Pablo Escobar

To get to Pablo Escobar, You've got 2 options. Or You will walk or You have to take a tram. It is located outside of the city center of Brno 2 kilometers away from the university. That is a huge discouragement. But I managed to get here walking - in february, with temperature well below 0°C, heavy smog and even heavier snowing. If I managed and You will take the tram, it will be no problemo for You at all. But on the way back I recommend You walking. Why?

Because this place is famous for 2 things. It is famous for cocktails but even more famous for their burgers. And if your place is saying : We are doing the best burgers in the whole city, You can be damn sure, that You will have me as a guest, soon or later...

After almost an endless walk, I was finally standing in front of the door. Pablo Escobar is located in the street Minská. When the street will start to go down the hill, keep your eyes on your right side and even if there is no big advertisment  in front of the bar, You shouldn't miss it. It is a bit inconspicuous and from outside it may seem tobe just another pub, so don't get confused. You would miss a lot.

When You get in - hopefully not completely covered in snow as much as me that nigh - You will have the main bar on your right hand made with polished wood, one displey for the bottles in the centeral area behind the bar and huge mirror above the display. Everything is made of wood. Even bar stools, which are aslo very comfortable. 

The Bar itself is not centered, if You take in consideration the position of the bar and the restaurant.

As I said : after You enter, the main bar is on your right.  Some tables are on your left and the rest of the restaurant will be in front of You, but far back, behind the bar from the point of view of someone standing in the door. Therefore : If You will sit directly on the bar to have the display in front of You, the rest of the restaurant will be on your left.  You can also sit on the side of the bar, therefore You will be looking towards to the restaurant area and in that case You will have the display on your right hand side. I hope, that it is clear now. If not, google out the pictures. You would do that anyway, after all.

Why it was necessary to mention it here? Because it is actually a cool idea and design with great purpose. It makes perfect sense. If You want to get here just for a drink, You have the bar right after the door. If You want to eat here or have a date or simply - your table, You keep on going to the back. Natural selection of the guests like this one makes the customer service much more clear. Waiters/bartenders have a better overview of what is going on.

When You will be sitting in the back, You can enjoy a cool design of the restaurant too. Every detail is related to the origins of the name of the bar. (By wording it this way, I hope I will make You think about the desing and pay more attention to the details of it) Absolutly dominant factor of the design there, is definitely the huge painting on the wall. The rest of this room is matching to this paint with colors and style and together with the polished bright wood and dark floor it makes it is a very well matching design and a very comfy place to be and to eat in.

Unless You are like me. I had to sit on the bar, which is especially here very large open space. But the bar desk is wide enough and it is (unfortunately for the bartender) comfy enough to eat even here. When it comes to burgers, I have no limits. I ordered their Monty Jack Burger and a sparkling water. No don't worry I will get to test their cocktails later - after food.

Damn, they are right. This actually IS the best burger in Brno. I know, I didn't try all of them so this opinion may not be valid, but hey listen! If You know Pablo Escobar, You don't even have to know any other place. Yes it is a little more expensive. But here You invest money to your burger. Because here, they are baking even their own bread for them! But not only. They are also making their own sausce with the use of their own herbs. Seriously, if You are not sure,wether its worth it or not to pay a bit more, You must come here and feel the difference. There is no any other way, how to convince You. Also a bit more care about the customer. They know what they are doing, so You can even choose the way your burger will be done. Medium/Rare/Well done... Genious.

It was a lot of food. But it was so tasty. The burger was... WHOA. Symphony. The meat... the taste and the structure... unforgetable. But after such a heavy food I was very happy for the sparkling water. It helps to settle the food down and it clears your tongue and mouth from the taste. Also, good point to mention : When I've recieved the burger, I also got a glass of water automatically, from the bartender. Great care again. Now, after an amazing food and after sharpening my sense for taste back, I was ready to get to know their cocktail.

Gin based cocktail named Experiment was worth mentioning. Especially after food like this, You need something light, but bitter and sour. Beefeater gin with campari and fresh orange juice, together with lime juice and orange liqueur is all, what You need. It settles the food down, it has a continuous taste and the profile of the taste is matching my preference and expectations.  I just wouldn't mind to have a bit more bittery orange. Red oranges would match even better,I think - but it is my personal preference. Like made like this it was good and tasty enough.

Also the work of the bartedner was up to a very high standard. Very quick, but precise work and measuring. Then short but sharp and a real hardshake and then double strain. Basta - all You need. The only problem problem here remains their wifi. It attracts the attention of the guests and even the staff. I understand, when I was there, Pablo Escobar was almost empty, but that is no excuse for the bartender to turn away from the guest and be on the phone. That is not very nice especially here, because of the orientation of the bar. If You turn to the back to reply to somebody on your phone, You turn your back towards to the entire restaurant and all those people on the bar. At the other hand, to defend the bartender a bit - these things are happening most likely to people working in bars situated in similar fashion. Bar itself inside the Pablo Escobar is very open space and is dettached from any other room for staff. If You are on the bar, You are always on display. So when You are coming back to the corner of the bar to check your facebook, it is naturaly more visible. 

Except of this habit, You can be damn sure, that the walk (ride in tram) is really worth the effort. I am stuffed with food so much, that I cannot even breathe.  I cannot imagine to sit down in a tram. I need to walk back. I want to walk back. It will help me to settle down the food. It is nice to walk. On a fresh air. And now it is not even snowing. I can guarantee You, that it is a good idea. Try it by yourselves. All of it - the Burgers, the cocktails and the way in/out here.

Super Panda Circus

Review on Bar, který neexistuje ends with words : ,,No any other bar like this one exists in this city. Or does it?'' It was just a rhetorical question. I know, that those guys standing behind Bar, který neexistuje have been very active and I know that they opened another bar in Brno. This time it is a speakeasy. Just to be sure (and also partially, just to simply enjoy the bar again) I headed back to Bar, který neexistuje to see if You can get more info, about their speakeasy. And not even this time I was disappointed in Bar, který neexistuje (did I mention, that it feels really awkward to write the name in Czech language in the english review?). Today it was not so crowded here. So as soon as I entered, I got served by a girl who was clearly foreigner. I am not mentioning it as some obstacle. I am just proving here, that I've really been there. You will be inside this bar, and You will be served by a girl, who doesn't have czech origins, You will know now, that it is this girl, who provided me a great customer service. Just as good and more personal as her collegues did the night before. More personal? Instead of boring question : ,,Do you want even a food menu?'' Which is something, that You get everywhere, she said : ,,Here is the menu with drinks. Aren't You hungry?'' No it was not : ,,Are You hungry?'' And especially in czech language it makes a huge difference. It sounds way more cute. It is like when your grandma is asking You...

I would love to give You some review even on the food that is being served here, but I didn't come here to eat. This time I was sitting on the bar and I just asked for Erudite. Yes, I did exactly, what I didn't want my brother to do...I confess... It is just... amazing drink. The whole bar. I cannot stress enough here, how good it actually is.

While drinking my Erudite, bartender asked me, if I am satisfied with the drink and we started to talk a bit. I used this situation to say : ,,I know, that I shouldn't be speaking about this on public, but now I've got no any other choice. I know, that there is another bar, very closely related to Bar, který neexistuje. Could You provide me more info?'' I smiled.

Bartender laughed a bit, nodded his head turned around and went somewhere. After a moment he came back with printed map, showing the exact way and even the picture of the door, that You will be looking for. He also gave me a few tips and explained the way. I paid the cocktail and he greeted me and said:  ,,enjoy!''

Super Panda Circus

This Speakeasy with its name related to Alex Kratena is about 10 minutes walking from Bar, který neexistuje. You ring the doorbell and a member of the staff opens the door for You. He also gives You a short briefing, what You can expect upstairs and to prepare You for that, he gives You a special welcome drink. At this point, You know already, that this is going to be an amazing experience. His uniform, the way he speaks, the surrounding design and the atmosphere get You already and You haven't even seen the bar yet.

Then You walk the stairs up and You will have absolutely no doubts, why this cocktail bar won the official prize for the best design on Czech Bar Awards. It is absolutely beautiful. Almost psychedelic. Do yourself a favor and DO NOT GOOGLE IT OUT. Less You know about this place, better experience You will have, when You will arrive. That's why I will keep this review as discrete as possible.

There are so many things, that are perfectly linked from one to another. The form of menu, the creativity, the customer service... The food, that You will get as a snack. Nothing, nothing is ordinary here.

...IF YOU...CAN READ THIS...TAKE ANOTHER...DRINK...

My bartender was Jan. Excellent world masterclass mixology : I can express the yellow cocktail, which Jan made, The Explorer in 4 words : Loud explosive full taste. Made with caramelized homemade vanilla marhmallows, spiced by cinnamon together with a mint leaves as a garnish, it explodes in your mouth, when You take a sip and breathe in the aroma at the same time. It explodes with so many layers but it keeps its complexity and freshness. I am writing this review retrospectively with 2 months of a delay. But I remember the taste and the smell and even the structure of this drink, like if I would finish the cocktail 30 minutes ago. Best cocktail I had this year? Most probably.

The service? Just as good or maybe even better, than in Bar, který neexistuje. All members keep themselves 100% professional at all times. I mean even the way they speak. Wether they speak between themselves or to You, they avoid using slangs. This gives them elegance and class. And You are their guest and they treat You like one. Together with the all other aspects written above, You cannot wonder, that this bar has also won the best cocktail bar of 2016 on Czech Bar Awards. And even with all my love and all the respect to certain bars in Prague I do not wonder either.

Writing the review on this bar is actualy very easy. Try to imagine the perfect cocktail bar. Perfect in all aspects of bartending.... And there You have it - Super Panda Circus.

Bar, který neexistuje

Name of this cocktail bar in translation to english means ''Bar, which does not exist.'' And behind this name is a story. Basically, when these guys were planning to open a cocktail bar in Brno, they knew everything You have to know, about opening the bar. And they also knew, that if they will open it in the same way it will be successful as no any other bar in Brno. But at that time such a good and successful cocktail bar did not exist. And so the name was created...

There is also a competition between Brno and Prague. For the Czech Bar Awards, top 5 cocktail bars in Czech republic has always been from Prague. Until Bar, který neexistuje started to exist in Brno. Now, there is a competition between Prague and Brno in just about everything. But since the year of 2012, Bar který neexistuje ha always managed to get in between these five bars. It became a phenomenon and mark of the quality and it remain on the spotlight ever since. I am not from either of these cities, but Brno is really far for me and my connections to the oter side of Czech republic were very poor, so it took me 5 long years to get there and to see it for myself. But all those years, I've been reading and hearing about Bar, který neexistuje almost constantly. My expectations were really high this time.

That night I was not alone. I promised to my brother, who is a big fun of beer and certainly no fun of cocktails, to take him to one of the best cocktail bars in Czech republic. He knew this place, but because they have no beer, he has never been here and when I told him, that we are coming to this bar, he didn't seem to be exploding by happiness.

When we've arrived and entered, this bar was packed with people. First of all,straight fter You enter, You will notice, that this cocktail bar is huge. By the size I would compare it to american bars in New York, because it is not just few rooms rented and rebuilt to a bar. It is a dedication of whole building to a cocktail bar. 3 floors in total - in the ground floor there is the main cocktail bar, under the ground there are toilets and in the first floor there is another cocktail bar, which has the same menu and service as the one on the main floor. All three floors are connected with elevator made from glass or by stairs.

Another thing, which You will not miss for 100% after You enter, is the display of the main bar. There are 4 big columns made out of the glass, that are coming from the height of the bar desk up to the ceiling, which is very high. And on this display, there are hundreds of bottles. I've been in big bars, but I do not remember, if I have ever seen so many bottles on display. But it makes sense. These guys had a lot of space, so they used it.  Another dominant factor of the desing is definitely the huge chandelier, which is also made from glass. Then You've got bar stools from dark, almost black wood, bar itself made from light colored wood and on the floor red carpet.The oppite wall is made just with bricks. The overall design is a bit contrasty but definitely matching. Use of the glass makes it look even more spacy. Considering, that this bar is situated to 20's maybe 30's, it is very, very posh looking.

Oh, and one more thing, which is a supercool detail. If You don't want to sit on the bar, You will be sitting on the table and chairs which are just as high as the ones on the bar. That may make it a bit less comfortable for some people, (but that is just everyone's preference) but it makes it more comfortable for the actual feeling of the bar. ANd it is important especially here, because as I said, the bar is very high and spacy, so if You would be sitting somewhere close to the floor, people sitting on the bar would be higher than You and then even people passing around would be higher than You and the difference between the height of the display and You would be too big and by my opinion, You would feel, like You are drowning. And also, if You sit higher, the whole interaction between You and the personnel is bit more comfortable.

In meanwhile I was noticing all of those things written above, we were still waiting for 2 seats. It's been like 20 minutes. We moved in the queue to ''pole position'' though, because many people before us gave up, while the queue behind us was just growing. It was incredible. It reminded me the same situation of my visit in Happiness Forgets, which was hopelessly full until the very last minute. Mine and my brother's will and spirit was strong this evening and we waited another 5 minutes and then we have seen 2 guys coming down the stairs from the bar in the first floor. And that was our chance.

Indeed it was. One waitress took us upstairs and gave us the two seats at the display-cabinet, which was holding even more bottles. This time with the premium quality. We sat down and got a menu, which was a book with all the beverages, and where was also written : ,,If You came here for a beer, we will be glad to serve You in another bar, which is located just beside us with huge selection...'' In another words : Here we want You to have a cocktail. I am not writing it here, because of it would be bad. It is actually nice to write it there and in this way, unless You are like my brother. He was obviously disappointed by the fact, that there is no beer. Now he had no choice except of taking a cocktail. 

After passing the whole menu he has actually chosen the cocktail even faster than me. And in comparison to all other cocktails, that we've tried, I have to say that Erudite was the best.

Erudite

- Jameson Caskmates
- Red vermouth infused with Rooibos Tea
- Beer Malt Syrup
- Teapot Bitter
- Few drops of walnut oil

Quite bitter, but well ballanced cocktail with rich and full taste that had so many different layers! Longer You drink it, more profiles You will find. Sometimes You get bored, when You drink some cocktails, because the taste is the same despite the fact, that the initial impression was interesting enough. This cocktail will keep You interested until the last drop.

Now let me explain why the service was extraordinarily good. So we have been seated down by a guy, also taking orders. Then another waitress brought us the drinks and another waitress was taking the empty glasses out. That means 3 people rotating for every single order. All of them were super nice and very easygoing, but they were also polite and very professional. And most importantly - every single member of the team had FANTASTIC knowledge of every detail of their bar. In our case, the waitress who was taking our glasses out, was asking us, if everything was fine, if we want to leave or if we want the menu. I ordered a Boulevardier outside the menu and my brother wanted Erudite for the second time. But he didn't say the name of the cocktail. But the waitress took the glass, smelled it and said : ,,Oh yes! Erudite is fantastic cocktail, however from this menu it is the most unique cocktail and there are no any other. So if You want take another one.'' At this point I broke the conversation with : ,,But come on, We are in one of the best cocktail bars in Czech republic, there are so many things to discover! Don't You think, that it would be a waste of time to order the same taste twice?''

Unfortunately, they both agreed with my theory. I don't remember my brother's second cocktail at all. But it was not even close to be as good as Erudite. (Otherwise I would remember.) My Boulevardier was not good either. It didn't come in a cocktail glass, but in a short tumbler glass and with a twist of a lemon peel. It was too bitter and not ballanced. But still - before the waitress, who was taking out our glasses, was serving us the second round and the girl, who was bringing us the first round was taking our glasses out after the second round. She just looked at our glasses and asked by saying the name of our cocktails, if they were good. It was not a question : ,,Is everything fine.'' It was the question : ,, Was Your Boulervardier all good?''

That is next level of service. I don't know, how they do it, but here You can really feel, that they care about You. She was not even there, when I was ordering a cocktail outside the men, but she still knew it by name. Try to imagine the full picture : In a huge bar with 2 floors and 2 cocktail bars with a massive selection of everything, in a bar which is also completely full of people, there are 3 people rotating between all the orders and they still manage to keep on mind even these little things. That is a level of service fully comparable to 5*Hotels in London or in Milan. Mind blown.

Then we (I) paid and we had to walk down the stairs to the ground floor. And there it is. On the way up, You may not notice it. But on the way down, You will have a stunning view on the main bar, which will be underneath of You. The whole bar with all the lights, all the display and all the people and the atmosphere. This view reminds me a view from a skyscraper in the center of some big city. I will remember this view for the rest of my life just as clearly as it was yesterday and just as much as I reemmber walking down on the wooden stairs in one of the best bars of Prague - The Black Angel's.
I am really, really impressed. No any other bar like this one exists in this city. Or does it?

Attaboy

After a long walk from my hotel I finally arrived to the correct street. I am excited again. Attaboy should be somewhere around here. It is ½ speakeasy bar, so they are hidden a bit, but the still have sign ‘’A/B’’ above the door, so I need to look for it. Ah, here it is. I press the doorbell and in within one minute a waitress opens the door for me and invites me in.

This is one of the best cocktail bar concepts on this planet I’ve ever seen : Simple, almost I would say industrial, design - high ceilings, simple, plain clear white walls, light which is hanging from the ceiling to light up the bar desk for the guests, is made just by 3 pieces of metal and lightbulbs. Bar stools are made from metal too and there are even few wooden tables behind the bar made with dark wood but with no engravings. As simple as it gets. The overall impression is like the place itself would be screaming : ‘’You didn’t get here to feel fancy or to feel posh. You came here to have a cocktail.’’

Everything is focused on mixology here. Yes, bartedners have few books behind the bar, but if You would expect to get menu, You would be wrong. You come here with an idea or at least with a preference of what You like and bartenders here will provide You with the rest of the experience. This may actually discourage You from coming here. The insecurity of what You will actually receive, is not for everybody. After my experience from this bar I can assure You, that this is the best place to overcome this problem. These guys are absolutely killin’ it! I cannot stress enough, how good they are. Being able to work on this level – without the menu – requires a massive amount of knowledge. And these guys got it all. Precision, control, imagination and creativity, skill and the ability to reach to any source of knowledge, across the platforms of different ways of preparation, and combine it together to bring the best possible result on a first try.

I am sitting at the beginning of the bar tonight and bartender Isaac takes care of me. He asked me, what I would like to drink for the first choice and I replied, that I will leave it up to him as long as it will be based on whiskey. But more than old fashioned, I would prefer something like boulevardier. He replied : ,,Gotcha.’’ Like it was nothing. He was back in 2-3 mins, and result was a twisted manhattan. He waited for my first sip to be sure he did a good job and when I confirmed, that it was great, he smiled nodded and went back to work on another cocktails. Now, when I finished my  drink, he is standing in front of me and asking if I will have another one. I definitely want one more, but :

,,I have a recipe on my mind for a very long time. I’ve tried many different variations but it has never been perfect,  there was always something missing.’’ I said,

He replied : ,,Alright, You know what? Here, Write it on a piece of paper, we will have a look on it.’’  And he passed me a pen and a piece of paper. I wrote down :

4cl of Bourbon

2cl of Tripple Sec

1cl of Lime Juice

1cl of sugar syrup

______________

Shake, stirr to the cocktail glass

I gave him this paper and I explained : ,,As I said, I tried many different variations, so this is not the actual recipe, this is just subject to change.’’

He looked at the paper for about 3 seconds and instantly said : ,,Hmpfffff’’ nodded his head again, smiled a little and replied : ,,Yea, I’ve got something.’’

He swaped the position behind his collegue Jesse (who looks identically the same as one bartender form Jerry Thomas Speakeasy bar project in Rome, but it is not him because I asked. I also told him, that if he will ever visit Rome, he must send me a picture of him and his ‘’twin.’’ And I showed him the pic of the guy from Rome. He freaked out : ,,Oh my god, he looks just like me! He has even the same jacket! ) and after few minutes Isaac was back saying :

,,You know, your recipe reminded me one old school cocktail named El Commando. It was similar so I have exchanged the Tripple Sec for Cointreau and before I sprayed the glass with absinthe.’’ And he moved the cocktail closer to me.

I inhaled the smell and took my first sip. I started to laugh. It was perfect. Balanced but strong powerful refreshing sharp taste of this combination didn’t need more than twist of orange peel as a garnish.

He lifted his head and waited for my reaction. I just laughed, nodded my head and said :

,,Thank You.’’

,,You’re welcome bud! Are You going to name it? ’’ He answered. To keep the story and the spirit of this cocktail I will leave it how it is I said – Subject To Change.

Subject To Change

- Spray of absinthe

- 4cl of Bourbon

- 2cl of Tripple Sec

- 1cl of Fresh lime Juice

- 1cl of Sugar syrup

Mixology at its purest form, which is even more interesting, if You are involved in bartending. My personal guess is, that 80% of all guests this night were all bartenders, but please do not take this as an discouragement, that it is ONLY for bartedners. Come on, to go out means more than leaving your house/flat and going to the same place and drinking always the same things. Get up, put some clothes on and leave your comfort zone at your home. Experiment. Explore. For 100%, I promise that You will enjoy. See Ya all in Attaboy!

Backroom

The Backroom

The third bar in my speakeasy chain of lucky events was about XX walking from the Garfunkel’s. After Jason, the bartedner of Garfunkel’s drew the map for me and gave me few additional informations, I knew exactly where to go…

Or at least I thought so. Damn he was right. Finding this baar is not easy AT ALL. If You will ever be in the same situation and in the same street, look for the least good-looking possibility, where the bar could be and You will most likely find the entrance. That’s how i got in after all. I was in a correct place, but I went I’ve returned to the main street once, because I felt like I am trespassing somewhere, where I shouldn’t be. Honestly, if the music wouldn’t be so lound inside the bar, it would be even more difficult to get in.The music gave it away a bit. But stil, just to get here is one hell of an experience.

The You will get in and in front of You, there will be a pretty spacy, beautiful bar with cloth on the walls wood everywhere, bartenders dressed in a stylish clothes and in an upper floor divided by few  wooden stairs from the bottom level, You will find a fire place with few additional seats. Everything is situated to red and warm orange color, which perfectly matches with the light coming from the fireplace and the old-school light providing rather dimmed yellow light to the whole interior. All together creates a very cosy and very pleasant warm atmospehre, that would be hard to leave.

The lights could be even more dimmed, however there was a lesson of jazz dance going on right now. How stylish is that!

We are not here for the lesson though. We are here to find out, wether it is a good speakeasy bar or not. If it is actually worth the way, or not.

Look. If You want to have a speak easy cocktail bar, You want to do it for 2 different reasons. One of them is the possibility to have a natural selection of guests. The other one is not making any noise. For both of these reasons it is a LAW to offer nothing less, than superior cocktails. And, surprisingly – here it lies the problem of Backroom bar.

Fine, serving cocktails into the tea cups? Yeah fine, it is nice detail, to fit even the glassware to the prohibitional era, but before focusing on these small details, You should figure out, what You will actually pour into these tea cups. Before going any deeper, let me remind You my quote: ,,Never underestimate the power of detail.’’ I am sure, even it is sad to admit it, that most of the people visiting this bar will take a look at the cup more, than at the cocktail itself. I can imagine a scenario, where a guy or a girl as a guest gets the drink, lifts the tea cup and wonders towards to the bartender: ,,A tea cup?’’ And the bartender replies the story, that to be hidden and less suspicious in prohibitional era, the drinks were served in a cup of tea…’’ And then the guest goes like : ,,Woooooow, that is super cool!’’ And with a smile on the face comes back to their seat, not knowing anything about preparation. So in this example, my quote would be used in a wrong way…

Now back to the preparation. Stirring or shaking cocktails was done very, very poorly but both of the bartenders. Both of them were showing very little hospitality and after shaking the classic (regular) ‘’poor ice cubes’’, they have never changed the ice in the cup for a new one or even strained the cocktail fom the shaker to the ice. Pour all ingredients together without any measuring, short lazy shake open the shaker and pour everything out of it right into your glass. Cut the straw in ½  and jam it right in there. Napkin and off You go. No garnish, no talk. For god’s sake – not even a smile.

And one more thing to mention, about the preparation. All the techniques, those bartenders were using, didn’t quite make sense to me. For example some cocktails containing more ingredients with different densities were made by straight way and some ‘’easier’’ ones were made in shaker. I am also almost 100% sure, that the cocktail prepared for me in a straight way, another guest got stirred. I am not entirely sure though, so I ask You NOT to take is as fact and as a negative point. However I still feel responsible enough to mention it here, so You can take it in consideration, if You will decide to go to this bar.

For me was time to go back to my hotel. It was very late and the walk will be long. And tomorrow it will be even longer as we will be getting back to the same area of Backroom. Because very famous cocktail bar Attaboy is just few minutes of walking from here. Today I do not have time anymore, but there is no way, that I will leave New York without visiting Attaboy.

Garfunkel's

As I said in the review of PDT, luckily I was sent here by my friend Patrick. If I wouldn't meet him in PDT I would never know, that this place exists. If I would also take in consideration, that this story started in Prague, it is almost unbelievable. However this is not the end of the story. Not yet.

In Garfunkel's I made just a short stop. Short, but important. Mainly because I wouldn't expect the speakeasy bar with such a beautiful story which you can witness there. It is absolutely genious. And I would not expect such a beautiful speakeasy bar by itself, either. When You enter the restaurant, you can notice the paint on the wall, made by @mr_mustart. I don't know who is that person, but he/she has a cool nickname and an amazing sense for detail. When You see the door to the speakeasy bar, You will know, what I mean by ''amazing story.'' Everything will start to make sense there for you.. If You will pay attention. When I entered and walked on the way up to the speakeasy bar, bartender Jason greeted me and took me to my place, in the corner, to a very comfy sofa, right next to the window.

This cocktail bar is beautiful! Yes, there are some bars ... You know what? Let's take for example the previous bar. PDT has its spirit and its atmosphere and You feel good in it. But could You consider PDT a beautiful bar, by itself? It is very stylish and I personally love its style, but the first impression which I've got after entering Garfunkel's was different. Perhaps I was more impressed or I felt more comfortable. Maybe was the whole experience, that has changed my opinion and expectations on this bar... Maybe. And that's why it's so important, that You won't check Your cocktail bar in advance on the internet. You just go out and see. Otherwise You will miss this moment of your feelings, when You first step into the bar. Especially speakeasy...

I love cocktail bars made with wood. This cocktail bar is almost entirely made with wood. Wooden floor, wooden bar itself and for sure You will notice the ceiling, which looks in the dimmed lights like the black or dark brown polished wooden squares with small lights in them, that are providing just enough light for your table.  I would almost say, that the ceiling is the dominant factor of this cocktail bar, from the design - point of view. Then, there are the windows with the old school looking curtain on them at the end of the bar, right where I was seated and in front of me, there was even a small library. Every aspect of the design of the iterior was matching and together it created an amazing sensation of very stylish, very cool looking, old school but kinda posh, speakeasy cocktail bar.

When Jason provided me the menu, I was there on my own. The whole bar was completely empty. That evening I was there right at the opening hour, so I was the first guest. After I have chosen an old-fashioned drink with pumpkin, Jason stopped on my table, waited for the first sip of mine and asked if I like the cocktail. That was also a beginning of our conversation. We've been talking about all other cocktail bars and mixology in general, He also obviously asked, how I managed to find this speakeasy. I told him the entire story and he told me that it my story from this evening will not end here. He went back behind the bar and on a piece of paper he drew me a map, how to get to another speakeasy. He also said, that ,,Garfunkel's is hidden, but still, the Backroom is another level''. He smiled.

I too the paper, paid my cocktail, shook his hand and I was about to leave. And here You have Yet another great detail - To make sure, that there are not tons of people passing back and forth through the restaurant, which is downstairs, there is another exit which leads all the guests from the speakeasy bar right back on the street. That is good and a bad thing at the same time. It's good for them, but not so good for You. Because, maybe after the drink You would like to eat something, And I've heard, that they do unbelievable burgers in the ground floor.

PDT

Here I can show You another example how this blog writes itself.
I am sitting in L'Fleur bar in Prague and Iam talking to head bartender and co-owner and my friend Milos Danihelka about my holidays and plans and that I want to go to New York. He replies, that if I will manage, I need to visit Jim Meehan in PDT. ,,If I will manage I will go, I promise.'' I replied. Milos says:  ,,Wait a second I will give You something''. He writes a dedication on the menu and gives it to me and says, that sometimes some guests are coming here to L'Fleur with words, that Jim Meehan recommnended this bar to them, so now it's time to send something back.

One month later I am in New York, sitting in the First Runner Dog Park and I am feeding squirrels. I came here very early. I am nervous, but excited and I definitely don't want to be late. This super-famous speakeasy have won the best cocktail bar in the world for the year of 2011 and the year after ended 2nd. They are always endind in best 50 any year, just to be clear. 3 Minutes to go for the opening. I know how to get in and where to turn nd what to do, but I know nothing about the bar itself. I have never seen (and never even checked) the pictures from this bar and i got no information, to get as clear judgement as possible.

So I start walking and I reach the place where I have to go in...
... and it is exact time for the opening and the time I've been told so, to enter...
... and there is a queue of 20 people lined up towards to the ''secret entrance.'' Which is - apparently not so secret anymore. That's what happens, when You become a victim of your own success. However I admit, that despite the queue outside, when You get to the hidden entrance itself, it still works the way it should. It sends the correct message and You can feel it. You know, that behind this, there is something, that should stay only there. And from this point of view, the queue forming now even behind me, helps. We are all going to pass through the same procedure to get in, so we all agree on the keeping our stories from visiting this bar ''behind the closed doors.'' That's what the acronyme of this cocktail bar stands for too : Please Don't Tell. And You know me. You know, that I will to keep the review written in a way to honor and to respect the name of this bar...

I entered inside and I have chosen my seat on the end of the bar. Its beatiful here. It's dark, it's raw. Brick walls, black leather seats for the guests, low ceiling and not so bright, but very white lightning, which adds contrast to this place with the use of dark wood. Unfortunatelly, Jim Meehan was not present this week, here. But I got served by A-K Hada the head bartender of PDT, who told me, that Jim is in Portland now and asked me, why I want to meet him. ,,Since I cannot give my dedication from L'Fleur directly to him, I have to give it to You.'' I Said and I gave the menu to her hands. I said my story and she replied, that she will make sure, that Jim will get it. That caught the attention of a guest sitting next to me, Patrick. We started to talk about life, NYC itself, Europe, my visit and his life and point of view on speakeasies.

We had a drink together and we noticed, that there is a guest sitting next to us, who took a camera out and snapped few pics. And then an interesting thought just came to my head. I said to Patrick : Don't You think, that it's very sad, when You go to a bar, named PLEASE DON'T TELL and You have to enter through a hidden entrance and then You take a picture and post it on social network?'' And yea, we both agreed, that this is the reason, why there are so many people waiting outside. Then Patrick said, just before he left, that if I want to visit another speakeasy, that is not so famous and not so crowded, I should go to Garfunkel's. He told me the adress and how to get in. So that bar will be our next point for review...

For now I had to take my phone out, just to write the name and the address that Patrick told me and I had few more drinks here in PDT, because they were amazing. Great, quick service and very well ballanced cocktails. Some created here by the bartedners themselves and some classic coctails with some change - some twist made by bartenders here. One of the greatest and very significant point of their hospitality was, that the person who is taking care of the reservations and who is sitting where, remembered my name throughout the whole night, Before I entered, I had to show my ID, then I entered and this person greeted me by my name. He also had to change my seat because one couple wanted to sit on the bar, but he didn't ask me in a classic way. He asked me, by my name again and when I was leaving, he greeted me by my name again. Yes, I had to repeat this so many times to stress as much as I could, to show how big difference it makes. Next level. I've been in 5* hotels and the best cocktail bars in this world, but this is something, that happened to me only here and it really stood up for me.
I don't wonder, that this bar is so famous after my visit anymore. It is a magical magical place and even after so many months, I still cen clearly remember how I felt inside this cocktail bar. And that doesn't happen very often.

Black Tail

Battery park is ''must see'' in New York and The Black Tail is ''must be'' in New York. Luckily for You, they are both at the same place. The Black Tail is a little brother of the The Dead Rabbit cocktail bar, however it is much more than just another bar of the same company. This bar situateted to prohibitional era of Cuba is the one, that You should keep an eye on. Without any doubts it will be on the spotlight soon or later...

You can find this bar right next to the Battery park, in the Pier A. Harbor House. When I arrived there, I was greeted by the ''receptionist'' of the bar at the door, who wanted to see my ID if I was over 21 years old. That's how You can by my endless amount of favor. Nah just kidding. After I proved, that I am a responsible adult I stepped in and went on the stairs to the second floor, where the actual bar is located. Only the way up made me feel special. The stairwell itself is a beatiful piece of desing and it reminded me some of those old american movies. Then on top I turned to the right and felt the Black Tail bar.

Yes I am talking about feeling the bar. Because You get to see the bar and hear the music and You immediatelly feel different. The atmosphere of this place devours You immediately. As I was walking towards to the main bar, I've noticed the huge amounts of details all around me. Vast majority of the interior is made with dark polished wood, there is a piano standing on your right, authentic pictures taken from Cuba and Havana city on the walls everywehre, flowers and furniture, massive selection of rum and cigars, very stylish clothing of the staff and the music of course - Jazz. No, it's not the slow jazz, that everyone is imagining when You say jazz. It's the cuban jazzy/funky - rather quick but not too fast music that makes You happy and gives You energy. All of it together makes You forget the reality and transfers You into another dimension and time. The contiouns design of the entire place together with these details make You feel the good vibe, the warmth of this place and the electrifying atmosphere...

Then You sit on the bar and You will get a menu. At this point it is not even necessary to mention, that it's matching the style of the bar, but it is important to say, that it's even situated to the same era. Usually You can find the cocktails sorted by the base, wether they are made from Rum, Gin, Tequila etc.. Here You have them sorted by category: Highball / Old fasioned / Punch / Sour / Cocktails...
And here from the first impression of this bar You know already, that Daiquiri will be excellent and this might be also the best place on the planet, to order El Presidente.

After a short talk with bartender Alan from Ireland who was serving me that night, El Presidente was even my choice. Now, as much as this bar is replicating the authenticity of a cuban bar, the recipies are very modern. We live in 21st century and closing ourselves into strict following of the classics would take away the creativity and therefore even the possibility of finding new combinations of  new and modern ways of how to make these classics. That's why, there is ancho chilli and mezcal in El Presidente cocktail or champagne and amaro and bitters in Rum and Cola...

My El Presidente? Absolutely phenomenal. Another cocktail, which makes You wonder. When You take a sip it makes You wonder how smooth it is and how well-ballanced the taste is. Then it makes You wonder how well crafted the actual recipe is and how did they even manage to find the right composition of the ingredients to make this work.

And I am not even talking about the way, Alan was working. His use of two jiggers at the same time in one hand was one of the best working flair I have ever seen. Yes, it actually is a flair. He had big jigger and a small jigger in between the fingers of the same hand at the same time, and as he needed different sizes through out of his work on the cocktails, he was rotating those jiggers between the fingers in and out of the use. His pouring was perfect, precise and quick. Then quick proper hard shake and double strain with finishing cut high above the glass to catch the rests of the liquid back to the shaker. Perfect patern and fantastic rythm. All over again and again. And the work with jiggers... It doesn't matter how many times you will see it. It is still fascinating me.

Another great point of this bar is the service. Yes, I know that it is a part of The Dead Rabbit cocktail bar which claims that their hospitality is the amazing. Well, 1st of all the hospitality and service are by my opinion 2 different things. Then In Dead Rabbit I didn't feel any of it. Maybe it depends who will be serving You in there, as many bartenders are rotating back and forth between The Dead Rabbit and the Black Tail. However, If You have the best cocktail bar in the plannet, this should be no excuse, You should make sure, that everybody is perfect. And then I don't like, when bars are saying that they have great hospitality. It is not up to them to judge themselvesin this case. Every single person working in customer service industry should be capable of ''great hospitality,'' and only guests should be allowed to judge, if those people have it or not.

In any case, it is the Black Tail, which has both of these things sorted out. For the service I have two examples. All bartenders were busy by preparing drinks for people sitting on the bar. Then another order from a waitress from some table comes in. All bartenders are still working for the guests sitting on the bar but in meanwhile they absorb the order for the table, distribute those drinks between them and they are finished with everything more/less at the same time, so nobody waits for long. Nobody waits thanks to the team coordination, the communication and cooperation. And in meanwhile You can have a chat with any of the bartenders. It is around 3 months and i still remember the laugh of Jesse, the head bartender of the Black Tail. The bar, which should have (and trust me - it will have) way more attention, than it has now.

Last comparison and word about these two bars. The Black Tail is still, somewhat in the shadow of it's bigger brother The Dead Rabbit, but that's almost over already and it was a necessary ''tax'' for the background which was provided by The Dead Rabbit. Who knows, maybe without it, The Black Tail would not even exist. But thank god it exists. Super stylish Black Tail now stands for me much higher, than the best bar in the world.

The Dead Rabbit Grocery and Grog

I wanted to open the year of 2017 with something big... What could be bigger, than going to New York to visit the officially world's best bar in the world?

This cocktail bar has always been on a spotlight. For two years in a row ( 2014 and 2015) has ended as a 2nd best cocktail bar in the world by worlds50bestbars.com ratings. Right after The Artesian. After Simone Caporale and Alex Cratena left this bar in London, The first place was free. And finally, after 2 years of being 2nd on the list, The Dead Rabbit has managed to move one position higher and for the 2016 they became the best cocktail bar in the world. 

When You end up 2 years in a row behind the same bar and then You replace it on the 1st place, You will never avoid the comparison. And sadly for The Dead Rabbit, The Artesian bar in London has set my expectations very high. And I've got extremely disappointed. And no, it was not because I was waiting to see or to try something even better than in London...

The Dead Rabbit is not just a cocktail bar. It is a whole building with three floors and each floor holds one bar. In the ground floor You can find the The Taproom, 2nd floor is the award-winning cocktail bar - The Parlor and in the top floor there is The Occasional. A private cocktail bar. All of the bars - well, all building - is made and decorted in Irish style. That means the use of wood. I love wooden bars, already walking on a wooden floor inside a bar makes it feel good. Here is wood everywhere and it feels nice and warm here. 

But when You have 3 bars in the same building and another cocktail bar few hundered meters away (we will talk about that one later), You also need to have a lot of people working for You and if You want to be the best cocktail bar in the world, You have to make sure that every single person in your team is absolutely excellent. Is that managable if You have that many bars?

After my experience here at The Dead Rabbit I must say, that it is not. What I've seen in this bar and what I experienced or what I could witness left me some serious doubts even about worlds50bestbars.com itself. Let me explain very closely.

One of the basic skills of a good bartender is precision. Barmaid serving me that evening was preparing all the cocktails in following way : She took the glass from the boston shaker first, she completely filled it with ice cubes and put it aside. Then she prepared the glass for the cocktail and just then she spilled the water out of the mixing glass. Then she poured the ingredients to the mixing glass and then she was stirring/shaking the cocktail, poured it to the cocktail glass and served it. What's wrong, you may ask.

Well, almost everything. First you should prepare the glass for the cocktail, then You should cool down the mixing glass by stirring the ice, throwing it away and putting new ice for the preparation of the cocktail. Leaving the mixing glass aside for 1-2 minutes does nothing. By the way, almost all other cocktail bars from the same category of the world's best bars are not using ice cubes, but ice shards, they melt much more slowly than ice cubes, leaving your cocktails less watery. 

However those are still arguable details in comparison to her way of pouring. Yes, I didn't write measuring on purpose, because most of the times, she was not using any items for it. Straight pour to the glass. When You work in one of the best bars in the world, You should have the skill of being able to pour a perfect amount ''by the eye.'' That would not be a problem. The problem was, that every time she has finished her cocktail and served it to the guest, there was even 3-4 centiliters (1,5 oz) of waste! Yes, there is always a bit of waste after stirring or shaking, but the water from melting the ice down, would never ever reach this much of liquid! Precision is one  the most important skills of a bartender.

Another key ability of a bartedner is hospitality. And The Dead Rabbit claims to have the greatest hospitality. I was lucky to witness an amazing example of it in 2 different cases. When I was eating my burger, which was probably the best thing in this bar (not kidding, the food was excellent) another guest entered The Parlor room and sat at the end of the bar. The same barmaid, who was werving me, served him and gave him the menu. He had just a quick look to the menu and said, that he was sitting in The Taproom and he was just curoius on the award winning cocktail bar but he is not interested in cocktails too much. He gave the menu back to the bartender and ordered a Long Island Iced Tea. Barmaid replied : ,,Ermm, You know we are doing very sophisticated cocktails here, so in case You will be interested in any of them, I will leave You the menu here. She opened the menu and left it in front of him. In meanwhile i finished my burger, I finished my cocktail and wanted to leave. Before I didn't pay much attention to the story. But now after almost 20 minutes, when he was still waiting for his Long Island Icead Tea, I started to wonder. I asked for the bill anyway. Barmaid said, that she cannot give me the bill now, because they do an afternoon shift and then between 16:00 and 17:00 they close the bar, change the staff and from 17:00 they open the evening shift. Alright, I will wait. Maybe the gentleman at the end of the bar will get his Long Island. Then finally the collegues of this afternoon shift have arrived. Without introduction to the guests or even greetings, they just started to work. I finally got my bill and while I was putting my jacket on, I heard how is the barmaid,serving me, asking her collegue : ,,Sorry how would You do Long Island Iced Tea?'' 

So she was waiting for her collegue to arrive to explain to her, how to do it. But it was not that easy. Because her collegue from the evening shift replied : ,, I don't know, I've never made a single one in my entire life.'' I will not write anything else at this point anymore. I will leave You just with these facts, to not influence You any further so You can make your own opinion about this bar, my experience or even this review. But I was not done with this bar yet. As I said before. There is another bar in association with The Dead Rabbit just few hundred meters away. It's name is The Black Tail and that's where we are going next.