Behind the Bar: Paul Taylor / Southern Efficiency

The phrase "Southern efficiency" may having a mocking connotation, but this particular Southern food and whiskey bar in the heart of Washington, D.C. is anything but a joke.  One of a few D.C. fixtures created by renowned bar owner Derek Brown and award-winning oysterman Travis Croxton, Southern Efficiency specializes in a wide range of Southern whiskey and recipes. We had the pleasure of sitting down with Senior Bar Manager Paul Taylor, who curates Southern Efficiency's eclectic collection of whiskies ranging the gamut from traditional Bourbons to whiskey from craft distillers.

Tell us about yourself…

I'm the Senior Bar Manager at Drink Company, which created a few locations in the area, including here and Eat the Rich. I've been bartending for 9 years, but it feels like yesterday. Carpool in Arlington, Virginia gave me my first shot at slinging drinks behind the bar, but if you are being technical I started at a much earlier age pouring drinks for my cousins in my grandmother's basement during the holidays. There was no looking back after that. I instantly fell in love.

What do you do when you’re not bartending?

I enjoy getting lost in a good cookbook. Right now I’m on a 1987 Southern Living classic. My girlfriend and I look for cookbook finds at flea markets and estate sales. Cooking is a super-cathartic happy place for me. The entire meal is a production from the planning process of our menu, to sourcing the products and heading over to Union Market and figuring out what drinks will pair well.

What’s something people would be surprised to know about you?

I am an Arlington Native and spent most of my youth skating up and down the streets of DC. I went to school for graphic design but left before graduating to follow my true passion, which so far has worked out nicely. I still have a pair of skates and box of spray paint in a closet somewhere.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking? 

Picking just one classic cocktail is tough, because there are so many and it changes based off my mood that day or where I am, but I will always enjoy a sazerac. I would say that nine times out of ten though, people could catch me across the street from my house at Rhodeside Grill with a shot and a beer.

Tell us about your bar… 

According to JFK, Washington, D.C. is a place of “Southern efficiency and Northern charm.” And while he was using it to describe the politics of the Capitol, we rather liked the idea of Southern efficiency: lazy Sunday afternoons with bourbon in hand, Country Captain on the stove while listening to bluegrass. Turns out that Washington, D.C. has many identities, but has always held on to a little bit of the South.

What makes your bar unique?

We are a whiskey bar with so much attention to detail involving whiskey cocktails. Our whiskey menu is well-curated, and the entire staff has a say here. It's easy to engage guests about something we love so much. This is as much an educational experience as it is a bar, although at the end of the day we are here to have a good time. 

What’s your favorite part about working there?

At Southern Efficiency I am surrounded by people that truly care about the craft of bartending and the appreciation of whiskey. I enjoy working alongside people that share so many common interests and goals. I have made some life-long friends in this bar. 

What’s a good night look like for you?

A good night for me would be busy one, filled with lots of faces. I enjoy introducing new things to people and test-driving cocktails that are on the drawing board for me at the moment.

What’s your favorite menu item / cocktail pairing?

For Southern Efficiency, it would be the "Wet Hot American Sazerac" (Rittenhouse Rye, Pineau des Charentes, Lyon Dark Rum, Pineapple Gomme, Peychauds and Absinthe) with our pickle-brined fried chicken sandwich. Sazerac and fried Chicken scream summer to me. 

If we are talking Belle Isle Moonshine, it has to be the "Summer On the James" with pork belly and grits. The smoky spicy flavor profile of that cocktail works perfectly with the savory characteristics of that dish.

Can you share a Belle Isle creation with us? What inspired it?

This cocktail was inspired by the Champs Elysee cocktail. We wanted to make something spicy and quaffable.

Summer On the James

Ingredients

• 1 oz. Belle Isle Honey Habanero Moonshine
• ½ oz. Del Mageuy Vida Mezcal
• ¼ oz. Yellow Chartreuse
• ¼ oz. Allspice Dram
• ¼ oz. Grapefruit Ginger Cordial
• ¾ oz. Lemon

Preparation

Shake all ingredients, fine strain into a chilled coupe.

Recipe by Paul Taylor of Southern Efficiency

Photos by Alex Kreher

Belle Isle Explore: Daniel Torraca / Studio Two Three

In a new collaborative series, Belle Isle Craft Spirits is teaming up with local artists, designers, and creators to delve into the true meaning of "The Spirit of Exploration", an idea and energy that we hold near and dear to our hearts.

We had the good fortune of partnering first with Daniel Torraca of Studio Two Three, a Richmond-based illustrator and designer whose work ranges across a spectrum as harlequin and vibrant as his illustrations themselves. Belle Isle Explore brought Daniel the prompt of "The Spirit of Exploration", and he turned it into a small batch of locally screenprinted shirts, featuring his own fantastic design.

We went into the studio to talk to Daniel about his inspiration and see first-hand the process behind producing and screenprinting his design. You can grab a limited edition shirt featuring Daniel's design on our store here.

How did you become interested in art?

I’ve always drawn and been interested in art but it really wasn’t until I realized I needed to go to school for something I wouldn’t hate in 10 years that I decided on a career in the arts. I figured the most consistent thing that I had enjoyed for the longest was a safe bet to put my future on. Also, there’s a lot of things I don’t understand and art has become the best way I can figure them out.

What inspires you?

I’m most inspired by subcultures and sects of society. I’m very inspired in both my work and life by cult films, obscure Onion articles, and punk music.

Tell us about your process.

I usually work from word lists, to thumbnails, to pencil drawings, and then to inking with a brush and inkwell. Beyond that, I sometimes scan my work into Photoshop and add in textures and fabrics to help colorize them and further establish mood.

Tell us about your studio or where you work.

I do a lot of my work at my home studio on a little prop-up drafting table that fits my paper perfectly but when I’m not there I work quite a bit at Studio Two Three in the digital lab or in the washout booth prepping screens.

Who are some of your favorite folks to collaborate with?

I’ve really enjoyed working with Sink/Swim Press (Dialogue Magazine and Little Red Fish), as well as with Studio Two Three and I really enjoy poster work when I can get it.

As far as collaborators and people to work with, I really enjoy working with close friends or artists who have similar themes to me as far as content choices go. I would love to name names but honestly there are too many incredible artists making work right now that I’m worried I’d forget someone!

What does “The Spirit of Exploration” mean to you?

Exploration means childhood to me. It’s one of the best ways that I can think of to describe how a child sees the world. Everything is new and an adventure and that’s how I’d like to be in my creative process and my life: perpetually excited and a little scared.

Tell us about your design.

I interpreted exploration as mystery and intrigue, and that’s where I tried to take the viewer with my design. I wanted more questions than answers, along with excitement and an energy. I was heavily inspired by camp-y ‘90’s movies about adventure. I tried to emulate, essentially, what a 12 year-old boy would think was cool and scary.

If you had to pick someone from your personal life, pop culture, or history to embody “the spirit of exploration”, who would it be and why?

I don’t think I can pick just one person. I think, in my head, it’s an amalgamation of people that create one mega human. That person’s sort of a combination of Mikey (The Goonies), Henry Rollins, Mohammad Ali, Sigourney Weaver (think Alien), and Daenerys Targaryen (Mother of Dragons).

So, yeah, all of those, plus probably 8 or 25 more to make up the “spirit of exploration”. It’s a little frightening to think about.

Where can we see your work?

I’m one of the few Daniel Torraca’s on Instagram, Twitter, and Tumblr, but you can also see my work at danieltorraca.com.

Do you have a favorite drink?

I drink the Champs of Beer: Miller Highlife, but that’s more a budget choice than a preference.

You can purchase your own limited edition shirt below, or on our Belle Isle Craft Spirits store. Again, there's only a small batch of shirts available, so grab yours now before they're gone!

Behind the Bar: Owen Lane & Adam Stull / Vagabond

Open as of November 2015, Vagabond is the latest Richmond dining spot to showcase the talents of Head Chef Owen Lane, who is also a partner in the venture. We stopped in one afternoon to chat with Owen and Adam Stull, Vagabond’s Beverage Director, to talk about inspiration and post-shift cocktails, as well as get a sneak peek at the Vagabond & Belle Isle Cocktail Dinner coming up on July 26th. (Tickets are still available, by the way.)

Tell us about yourselves...

Owen Lane, Partner and Head Chef: I’ve been cooking for 20 years from Boulder, CO to Richmond and in-between. Inspiration for my cooking comes from all sorts of different things, from something my mother used to make and how I can twist her recipes to a BBQ at someone’s house. Inspiration never comes when you might think - it just happens. It can’t be forced.

Adam Stull, Beverage Director: I have been bartending for about 15 years. I am originally from Philadelphia. I moved to Richmond a little over three years ago. Other than Vagabond, I have worked as part of the opening staff of Postbellum.

Tell us about Vagabond...

OL: The name says it all! I’ve had to privilege of working with many cuisines, as most chefs do. The Vagabond concept opens the door to explore so many of those cuisines. In the space we have three distinct areas that can provide a different experience each time you visit. These spaces set the stage for our menu. 

AS: I try to write a cocktail menu that is diverse enough to keep up with the wide array of food Owen creates. The huge space and high volume of people we serve has to allow for cocktails that, while still created with care, can be served efficiently.

Are there particular styles of food/cocktail or ingredients that you like working with?

OL: I like to work with lesser-known cuts - offal, game, local produce. It’s fun to have a direct link to the farmers, to take their hard work and prepare it for folks. 

AS: I love to make a weekly trip to Grand Mart and try to find ingredients that others aren't using.

How do you approach a smaller, private event like the Vagabond & Belle Isle Cocktail Dinner?

OL: It gives me the chance to be more refined. I put even more focus from pan to plate. 

AS: There are so many fun things I can do that I wouldn’t dare try during a busy night. At a smaller event it gives me a bit more room to explore techniques that are too time consuming to use in the setting of a high volume dinner service.

How do you put the menu together?

OL: Food often comes first. I use what’s available seasonally through our local farms. I take those ingredients and put them together in a way that complements the whole menu.

AS: I tried to pair off of what I think will go best with his dishes. We sit down and talk it out and make a few tweaks to each other's offerings.

What’s different about pairing food with cocktails, versus wine or beer?
OL: Walking is key. We like to see everyone walk out. But really, we have the control of these flavor profiles and we can pair the cocktail with the food. With wine and beer, we’re pairing the food with what someone outside of our organization has created. 

AS: That’s right - cocktails are more versatile, as I have a bit more control over the contents and I can really create something that pairs perfectly with a dish.

What can you tell us about the Vagabond/Belle Isle event on the 26th?

AS: We are excited to have everyone here. This is something Owen and I have been talking about for a while. I’m so happy we've finally had time to put this together with the great staff at Belle Isle Craft Spirits. Tickets are available here.

What do you like to drink to unwind after a big event? 

OL: It changes with the seasons. Most of the time, something cold. Right now, I wouldn’t turn down a Rosé.

AS: After work I'm pretty traditional. A shot of good whiskey to sip on and a cold beer helps me wind down after a busy night.

Happy Hour With Fern & Roby

Fern & Roby was founded by Christopher Hildebrand and his wife Sara Moriarty in 2013, serving as a pressure relief valve from the day-to-day operations of their industrial design and manufacturing firm, Tektonics Design Group. As Tektonics grew over the years, Chris's role had begun to move away from his training in fine art and craft and into design, general management, and business development.

By getting back to their roots and building furniture for Fern & Roby, Chris and Sara created an avenue to start implementing their own ideas and reconnect with the pleasure of making something from scratch. The name of the company also reflects a personal narrative, since it’s named after both of Chris's grandmothers. We stopped by Fern & Roby's design shop to see first-hand the process behind creating their brilliant work.

What do you do and why?

Fern & Roby designs and builds things as tools for living. Audio components, tables, desks, small wares. They all have a place in our lives. 

We currently have a cast iron turntable, an amp, and two speaker designs. These have been developed over the course of the past three years. We’re also in the middle of producing three new audio components—a second and slimmer turntable design, a phono preamp, and dipole subwoofers. We work with sustainably-sourced material as much as possible. Our wood is salvaged, and our cast metal table bases and audio pieces have a very high recycled content, which is important to us.

All of our work is produced with the conviction that products shouldn’t be throw-away items.  I think daily life is enhanced by the inclusion of heirloom quality objects that enhance your experience. Mostly we are just people who get excited about ideas and have fun pursuing the creation of the final product. The best thing besides enjoying that process and our own final products is seeing someone else get the same pleasure from our work. Each table, whether it’s an 18 foot-long conference table with hollow cast bronze bases that allow for integrated IT or a domestic-scaled coffee table, can be a work surface or a place to commune, socialize and eat food with friends.

Tell us about your work.

Our pieces are both traditional and modern, with intersections of raw and refined materials. Materials are the foundational part of our process in design. The Beam Speakers are a great example—they’re a real departure from the slick plastic aesthetic seen in the audio market—the rusticity of the material is distinctly modern. We would never use a veneer to suggest another material than that used. Likewise with the cast iron turntable—it has a simplicity of form and an authenticity that people really respond to.

Revealing the origin of material and narrative of the process is central to our life and our pieces. Wood and cast metal—these materials naturally have flaws and imperfections. They are the result of processes that leave traces behind. We like to leave them exposed, as in the Beam speakers. The pine beams that were reclaimed have holes where there were once nails, and cracks where the wood has settled and split. Those aren’t things to hide, they are telltales of the material’s origin. 

Tell us about your space.

Fern & Roby operates from within the Tektonics space - our 20,000 square foot shop houses our design studio, metal fabrication shop, CNC machine shop and woodworking shop. Sara and I bought the building 4 years ago when Tektonics was nearing the end of its lease in its old building on Stockton, and we knew we wanted to stay in Manchester.

We’re over next to the Williams Bridge Building, in an industrial pocket just south of Maury Street. The building was built in 1930s by the Army Corps of Engineers and has 8000 square feet of skylights—not a lot of shops have natural light at such a scale, and I think it impacts the general mood in a positive way. We love the history of the building and the classic wood trusses throughout the space. The openness of the facility means that people continually interact with one another on projects, and move easily between design and fabrication.

Our studio overall is all about the intersection of traditional tradecraft with advanced manufacturing and design--you would be as likely to see blacksmithing or sculpting happening as CNC machining of parts for our own products or for our clients.  We make the Fern & Roby jigger and salt well on our CNC equipment from solid stainless steel bar stock, and it’s laser-engraved in-house. Someone could be welding something or sanding a table just a few feet away. Process and materials are what inspire our work and we learn something every day that informs our design. We’ve also been able to host events in the space, something our former space didn’t allow for. When you open up those bay doors and the train rolls by just feet from the shop, it’s amazing. 

If your company was a cocktail, what would its ingredients be?

Hmm. Our business and our ethos is uniquely collaborative at a large scale, meshing the interaction between other design firms, manufacturers, contractors, and our clientele. So we like to think of ourselves as a full bar, not a single cocktail. No matter what we are mixing up, we are always a layered and complex blend. And we always stock Maker’s Mark.   

What does your company do “off the clock?”

In terms of unwinding, we’re lucky to live in a state with great parks. Virginia has an amazing variety of things to do outdoors, so my weekends are usually spent with my wife, cycling or kayaking within a day’s drive of Richmond. In terms of shop life - we’re driven by process here, so we constantly challenge ourselves when we are exposed to new equipment, new materials, and new processes. Our staff is pretty diverse in what they bring to the table: our senior designer went to Virginia Tech for industrial design, but our shop manager has an MFA in painting. Our team also includes a former chef, a VCU sculpture grad, a professional cake maker/artist, a skilled motorcycle mechanic, and an art historian.

All of us pursue other interests outside the shop, which make the work we do here together even more focused and dynamic. In terms of our community—our local footprint gives us a great deal of pleasure, because it comes from having built successful longstanding relationships. It’s also incredibly important to us that we contribute to our own immediate economy—we like to give our business to the people who give us their business. 

We are strong backers of Manchester, and recently participated in the tree-planting organized by Dogtown Dish and Laura and Michael Hild, who are doing great work to bring attention and energy to the revitalization of the Hull Street corridor. 

What’s on your bar?

Ha! It would be great to have a bar here. But we have some fairly dangerous machinery, so all cocktails are off the clock! 

We provide access to our staff to all of our equipment for their own creative projects, and we also try to make sure we take the time to enjoy the final results of our work as a team. That could mean going out to a dinner with everyone and their significant others, or having a long lunch during the work week as a group, to catch up with one another and just pause and connect. We recently went as a group to take a hardhat tour of the Main Street Station renovation—it was fun and fascinating to see behind-the-scenes of such a massive project, I highly recommend checking it out!

We know you just got back from Capital Audiofest - how was that experience?

We had a great time! We were able to talk with folks about our process and our materials. We wanted to convey the authenticity of our work — we really, truly make things from raw materials. People were truly captivated by the fact that we made all these things in Richmond, VA. Like, minds were blown.

So many audio products appear as if they emerged fully-formed from a 21st-century automated facility. Our presentation stressed the handcraft and the uniqueness, and the relationships we have here in Richmond that help us deliver such cool stuff. Our staff that joined us were amazing. They have worked their tails off in the lead-up to the show, and they were so proud to talk with people about what they do. This was not a sales demo or that kind of weekend for them — it was showing and telling what it is that makes their work special. So fun!

What are you listening to this week?

This week? Radiohead’s album “Kid A”!

Photos by Alexander Kreher

Behind the Bar: Ed Howard / Beuchert's Saloon

During the 1920s, Washington, DC found itself at the center of prohibition. While "dry" crusaders pushed for prohibition laws on Capitol Hill, just a few blocks away some of the most popular speakeasies of the decade were setting up shop to keep the booze flowing through our nation's veins. Fast-forward to today, and you will find one place still keeping the tradition alive.

Beuchert's Saloon is named after John Ignatius Beuchert, a German immigrant and prominent Capitol Hill businessman who, as legend has it, operated a speakeasy in the same location where the restaurant still stands today.

We stopped by Beuchert's Saloon to hear from General Manager and Beverage Director Ed Howard on how this speakeasy-turned-modern day mainstay maintains their incredible history on Capitol Hill by offering a dining and drinking experience rich with local and fresh ingredients that offer a creative twist on American fare.

Tell us about yourself…
I’ve been bartending for about 10 years now. I got into it because I had already worked every position in a few restaurants, from serving, hosting, food running, and bussing to managing. I even worked in the kitchen on a few stations when needed.  But as soon as I got behind the bar, I knew it was for me. To me it had a very natural flow.

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?
I like knocking new restaurants off of my "must try” list, traveling, and experiencing new things. If I had a secret identity, I would be a mix between Victor Krum from Harry Potter and the Goblet of Fire and Idris Elba. Oh, and my name would be Lance.

What’s something people would be surprised to know about you?
My brother, Rock Harper, was the Season 3 winner of Hell's Kitchen. 

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?
Favorite drink is a shot and a grapefruit raddler. A Painkiller or a Naked N' Famous is the best classic cocktail. When no one’s looking, I’ll sneak a Long Island Iced Tea, but with Fernet instead of Coke.

Tell us about your bar… 
Beuchert's Saloon has a very laid back, speakeasy feel. We’re located in probably the best neighborhood in Washington, DC. We’ve got a very loyal and friendly group of people here on the Hill.

What makes your bar unique?
Consistency and service.  Every bartender here is passionate about their craft and understands that service is key.  We can craft a cocktail based upon your tastes if you don't see anything on the menu. It is truly a gift.  

What’s your favorite part about working there?
My favorite part is the family aspect of the place. Guests become regulars, and regulars become close friends. The same applies to the staff. Usually everyone here starts out as co-workers, but then ends up finding a friend for life. This makes working together easy and fun! Also, when we learn something new, we get very excited and apply it right away - either through educating the guest or applying a new technique to a cocktail.

What’s a good night look like for you? What are people ordering?
A good night consists of people going off-menu, testing our bartenders' knowledge and skills, and ending up with a mind-blowing product.

What’s your favorite menu item / cocktail pairing?
The Roseda Farms Top Sirloin paired with our Beltway Boy (Rye, Amaro, Aperol, Peychauds Bitters, absinthe spray).

Can you share a Belle Isle creation with us? What inspired it?

The High Moon at Noon was inspired by our 3-year anniversary.  For the 3rd year of an anniversary you are to give leather, so we went with a western-style cocktail list and food menu. High Moon at Noon just came to me and I had to have a cocktail on the menu containing moonshine. The rest is history!

Photos by Alex Kreher

High Moon at Noon

Ingredients:

• 2 oz. Belle Isle Premium Moonshine
• ¾ oz. lime juice
• 1 oz. blueberry shrub*
• Blueberry “caviar”

Preparation:
Combine all ingredients into a shaker, shake, and strain over ice.  Garnish with a spoonful of blueberry caviar and lime zest on top.

*Recipe for Blueberry shrub

2 quarts sugar

2 quarts water

1 pint fresh blueberries

1 cup champagne vinegar

Preparation:

Simmer and crush 1 quart sugar, 1 quart water, and blueberries. Then add the additional quart of sugar and water, along with champagne vinegar. Boil all ingredients together, then strain and let cool.

Recipe by Ed Howard of Beuchert's Saloon

Behind the Bar: William Seidensticker / L’opossum

Boasting a menu and cocktail program as unconventional and incongruous as the decor you’ll find around L’opossum, the Oregon Hill restaurant and bar has redefined the Richmond dining experience in a vivacious manner that only renown owner and chef David Shannon can manage. We were lucky enough to sit down with William Seidensticker, bartender at L’opossum, to chat about all things served eclectic and delicious.

Tell us about yourself…

I’ve been in the industry for 22 years. As long as I have been in the industry, one of the most common questions I get is if I am a mixologist. I still don’t know the difference between a mixologist and a bartender. At the end of the day, I consider myself a bartender and I’m proud of what I do. I am proud of the product that I produce and the people I work with.

What’s your favorite thing to drink? Favorite classic cocktail?

I love drinking anything with fresh ginger. I love to make a classic Old Fashioned for folks that come in.

Do you have a pro-tip for new or home bartenders/chefs?

Use jiggers. Balance is key to a great cocktail. If you use jiggers, you can make a cocktail the way you love it every time with precision.

Tell us about your bar. Where did the name “L’opossum” come from?

Simply enough, it is “possum” in French. The menu reflects a blend of David Shannon’s Virginia heritage and French culinary training. It draws on the humor that adding La, Le or L’ to something instantly makes it into something fancy. Our menus are meant to be very playful, too. Everything you see, down to the recipes and the names, has a personal meaning and we have something for everyone.

How do you come up with names for your cocktails?

We have a great staff with many different backgrounds, so I use them as a springboard for ideas and we all taste the final cocktail. More often than not, David Shannon comes up with a great name. He invests into part of every experience you’ll have when you come in.

L’opossum has a very distinct atmosphere. What was the influence behind the interior?

The interior is the sole creation of David Shannon. All the components are things he has been independently collecting for decades. The collection is a throwback to more hedonistic times, a perfect environment for indulging. Think dive bar at the Playboy Mansion or a classical French restaurant in the Cleveland Airport circa 1976.

What is your favorite part about working here?

My favorite part is getting to work with the most amazing chef, David Shannon. Every single day I walk into L’opossum, I feel honored to work here. I have been in this business long enough to see that L’opossum is a special place.

What’s your favorite menu item and cocktail pairing?

La Petite Mort with a Hooty Hoo. I have a hell of a sweet tooth.

Can you share a Belle Isle creation or two with us? 

Honey Badger

Ingredients

• 1½  oz. Belle Isle Honey Habanero Moonshine
• ¼ oz. St. Germain 
• ¼ oz. Sake 
• ⅛ of an orange
• 1 oz. diced jalapeño    

Preparation

Muddle the orange, jalapeño, and St. Germain. Add sake and Belle Isle Honey Habanero Moonshine, stir all ingredients a mixing glass, and strain into a port glass rimmed with grapefruit sugar.

Recipe by William Seidensticker of L'opossum

The Shiny Blue Ball

Ingredients

• ½ oz. Belle Isle Premium Moonshine
• ½ oz. Vodka
• ½ oz. Gin
• ½ oz. White Rum
• ½ oz. Triple Sec
• ½ oz. Sour Mix
• Coke

Preparation

Combine ingredients in a mason jar over ice, stir. Top with Coke. Garnish with orange slice and maraschino cherry.

Recipe by William Seidensticker of L'opossum

Photos by Kate Magee

Behind the Bar: Lauren Paylor / Eat the Rich

As the saying goes, “When the people shall have nothing more to eat, they will eat the rich.” Luckily for DC residents, there’s plenty to both eat and drink at Derek Brown’s oyster bar, Eat the Rich. Featuring both local oysters and a Chesapeake Bay-centric menu, Eat the Rich is a tribute to the great oyster houses of Washington, DC and Mid-atlantic cuisine. We spent the afternoon with Lauren Paylor, Head Bartender at Eat the Rich, to talk cocktails, locals, and a heavy metal band close to our own heart.

Tell us about yourself…

I started bartending a year and a half ago, but I’ve worked in different roles across the industry. I got into bartending by meeting Derek Brown, the owner here at Eat the Rich, through his brother Tom. I was intrigued by how passionate both the Brown brothers were about cocktails and food, but also extremely intimidated by it. I started out as a server in a few years back, then became the AGM and a bartender a year later, and made my transition to Head Bartender this year. DC is a great city for bartending, because there are so many passionate and talented people working here. They've all really inspired me and made it easy to fall in love with this industry.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?

My favorite thing to drink are Goses, a sour-style German beer. My favorite classic cocktail is an Old Fashioned, especially when it's made with PX Sherry in place of simple syrup. My favorite thing to drink when no one is looking is a nice, cold Coors Light and a shot of whiskey. 

Tell us about your bar… 

Eat the Rich is a heavy metal oyster bar located in Shaw, an up-and-coming neighborhood in Washington, DC. When you first walk in you'll more than likely hear Motörhead, Richmond’s own Gwar, or Guns N’ Roses playing on the speakers. We have a solid clientele, they always make it fun being behind the bar. Our customers mainly consist of people that live in the neighborhood, young adults, and heavy metal fans. 

What’s the neighborhood like?

Shaw is lively, as there are a lot of restaurants located up and down 7th Street, Howard Theatre and the 9:30 Club are located fairly close, and U Street is just up the block. It is a residential and family-oriented neighborhood, but there is a huge population of young adults. You’ll see plenty of foot traffic up and down 7th Street on a typical Friday night.

What makes your bar unique?

Our locals-only Happy Hour is what makes us unique, as well as our focus on locally produced spirits, wine and food. We sell $1 oysters, food and drink specials. You really can’t find anything else like it in the city.

What’s your favorite part about working there?

My favorite part about working at Eat the Rich is the staff. I've worked at Eat the Rich in almost every position, and in each one I've always felt supported. The people I work with are some of my closest friends. They really push me to be the best that I am capable of being.

What’s a good night look like for you? What are people ordering? 

A good night for me at Eat the Rich is a busy locals-only Happy Hour, where customers are enjoying each other's company and having a good time. You will see most of our customers ordering oysters, caviar, draft cocktails and pitcher cocktails at the bar. 

Can you share a Belle Isle creation with us? What inspired it?

My cocktail, the RIC (Richmond International Airport), was inspired by the classic Aviation cocktail. I wanted to create something floral, yet simple, that would showcase Belle Isle Moonshine.

The RIC (Richmond International Airport)

Ingredients

• 1 ½ oz. Belle Isle Premium Moonshine
• ½ oz. Dolin Blanc 
• ½ oz. Luxardo Maraschino
• ½ oz. Lemon
• ¼ oz. Rich simple syrup
• 1 barspoon Creme de Violette

Preparation

Shake all ingredients, fine strain into a chilled coupe, and garnish with a brandied cherry.

Recipe by Lauren Paylor of Eat the Rich

Photos by Alex Kreher

Behind the Bar: Jon Wasilewski / East Coast Provisions

Tell us about yourself…
I’ve been bartending for about seven years but have been in the restaurant industry since I was 14. I guess you could say I got my start by making jungle juice at the Kappa Sig Fraternity house while at VCU. Seriously though, I waited tables all through college and always had a strong interest in cocktails. After finishing school and working an office job for a few years, I started working at Can Can Brasserie as a waiter. After being at Can Can a few months they offered me the bartending gig, and the rest is history.

What do you do when you’re not bartending? Any hobbies/side jobs/secret identities?
I'm a big music nerd, so I'm always listening to and collecting tunes. I try to see as much live music as possible. I enjoy going to the gym and lifting heavy things. Cycling is a lot of fun. I spend a lot of my time with my two cats. I'm constantly watching sports. As a part-time job I help produce a very delicious spirit, you may actually know a little bit about it. As far as any secret identities go, I can't really tell you, that would strongly jeopardize my other hobby, crime fighting.

What’s something people would be surprised to know about you?
I have a degree in Economics, I was a Financial Advisor for 3 years, I think Beyonce is overrated, I laugh way too hard at the television show Frasier, I prefer winter to summer, I didn't know I could grow a beard until a few years ago, I like Coldplay.

What’s your favorite thing to drink? Favorite classic cocktail? Favorite thing to drink when no one’s looking?
My favorite thing to drink depends on my mood. I'm a big craft beer and whiskey fan, Saisons and Islay Scotches are my favorite styles of both. My favorite cocktails are the Manhattan, Old Fashioned and the Sazerac. I've been known to drink Gin Martinis and Vespers as well. My favorite forgotten classic cocktail is The Blinker, which is Rye, fresh grapefruit and house-made grenadine, trust me!

What do I drink when no one is looking? 
Cosmos and Mojitos, there, I said it.

Tell us about your bar… 
East Coast Provisions keeps a very laid back vibe. People can come in as they are, feel comfortable and enjoy a delicious cocktail, we literally have something for everyone. All of our patrons feel very relaxed when they visit us, and they always leave happy.

What’s the neighborhood like?
Carytown is very diverse. We have people of all ages living and visiting the area. During the nicer months it is definitely a tourist destination. It contains young hipsters, middle-aged business types, and old hippies. Literally anything and everything.

What makes your bar unique?
The visible raw bar you see right when you walk in is gorgeous. Also, the food here at East Coast is really what separates our bar. While all of us bartenders take pride in our drinks and service, the food that the chef puts together on a nightly basis for our guests is phenomenal. We are one of the few places where you can have a great drink with an incredible meal.

What’s your favorite part about working there?
All of the staff here at Coast is outstanding. It's also nice working for a place where the owners/management care about the staff, I've worked at other places where this wasn't the case, I won't mention any names.

What’s a good night look like for you? What are people ordering?
A good night for me is when people are ordering classic cocktails. I really enjoy giving people a small history on certain drinks. I also love being very busy. Busy equals higher sales and higher sales equal more tips.

What’s your favorite menu item / cocktail pairing?

Well, the Bell-a-Colada I whipped up goes great with our crunch eel rolls. The spiciness of the roll is a great counter to the sweetness of the cocktail. 

Can you share a Belle Isle creation with us? What inspired it?
My cocktail is the Belle-a Colada. The tiki-takeover, as I like to call it, is what inspired it.

The Bell-a-Colada

Ingredients

• 1 oz. Belle Isle 100 Proof Moonshine
• 1 oz. Orgeat
• 2 oz. Pineapple Juice
• 1 oz. Coconut Milk
• 1/4 oz. Myer's Dark Rum
• 2 hefty dashes of Peychaud's bitters

Preparation
Combine the first five ingredients into a shaker, add ice, and shake vigorously for about 10 seconds. Strain into a tall collins glass filled with crushed ice. Float the rum on top, garnish with a maraschino cherry (optional).

Recipe by Jon Wasilewski of East Coast Provisions

Photos by Alex Kreher

Behind the Bar: Aaron Irwin / Courthaus Social

If you live and drink in Arlington, you probably already know Courthaus Social, its spacious  (dog friendly!) patio, and killer beer selection. You may have spent an evening learning about and enjoying the many craft beers on their menu. But did you know they also have a great cocktail program thanks to industry veteran and mixology heavy hitter Aaron Irwin?

Tell us about yourself…
My name is Aaron Irwin, and I’m the Beverage Director/Bar Manager at Courthaus Social. I’ve been bartending for over 20 years, but sort of fell into it. Once upon a time I was waiting tables and our restaurant’s bartender was a no show. I was put behind the bar for a shift and I’ve been there ever since. 

What do you like to drink?
I am a big fan of Bourbons and whiskeys. My favorite classic cocktail would have to be a Manhattan. I tend to stay away from the less than tasty spirits. 

Tell us about your bar...
We call Courthaus Social an “American Beer Garden.” The concept for the restaurant was borrowed from the traditional German Beer Garden. Lots of space, lots of beers, and a relaxed vibe. Being in Arlington, we see a lot of young working professionals, singles, and families, and Courthaus is set up so they can all have a good time here. 

This really is a great place to work and to make drinks. We have a fantastic staff and the variety of beer, wine, and spirits we carry, along with our menu that includes the Reuben Rolls, which won Best App for Taste of Arlington and our fan favorite, the Buffalo Chicken Sandwich. Not to be too cliché, but every night is a good night here thanks to the great guests who come in. Interacting with them, getting to know them, and exposing them to new beers and cocktails is a really fun part of the job.

The Courthaus Mule

Ingredients:

• 1 oz. Belle Isle Honey Habanero
• ½ oz. Laird’s Applejack Brandy
• 1 oz. fresh squeezed grapefruit juice
• 1 oz. fresh lime juice
• ½ oz. honey syrup
• 2 oz. Gosling’s Ginger Beer

Preparation:

Combine Honey Habanero, brandy, juice, and syrup in a shaker with ice. Shake and strain into a Mule Mug and top with ginger beer. Add lime wheel for garnish.

Behind the Bar: Phil Boyle / Greenleaf's Pool Room

It’s impossible to pass the corner of East Franklin and 5th and not see the vast expanses of green felt beckoning from inside Greenleaf’s Pool Room. Owner and real life pool shark “Carpet” Jim Gottier has created a space that both harkens back to the golden days of the pool hall while elevating the game to its proper place in the 21st century by incorporating a sophisticated yet accessible lunch and dinner menu with a top-notch craft cocktail program.

On a recent visit to Greenleaf’s we got a chance to chat with Jim who gave us a few much needed tips on our game and talked to us more about the history and culture of the game he’s dedicated his life - and his establishment too. Meanwhile, Phil Boyle, Greenleaf’s Head Bartender, mixed up a few rounds of cocktails inspired by one of the great pool players.

How did you get into bartending?
My first bar gig was at Wonderland(!) in 2005, so just over 11years. I had been working in restaurants and Hotels for about 5 years, when Chad who was a friend and favorite bartender, called up one day asking if I would want to work for him at Wonderland, which had opened in December of the prior year. I jumped at the opportunity because I had always had a great respect for those behind the bar and was lucky to learn from one of Richmond’s greats. 

What’s your favorite thing to drink?
I went through lots of ‘phases’ as a drinker. Dirty Martinis back in the day. I used to be a sucker for a proper Manhattan before dinner. A Hoppy IPA paired with a single malt scotch after work. Just about anything Mattias Haglund put in front of me. Likewise with the amazing bar staff at Saison! Back in the day, Van Gogh double espresso Vodka-that was my guiltiest pleasure. 

These days if I’m sipping on anything at work, it’s usually a Mexican Coke with a jigger of Orgeat added—cuz Restaurant people can’t just drink normal things!

What’s the vibe/atmosphere at your bar?
Greenleaf’s is like many Richmond places in that each night has its own vibe. During the week it’s pretty chill with a lot of neighborhood regulars. Weekends the cool kids come out either pre-gaming it or to shoot some pool after dinner or with a group of friends, so it’s busy, loud and hyper. Lots of turnover between the bar and the pool tables, so we do our best to make an impression and educate everyone on the cocktails as much as possible in a brief amount of time. 

What’s the neighborhood like?
We’re located at the bottom of the Hotel John Marshall-which is now full of Graduate and Medical students as well as young professionals, much like the other converted buildings in the neighborhood. Pasture, Julep’s and Rappahannock are only a few blocks away, as well as stalwarts like Capital Ale House and Penny Lane Pub and some new additions like Belle and James and the Kabana rooftop bar which just opened. It’s quickly becoming a new destination area to have a great meal, drinks and enjoy some activities all within a 5block radius. 

What makes your bar unique?
The slate bar! Our owner(s?) Jim and Andrea put a great deal of thought and design into this space and my favorite is the repatriated slate from old pool tables to a bar top

What’s your favorite part about working there?
Everyone says the people, right? Well, I have to agree, and we have great customers, but will add that the Motley Crue of a staff that we have is what makes my nights enjoyable. We have people from all over the states, with all sorts of backgrounds, From Jim and Andrea on down. When you truly love the people you work with and trust them wholeheartedly, there’s nothing that can happen during the course of a service that you can’t handle.

What’s a good night look like for you? What are people ordering?
Good nights come often. The customers are curious and easily engaged and in the mood for something different. Since the bar crowd is usually one round and done or to a pool table, it’s our job at the bar to make a first great impression for the Pool Room. I’ll make everyone something they want-assuming we have the ingredients-and do my best to put forth our vibe of an Upscale Pool Room. 

Fridays and Saturday nights our the big nights here and I’ll probably make 50 Old Fashioneds if I’m working the service side of the bar. Lots of classic cocktails on those nights as well as some of our original creations. I really enjoy the variety of those nights where I can make anything from a Negroni with Cynar to a Fernetaboutit to a House Paloma. 

What’s your favorite menu item / cocktail pairing?
I find myself often recommending our House Made Deviled Eggs paired with a Rye Old Fashioned. It sounds weird, I know, but it’s a fantastic combination!

Can you share a Belle Isle creation with us? What inspired it?
We have a lot of fun at Greenleaf's naming our drinks in tribute to pool's lore. Famous historic players, obscure, all but lost to history hustlers, and (of course) long gone Richmond pool halls all find their way onto our menu. Our Belle Isle cocktail is called the "Jersey Red" after Jack Breit, a legendary pool hustler, big money player, and all around cool guy whom I got to see toward the end of his best years in the early 70's.

The staff had a run a couple months ago on Aperol cocktails, so when we first got wind of the Ruby Red Grapefruit Belle Isle, that was one of the first pairings that popped into my head. It being springtime right now and with the resurgence of interest in those types of refreshing Italian cordial drinks, we decided to play around with a variation on the Intro to Aperol. 

The Jersey Red

Ingredients

• 1 oz Belle Isle Ruby Red Grapefruit Moonshine
• 1 oz Aperol
• ½ oz Fresh Lemon Juice
• 1 dash Angostura Bitters

Preparation
Build in a cocktail shaker over ice. Shake and strain into a chilled rocks glass, add ice, garnish with a grapefruit twist

Recipe by Phil Boyle of Greenleaf's Pool Room

Photos by Alexander Kreher