Although the craft cocktails are delicious, the star of the bar may be the pressed cocktails -- we tried the Evolution (Monkey Shoulder Scotch, tea, mint, lemon and orange) and the Southern Swag (Starr African rum, tea, raspberry, lemon, and rhubarb). Built in a French press, these cold cocktails are made with tea (“To pull out the flavors more,” Bayley said) and serve two. With each sip, I tasted a different flavor layer, and it was mind-blowing.
After cocktails, it was time to descend the stairs and head to the restaurant. The open concept allows diners to see into the kitchen, allowing for a more intimate experience and the ability to watch Coleman (“Jefe”) and his team at work.
“We want to create that sense of togetherness and that bond of breaking bread in our kitchen, which happens to be in the middle of the dining room,” Coleman said.