Short OrderUnderground drinks come into the light, Third Street Market’s hidden delights, Louisiana Flair’s beignets and more.
Buzz Worthy The underground cocktail circuit here used to mean crusty old nip joints in Church Hill and downtown, but that was then and this is another now. Bartender Bobby Kruger at Julep’s New Southern Cuisine hopes to lead the local charge with a vastly different kind of cocktail circuit — not as clandestine as New York City’s members-only Milk and Honey or PDT — which stands for please don’t tell — places where you enter through unmarked doors or must reserve a space by phone. Kruger has spent some time pulling shifts at those and other speak-easys to learn about this new movement in mixology. Now he’s bringing some of it to First Fridays at Julep’s. The prep time is significant: He makes his own blueberry-thyme jam for a gin cocktail, along with an avocado-coconut emulsion, diffused watermelon sour mix, a muddled lemon, lime and cilantro for margaritas, and soon his own bitters and tonics. Although Julep’s is known mostly for its seasonal fine-dining menu and charming, two-level setting, its bar is the next frontier. “We’re going for the people who are looking for something really different,” Kruger says — “people who want to tap into the speak-easy cocktail environment with quality drinks that are unique and homemade with fresh, local ingredients.” Live music helps the booze do its work. Kurt Crandall and True Story play blues, jazz and swing May 1 at 10 p.m., paired with an art show upstairs by Nicole Gomez featuring paintings and illustrations of historic Richmond buildings. See the Web site for the monthly bar menu, information about a wine dinner May 19 and other tidbits. 1719 E. Franklin St. 377-3968 |
