Pouring 'em out, bringing 'em in
Flash forward to January 2013, when a North Loop restaurant and bar opened with a focus on innovative, exciting food and drinks. Parlour, located in the downstairs of Borough, was created in response to the growing consumer demand for a higher standard in cocktail creation. In addition to the tried-and-true classics like the Parlour Old Fashioned, the menu boasts an amazing array of drink options like the Youthful Expression, a combination of Jamaican rum, banana, lime, and egg white, and the Pep Talk, which combines green chili vodka, Yellow Chartreuse, honey, lime, and tonic (they also offer Hamm’s beer and Miller High Life ponies, upping their hipster cred 10-fold). As one of the foremost leaders in the specialty cocktail movement, Moreau was quickly drafted to the team.
“[Parlour] recruited sort of a dream team of bartenders,” Moreau said. “It was a group of people who recognized how the culinary and cocktail communities go together, and that cocktails should enhance the overall dining experience. There were plenty of times before that I would go to a restaurant and have a wonderful dinner, and then the cocktail I ordered didn’t meet the standard for the rest of the meal. Parlour changed that.”
In addition to time spent behind the bar showcasing the very best in beverages, Moreau is also responsible for exposing the public to the next generation of amazing bartenders through the annual Iron Bartender competition, which is the Twin Cities’ answer to the popular Food Network show, Iron Chef.
Since 2009, Moreau has been involved in growing the event thanks to his involvement with the United States Bartenders' Guild, which organizes the event. The show brings more awareness of bartenders to consumers, Moreau said.