Just when we thought Alexander’s Steakhouse couldn’t get any better – Bull & Barrell opened. This new bar is a separate entity within the restaurant with an enclosed the patio and firepit with outdoor seating. Think of it as classic cocktail bar meets California cool.
The focus at Bull & Barrel is bar manager, Erik Lund’s, newly expanded cocktail menu and the social hour food menu from Executive Chef, Matt Bata. Special bites like the Items like the gorgeous layered Hamachi Shots and Wagyu Burger will not be available in the main dining room. These small bites pair well with the tome-like drink menu and are best enjoyed while watching the Pasadena sunset.
We caught up with the bar manager behind Bull & Barrel to distill the secret to enjoying an artfully crafted cocktail. He took the time to answer our questions even with a 15-day-old baby girl vying for his attention.
Q: I noticed that your menu has extensive introductions to each kind of spirit. Why did you decide to include these?
A: I’m slightly surprised any time anyone reads them – but the idea was just give the guest something informative (and maybe entertaining) on a spirit they either love or know nothing about. A little explanation on the production side of a spirit they might not normally drink can go a long way. “Honey, look! Gin is just flavored vodka?! Hey! There’s more to rum than Malibu?!”
Q: What drink/spirit do you wish people tried more often?
A: Drinks that embody an adventurous spirit! I love when people say they hate a certain spirit but are up for being convinced otherwise. I have a lot of regulars that used to hate gin or rum or tequila and now they come back asking “What’s the new drink with that spirit gonna be?!” People are often surprised about all of the delicious drinks that can be made with the spirit they thought they hated [because of one hangover 15 years ago back in college].
Q: Can you tell me more about the signature cocktails that were inspired by bartenders and how you went about creating them?
A: Doing a menu with seasonal ingredients is nice and can be very yummy; but that’s just one way to go about it. I’ve seen menus based on movies, Nirvana songs… I was talking to one of my bartenders about her family, and she’s Mexican, with a bit of Chinese, Spanish and a bit of “no clue”, so I played around with tequila, some Taiwanese whisky, sherry and some Chartreuse (cuz who knows what’s in Chartreuse?) and it went from there. One guy is a certified sommelier, and if I’ve learned anything from my time at Republique, it’s that somms *love* an Aperol Spritz. So the Johnny Stems was “let’s make a baller spritz with a bit more balance” (sorry Aperol Spritz). And we had one brand new team member, so she got the Omakase option named after her: FNG.
Q: What do you think is the key to appreciating a cocktail?
A: Knowing that the person making that drink gives a damn. If the bartender appreciates what needs to happen to get that drink to the guest at its absolute best potential, then the guest is going to appreciate everything that happened in getting that drink. And if the place you’re at is using great spirits, fresh ingredients and quality ice, even better! I love hearing guests say they enjoy watching my staff make drinks. Having said all of that, if the drink isn’t the right drink for a particular guest, none of this matters. That person would appreciate a cocktail they will like.
Q: Do you have a favorite drink (on the menu or off)? If so, what is it and why?
A: I don’t have a favorite cocktail. If it’s hot outside, I’d like a daiquiri, or maybe a julep. Am I going to be eating? Maybe a Negroni or some other kind of aperitif. Is it time for that old fashioned? Just seems like a good time for an old fashioned… After dinner drink? Yes! Am I burning a hole in my pocket? Maybe my favorite 26 year cask strength Highland Park… or maybe just a delicious amaro cocktail. Whatever the situation calls for. Am I at a dive bar? Great! My favorite drink will be a beer and a shot.
Q: Do you have specific pairings in mind for the Social Hour Menu (or other menus at Alexander’s)? If so, please explain.
A: Champagne & oysters. No brainer… Celery cocktail & hamachi shots. Citrus, spice, minerality… Beer and/or whiskey or red wine & the burger. Again, not reinventing the wheel with that. Basically, you can pair anything with anything, as long as there is reasoning behind it. I remember reading about Japanese people drinking heavy reds with their oysters and people thinking they had no clue. But then the guy who wrote the article said he tried it and the wine made the oysters seem more briny, which is what they were going for. So what do I know?
Q: Do you have any plans for events or tastings at Bull and Barrel?
A: Yes! We will be starting our Whisk[e]y Club soon! There will be an annual membership fee, but you get an incredible bottle of whiskey in a locker here; complimentary dishes from Chef Bata; a slew of other perks; and the fun part for me will be the free-for-members(+1) whisk[e]y tastings – where we get to taste some stuff you might not get the chance to very often/at all. Whether it’ll be me or a brand ambassador or my friend Chris Uhde (my whisk[e]y guru!) leading it, there will be great spirits, and some great education going on. Really excited about this project!
Bull & Barrel is located in Alexander’s Steakhouse at 111 North Los Robles Avenue. Call (626) 486-1111 or visit www.alexanderssteakhouse.com.
