s Cook Spotlight feature. (Which reminds me, I should post more cocktail recipes to that site.)
Sooooo, yeah, it wound up being a very good year.
But it’s Year Five that excites me even more: I’ll be moderating a panel at Tales of the Cocktail and editing the official Tales blog this year. (Which reminds me, I should arrange my flight and hotel soon.) And of course, there’s this baby:
And some of you may be wanting another update. We’ve been very busy, I can tell you that much.
We’re planning to open in mid-March; the date right now depends a lot on the contractor because we’re mostly set. Our DIY demolition work is finished and we’re ready for the contractor’s team to come in and rebuild the bar and dining room. Nemo and Jenny have hired pretty much the entire staff–cooks, servers, and dishwasher–and our first staff meeting is tomorrow afternoon. We have a preliminary menu and a full cocktail menu for both brunch and dinner. (The food is preliminary because Nemo’s cooking is ultra-seasonal. If he’s planning a braised lamb shank and it’s suddenly 60º out, there’s no sense in having announced braised lamb three weeks in advance.)
On the beverage front, I’m putting together a list of spirits and barware that we’ll need to order. Adam Mir, our sous chef is in charge of the beer list. We’re talking with beer distributors and hope to have a fun announcement to make, soon, regarding our beer program. Nemo’s fronting the wine program; we’ve been tasting wines all week and have another tasting tomorrow, so we should have our list of Old World wines ready next week. We’ve tasted coffees from New Harvest Coffee Roasters in Pawtucket. And finally, I’ve been in touch with a local soda bottler, Yacht Club Beverage, and we hope to speak to them soon about supplying our soft drinks.
DISCLAIMER: I am no longer a part of Cook and Brown.