Q: What makes DC such a good drinking town? – Mark from
Cleveland Park
A: There are so many factors that go in to that. First, the
people sitting across the bar are more responsible that anything. As with their
willingness to try new food, more and more people are experimenting with new
liquors, flavors, and simply trusting the bartenders to come up with something
based upon a flavor profile they’ve offered up; dealer’s choice if you will.
People are moving away from walking in and ordering a scotch on the rocks or
vodka martini while ignoring the bar/restaurant’s cocktail list. While there’s
nothing wrong with having your favorite drink (I have plenty of those), it’s
always nice to try a new drink.
Also, I believe we’re extremely lucky to have a lot of dedicated
and talented people behind the bars in the city. No longer are people
bartending to just put themselves through school or to make money in between
“real” jobs. Now, there are passionate people who live and breathe the
bartending craft. There’s been a noticeable shift towards a chef-like mentality
behind bars not only with culinary twists on drinks but also in
preparation. Part of that is due to some
of the top bartenders in the city have moved out from the kitchen to tend bar.
Others have simply learned by watching their chefs and have integrated the
kitchen prep into their bar prep. The line between bar and kitchen isn’t
blurred just yet, but it’s not as straight as it used to be.
Drinking in DC has come a long way in the 6 years I've lived
here. There weren't any straight cocktail bars when I moved here. Run through
the list now. There are so many good ones with more coming. Obviously, I think
we make great drinks at Fiola, but I think the competition will only make us
better.
Cheers,
Jeff
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| Bar Manager Jeff Faile |
