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| Source: Nightjar |
A
cocktail enthusiast visiting a bar could be compared to a child visiting a
candy shop.
Their
eyes devour the place bit by bit before they even taste anything. Nightjar is a
retro ‘candy shop’ with a powerful attraction factor.
Once
comfortably seated, the eyes satisfied for a short while, you remember the
purpose of the visit. And if the place looks this great, you wonder if the
cocktails live up to the same standard.
In a
brief Q&A session director Edmund Weil reveals the inspirations and people
behind the success of Nightjar.
I have heard that the idea to open a bar was not an impulse but rather
it had been slowly maturing, waiting for the right moment. Is it true?
The original concept of the bar
was an idea my wife Roisin and I had shared since meeting at university. We
have always been nostalgic lovers of the past –especially its music and
libations. We also respected the old-school values of great service, beautiful
décor and, above all space – anyone who has been jostled and elbowed at the bar
of a trendy London bar or nightclub will understand the sentiment. The Nightjar
is a shrine to these values – people generally understand what they are
drinking and why when they visit, and they appreciate that live music can be a big
part of a great night out without having to stop you enjoying the company of
friends.
One of your staff said ‘every night is a Saturday night here, the place
gets booked out’, so you really hit the nail on the head. Where did you look
for inspirations for the décor, style, and music?
The décor is
inspired by European art nouveau and early art deco – in particular the Wiener
Werkstatte movement of designers such as Josef Hoffman and Adolf Loos. We have
integrated into this some local elements such as exposed London stock brick as
well as lots of cocktail paraphernalia and prints from the era. In terms of the
music, we’ve always loved live music, and it was always central to our concept.
However what makes live music at Nightjar unique is that we’ve always ensured
that our guests are able to engage with it on their own terms. People can and
do listen attentively and applaud, get up and dance, or simply treat it as
background as they chat with their friends.
A unique décor and style have to go hand in hand with the personnel. How
did you tackle the challenge of finding the right people able to reflect those
values in the cocktail menu?
We were
incredibly lucky to meet Marian Beke [current bar manager] at the right time
when he was looking for something new and interesting – although probably not
so many potential employers would have given him the freedom to express himself
that he has at Nightjar – and the results can be seen in the cocktails. Luca,
our Head Bartender, is also a kindred spirit, with a great respect for the
values of old-school service and hospitality; he also brought a lot of rum
expertise to the table. It’s no understatement to say that the dedication and
ingenuity of the bar team is the bedrock on which Nightjar is built.
The menu features a mind-boggling selection of rare, revived and
original cocktails some of them dating centuries back. Could you describe the
concept that brings them all together?
For the menu
concept we trawled countless facsimile reprints of cocktails books from the
1860s to the 1980s, finally settling on drinks which would be challenging but
still acceptable to modern palates. It was also essential to include a
signature drink section to showcase the talent of our team. With time, the bar
has put its own stamp on all of the drinks on the menu, so our cocktail menu is
a balance between respect for the great traditions of the cocktail and
innovation. So even though 3/4 of our menu features cocktails from the past,
each one of them is twisted and reinvented to incorporate interesting new
ingredients and methods such s rare fruits and vegetables or foams, airs and
infusions. We definitely feel that Marian has made a lot of people sit up and
take notice with his dedication and constant innovation. There are definitely not
many teams which invest quite so much time and effort in prep and garnishing.
More than once I’ve seen Marian and Luca setting off at 4.30am after a shift –
not to go home, but to go and check out the New Covent Garden Flower market for
new garnish or ingredient ideas. It’s this sort of thing which contributes to
the current elevation of great bartending in the minds of many to the level of
great cuisine.
What are the greatest moments in the history of the bar?
For me the
best would be: CLASS magazine 2011 Best New Bar; 2012 Drinks International
World's 50 Best Bars No. 3; Tales of the Cocktail World's Best Bars Top 10.
We've also been lucky to have been visited by lots of celebrities but we ensure
discretion by not releasing any names.
Finally, what makes Nightjar special?
Our attitude
is one of friendliness, humility, and integrity so we’d like to think that
these values permeate the atmosphere at Nightjar. At the same time always
expect our guests to respect the space around them, and the vast majority do
so.
The idea
for the bar was born out of nostalgia and fascination with the past and it
could not be more evident from the first steps into this place. Beautiful
décor, period paraphernalia and the artwork instantly take you back to the
prohibition era speakeasies. It feels is as if the fellas wearing suits and
fedoras have only just left.
Nightjar
is about engaging all your senses and the floor staff is always at hand to make
sure that you do not miss out on anything. As of the cocktails, they are
fascinating masterpieces and the best ambassadors of the bar.
Some of the cocktails from the current menu
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| Source: Nightjar |
NEW ORLEANS DAISY
(Pre-Prohibition
Section)
Santa
Teresa Claro,
Chartreuse
Blend,
Lime,
Aromatic Flowers,
Barley
Grass Matcha,
Bushikan
Bitters
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| Source: Nightjar |
TORTUGA
(Post-War
1932 - Present)
Appleton Estate V/X
Rum,
Amer Picon,
Carob Infusion,
Lime, Nightjar
Grenadine,
Lime, Banana
Blossom
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| Source: Nightjar |
(Nightjar
Signatures Section)
Nikka
Whisky from the Barrel,
Umeshu,
Akashi Tai
Sake,
Popcorn
tea,
LIem, Rice
& Mirin Syrup,
Smoked
Sakura
The Nightjar
129 City Road,
London, EC1V 1JB
www.barnightjar.com
Opening hours:
Friday and
Saturday
6pm – 3am
Thursday
6pm – 2am
Sunday –
Wednesday
6pm – 1am
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| Source: Nightjar |
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