Owner of Gertie’s Whiskey Bar, Howard Greenstone, first entered the hospitality industry working as a food and beverage trainee at the Grand Hyatt New York back in 1983, exposing him to every facet of the business.

Within three months his work ethic fast-tracked him to a full-time managing position, overseeing every department of the hotel. He eventually went on to get what would be his final position at the hotel—Beverage Director. With this role he undertook responsibility for four restaurant bars, banquet bars, room service bars, and lobby bars.

All the effort he put into the New York Hyatt location resulted in his next bigtime promotion, leading the opening of a new Hyatt in Greenwich CT. There he opened his first restaurant concept, Aquavit with Chef Christer Larsson.

As time progressed, Greenstone continued to decorate his career with noteworthy roles. Naming a few, he was the Director of Operations for Sfuzzi in Dallas, growing their chain to 30+ units. And for New Jersey Devils owner Arthur Imperatore’s vast waterfront commercial space on the Hudson River , he took charge of its restaurant operations. Furthermore, in 2001, Howard joined the Rosa Mexicano partnership and helped expand the concept from two locations to 20.

 

 

Later on, he had the opportunity to partner with some music exec’s in Nashville to open a few restaurants. Adele’s Nashville was the first, then 404 Kitchen, Bajo sexto, and Sadies came later. Looking to further expand operations and open even more concepts, he made a move to Nashville. In 2018, he founded Red Pebbles Hospitality, which includes Adele’s, The 404 Kitchen, two locations of Gertie’s Whiskey Bar, Sadie’s, Ella’s on 2nd, and The Nashville Sundae Club.

To get a clear picture of one of Greenstone’s successful establishments, Chilled asked him to give a rundown of Nashville’s Gertie’s Whiskey Bar, its backstory, whiskey society program, and overall inspiration.

“We wanted Gertie’s to be a celebration of freethinking and individualism, at the bar and the glass, so we named it for Gertrude Cleo Lythgoe, known as “Queen of the Bootleggers.” Gertie’s Whiskey Bar is located downstairs from sister concept, The 404 Kitchen, and is home to Nashville’s largest collection of whiskey and bourbon, and in fact has one of the largest and best curated selections in the south.”

“Gertie’s really brought together the unique community of Nashville’s lovers of bourbon and whiskey, so we launched the Whiskey Society in 2018. Among the various benefits for members, the Whiskey Society provides opportunities for exclusive tastings, whiskey and bourbon centric events, and access to bottles that can be difficult to come by. Members also have their individual whiskey lockers at Gertie’s where they can keep their favorite bottles to enjoy when they come to Gertie’s and The 404 Kitchen.”

 

To all those out there looking to run a successful beverage program, Howard offers these essential tips:

• “Having a great staff who care about their craft and about their guests is crucial.”
• “Understand what the theoretical cost of your bar program is; it’s helpful in being financially successful.”
• “Having great relationships with liquor partners is key to promoting your bar at all times.”

 

 

 

Sound of Sunshine

Ingredients:

• 2 oz strawberry-infused London dry gin
• 3/4 oz vanilla-infused orgeat
• 1/2 oz tart orange liqueur
• 1/2 oz fresh lime juice

Preparation: Combine ingredients in shaker with ice. Shake, strain in coupe.

 

 

 

Nashville Hot Manhattan

Ingredients:

• 2 oz Sazerac 6 Year Rye
• 1/2 oz Carpano Antica
• 1/4 oz Cynar
• 3/4 oz Aleppo Chili Honey

Preparation: Build in mixing glass. Stir. Strain. Neat. In coupe glass. Garnish with Chili sugar half rim and Amarena cherry.

 

The post Bar Owner Howard Greenstone Shares Stories from Gertie’s Whiskey Bar in Nashville appeared first on Chilled Magazine.

Source: Mixology News