Images courtesy of Eric Medsker
“Top 10 Bars And Restaurants”, “Heat Map”, “Best Of…”, Top 10 New Spirits”, “Best Wines $100 and Under, “20 Places You Must Eat And Drink Before You Die”; “All The Insta-Worthy Dishes Below 42nd Street.”
Headlines like this assail us regularly, instilling equal parts extensive FOMO and a false sense of accomplishment when compelled to put these spots on, and then tick these spots off, our list. Better even still is if we have a client that makes this sort of list.
But what does it really take to come up with an award-winning concept, or at least one that truly warrants this sort of incessant attention?
A lot of thought, creativity, planning, know-how. That’s what it takes. Plus, a willingness to roll with the punches and fine tune along the way. Much like landing an impressive hit with a solidly thought out pitch, there’s a lot of planning and knowledge that goes into building a noteworthy bar. In short…a great story; and one that’s told well.
Eryn Reece, industry veteran and Head Bartender at Banzarbar peels back the curtain for us on how one of NYC’s hottest bars came to be the success it’s already touted to be by sticking true to their brand story.
Banzarbar opened with a limited weekend only schedule and a nod to international exploration. Not your usual back story, or schedule for that matter. But doing things this way afforded Reece and her ownership team to roll out a quality product with plenty of flexibility in a confined space that seats 20. She explains, “We wanted a concept that we could be playful with and not be pinned down to a particular theme. We can play with many different eras and essentially travel to any country for inspiration.”
Taking inspiration from explorers of the past who have sent up trial balloons the opening schedule was an experiment that’s paid off. Reece comments, “We started off just being open three days to gauge the response. We quickly figured it out that the demand was there. We are now open every day except Mondays. With plans to be open 7 days in the Fall.” Now you can drink at Banzarbar almost every day of the week.
Another element that sets Banzarbar apart from other cocktail bars is its commitment to offering a tasting menu paired with bar bites from Chef Harold Villarosa. Unexpectedly, this tasting menu is turning out to be quite the repeat business builder. While the tasting menu is an experience that bar goers are embracing slowly Reece noted that while they do ply some guests with a multi courses tasting menu, individually ordered cocktails are the front runner now with guests wrapping their head around the experience on their first visit. She sees this as a good thing as she says,” People are excited to come back and embrace the tasting menu.”
They’re coming back for drinks served in vessels that showcase distinctive styles of craftsmanship that you might have encountered if you were exploring during that time. Reece adds her glassware selection veers from the traditional and includes everything from an earthenware cup to Dutch blue and white ceramics to etched glass.
These varied glasses proffer a taste of things like Reece’s simply stated cocktails that encourage letting go and exploring new drinking experiences. Aside from the current welcome amuse bouche- a taste of something the staff is wild about (right now it’s a really funky cider from the Hudson Valley that is blended with grapes)- her menu features unexpected flavors like the earthiness of turmeric and brightness of Corry leaves she pairs in the “Tour of Khari.” And it works; both as a drink and conceptually. Reece explains, “We try and use ingredients that people may not even know about or would never try in a million years.”
While they may not have ever thought to reach for the turmeric it seems guests are all for the new adventures to discover in their glass and on their plate and will be keeping Banzarbar at the top of the list for years to come. What else would you expect from a bar that named an already popular dish after a mythical sea creature? Reece reveals Chef Villarosa’s masterpiece – The Kraken – that has them coming back for more (and more drinks to pair with it), “He created a beautiful fish to share. We are offering a 2-pound tempura fried Portuguese Octopus, served atop pimento tossed patas bravas, lemon yogurt and finished with pickled apples, onions, and mustard seed. People have been losing their minds over it.”
Needless to say, Reece and her business partners had their heads on straight when creating and executing the vision that was in their minds. That, and a good publicist, will get you in the paper.
