Located in Philadelphia’s East Kensington, Post Haste is a cocktail bar with a farm-to-glass beverage philosophy and robust food program.
Helmed by Gabe Guerrero (partner/director of operations formerly The Dandelion and El Vez) and Fred Beebe (partner/beverage director, formerly Momofuku and Sunday in Brooklyn) Post Haste’s beverage menu exclusively features spirits, beers, wines, citrus, herbs, produce and mixers from the Mid-Atlantic.
New to the scene in Philadelphia is Post Haste, a cocktail bar with a farm-to-glass philosophy. The name is traditionally defined as “with great speed,” but the establishment has interpreted it to mean “after the haste,” emphasizing their intention of creating a space for guests to unwind after the hustle and bustle of the day.
Founded by Gabe Guerrero, Partner and Director of Operations, and Fred Beebe, Partner and Beverage Director, Post Haste’s beverage menu features spirits, beers, wines, citrus, herbs, produce and mixers from the Eastern United States. Their food menu focuses on local sourcing in seasonal, modern American small plates with touches of European influence.
The 1800-square-foot-space offers 70 seats and 16 bar seats and is 95% repurposed or recycled from the existing restaurant space or purchased secondhand, which is in line with its sustainable approach. It is a combination of old and new, comfortable, and modern, with a vibrant ambiance and energy that ensures guests receive the highest level of service and hospitality any night of the week.
Beebe, the brains behind the cocktail program at Post Haste, created a menu that boasts four categories: Covers, for those with a taste for the classics made with local ingredients; Remixes, for those looking to expand their taste with signature spins built on a familiar base; Experimental Pop, for adventurous drinkers interested in inventive creations; Free Spirit, for those looking for a sip in the zero-proof zone. The inspiration for the drinks on the menu comes from Beebe’s creativity and vision.
“Half of the menu is a reimagination of classic cocktails, and half is built around one ingredient and the flavor that it inspires. I wanted to experiment with classic cocktail flavors and formats to see if there is a way to make a drink that would appeal to a Daiquiri drinker, or a Dirty Martini drinker, without using imported ingredients. So, I began to consider what makes those classic cocktails so delicious, and therefore what aspects to highlight and enhance.”
The food offerings are led by Chef de Cuisine, Elise Black, and feature tasty bar snacks and hearty entrees with vegetarian and vegan options that complement the cocktail program thoughtfully, such as their Philly Beignets and Vignole and Heirloom Polenta.
The post Philly’s Post Haste Cocktail Bar Experiments with Local Ingredients appeared first on Chilled Magazine.
Source: Mixology News
