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Food

NYC’s Theater Bar, Castagna’s Seasonal Menu and New Pizza House in SF

September 7, 2010 By: Jack Robertiello


Albert Trummer of Apotheke — and numerous other New York City bar programs in the past — has just launched another addition to New York nightlife: Theater Bar in TriBeCa. It’s a private party joint until later in the fall, but inside the unmarked building, according to Herr Trummer: “you’ll find an upscale twist on old-fashioned vaudeville and circuses, with velvet curtains, exposed brick and a tin roof — all surrounding an elevated center bar/stage. The stage is where the bartenders will make incredible cocktails, as well as perform as acrobats, singers, actors and jugglers.” Trummer is bold enough to invoke Tom Cruise in “Cocktail” as partial inspiration, but taken to a whole new level — “concentrating on carefully thought-out cocktail recipes created by bar chefs, along with a much more elaborate set of theatrics. You’ll never know what the mixologists will have up their sleeves and each night will bring unexpected surprises. It will be up to you to keep your eyes and ears peeled to catch the excitement.” Can’t wait.


In Portland, Ore., Castagna’s bartender David Cooper is spotlighting seasonal fruits, vegetables, herbs and botanicals, infusing the cocktail list with its own seasonal story and re-imagining some classics. Right now in the mix: lovage, coconut foam and pine nut salt. The new cocktail list is arranged by type of spirit, with drinks like the Chocked Manny (whiskey, Cynar and orange bitters), the Lovage Rocket (rum, lovage, lemon, soda, pine nut salt) and the Ipanema (cachaca, lemon, egg white, cherry bitters).

Castagna


Tony GermignaniNine-time World Pizza Champion Tony Gemignani, along with business partners Nancy Puglisi and Bruno DiFabio has opened Tony’s Coal-Fired Pizza & Slice House in San Francisco. In addition to authentic styles of pizza available by the slice, Tony’s introduces the first coal-fire oven in Northern California. Even a pizza house needs a cocktail program today, so theirs is led by mixologist Richard Share and bar manager Robvel Smith, and features a variety of artisan cocktails including the Tony Collins (ABSOLUT Vanilia, St-Germain, fresh lemon and egg whites topped with green Chartreuse), the house Negroni (No. 209 Gin, Carpano Antico vermouth, Campari and flamed orange peel essence) and the Wilson T. Dogg (Hendrick’s gin, orange juice, grapefruit, cucumber, ginger syrup and ginger beer).
 


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