Learning Curve

Better late than never, although with the sizable gaps in time between each post it is almost at the never side of things.  To best illustrate the past months I should start by filling you in about our bar.  The bar.  Booker & Dax.  BDX, as we call it.  It’s a small room in the back of a bustling world class restaurant that has consumed all of my time and every drop of energy for the last 8 months.  Two bars, a prep kitchen, 4 tables, 32 stools, 2 bartenders, a server, hostess, barback, manager, cook, 147 liquor bottles, freezers, fridges, clear lime juice, liquid nitrogen, a centrifuge… and a vacuum rotary evaporator.  It feels like a pub but looks like a laboratory, serves exciting cocktails and addicting food, it functions at the highest level while flirting with being too casual… it’s extremely hard for me to wrap my head around and has been my battle for what feels like a lifetime.  In short, a bar which focuses on high end craft cocktails utilizing new techniques which we at the bar are implementing.  I will leave you here with some links to what others have written about the bar thus far so I that I don’t have to form words to what I can barely grasp:

http://www.momofuku.com/restaurants/booker-and-dax/

http://drinks.seriouseats.com/2012/02/video-dave-arnold-booker-dax-cocktails-centrifuge-liquid-nitrogen-techniques.html

http://gizmodo.com/booker-&-dax/

There are more from all over the map if you google Booker & Dax.  Woo.

I have been running on such high emotion and so little sleep for the last few months it has left me with much ammo for this blog, for your sake I am reigning in what makes it to this page for fear of crafting a 200 page memoir about the struggle of opening a bar with untested tools and virtually no space.  Since January we have been drafting menus, staffing, building, experimenting, buying, ordering… etc, all while the old version of the bar remained open.  We have just ticked off the 5 month mark of being open, and I only now feel like we are finding any sort of stride.  It’s interesting running a bar that focuses on the fore front of technology because of the ever lurking pressure to keep innovating, and even just now as a fledgling bar I am already feeling the heat of ‘what’s next from Booker & Dax?’ In this city so driven by food and culture your life on the scene seems to be much like a shark, keep moving or drown.  I don’t say that negatively, it’s like going to the gym, if you are not building up you are losing ground, and that always means working to improve and find to a new direction.  Already I fall nostalgic for cocktails we are replacing on the menu, until I fall in love with the one that replaced it.  Upwards and onwards, always upwards and onwards.

So much more has come out of Booker & Dax than I could have anticipated.  It is not the organizing and admin, cocktail creation or staff emergencies, all those things I could have predicted in the day to day of restaurants and the bar world.  Press, media, events, social presence, and the never blind eye of being in NYC…  is what wears you out quicker than anything.  We have been fortunate enough to be involved in wonderful events like Taste of the Nation to benefit a great cause, and MOFAD (Museum of Food and Drink), CityMeals on Wheels Benefit, and then there are the guest bartending nights at bars around the city, barbacking at Speed Rack an all-female bartending competition benefiting cancer research, teaching a class for Manhattan Cocktail Classic, and then you turn around and the bar is full of photographers shooting the ‘bright green cocktail or the one with the flames.’  Apart from everything these things are amazingly fun, but when they begin to back up against each other, and with scheduling, and ordering, and… you start to forget about things like laundry, eating, cleaning, exercise, reading… We are moving (again) and as I started to pack up I realized we never actually unpacked.  I’m 26!  It is certainly the right time to dive head first into the fray, and to quote an institution I am fond of, ‘Learn by Doing,’ there is no better education than hands on work.  The work opens more and more doors everyday revealing so many cool people, new places, fantastic meals and drinks, and new opportunities!  It becomes slightly addicting and definitely intoxicating after a while, and I find it hard to say no to anything coming our way.

It must be said again, and I know I have touched upon this in the previous post, but the bartenders, servers, barbacks, cooks, NEW MANAGERS (Robert Henry Nelson) are heroes.  Dave Arnold and I bust into the bar at the drop of a hat and generally destroy all semblance of sanity.  “What if’s” fly around and “how ‘bouts” spout out repeatedly, leaving a trail resembling that of a tornado… Yet the intrepid and obviously hardy crew never fails and always powers through.  The fact that we have assembled such a talented staff is the miracle that keeps everything running every day.  I could not put to words accurately the curiosity, intelligence, energy, spirit, and dedication that the gang has.  They are the heart and soul of the bar.

There are a few people out there making sure that I see the light of day, and to those few champions of things outside of the bar I solute you.  We have escaped the confines of the bar to walk shelter dogs around South Brooklyn (since I can’t have my own), learned how to raise chickens in Brooklyn, gardened veggies, play in a soccer match, and rampaged and frolic around the city.

Once again I haven’t written about much, updating anything, or corresponded with family/friends in any coherent fashion, but it did serve as a nice outlet for voicing what words happen to build up on my mind.

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To come:

Surströmming! Eating rotten fish out of a can from Sweden! See below.

(http://www.popsci.com/science/article/2012-04/popscis-friday-lunch-can-putrid-surstr%C3%B6mming)

Moving! Again! And how it’s the worst thing that can happen to a soul in NYC.

The fun side of things:  http://blog.zagat.com/2012/04/30-under-30-nycs-hottest-up-and-comers.html

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