We're excited to announce that for the entire month of April, Max's on Broad and Belle Isle Craft Spirits will each be donating $1 from every Bubbling Blackberry Belle sold to benefit local nonprofit, River City Bulldog Rescue!
Behind the Bar,Conversation
Behind the Bar: Kali Strain of Amuse
Conversation, Richmond, Cocktails2 CommentsBehind the Bar: Jeremy Myers + Kyle Stinson
Conversation, RichmondCommentJeremy Myers, bartender at Tarrant's Cafe downtown, and Kyle Stinson, bar manager of of Tarrant's West, have varying degrees of behind the bar expertise. Jeremy, a full-time VCU student, began his bartending career a little over two years ago. Kyle has been in the industry since before he was old enough to bartend - he estimates 10 years on and off. This week, we explore how their experiences bring a complementary vibe to Tarrant's cocktail menu.
Behind the Bar: Christian Johnston of Cicchetti Bar
Conversation, CocktailsCommentThis week, we talk with bar manager Christian Johnston of Charlottesville's Cicchetti Bar (located in Tavola) about the city's rising food and cocktail scene.
For a cocktail fix, check out Johnston's "Gimlet" made with pineapple & pink peppercorn infused Belle Isle. Cheers!
Happy Hour With: Party RVA
Conversation, RichmondCommentPartyRVA, a digital platform that gives local suggestions to people planning parties and events, recently graduated from Richmond-based startup accelerator Lighthouse Labs, and received $100,000 of investment in December.
Behind the Bar: Virginia Samsel of Saison Market
Conversation, RichmondCommentSaison Market opened in 2014 to the delight of Jackson Ward residents and chicken biscuit lovers alike. Sharing a kitchen with its sister Restaurant, Saison (whose owner, Jay Bayer, has been featured both on the blog and our cocktail page), the Market offers patrons a coffee-shop comfort level combined with wine, beer, cocktails, food, and a killer new patio.
Happy Hour With: Studio Two Three
Richmond, ConversationCommentAfter graduating from VCU with an art degree, Ashley Hawkins and a group of other recent grads needed a place to do their work where they weren’t isolated and could feed off each other's creativity. Studio Two Three was born with the goal of creating an artists community and an incubator for creativity, and it’s done just that - and more - since its inception in 2009.
Behind the Bar: Lauren Spain of Tazza Kitchen
Conversation, RichmondCommentThere are those nights when you get your ass kicked. All night. So hard. And you weren't expecting it. When it's happening you don't know how you're going to survive. You need to make 15 cocktails, put in five dinner orders, talk to the dude who keeps staring you down in the third row of guests, split three tabs, DO ALL THE DISHES, and smile. Can't forget to smile. You make it out alive, look over at Adam Pitts, and ask "What the fuck just happened?!"
Behind The Bar: Joseph Ewens of Max's on Broad
Conversation, RichmondCommentJoseph Ewens is what some would call a "lifer." After 18 years, eight bars, and seven cities, Ewens can clearly point to his success as a career bartender. "I just love people. The people are why I keep doing this," he told us during a recent visit to the bar at Max's on Broad. Joseph's enthusiasm for craft cocktails and great conversation left little question around the young restaurant's recent popularity.
Behind the Bar: Colin King of Savory Grain
Cocktails, Conversation, Richmond22 CommentsKnown for creative dishes, an awesome happy hour (the Painless1099 guys cited it as a favorite) and tons of draft beer, Savory Grain is fast becoming a Broad Street staple. This week, bar manager Colin King gave us a behind the scenes look at the cocktail menu and leaves sage advice for new bartenders.