Super Friends 1973

Bar Stars Beattie and Pazdon Bringing Classics, Hand-Cut Ice to Goose & Gander

The old Martini House, empty more than a year now, will roar back to life next week as Andy Florsheim’s Goose & Gander. Flor­sheim has assembled a bar team super­group of sorts (we are thinking more Super Friends or maybe the powers of Voltron uniting than Velvet Revolver, but you be the judge). Today, we spoke with Scott Beattie who, along with Michael Jack Pazdon (who previ­ously ran the lauded bar program at SolBar) will be manning one of the things that attracted Flor­sheim to the space in the first place  — the down­stairs bar, which he called “the best bar in Northern Cali­fornia.” While Flor­sheim was referring to the physical space, those words seem destined to become to be more broadly true as well.

An early draft of the signature cocktail list

For the past month, Beattie and Pazdon have been hunkered down in Beattie’s test kitchen (we are picturing a secret lair in an undis­closed location full of beakers and tesla coils, but that’s just us) with hundreds of bottles of booze working on a list that Beattie describes as “the most excellent repre­sen­ta­tions of the most classic drinks.” While the Old Fash­ioned, Manhattan, Pisco Punch and Pimm’s Cup provide a solid foun­dation, Beattie and Pazdon, in typical Beattie and Pazdon fashion, have intro­duced a myriad of unusual boutique and local spirits and exotic liqueurs like Batavia Arrack van Oosten, a century-old Indonesian spirit distilled from sugarcane and fermented red rice and  St. George Terroir gin, distilled with indigenous Cali­fornia botan­icals as well as (increas­ingly as the season develops) foraged herbs like bay leaves and fennel.

Beattie said the greatest chal­lenge in creating the bar program for Goose & Gander was catering to both to a cozy, speakeasy-feeling basement bar (Walter Martini, in fact, boot-legged booze during prohi­bition from that very basement) that attracts many loyal locals and a vast patio space that will surely be swarming with wined-out tourists all summer. While the depth of the bar program is devoted to Scotch, bourbon and all things brown (Beattie is espe­cially excited about his hand-cut ice cubes), drinks like the Cucumber Collins and the Spring Shrub will be slung from an addi­tional bar on the patio.

As far as the actual bar is concerned, locals will be relieved to see that not much has changed. Chocolate-brown leather banquettes line the walls and the intro­duction of high tops solve that crowded butt-in-your-face problem. While the bar menu is largely the same as the one in the main dining room, a special late-night menu will be served from 10 to midnight: all local restaurant employees rejoice.

Below Michael Jack Pazdon on his award-winning creation at the King’s Ginger Cocktail Compe­tition (via CineVine)

WP Socializer Aakash Web