Popped down to Erato, a wine bar on South Grand tonight. I had heard some good things so I was looking forward to checking it out…

Tim Foley was pretty much a jerk across the board. I tried to engage him in conversation, and it was hopeless. He made a snippy comment to my girlfriend and that set the tone for our evening. I was completly dismayed that he commited the most amateur of bartender mistakes: He got us our cocktails and left the bar. I had a barback go fetch him when I needed my tab since it was obvious that he wasn’t coming back.

I tried a last ditch effort to save it by talking some shop over cocktail prices… and he blew it. Answered my question like a kid, and blew me off. What a disappointing evening.

A lot of restaurateurs fail to see that their person sells the space. I don’t go to Bar Italia for Italian: I go for the people. The Scottish Arms is a direct reflection of Alastair Nesbitt, and it’s a good one. Boogaloo looks like Doug Morgan, etc.

If you own a restaurant you’re required to be nice to 100% of the people that you meet. Forget the money; it’s about being known as a hospitable person that runs a hospitable house. I can think of several other restaurateurs that have been rude when I tried to say hello, and it’s assured that I don’t give them any of my money. Voting with the wallet is the best kind of voting.

Man, I just installed the new Opera build, and it’s the fastest web browser I’ve ever seen. The company recently opened up their software and made it free, so I thought that I’d give it a try.

I used an early version years ago, and it has definitly come a long way. Good job, guys!

I’ve finally become a free agent on the bar scene. I’ve been trying to find a full time job, but instead of that I’m going to work part time for three bars! This week was crazy!

Tuesday: The Scottish Arms
Wednesday: Bar Italia
Thursday: Brennan’s
Friday: Bar Italia
Saturday: Brennan’s
Sunday: Off
Monday: Bar Italia

I’ve been at Scotland for six months, working for Brennan’s for two, and making a return appearance at Bar Italia. Some of you may remember it as my first employer in St Louis City. I owe a lot to the Yohannes family, and I’m more than happy to help them out while they’re short handed.

I’ve picked up a bit of work for my friend Kevin bartending in his speakeasy style bar. It’s an intimate room. The bar is hidden away beneath the Brennan’s retail store. It’s a mix of wine, tobaccco, and cocktails in retail form. The store is a great concept with serious growth potential. Investors take note!

The bar was added on later because the cocktail crowd was making the store almost unusable. There were just too many people in too small of a space. While most bars get crushed beneath that kind of popularity this place had an expansion plan in place. It worked, and it’s a great room. In an interesting twist: there’s no sign outside. You either know how to get into the bar, or you don’t. It’s a bit more difficult than just walking through the door. You have to find it first.

The photo is an optic system like that used in the UK. A press on the lever dispenses 50mL (1.6 ounces) of liquor into a glass. While they’re traditionally used to comply with the strict United Kingdom pub laws; in the United States they’re used to add a classy feel to a whisk(e)y bar.

The bar I’m working is one of the nicest in the city. It’s been my favorite “see and not be seen” space since it opened. It’s where I’ve traditionally entertained my friends when we need a laid back space to kick it. Deep red walls, killer custom furniture, rusted wrought iron, and a little bit of nostalgic spice make it a room that whispers “I’m here because I’m cool” not “I’m cool because I’m here.”

This is one of the most exclusive venues in the city due to its hidden away nature and the spendy prices. Beers are $4-$10, stiff cocktails are $7, single malts start at $10, glass wines are $7-$8, and you can find a bottle of wine for anywhere from $25 to $350.

I’m really grateful to have picked up some work there. The retail shop manager offered me Friday and Saturday nights there throughout the winter since one of the bartenders is moving off to college. It’s going to be a great time.