The buzzy Beijing-inspired restaurant located in Manhattan’s Theater District, CHAI, recently launched an intimate six-seat bar on its freshly renovated second level.
Accessible through a private second-floor entrance leading to its perch that overlooks Restaurant Row, the eye-catching space was intentionally built to mirror a Siheyuan, a traditional Chinese residence with buildings arranged on four sides around a courtyard, and the old lanes of Beijing hutongs.
Developed by head bartender Christian Ramos, the beverage menu features libations inspired by the tastes of Beijing, prepared with traditional Chinese spirits, and served in stylish vessels. Behind the bar at CHAI, it is all about introducing diverse flavor profiles and putting an emphasis on individuality.
Inquiring on the menu’s inspiration, Christian quoted “From the onset, the goal of the program is to “wow!” our guests. I think we’ve succeeded in that. Going into the creation of the cocktail program, I wanted to create an experience first and foremost. Our chef is amazing, and I felt the need to stay on pace with him, as much as I could.”
Highlights include the signature cocktail, Hou Hai, made with baijiu, a traditional Chinese grain spirit with light and floral flavor notes, combined with pineapple juice and lychee.
The namesake cocktail, Chaitini, comprised of vodka, chai tea, and sweetened milk, is as smooth as it is delicious. And for those interested in a non-alcoholic option, there’s the Beijing Style Pear Soup; a refreshing blend of pear and white fungus served hot or cold from a copper kettle. It also doubles as an anti-inflammatory, antioxidant-filled elixir.
“Our aim with The Bar at CHAI is to present the beautiful and unusual tastes of Beijing, and the tradition of sharing an enticing cocktail before or after a meal,” says Ramos.
Newcomers of CHAI should buckle up for a finely tuned experience with top notch food and beverage presentation. “We’re here on Broadway, it must be a show! And the service must match it!”
For the aspiring bar owners and bartenders looking to make their mark, Ramos offers some helpful pieces of advice. “It’s all about being proactive and creative. If afforded the opportunity, just see the reaction of the people that come in. I could fall in love with a cocktail, but if our clientele doesn’t agree, time to adjust.”
“For newer bartenders, embrace technology! What’s going to stick out going forward in these times is the craftsmanship in the cocktails. The work will show.”
The post Experience the Tastes and Tales of Beijing at CHAI, NYC appeared first on Chilled Magazine.
Source: Mixology News
