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Behind Bars

Five Questions for the Bartender: Greg West of Hunger

There comes a time in a man’s life when he must defend himself from pantsless drunkards with a soda gun.

Posted by: Allecia Vermillion on Feb 02, 2012 at 10:30AM Speech Bubble 2 Comments

This San Diego transplant has a devoted pack of regulars at Hunger. Hit up the slideshow to see West make one of his drinks, the bonne chance. Photo: Lucas Anderson

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Greg West moved to Seattle three years ago from San Diego with a desire to make good drinks. But he found it tough to penetrate the city’s network of destination cocktail spots. Instead, West worked his way up, starting “in bars where people fought and got drunk and got sick” and moving on to Oddfellows and, briefly, 5 Corner Market Bar. Now you’ll find him at Hunger, and West must be doing something right: A Seattle Weekly poll late last year proclaimed him of the readership’s favorite bartenders.

Later this year, West will get the bartending equivalent of a promotion from cubicle to corner office when Hunger moves down Fremont Avenue to a space nearly three times the size. But until then he continues to ply his trade at Hunger’s comfortable little bar, where he relishes riffing on drinks, making his own bitters and other components, and concocting drinks on the fly based on conversations with customers. And West promises not to judge you on your order: “I just hate that pissed off Seattle bartender demeanor.”

Here, five questions for Greg West.

What is the most underrated spirit?

I think obscure liqueurs are underrated. I just tried an evergreen liqueur the other day and it was both bizarre and amazing. We need to challenge the way we think about cocktails and explore different avenues to continue pushing limits and create fun and interesting cocktails.

What’s your favorite Seattle bar, besides Hunger?

I’m a nice bourbon, whiskey, and cheap beer kinda guy; you’ll find most bartenders to be the same. So with that in mind I’m a big fan of Sun Liquor and the Distillery. They have a great selection.

What’s the drink most people order from you right now?

You know…I recently put a scratch cocktail option on the menu. What that cocktail might be depends purely on the customer, which is the way it should be. We have seen tons of success with this. Also it keeps me on my toes and helps me to keep pushing the limits of what we think a cocktail is. I recently had someone drop off a bag of ghost chilies to the restaurant so I made a cherry/ghost chili bitters. It was great in everything. It was so good it didn’t last a month.

Favorite place to eat, and what you like about it

I really enjoy LloydMartin on Queen Anne. My good friend chef-owner Sam Crannell opened there a few months ago and his food is quite wonderful. He is pretty daring and makes just about everything from scratch. Plus, with the ever-changing menu, you can’t go wrong.

What’s the worst thing you’ve seen someone do in a bar?

Oh Lord. Back home in San Diego I worked at this dive bar called the Surf ’n Saddle. One night this “gentleman” was obviously intoxicated and really wanted to give me a hug for some reason. I respectfully declined. A few moments later he decided to take his pants off and climb over the bar. The only thing I could do protect myself was to grab the soda gun and threaten a hosing down of Coke. He stopped, looked around, realized the entire bar was looking at him. Most would have run at that point. Not this guy. He lifts his shirt up (he’s naked from the chest down) and starts doing “windmills” if you know what I mean. I had no choice but to spray this man down with said soda gun until his friends finally pulled him off the bar.

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Tags: Five Questions for the Bartender, Seattle Bartenders, Hunger, Greg West

Behind the Bar

Five Questions for the Bartender: Jonathan Hudak of Artusi

The self-proclaimed “rookie bartender” has an abiding love of grappa and a funny story about a guy taking off his pants in public.

Posted by: Jessica Voelker on Oct 04, 2011 at 04:54PM Speech Bubble 1 Comments

Photo: Lucas Anderson

Click on the slideshow to watch Jonathan Hudak make Artusi’s Brujita Mia: tequila reposado, Liquore Strega, cardamom bitters, lemon, and mint.

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Tacoma native Jonathan Hudak calls himself a “rookie bartender,” but he’s no industry newbie. Before tending bar at Jason Stratton’s Artusi he spent two years as lead server at Tilth, where he developed an appreciation for the interaction of food and wine, and eventually all beverages.

“I began to nerd out on cocktail blogs,” says Hudak. He started “reading old cocktail books, and visiting all the amazing Seattle bars. Then I began making bitters, collecting herbs and spices from all over.” He soon found himself ganking the cooks’ gadgets—immersion circulators, vacuum sealers—to prep his drinks. A sous vide machine was employed to create his custom limoncello.

When Tilth’s chef and owner Maria Hines decided her second restaurant, Golden Beetle, would be a cocktailcentric gastropub, Hudak was all over it.

“I learned so much in such a short period of time there, and soon took up the opportunity to work with Jason Stratton at Artusi.”

Here, five questions for Jonathan Hudak.

What is the most underrated spirit?
Grappa. At times it can burn, but there are so many different types of grappa from all over Italy ranging in styles and strength. In essence it is brandy, though it is much more dynamic and complex.

What’s your favorite Seattle bar (other than Artusi)?
Oliver’s Twist—Robert [Rowland] makes some mean drinks. I also like Rob Roy, Barrio, and Liberty.

What drink do you order at that bar?
I love bitter drinks, the more bitters the better. So when I’m not drinking my go-to rye old-fashioned, I order a Seelbach, a Pegu Club (heavy on the Angostura), or a Martinez, preferably made with Ransom Old Tom Gin, Dolin Rouge, and Scrappy’s Orange Bitters.

What’s the worst thing you’ve ever seen someone do in a bar?
I witnessed a beer bottle smashed over someone’s head while bar-backing at Ohana. An angry drunk man left Tilth and smashed our potted plants on the sidewalk. Another man, after having red wine spilled on him, removed his wine-stained pants and walked them up to the counter in his skimpy silver underwear to request that they be dry-cleaned….

Name three reasons you live in Seattle.
My family is nearby. The coffee is near perfect. And the quality of living here is astounding.

Find Hudak at Artusi Thursday through Friday evenings starting around five, and Saturday and Sunday from 7pm onward.

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Tags: Capitol Hill, Five Questions for the Bartender, Seattle Bartenders, Maria Hines, Seattle Bars, Jason Stratton

Behind the Bar

Five Questions for the Bartender: Michael Bertrand

Meet Mistralkitchen’s lead barman, a jazz drummer turned gin apostle with apparently excellent taste in ties (and shirts).

Posted by: Jessica Voelker on Sep 06, 2011 at 12:05PM Speech Bubble 3 Comments

Photo: Lucas Anderson

This is Michael Bertrand in a pink shirt. Click on the slideshow to watch him make a Fernet Branca-Maker’s Mark old fashioned with an ice ball.

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White City, Oregon native Michael Bertrand moved to Seattle at age 18. The plan was to study jazz percussion at Cornish College. I dropped out and now I hate jazz music says Bertrand, who started supporting himself through retail jobs. Evenings, he’d belly up at Flowers Restaurant and Bar in the U-District, where he discovered his love of booze extended beyond the realm of consumption.

He became a bartender.

I was hired at Vessel, where my boss was Jim Romdall. Vessel closed, and then I was hired at Mistralkitchen by [former bar manager] Andrew Bohrer. There I am currently lead bartender.

Without further ado, five questions for Michael Bertrand.

What is the most underrated spirit?

I’m constantly creating ways to converse with customers about why and how gin is delicious and excellent in cocktails. You shouldn’t be scared of gin because you drank a bottle of Bombay Sapphire at a party in high school and woke up throwing up in the dirt.

What’s your favorite Seattle bar (other than Mistralkitchen)?

Sun Liquor. I live a block away. If I actually venture outside my comfort zone: Rob Roy, Liberty, and Zig Zag. When Canon opens, there’s a good chance that it will be my favorite bar.

What drink do you order at that bar?

A Sazerac, but also Fernet or bourbon and a beer. Sometimes a glass of sparkling rose.

What’s the worst thing you’ve ever seen someone do in a bar?

I’ve dealt with a lot of gross/crazy/weird situations in a bar (sex, puke), but the worst was when someone snuck into the back office and took our laptop and thousands of dollars worth of another employee’s camera equipment. That was one of the only times I’ve been sincerely upset about someone else’s actions while I was behind the bar.

Name three reasons you live in Seattle.

I live in Seattle for the art and culture, the people, and because it is home.

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Tags: South Lake Union, Five Questions for the Bartender, Seattle Bartenders, Mistralkitchen

Behind the Bar

Five Questions for the Bartender: Jared Scarr of Vito’s

Take the candle out before you eat the cake, says the barman at First Hill’s absurdly atmospheric cocktail lounge.

Posted by: Jessica Voelker on Jul 27, 2011 at 01:53PM Speech Bubble 0 Comments

Photo: Lucas Anderson

Here, Jared Scarr is about to make a sazerac variation called the Tom Handy: Rittenhouse Rye, Remy, and creole bitters in an absinthe-rinsed glass.

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Vito’s bartender Jared Scarr (this is his blog) got into mixing drinks by way of bussing. At 18, he started clearing tables at Anthony’s in Edmonds, moving up to bartending at the ripe of age of 21. He saved up his tips to travel the world—France, Italy, Thailand, South America—returning each summer to cash in during the strong season.

“I count myself very lucky that I stumbled upon this trade. It suits me,” says Scarr.

Here, five questions with the man behind the bar at Vito’s.

What is the most underrated spirit?

Rum. Rum has more variety within its category than any other spirit. You can find something for everyone.

What’s your favorite Seattle bar (other than Vito’s)?

Sun Liquor on Summit.

What drink do you order at that bar?

Depends on my mood but eventually a sazerac* makes it into my hands.

What’s the worst thing you’ve ever seen someone do in a bar?

I was in a swank lounge in Seattle when one of my regulars spotted me and sauntered over to the table where I was sitting with my girlfriend. I should mention that we were on a date—an anniversary date, to be specific. This anniversary also landed on the anniversary of the opening of this particular restaurant, and they were giving out little treats with candles in them. My regular had obviously been enjoying his time at the bar because when the treats came, my girlfriend and I blew out the candles, but he stuffed the entire thing—candle and all—into his mouth. This was in front of a lounge full of people.

“Mmmmm……waxy” was all he could say.

Name three reasons you live in Seattle.

I grew up here and I have a wonderful network of family and friends that I would have a hard time leaving. Plus, I’m not afraid of the rain and am more productive when the sun isn’t out to distract me.

Find Jared Scarr behind the bar at Vito’s on Saturday nights and Tuesdays in the early evening.

*Click on the slideshow to see Scarr make a variation on the classic NOLA cocktail.

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Tags: Five Questions for the Bartender, Seattle Bartenders, First Hill

Behind the Bar

Five Questions for the Bartender: Ricardo Hoffman at Zig Zag

A rising star behind the bar who likes mezcal, Old Fashioneds, and customers who don’t dismantle toilets.

Posted by: Jessica Voelker on Jul 14, 2011 at 09:13AM Speech Bubble 2 Comments

Photo: Lucas Anderson

Ricardo Hoffman at the Zig Zag Cafe. Click on the slideshow to watch him make a Dry Bitter Tequila: Reposado tequila, Cynar, chocolate bitters, and dry vermouth.

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Ricardo Hoffman worked his way up. He was a busboy at Purple Cafe and Wine Bar when the restaurant’s parent company, Heavy Restaurant Group, opened Barrio, the cocktail-driven Mexican restaurant on Capitol Hill. He started there as a barback.

“After six months of hard work and relentless harassment of the bar staff and managers, they gave me the opportunity to prove myself as a bartender,” says Hoffman. He quickly became a known entity in the neighborhood, then moved on to Sun Liquor (the first one, on Summit Avenue) about a year ago. There, he became an even better-known entity.

A particularly prescient person once described an experience with Hoffman at Sun this way: “He could be the next Murray.” Prescient, because in May Hoffman was hired on at Zig Zag—he came aboard after Murray Stenson left. Hoffman currently works the service well at our city’s most storied cocktail bar.

Here, five questions for Ricardo Hoffman.

What is the most underrated spirit?

Mezcal, for mixing or just sipping on its own. It’s much more refined than most people give it credit for.

What’s your favorite Seattle bar (other than Zig Zag)?

Hands down, my favorite bar is Sun Liquor. Any drink you order—a beer, a shot, a fancy cocktail—is well made and served with genuine service. It’s a quintessential neighborhood bar.

What drink do you order at the bar?

I usually order the bartender’s choice variation on an Old Fashioned. It’s interesting to see how it varies in style with each bartender.

What’s the worst thing you’ve ever seen someone do in a bar?

The weirdest thing I’ve experienced was dealing with an adult who had a temper-tantrum and dismantled the toilet and tore apart the bathroom.

Name three reasons you live in Seattle.

It’s clean and beautiful, there is great hiking all the way around, and it’s a foodie city with exceptional restaurants and fantastic bars.

Find Ricardo Hoffman at Zig Zag Tuesday through Thursday and again on Saturdays. If I were you, I’d ask for something with tequila in it.

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Tags: Five Questions for the Bartender, Seattle Bartenders, Tequila, Mezcal, Zig Zag Cafe

Behind the Bar

Five Questions for the Bartender: Veronika Groth

The popular lady behind the bar at Poppy says sip your tequila, and never underestimate the pairing potential of whiskey and sushi.

Posted by: Jessica Voelker on Jun 30, 2011 at 11:08AM Speech Bubble 2 Comments

Photo: Lucas Anderson

This is Veronika Groth, who is making herself an Artifizz, a sweet and sour drink with Cynar artichoke liqueur, blackberry liqueur from Clear Creek, lime, and soda.

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Poppy bartender Veronika Groth has a fan club, a very vocal fan club. Like those of Kevin Lilley at the Bottleneck Lounge, Groth’s regulars have been quite adamant that she be recognized among our city’s finest drink mixers. It is my distinct honor to oblige them.

Born in Chula Vista, California to German immigrant parents, Veronika Groth says the thing she loves most about bartending is the chance to hear other people’s stories. “I grew up in a family of storytellers and vivid imaginations,” says Groth. “I like to think of myself as an aspiring writer, I am certainly an avid reader.”

Her family moved to Seattle when she was 13; at 17 she moved up to Capitol Hill and has lived there since. But the convenient commute (not to mention the chance to pluck samples of chef Jerry Traunfeld’s incredible food) isn’t the only reason she works at Poppy. To Groth, toiling in the restaurant’s edible garden is like going home. “I grew up gardening with my Mother and it’s one of the things that calms me most. I love taking flavors from the garden and incorporating them in drinks.”

Here, five questions with Veronika Groth.

What is the most underrated spirit?

Really, tequila is the most underrated spirit as it is most often consumed as a shooter—tipped back, quickly. (I do that myself from time to time…ahem). But tequila, depending on the region where it is grown, can have a large sweet aroma and a soft, herbaceous flavor and fragrance. I suggest taking the time to sip it, smell it, see how it looks on the glass. Tequila makes for really delicious savory cocktails.

What’s your favorite Seattle bar?

Hmmm… So many places for so many moods. If I have the night off I like the short walk up to Liberty. I love brown liquors, and this place is teeming with them. What more can I ask for than a good bourbon, scotch, or other whiskey poured over a fat chunk of ice and accompanied by sushi?

And the place for character-watching is The Baranof. You can’t beat playing pool with a one-armed man and getting your ass kicked.

What drink do you order at that bar?

An old fashioned. I like to experience all the different interpretations, whether good or bad. Really liking old fashioneds made with genever these days.

What’s the worst thing you’ve ever seen someone do in a bar?

Working at the back bar of a smoke-filled Chinese restaurant, I watched as a beautiful girl applied her lipstick before falling face first into her fried rice.

Name three reasons you live in Seattle.
My family lives here, I like to know they’re close.

You can’t beat the view from where I live: I can see Downtown, the Space Needle, Puget Sound and Cascade views. (I sound like I’m bragging, don’t I?)

It’s kind of la la land as far as personal beliefs are concerned. I feel pretty lucky.

Find Veronika Groth behind the bar at Poppy Friday through Monday.

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Tags: Capitol Hill, Five Questions for the Bartender, Seattle Bartenders, Tequila, Jerry Traunfeld

Behind the Bar

Five Questions for the Bartender: Thomas Bondesson

“I’m pretty simple” says the Swede behind the stick at Little Water Cantina.

Posted by: Jessica Voelker on Jun 01, 2011 at 11:35AM Speech Bubble 1 Comments

Photo: Lucas Anderson

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Thomas Bondesson grew up in Sweden. When his parents transplanted the family to California he discovered the joy of being a bus boy, eventually moving behind the bar. “I have worked every style of bartending,” says Bondesson, “from flair bartending in San Francisco to craft-cocktail bartending in Seattle.”

Last year, word spread among the cocktail crowd that there was a talented bartender at an unlikely South Lake Union destination: the Little Red Bistro on Dexter Avenue. But Bondesson soon moved on to Spur in Belltown; he drew more buzz there by creating tasty barrel-aged cocktails. In May he moved again: to Eastlake’s Little Water Cantina, where he has been tasked with creating a craft-cocktail menu to accompany the Mexican eats on offer.

Here, five questions for Thomas Bondesson.

What is the most underrated spirit?

I would say aquavit. It doesn’t always cater to the American palate but used right it’s quite delicious. In Sweden aquavit is generally consumed before you eat a meal, you shoot it. But if you want to mix with it, use something with bitter fruits and berries. I do a cocktail with aquavit, blackberry shrub, ginger ale, and Creme De Cassis.

What’s your favorite Seattle bar (other than Little Water Cantina)?

Zig Zag hands down, the guys there have helped me out a lot when I came out to Seattle, I’ll often be sitting at the stick late Monday nights. Other favorite places are Rob Roy and The Dray.

What drink do you order at that bar?

Old Raj on the rocks or cheap beer and some kind of shot. I’m pretty simple.

What’s the worst thing you’ve ever seen someone do in a bar?

Ugh, I don’t know where to start with this one. I’ve worked in some weird places. But I would say the worst thing is when a customer broke a glass and brushed the broken pieces in my ice well on a busy Saturday.

Name three reasons you live in Seattle.

Culture, weather, soccer.

At Little Water Cantina, Bondesson works Tuesday through Friday nights. Sundays, he joins his industry colleagues to play soccer in the Novo Fogo-sponsored league. You can email me if you’d like more information on that.

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Tags: Eastlake, Behind the bar, Five Questions for the Bartender, Creme de Cassis, Aquavit

Behind the Bar

Five Questions for the Bartender: Kevin Lilley

Bottleneck’s drinkslinger knows your name.

Posted by: Jessica Voelker on May 06, 2011 at 01:06PM Speech Bubble 3 Comments

Photo: Lucas Anderson

Kevin Lilley at the Bottleneck

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A neighborhood bar—a real neighborhood bar—needs a neighborhood bartender.

He knows names, he busts balls, he pours your drink of choice before you’ve even darkened the doorway. Come in alone and unknown and within seconds he’ll have pulled you into a debate that two regs are having over an item in this week’s Stranger.

Kevin Lilley of the Bottleneck Lounge is one such bartender. How do I know? Because people kept telling me about him. “You know that five questions thingy? You should do Kevin. He’s my bartender.”

So here it is: A Seattle native, Lilley was a student at UW looking for a way to pay the bills when he landed a busboy job at Barça on Capitol Hill. “I’ve always been a bit of a night owl,” said Lilley. “When they told me that the day shift started at 4pm, I knew I had found my people.”

These days, he’s behind the bar at Bottleneck on Wednesday, Friday, and Saturday nights.

Below, five questions for Kevin Lilley.

What is the most underrated spirit?

I really do think more people would like gin if they gave it a chance in a cocktail. I suspect that many people’s definitive gin experience was stealing it from their parents’ liquor cabinets and drinking it straight, at room temperature. It needs a little bit more love than that. But nearly any vodka drink has more character with gin.

What’s your favorite Seattle bar (other than Bottleneck)?

Quinn’s has a phenomenal beer program. The cocktails at Crush are constantly impressive. The Alibi Room is probably my favorite standby. I really love going to big bars on slow nights, it forces a camaraderie that Seattle seems to want to avoid. Sundays at Fado when Erik [Gust] is working, or any day of the week at Barça is great. And Sun Liquor. The new one is fine, but it’s the original that I find charming.

What drink do you order at that bar?

I love sour beer. I long for the day when I can find it as easily as over-hopped IPAs. There are some really great craft ciders these days too. But typically, I go for a shot of fancy tequila or rum and a lager.

What’s the worst thing you’ve ever seen someone do in a bar?

I really have a hard time finding fault in people who are out to enjoy the evening. The worst crimes I have seen committed in a bar has been by proscriptive bartenders who would dare to suggest that their patrons “try something more interesting for their next round.” These guys should find a new line of work.

Name three reasons you live in Seattle.

1. This is where my friends and family live. And I’ve never stopped meeting new and awesome people. It’s one of the perks of the trade.

2. Someday, when we have an NBA team back at Seattle Center, I’m going to have season tickets and walk to every game.

3. I stlll have to finish that degree at UW. Distractions!

Click through the slideshow above to see some of the many faces of Kevin captured by photographer Lucas Anderson.

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Tags: Five Questions for the Bartender, Madison Valley

Behind the Bar

Five Questions for the Bartender: Bryn Lumsden

“We are going through more eggs than Denny’s,” says Rob Roy’s bar manager.

Posted by: Jessica Voelker on Apr 11, 2011 at 03:27PM Speech Bubble 2 Comments

Photo: Lucas Anderson

This is Bryn, who is about to make a very pretty drink for us.

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Rob Roy bar manager Bryn Lumsden was born in Everett, but moved to Ballard in 2001 where he fell for the music scene on Ballard Ave.

My mom even helped me make a fake ID so I could see Ryan Adams at the Tractor, says Lumsden. I still love Ballard, but have since given up on Ryan Adams.

A musician in his own right, Lumsden was one of the original Fleet Foxes. His first bartending gig, however, was at O Lounge in Queen Anne. My job was to bring in a younger crowd that would stay later into the night. Service and ambiance were all I could really offer—proper cocktails weren’t on my radar yet—but I learned that was enough to keep a room full and people happy, which made me happy.

Here we have five questions for Bryn Lumsden.

What is the most underrated spirit?

In the craft cocktail community, nothing is underrated at this point.

What’s your favorite Seattle bar (other than Rob Roy)?

Vito’s. Real bartenders, proper selection, cool room, no bunk. I was there a couple months ago while one of their piano players was having a birthday party. The room was packed with folks in their seventies wearing long fur coats and gobs of diamonds and makeup, taking turns singing Sinatra tunes. Time warp.

What drink do you order at that bar?

Justin [Gerardy]’s Judas Kiss is as good as a brown and bitter cocktail can be.

What’s the worst thing you’ve ever seen someone do in a bar?

I’ve seen people drink right out of my water pitcher, bite into a garnishing orange like it was an apple, and yark into potted plants. To these folks I say: “thank you for coming, enjoy the rest of your evening.”

But worse than any of that is when guests who are much more lucid treat your bar like their living room. I’m talking about people who walk behind the bar, put their feet up on a table, and play videos on their smart phones with the volume cranked. To these folks I want to say: “Don’t you have a mother?”

Name three reasons you live in Seattle.

My family lives here so we are lucky enough to be able to get together pretty often.
Managing Rob Roy is a great opportunity for me and by far the most rewarding job I have had.
In my mind, Seattle is just a couple moves away from being a “big city.” It’s an exciting time to be here!

!!!!!!!!!!!!!!!!!!!!!!!!SAUCED BONUS QUESTION!!!!!!!!!!!!!!!!!!!!!!!!!!!
What are your customers drinking a lot of these days?

Fizzes are really popular at Rob Roy. We are going through more eggs than Denny’s.

CLICK ON THE SLIDESHOW TO SEE BRYN MAKE A VERY PRETTY RAMOS GIN FIZZ.

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Tags: Belltown, Five Questions for the Bartender, Seattle Bartenders

Behind the Bar

Five Questions for the Bartender: Ben Sherwood

Marjorie’s long-time barman on white dog, beer bars, and the world’s worst Valentine.

Posted by: Jessica Voelker on Apr 01, 2011 at 10:10AM Speech Bubble 3 Comments

Photo: Lucas Anderson

Ben Sherwood: Skier, sailor, mixer of very large cocktails.

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Benjamin Sherwood was a student at the University of Maine when he first discovered drink-mixing. He bartended for the campus catering company from the tender age of 18.

Meanwhile, he pursued his love of adventure sports—skiing in Colorado, sailing around the Pacific Ocean for years at a time. During one stint at sea, he made friends with a fellow sailor from Seattle. He told me Seattle was the place to be, I moved here, and a decade later I am happily behind the Marjorie bar, says Sherwood.

At that Capitol Hill cafe he makes venti-sized cocktails—try a negroni or anything else involving vermouth—Tuesday nights and Thursday through Saturday. Wednesdays, he work as a table server “to keep in shape.”

Here, five questions for Ben Sherwood.

What is the most underrated spirit?

Aside from vodka, they all are a bit underrated. But having just been out tasting some white dog whiskey in Woodinville I am feeling the moonshine right now. Give me a nice bottle of un-oaked whiskey, citrus, bitters, and a hot day, and we can have some fun!

What is your favorite Seattle bar (other than Marjorie)?

If I am in a beer mode (which I often am) I love the Hopvine up on 15th Avenue East: great beer selection, heavy on the India Pale Ale. If I’m feeling the cocktail I like to belly up in front of David Nelson at Il Bistro or Jay Kuehner at Sambar. We are lucky in Seattle, there is a pretty high good-bartender-to-capita ratio here.

What drink do you order at that bar?

At Hopvine, I start with the Rogue Shakespeare stout and move on to tasty IPAs. With David I get a whiskey served whatever way he deems appropriate. With Jay, well, that crazy bastard just makes me happy. He’s an alchemist.

What’s the worst thing you’ve ever seen someone do in a bar?

Everyone has the puke story, the fight story, the thrown glass story…I like the oblivious story: it was a sold-out Valentines day, five course dinner. No idea what happened, but on course two a lady starts crying, I mean bawling. She stands up, smacks the dude she’s with, and walks out. This is a nice meal, not cheap, coursed out with wine pairings. The gentleman stays and finished the last three courses—his and hers. Dude, really?

Name three reasons you live in Seattle (bonus points if you don’t use the words “mountains” or “water”).

Well, you took away all the best words and I feel that I really need the bonus points, so here goes: I’m within an hour’s drive of basically any world-class outdoor activity; the food scene has been good since I got here and continues to develop each year; and the drinks, the beer, and the wine consistently impress. That forces all us old farts to get better with age. Boom! Bonus points won!

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Tags: Cocktails, Five Questions for the Bartender, Seattle Bartenders, Seattle Cocktail Scene

Behind the Bar

Five Questions for the Bartender: Charles Veitch III

Bastille’s barman on Fernet-Branca, bike-riding, and the drawbacks of life in the digital age.

Posted by: Jessica Voelker on Mar 09, 2011 at 09:48AM Speech Bubble 4 Comments

Photo: Lucas Anderson

Bastille bar manager Charles Veitch is a Fernet fanatic.

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Connecticut native Charles Veitch—whose demeanor is more gentlemanly history professor than blustery bartender, if we’re talking stereotypes—says he first started mixing drinks in the city of New Haven while studying organic chemistry, an academic background that still strongly influences his approach to wine and spirit studies.

He then worked as a sommelier, fell in love with Northwest wines, and moved out here.

It was in part his polite and erudite manner, I’m guessing, that landed him a gig as a server at Campagne. He went on to run the restaurant’s bar program.

Working with Cyril Frechier, the wine director, was an amazing opportunity says Veitch. However, the natural pull behind the bar was inevitable. When Spur opened in Belltown, he joined the staff there.

Since moving to Bastille in Ballard, Veitch—who confesses below to a bit of a Fernet-Branca obsession—has had the chance to focus on another of his great loves: absinthe. Click through the slideshow to see him getting his louche on.

Here, five questions for Charles Veitch III.

What is the most underrated spirit?

Tough question. To the fraternity of bartenders it may sound funny, but Fernet-Branca is still horribly underrated in my book. I walk into a bar and just assume that they will have a bottle on the shelf, or at least hidden away for those of us that do know. Unfortunately, that’s all too often that’s not the case. I have a blast exposing guests at my bar to this amazing elixir. How could anyone not fall hopelessly in love with a spirit that is named for a fictional doctor, rumored to contain opiates, and excusable as an AM beverage if your breakfast is too big? Fernet and I have become good friends.

What is your favorite Seattle bar (other than Bastille)?

I love the Roanoke. No it’s not closed. Trust me. It’s really near my house and is a great stop after a tough ride up the hill. I also frequent Quinn’s. Of course I’m a fan of all the other heavy hitters that need not be mentioned, but the one that I’m surprised doesn’t come up more often is Spur. I may be biased, but they just get it right there.

What drink do you order at that bar?

I’m usually drinking something with Campari at Roanoke, and they are sure to keep Fernet in good supply for me at Quinn’s.

What’s the worst thing you’ve ever seen someone do in a bar?

Well, the worst thing I’ve seen recently was when this guy on a date got caught by his wife after her friends, just a few seats away, started texting her pics from their phones. Can anyone say PINCHED?

List three reasons you live in Seattle.

I’ve never felt so challenged, creatively stimulated, or welcomed by such a large community of bartenders and restaurant professionals the way I have here in Seattle.

I love to bike and walk, these are my major forms of transportation. Rain doesn’t scare me and there is nary a day so cold that I can’t just layer up for the commute.

Lastly, when the weather does finally shape up everyone appreciates it and takes advantage. Too many industry friends from the east coast take the sunny months for granted. I’d rather be on my bike or hiking than hiding inside in the A/C.

Charles Veitch works the front bar at Bastille every Friday and Saturday night, and the back bar most every Sunday night. He occasionally works Sunday brunch, when it is absolutely appropriate for you to order a shot of Fernet.

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Tags: Five Questions for the Bartender, Ballard

Five Questions for the Bartender: Where Are They Now?

Updates on the employ of your favorite local drinkmakers.

Posted by: Jessica Voelker on Feb 17, 2011 at 10:59AM Speech Bubble 5 Comments

This is a polar bear.

Photo courtesy Bio Quick News

Much like the mighty polar bear (Ursus maritimus), Seattle bartenders are nomadic creatures, moving from bar to bar faster than you can say: “Something from the Savoy book, please.”

That being the case, I’ve compiled this where-are-they-now list of bartenders that have been featured in the Five Questions series. If you’ve lost track of favorite drinkslingers, perhaps this will help you rediscover them at their current places of employ. Cheers.

Sidonie Rodman has joined the staff of Golden Beetle. Marley Tomic-Beard will be behind the bar there too.

Mike McSorley has left Naga (Evan Martin manages now) to make drinks at Tini Bigs, the bar where Jamie Boudreau worked when I interviewed him for the first-ever Five Questions interview. Boudreau is a brand ambassador for St Germain, has a line of bitters, and is currently seeking investors to help him open his own bar.

San Francisco-based Neyah White, whom I interviewed in advance of his visit to Seattle for Drinking Lessons, has since left SF’s Nopa and is a brand ambassador for Suntory Whiskey.

Vessel has closed and its bar manager Jim Romdall is working to open a new place—I’m bugging him regularly for updates, will keep you posted.

Kristen Finstad has been promoted to bar manager at the Hideout, she no longer works at Cicchetti.

While still inspiring swoons with his improvised concoctions at Sambar, Jay Kuehner is also making amari-focused drinks at his buddy Matt Dillon’s Melrose Market drinkery, Bar Ferd’nand.

Miles Thomas has left Tavern Law but continues to get a lot of shine for his Scrappy’s Bitters, and now also works with Kristen Findstad at the Hideout.

Bartender Keith Waldbauer has left Barrio and co-owns Liberty on Capitol Hill. He also works as a consultant for Kathy Casey Food Studios and The Liquid Kitchen.

When David Nelson answered five questions, he was working at Spur. He then opened Tavern Law with owners Dana Tough and Brian McCracken, bailed that, worked at Still Liquor for a stint, and finally settled at Il Bistro, where he is now managing the bar with winning results. It takes all of my willpower not to go there for a cocktail after work every damn day.

Andrew Bohrer left Naga to open the bar at fancy Mistralkitchen, where he remains.

Miss Anna Wallace, whom we met at Oddfellows on Capitol Hill, has taken her talents to The Walrus and the Carpenter. You must try those juicy, refreshing drinks.

Ethan Stowell’s former business partner, and once a frequent face behind the bar at Tavolata, Patric Gabre-Kidan opened the much-lauded Book Bindery with Michael and Sumi Almquist.

And that, my fine cocktail-loving friends, is that. If I didn’t mention a bartender it’s because—as far as I know—he or she has stayed put. Please let me know if you know better.

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Tags: Cocktails, Five Questions for the Bartender, Seattle Bartenders, Seattle Bars

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Five Questions for the Bartender: Greg West of Hunger

Five Questions for the Bartender: Jonathan Hudak of Artusi

Five Questions for the Bartender: Michael Bertrand

Five Questions for the Bartender: Jared Scarr of Vito’s

Five Questions for the Bartender: Ricardo Hoffman at Zig Zag

Five Questions for the Bartender: Veronika Groth

Five Questions for the Bartender: Thomas Bondesson

Five Questions for the Bartender: Kevin Lilley

Five Questions for the Bartender: Bryn Lumsden

Five Questions for the Bartender: Ben Sherwood

Five Questions for the Bartender: Charles Veitch III

Five Questions for the Bartender: Where Are They Now?

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