Cheers May 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 26 of 51 27 May 2016 • Barcelona affords Thomas plenty of leeway with seasonal changes, but it's more challenging with Bartaco. The brand's beach-inspired concept is easy to refl ect with spring and summer drinks. But how do you create a beachside feel during colder months? Thompson relies on ingredients such as fresh pomegranate, peperina and ginger. "These are fl avors of fall that still fi t our cocktail profi les, and work well with rum and cachaça." For instance, the menu this year included the Winter Caipirinha ($7.50), made with Leblon cachaça, limes and fresh pomegranate. Bartaco also sells a cocktail called Granada ($8.50), made with Maestro Dobel Diamante tequila, fresh pomegranate, ginger agave syrup and lime juice. While gin drinks aren't as popular at Bartaco as they are at Barcelona, a gin cocktail called The Port Chester Reviver ($9.50) has been a staple of Bartaco menu since the concept launched four years ago. Made with Martin Miller's gin, cucumber, mint, mango nectar and lime juice, "It's too popular to ever go away," Thomas says. In fact, many Bartaco customers who do not normally drink gin will order and enjoy The Port Chester Reviver. Thomas credits this to the cocktail's other ingredients, which when spelled out on the menu will convince guests to experiment. "The drink is sweet and acidic, with mint and cucumber; it's not meant to be a food-pairing cocktail, it's just meant to be fun," Thomas explains. The drink is named for the brand's fi rst location, which opened in Port Chester, NY. Bartaco today also includes three locations in Connecticut, three in Atlanta, and one each Nashville, Tampa, FL, and Reston, VA. The restaurants have a relaxed vibe, with woven-basket light fi xtures and beach-inspired lifestyle photography. DRAFT DODGER With a beachside, Mexican theme, Bartaco naturally runs a big beer program. Customers can choose from 18 brews that range from Mexican staples such as Negra Modela to American craft like Two Roads Honeyspot IPA. One thing Bartaco doesn't offer: Beer on tap. Why no draft brews? "It's one less-complicated component," Thomas says. "It's one less thing that we have to pay someone to come in and clean every week. And it allows us to build | | | | | | PROFILE | | | | | | Launched in 1996, Barteca now includes 12 locations of Barcelona Wine Bar and Restaurant and 10 units of Bartaco, a Brazilian tacqueria-like concept started in 2011.

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