Cocktail happenings

2010 is shaping up to be a busy year. Among the several things I have to announce is a career change. See, I’m currently employed by unemployment, having lost nearly all of my freelance gigs in 2009. In the next few weeks, though, that’s gonna change, assuming everything proceeds as planned.

Here’s the announcement: I recently agreed to become the bar manager of a new restaurant. My hobby is about to become my profession.

The restaurant is called Cook & Brown Public House (there’s a website, but it’s pretty skeletal right now), and it’s opening on Hope Street in Providence in late February. The owners are a young couple, Nemo and Jenny Bolin. Nemo’s worked at Craigie St. Bistro, No. 9 Park, and similar places in the Bay Area. His sous chef just finished a stage at Gramercy Tavern. Nemo envisions a menu that changes daily, sourced from local, seasonal ingredients. They’ll be breaking down primals and whole animals, and Nemo’s planning to work with Farm Fresh RI’s farm-to-chef program, which supplies local produce to restaurants.

For the bar, he envisions a small cocktail menu, also with a seasonal focus, using house-made tinctures, syrups, bitters, and sodas. As bar manager, I’ll stock the bar, create cocktails, hire a backup bartender, talk to suppliers, and take care of the more mundane aspects of running a bar.

(As an aside, I’ve been wanting to tell Camper English how closely I’ve followed the discussion on his post, “Why Can’t I Get a McDonald’s Hamburger at Chez Panisse?“, but until recently, I couldn’t say much about the new gig. I’ve been thinking a lot about how to serve people who ask for cosmopolitans, rum-and-Cokes, Bud Lights, and so on.)

You may be thinking, I don’t recall Dietsch mentioning ever working in a bar. You’re right, I haven’t. I haven’t actually worked in food service in any capacity since college, too many years ago. So, why me? How’d I catapult to the top? Nemo subscribes to Danny Meyer’s theory of hospitality–that most of the battle is about hiring people who have it, and then training them on technique, so his idea (and time will prove him right or wrong) is that he’d rather bring in someone passionate about cocktails and then let that person grow into the job of bar management.

I’m lucky in a way. The Cook & Brown space will be fairly small, seating about 50-60 people. We’re hoping that a good night, when we first open, will see about 50 plates of food go out. Even if all 50 guests order cocktails, which isn’t likely, I’d be mixing about 50 drinks a night. Some of you who tend bar do that in half an hour or less. Realistically, I’ll probably only mix half that number a night, when we’re starting. So I don’t expect to get weeded.

I know this market, and I’ve dined in other local restaurants that cater to it. You don’t often see drunken people misbehaving at them. I’m sure it happens, but this won’t be some dive or college bar. So I shouldn’t have to break up fights or cut people off on a regular basis.

I know this job will be about more than mixing drinks and offering bon mots in a cool setting; I don’t want anyone to think I’m naive. I’ll have chapped hands daily from all the running water, and they’ll probably get cut up even more often than I already expect. The hours will be long and seem longer as my 41-year-old back and feet adapt to a torso that’s upright all day.

The hardest part is that I’ll be away from my wife all day. When the restaurant opens, I’m committed to being there every day it serves customers, for the first few weeks, until I know the bar, the clientele, and the food. At that point, I’ll bring someone in to cover a shift or two a week so I can have a break.

But for Jen and me, our lives will change. She’ll still leave the house before 7 every morning to get to Boston, and she’ll still come home just before 7 every night, but the difference is, I won’t be here. This will affect her blog, and she’ll weigh in on that herself soon, but more importantly it’ll affect our marriage. Luckily, she has a standing invitation from the proprietors to come up to the restaurant and have a meal and a couple of drinks. They want her to be part of the family, and they want the restaurant to be part of the community. Jen’s such a strong proponent of the local food scene that just having her on hand could be good for business.

And this change will affect this blog as well. One thing I’m seriously hoping to do is document the process of opening a new place, from the p-o-v of a newbie. Taking this on is a challenge, but since I am so passionate about it, I’m hoping it’ll be a fun one. At times, it seems pretty intimidating, but there’s one thing that stays in the back of my head. I’m unemployed now, and my benefits are close to running out. It’s been a hard year as I’ve applied and applied for jobs with no result. I have very, very little to lose here, and potentially a very lot to gain.

Here’s to the start of an exciting ride, and I hope you all have a great 2010.

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