The LINGER Factor

There's really no other way to label it.

If you have been reading these past few blogposts (of course you have!...right?) it should be becoming clear to you what it is I am trying to do at my restaurant.

I have always tried to provide a "better than usual" experience for my friends...other restaurants have customers, we have friends...and building an addition onto my bar will facilitate a deeper and hopefully more authentic dining experience.

I want folks to LINGER. So often in this town that I love folks who dine out don't take advantage of the time that they have. They want to be sat right away, scoff two or three courses and then SLAM! the car door shuts and they're headed home.

Slowly I hope to educate folks on how to linger. To relax. To remember that enjoying a night out to dinner should be relished. Time can be spent sipping a classic Italian cocktail before they go to their table or after their dessert, or, dare I suggest both? In my next post I will explain in more detail my attitude towards NOT "turning tables". Yes, you read it right. An owner who doesn't care how long you stay?!?
For now, please enjoy the next chapter in Bother Cleve's Blog...

III. La procreazione di Cocktails

The easiest way introduce unknown labels to the general public is to create cocktails containing these liquors. Last summer, for example, I concocted a drink for a hotel in Cambridge. I called it the Bossa Nova, containing Brazilian cachaça (sugar cane liquor), passion fruit liqueur, orange juice and roasted macadamia nut bitters. We sold hundreds every week, despite the fact that possibly half our guests had no idea what cachaça was. In fact, many folks couldn't even pronounce the word (they can now, however)!

Which is why I'm so excited about my latest assignment. Chef Chris Rovezzi has won numerous (well deserved) awards (Worcester Area Best Chef, etc.), and his successful  restaurant has an exemplary wine program. It's now time to shine a spotlight on the bar. To celebrate, Chef and I have been tasting and discussing the possibilities and will be hosting the Spiriti di Rovezzi Cocktail Dinner { http://rovezzis.com/spirited-dinner/} on May 6, 2013.  We will present a Brother Cleve/Chef Chris original menu featuring a new cocktail creation paired with each of 5 dinner courses. (The cocktails will be served in half portions to prevent the outbreak of riotous dissolutezza in Fiskdale.)

NEXT: The True Vermouths