The Brew TM_BR_MENUS_FI_001

“What are you in the mood for?”

The wily-looking, unshaven bartender posed a seemingly simple question as I claimed an available barstool at the newest craft beer bar in town. I glance up at the beer list, a chalkboard hovering unassumingly above the tap wall, and rapidly devolve into a sort of confused panic.
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Booze TM_CTAIL_FI_002

One day I hope to sit down with Heywood Gould — the novelist and screenwriter who wrote Cocktail, the movie — and have a drink with him. Maybe even a Cognac or Polish Martini. That’s what Heywood used to drink as a bartender in Manhattan during the 1970s. Definitely a few shots of Old Overholt Rye Whiskey. That’s what he drinks now.

The reason is simple. Despite having become a successful writer, Gould still speaks like a bartender, the type of bartender I’ve always enjoyed sitting across from: a raconteur, keen observer of humanity, and someone who understands that the reasons people enter a bar are varied, but rarely do they really have to do with flaming orange peels or flipping bottles. MORE

First Person TM_FP_HOTTIES_FI_001

“I’d go with the Ewephoria. It’s under the ‘stoic’ category.” I scanned the menu for a description of “stoic.” It read “big, hard cheeses.” I peered over my glass of red wine from the Douro Valley as the attractive bartender flipped painstakingly perfect, wavy, grey-streaked hair out of his blue-grey eyes. I bet it is, I thought to myself.

The bartender at Tria, the Philadelphia wine and cheese bar, may have gotten the job based on merit alone. But placing attractive people at the front line of any business in the service industry isn’t just useful when it comes to female bartenders in nightclubs with barely-there outfits. The memory of an attractive person preparing your food or drink, no matter where it is, must stimulate some sort of pleasure center in your brain that keeps you going back. (It certainly keeps me going to a certain coffee truck between classes.) MORE