Anyone who has ever worked in a restaurant knows that one of the best things about the gig is heading out with coworkers for a drink after the last patron has left and the floors have been mopped. Here, employees from Andrew Carmellini's New York City restaurants dish on where they're drinking after work. And read through to the end for a special bonus cocktail recipe inspired by Marcel Proust:
Patrick Cormier – General Manager at The Dutch
DBA is the right amount of dive bar and the right amount of beer repository to always keep me coming back. After service, I want a great, cold beer and three fingers of warm whiskey and I don't need to discuss the finer points of the brewing process — I know what it is and I know where it is. Early in the week is when to go and in the summer the outdoor area is pretty clutch.
Amy Troiano – Beverage Manager at Locanda Verde
The Ear Inn. It's legendary! You must drink beer or shots of whiskey, and the burger is amazing. Love the old school cash register making all that noise as they ring in your drinks. I've even been there when the owner is jamming with his band.
Kierin Baldwin – Pastry Chef at The Dutch
Terroir. I mostly go to the one in Park Slope, but it's the best place to go for a good glass of wine and a small bite on a quiet Monday off. Also, a great place to go alone, since the bar is nice and the servers are super friendly and the other patrons know how to leave a solo lady alone to enjoy her Riesling in peace.
Chad Walsh – Beverage Manager at The Dutch
Marshall Stack. Living on the Lower East Side can be tough. Even with my restaurant-biz hours it can get obnoxious when one just wants to relax and have a beer. Although some might see it as lacking, the absence of a full liquor license protects Marshall Stack (on the corner of Allen & Rivington). Imagine this: "WHAT? NO GREY GOOSE? I'M OUTTA HERE!" Yes you are, leaving me to enjoy a well-chosen and large selection of draft beer, where I often find the rare keg that we can't get our hands on at The Dutch. It's the beautiful simplicity of the operation that makes it my favorite. One bartender, maybe two on the weekends, and a hero who acts as bus-boy and steward of the industrial toaster oven that cranks out perfect tater-tots, bagel pizzas (The "After School Special" *Josh Nadel concurs), and more. It's cash only. Glasses are washed the old-fashioned way, in a triple sink. Rock and roll is (obviously) ever-present, and there's only one small TV that's only on when you really want it to be, like the playoffs. There's only one type of glass that's chilled, and it's the branded glass for the only consistent draft-line, the perfectly cold King-of-Pilsners, Radeberger. It's not all beer though. You can take anyone to Marshall Stack, even if they only drink wine. They do an excellent job of getting great bottles to pour by the glass on close-out, passing the discount on to you.
Marie Lyons – Director of Events, Locanda Verde, The Dutch, The Library at The Public, Lafayette
Corkbuzz (located at 13 East 13th Street) gives 50% off champagne after 10 p.m., a full dinner menu from a talented chef, neighborly regulars, the sweetest staff and Master Sommelier Laura Maniec at the helm. Plus that lucky address. What's not to love?
Josh Nadel – Beverage Director at Locanda Verde, The Dutch, The Library at The Public, Lafayette
Viktor & Spoils. Avoid at all costs on Friday and Saturday nights, but it's a dream on like, a Tuesday when you want to belly up to the bar and order something from one of the rockstar bartenders, or get a table with a group and order some of their fantastic food. I love the tacos, some tequila and the little shots of sangritas they come with.
Emily Olmstead – Human Resources Manager
Sorella. She's always open late and you can order great food too. My go-to on the way home to Brooklyn.
Michael Oliver – Chef
Harefield Road in the 'Burg because sometimes you just need a seat and a beer on a Saturday off and you don't have the heart to go back into Manhattan.
And for the folks at home, a cocktail recipe by Tiffany Short, Head Bartender at The Library at The Public & Joe's Pub.
I admittedly am not a huge fan of drinking cocktails, but I love making them, and this is one of my favorites.
The Remembrance of Things Past is named after a series of novels by Marcel Proust of the same title where he recounts a part of his life. The drink is an homage the classic Old Pal, which is rye, campari and sweet vermouth.
I like using Cappelletti in place of the campari. They both have a similar bitter orange flavor, but the Cappelletti is more of an authentic recipe. It's been made by the same family using the same method and ingredients in Italy for over a hundred years. The flavor is a bit earthier and a little less astringent.
Remembrance of Things Past Recipe
Servings: 1 cocktail
1 1/2 ounces Diplmatico Anejo Rum
1 ounce Cappelletti
3/4 ounce Dolin Dry Vermouth
2 dashes of Peychaud's Bitters
- Stir all together in a mixing glass with ice, strain into a chilled coupe glass and garnish with a petal of orange peel.
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