Absinthe Brasserie Shakes Things Up in New York
Before the great cocktail boom that started half a decade ago, to get a solid drink in San Francisco proved a challenge. At that time one place stood out: Absinthe Brasserie. For almost fifteen years, this bar has pushed the cocktail renaissance into what it is today. Now, as bar manager Jeff Hollingersteps down (though still has a hand), the famous brassiere welcomes Matt Conway, formally of nopa.
“What I hope to see from Absinthe, and what I’m trying to help ensure, is that we maintain our relevance in the growing list of these watering holes,” said Conway. “In my mind, doing that is not about having a ‘celebrity’ bartender or having the most obscure ingredient, it’s about providing your guests with a great experience.”
Of course, if you aren’t able to get to California any time soon, getting the three-star Absinthe experience is difficult, except this week. Conway, as well as Hollinger, chef Adam Keough, pastry chef Bill Corbett, will be taking the city by storm. First up, Conway and Hollingerwill be guest bartending on Tuesday, July 17 at Death & Co, and then on Wednesday, July 18, they will be at PDT. They will not only being showcasing their skills to these chic bars, but a taste of what Conway plans to do with the Absinthe menu.
“What I am bringing to the bar is some different experiences and maybe some different ways of looking at things,” said Conway. “I tend to let my own personal preferences influence the drink and spirit list, so we’ve [Absinthe] recently brought in more vermouths, fortified wines, and amaros, which I try to incorporate into drinks rather than just have them in the fridge or back bar.”
On Thursday, the rest of the Absinthe team will be whipping up their minimalist, French-flared cuisine during a multi-course meal at the James Beard House. Though these events don’t beat an actual trip to the West Coast to experience the whole of Absinthe, which the San Francisco Chronicle rated as one of the top 100 restaurants in the city in 2011 and 2012—it’s the next best thing.