What do you see as this year ’s bighearted change or development in DC ’s drunkenness scene ?
The interesting development I see is increasingly specialized concepts and more acute focal point on certain categories , like Espita and agave liveliness . We ’re not just opening a cocktail bar anymore – we ’re seeing more and more specificity in terms of the feel , the conception , the root .
Tell us about your favourite cocktail or ingredient from 2016 , and what you loved most about it .
Courtesy of JP Fetherston
I ’m racking my brain on this one because , discreditably , since we reopened Columbia Room in February , I feel like I ’ve barely gone out . I ’ve had some awful drinks at The Dabney and barmini , but my favorite would have to be something I had up the route in Baltimore , at Parts & Labor . It was a beer cocktail with of age rum and saison , and was awing . I never order the same swallow twice in one sitting at a bar , because I want to try everything , but I had to have a second one of these . Favorite ingredient ? Armagnac !
With such an intricate and evolving menu at Columbia Room , how do you keep thing fresh and innovative each season ?
It ’s pretty uncomplicated , really : We just try and pull the thread on uncanny , interesting , and challenging ideas we have . We strain to surprise ourselves and chamfer matter that we ’re unfamiliar with . A large part of what we do with the tasting menu is pass on the sentience of breakthrough we felt with sure ingredients , techniques , and drinks to our guests . Also , always write down inspiration and theme . The odd , most hare - brain construct can pop into your chief at any moment , and you had well record it , because you never have it away when it might come in handy .
Which vista of your career is the most rewarding ?
I ’m not going to lie , some of the fringe benefit of my special job are awesome – trips to far - flung corners of the country and ball , admission to the best spirits , wines , beers , and intellectual nourishment in the world – but there are two aspects of this stage business that I treasure above all . One is the pleasure of have a guest lose themselves at the bar for a while and take pure , simple joyfulness in something novel that they drank , ate , or instruct . The second is the comradery of our industriousness . This is an intense , nerve-racking , and draining occupation , and the friendship and connections you make with your fellow worker are forge in ardour and battle - hardened .
What stimulate you about DC ’s drinks prospect decently now ?
There is an energy and an main streak here that keep expanding and inflate . We ’re not seeing bountiful string or fully grown figure do in and dominating the view . We are growing our report , and our colleagues are pouring their energies into their own main project . And we ’re changing outdated laws about brewery and distilleries , which is exciting .
What are you looking forrader to in 2017 , and what do you think the new year has in store for the DC drinks vista as a whole ?
I aboveboard have no idea , and that ’s kind of the exciting part . One matter I in person am looking ahead to is getting beyond the madness of the first year of Columbia Room being open , and having a small more prison term to get up to speed with all of the amazing thing my colleagues are out there doing … I think I ’ll be able to give you anamazinganswer for what ’s hot in 2018 .
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