www.cheersonline.com
16
|
MARCH 2014
SCENE By Kelly A. Magyarics
P
ittsburgh boasts a staggering
number of neighborhoods (90)
and bridges (446), and over the
years, the city's various ethnic groups
have lent it a vibrancy and diversity that
has deliciously inuenced its culinary
scene. e western Pennsylvania town's
bar scene today is innovative and
thriving; we checked in on beverage
trends at Pittsburgh's most happening
and hippest spots.
BAR MARCO
e most noteworthy aspect of the
cocktail list at this 30-seat Strip District
restaurant and bar is that there isn't one.
"We did away with the list because we
don't like forcing customers to feel put
on the spot and sound stupid for asking
questions," says Bobby Fry, who opened
Bar Marco in early 2012 with co-owners
Justin Steel and Kevin Cox.
"If a customer is savvy, and already
knows the ingredients, then a conversation
would ensue regardless," he says. "So
skip that step, and let's just start the
conversation as soon as you sit down."
Fry compares his sta to ninjas, who
can deftly determine a guest's preferences
and recommend drink suggestions.
Customer seem to like to approach, he
says; the few wrinkled brows and "this
is dumb" looks fade fast when they start
chatting with the bartender—and after
they sample their cocktail.
Libations, priced from $10 to $13,
run the gamut from the Scarlet Begonia,
with Hendrick's gin, Ferriera white port,
Luxardo Maraschino liqueur and rosé, to
e Red Wedding, with gin, Cynar and
Aperol. "We've also infused Aperol with
clove, and it's been an absolute home
run," Fry says.
A Wine and Cocktail
Revolution in e Steel City
A look at some of Pittsburgh's hot spots
Bar Marco's Yacht Rock cocktail, with
Aperol, lime, Smith & Cross rum,
Cointreau, and Demerara syrup.
ADAM
MILLIRON
16-22 scene pittsburg CH0314.indd 16 3/6/2014 8:06:08 PM
