Alchemist

It's really a feedback loop, isn't it. Of course, anything that can be done to increase the energy of the equation.... ← Thank you all for the feedback. Everone has very good points. So is there an advantage opening the first bar in the city? Or would it be advantagous to revamp the beverage program at a great resturant that has a good amount of space at the bar?

I would agree with those as well. So where are we talking about? San Diego? Austin? Little Rock?

I am trying to figure out what makes a city able to sustain a high-end cocktail bar, or two. And which cities in the United States might be ready. Some of the things that I see as necessary are: 1. A thriving culinary community 2. People with disposable income 3. Bar rents that lend themselves to 20-25% liquor costs. 4. Acess to wide variety of liquor.

I know in Calgary, those books with the 2 for 1 coupons do have instructions for their customers to tip based on the bill before the discount is taken. There are two main reasons why people don't though. One is that some just don't care, or don't want to give the proper tip, and two is, they forget. They don't see what the total on the bill would be, so they just tip on what is. A possible solution to this would be for restaurants to list what the total charge would be on their bill, and then have another line underneath showing the discount and final price. It wouldn't completely solve the problem, but it may help in some cases. ← Could it be that the vast majority of people who use coupons, and then tip poorly, are...Thrifty might be a word that won't offend the cheapskates.

Has anybody had the cocktails at Blackbird? Thoughts...

Ahhh bitters. Well, the first thing to do is decide what your flavor profile you want out of your bitters. If you are going for something dark, use overproof rum or rye along with grain alcohol. You want to have high as possible alcohol content, to extract the most flavor from your botanicals. If you are going for lighter flavors use high proof gin, and grain alcohol. Think about the character of your flavors, you want a variety to amp up the complexity. In a two liter glass container, sterilized with boiling water, put 1.5L and add the chinchona and gentian, a quarter of a teaspoonish each. Then add the rest of your herbs, which should be dried, and whatever citrus you have decided on. Keep in a cool place agitating daily for 14 days. Taste and adjust the balance, then start making cocktails immediately. Toby

sauerkraut, sweet onions, mustard and, reluctantly, ketchup that are the primary options Didn't Bourdain say in Kitchen Confidential that anyone who puts ketchup on a hot dog should be publicly flogged? I agree.

The reader also gave us this mention on thier favorite things about Chicago. http://www.chicagoreader.com/favoritethings/

Yes the fall menu will be out soon so there will be a bunch new things to try. I am also putting togather a Classics Menu. It will be avaliable during the slower times. I am very impressed you worked your way through the entire menu. And it is always is nice to bring someone into the fold and turn them on to another liquor, and the brandy family is such a nice family.

Yeah, what is up with the whole marachino juice in a manhattan? For the love of all things holy!!!

I would have to agree with the Old Fashioned as the litmus test for a bartender. But part of the test on the old fashioned doesn't have muddled fruit in it. wish it could be a Manhattan, but all too many bar's Vermouth has turned to Vinegar.

I think I did mention that "egullet" and "The Hold Steady" were passwords as such, but if the bar is full the bar is full. I would imagine that most of us would like to be there when it isn't slamming, and we can talk to the bartender. Go before you go out to eat at Spring and meet the nice doorman and tell him you're coming back...

I get the request for light drinks all the time. There is a segment of society that isn't trying to get hammered. I pour light and buy them every third. The house isn't losing a sheckle and the customers are better behaved. A win-win-win situation.

I also hate standing in line to get into a bar. No wait, I Won't stand on line to be looked over and judged by some neo-nazi with a clipboard, really good shoes and a rabid case of meglomania. There is nothing less fun than that. Really nothing, and I'm including leeches on genitelia, hablanero soaked bamboo skewers under the fingernails, and having to watch 24 straight hours of The Simple Life. And if we include waiting on line on a fridged Chicago winter night... well thats worse than a life of only eating at TGIAppChilBennOutbkRedDonalds. The problem is we can only fit about 100-120 people in the space (which has a legal capacity of 160) because there are only 4 bartenders, and without it feeling cramped, clubby, hot & sticky, loud, and unpleasant. That's if the pacing is right, and there are a few big parties in the back drinking Caraffes. We figure one bartender can handle between 25-30 drinkers. 25 if it is a Mon-Tue and you are making all speciality drinks, 30 on a Fri-Sat when you have 20 people having cocktails 10 people drinking Ketle 1 and sodas. That is critical speed. Bartenders just can't move faster. Which is worse, having to wait 30 min at a bar across the street with a cold beer, or having to wait 15 min in a packed bar trying to get a drink? We take your cell number and give you a ring AS SOON AS POSSIBLE. I hate the fact that some people think that "The List" is in any way rigged. Steve Rubel had it right, he was all for having a broad spectrum of people, I belive he said of Studio 54 he wanted "the princes and the plumbers". There is nothing more boring than being in a bar with all the same kind of people. Sorry for that rant. And I will agree with trillium that you can get great drinks here in the mid west. And Sam's F#&king rocks!!!

Yes we have gotten some wonderful press as of late. And buisness is good. Yes a girl can get a seat at the bar during the week. The earlier in the week the better. The crunch time seems to be between 9:30 and midnight. Friday early (8:00) there is a line of people waiting for us to open. We are adding more staff so we can open earlier, five or six, hopefully by the middle of September. Sat. is mellow early, but gets busy at around 10:00, after dinner has been eaten.

I didn't see anyone talking about another kind of ice...dry. Sure most of us think of it as a haloween gag for kids, in theme resturants like Jeckle and Hyde, and Tiki resturants. But there must be something cool to do with it. The Cons of DI is that it gives no water content, and get's things too cold. There is a story where a bartender entered a martinin contest and stirred his martini with dry ice. He won the contest, and in celebration downed the martini, caught the olive in hiis teeth and bit down...and it was frozen solid, he chipped a molar. That wad the last time he worked with dry ice. Anybody got any ideas on what to do with dry ice?

Who got it from Sinatra, and 100 of his closest friends.

I agree with phil, but don't you hate it when someone comes up and orders something from a down town Boise hotel bar called a "flaming chocolate frou-frou Oreo, with a float of Chambord"?

Earlier this week 2 friends came to visit me in Chicago. Mon. Agres Deux, asked the manager, Micheal, to "Bring the Noise". Bill: Ouch that stung! Tue: Schwa, looked aqt the two menus, chose the longer after a nanosecond of contemplation. Blake suggested BOTH menues. A resounding "F%*k Yeah!" from the table. Bill: The BYOB really helped this tab not being frightningly painful. Friends change flight when we hear we can be sat at Alinia ar 6:15. Wed: Alinia: Tour, wine pairing. Finished at 11:15ish. Bill: Ouch, but soooo worth it. Hands down the Best I've ever eaten in three consecutive days. Recovering from gout currently. Toby

Grasias, ven aqui Chicago es a todo Madre!!! http://www.chicagoreader.com/features/stor...aurants/070824/ Toby Edited to add link

Here is a little tasty treat for y'all. I do belive that there will be more to come this week, so I will post them as they come out. Toby

Flight from NYC to Oakland (A few hundred), rented convertable (a couple hundred more), drive up Highway 1 towards napa (Gas 20ish) Rachmonoff piano concerto #3 cd (15ish), 2 double double with cheese and animal style fries (10 bucks) cup of coffee to chase away the post prandial narcolepsy (2ish), hotel in Yountville (a couple hundred), incedentials (100), dinner at French laundry (beyond priceless).

HMMMM, should I pull the Poor Liza (Basicly a Champs d' Elysee made with CC Poir And Peychauds) off my list (to bad a strong seller) and send back all the Clear Creek, and then find another Poir that isn't too precious to play with others?

Thank's Sam, When I get back to NYC I'll buy you a couple a' cocktails for your tek work. I am such a luddite. Toby

I can't get into that site, what is said about people who make drinks for a living?