Famed mixologist Frankie Solarik is launching an outpost of his internationally acclaimed BarChef in New York — with specialty cocktails that will cost as much as $43, Side Dish has learned.
Solarik, one of the judges on Netflix’s hit show, “Drink Masters,” is known for creating unique, multisensory cocktails that have what he calls an edible and experiential element.
“I’m really excited to be in the city and to show New York what we can do after 16 years of pushing the boundaries of what a cocktail can be,” Solarik told Side Dish.
“To bring that vision to one of the most dynamic and influential bar scenes in the world is an incredible opportunity.”
BarChef – called one of the most innovative bars in the world by Food & Wine – will open in late March near Herald Square, at 21 W. 35th St. at Fifth Ave.
His creative cocktails come with playful twists, and will be priced from around $22 to $43, Solarik said, adding that the priciest ones will be prepared on the kitchen counter and contain an “edible component, and a beautiful, multisensory auditorium of perspective, as I call it, with transporting textures, aromas and elements of nostalgia.”
For example, the Illuminated Eucalyptus features Bacardi rum, Los Siete Misterios mezcal, coconut, thyme syrup, pastis, eucalyptus crushed ice, absinthe stone, white chocolate and pastis ice drops, green cardamom, white chocolate and nigori sake ice cube, balsam fir cream and white chocolate encapsulation.
It was inspired by a rolling stream through a Japanese pebble garden, and looks like that as well, with pastel tones, confectionary coconut, hints of creamed sake and bright green spice with hints of smoke and liquorice.
The details include melting white chocolate in water overnight — a process called “fat-washing” — and then transforming it into an ice cube with saki, so the flavor melts into the drink, Solarik said.
A Charred Japanese highball features Toki Japanese whiskey, clarified lemon, lapsang, toasted chamomile, and saffron bitters, soda, and torched grapefruit.
There’s also the Frida Kahlo, with coconut washed tequila, ginger liqueur, ime leaf infused Lillet, balsam fir bitters, and oregano. Other craft cocktails include Golden Honey Penicillin, with beeswax infused Johnnie Walker Black Label, fresh lemon, ginger and lemongrass syrup, toasted chamomile and saffron bitters, roasted corn cannoli, white chocolate ganache, tumeric and saffron ice, burnt honey sherbert and bee pollen.
“As the weather begins to turn better, guests might also want to consider Spring Thaw, with champagne, Tanqueray No. 10 gin, spherified Campari and vanilla granita, chamomile, grapefruit and orange blossom air, edible flower petals and micro basil.
The Canadian entrepreneur and author started off as a food runner in Manhattan for Chef/owner Marco Moreira at what is now 15East @ Tocqueville in 2001 before returning to Toronto.
Now, he’s partnering with restaurateurs Mino Habib and Mathias Van Leyden, most recently of Le Petit Village, as well as Loulou and Adelaide’s Salon to open BarChef.
“Frankie’s cocktail creations are next level, and I’m so excited to bring his concept BarChef to New York City,” Habib told Side Dish.
BarChef will be open year-round on the top floor of the gut-renovated building that formerly housed O’Reilly’s Townhouse Bar & Grill. The building features a retractable roof.
The 3,200 square-foot space has 82 seats, which includes 14 bar and counter seats.
The first two floors will house an outpost of West Coast sensation Niku X, a Japanese steakhouse with seafood that offers unlimited — and fresh, never frozen — A5 Wagyu steak.
At BarChef, there will also be small, shared plates — “elevated bar snacks,” — in collaboration with Niku X. Menu items will include waygu sliders and tuna tartare — “nice, clean flavors” that will enhance, but not interfere, with the cocktails, Solarik said.
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