Whatever happened to Chumley’s?

It is a question that has been asked before: Whatever happened to Chumley’s?

It has been five years and three weeks since a wall collapsed and the famous bar in a 19th-century building in Greenwich Village closed for repairs.

Advertisements

Ad of the week: Glenmore’s Kentucky Tavern

From the December 28, 1936, issue of Life.

The Kentucky Tavern brand still exists, owned now by the Sazerac Company, and produced at the Barton Distillery in Bardstown. Apparently there are both 80- and 100-proof bottlings. Sazerac’s site has a brief history of the Glenmore brand.

glenmore

Double Indemnity

Walter: I’m crazy about you, baby.
Phyllis: I’m crazy about you, Walter.
Walter: The perfume on your hair. What’s the name of it?
Phyllis: I don’t know. I bought it in Ensenada.
Walter: You ought to have some of that pink wine to go with it. The kind that bubbles. All I got is bourbon.
Phyllis: Bourbon is fine, Walter.

L.I.R.R. to Ban Alcohol on Late-Night Weekend Trains

The notion of enjoying a cold one aboard a rush-hour commuter train leaving Manhattan may seem like a time-honored tradition, evoking visions of communal bar cars or perhaps a cocktail hour spent in solitude at one’s seat. But after midnight on weekends, the specter of alcohol aboard Long Island Rail Road trains carries a far more malevolent overtone; passengers described them as the “drunk trains,” characterized by fights and boisterous behavior. In March, passengers were accused of attacking two conductors.

http://www.nytimes.com/2012/04/24/nyregion/lirr-to-ban-alcohol-on-late-night-weekend-trains.html

In My Experience …

Writing over at ShakeStir, Paul Clarke has launched a new column called In My Experience. ShakeStir is a relatively new platform for bartenders, meant to provide information and advice about managing their professional interests. Clarke’s column provides a good look at what ShakeStir is all about. He interviews veteran bartenders about work/home balance, managing money, drinking, staying healthy, and generally keeping your sanity while working long shifts in the service industry.

His first two interviews feature a couple of guys who know a thing or two about working behind the stick: Dale DeGroff and Gaz Regan. The questions are smart and the answers incisive and wise. I’m looking forward to future installments.

Incidentally, I have a profile there, if that really matters to anyone.