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dirtymartini

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  1. dirtymartini
    Ah, for Christ sake. I'm a grandpa (and a new dad!). Kids these days, and all that! What I meant to relay is that Left Door will cater to a more refined palate, in a more refined setting. I've done some fun and whimsical bars, (NY Ave Beach Bar, Hogo) now I'd like to present something that reflects another side of the prism. There's a time and a place for a beer and a shot but, I'm feeling more champagne and caviar on this project.
  2. dirtymartini
    Maybe I could say the 5 deep and loud problems you describe are a testament to my goals being met?
  3. dirtymartini
    the point of having no menu is to encourage people to trust the bartender to introduce them to new things. Far from being a cocktail snob or an elitist, my mission is to bring good cocktails to a broader audiance. Nothing makes me happier than the times someone comes to the bar and says' I usually drink vodka soda but, I heard you can make me something' . When they find the derivative of an aviation or another drink to be quite good, I know that we have turned one more peson from the darkside
  4. dirtymartini
    To the internet, happy 40th! To internet porn, happy 39 years, 364 days, 11 and a half hours!
  5. dirtymartini
    Oh Virginia wine, how I wanted to carry you at the Passenger(coming soon) but alas, tales of your greatness seem much exaggerated. Your hills are too fertile, the rain comes all fall, and your property values are so high. $30 for an over manipulated wine is no bargain.
  6. dirtymartini
    Unfortunatly tasting a cocktail before you add ice is a bit like tasting cookie dough before you bake it. Yes it can reveal some things but, until the mixing and dillution occur, you just don't know. Making a smaller version first might be the trick for the home mixologist or, drink the mistakes to learn from them PS I have declared cocktails as tasty when delivering but, only sincerly
  7. dirtymartini
    Slackers ehh? During our hiatus the owners will be replacing the kitchen floor, updating the wine selections, reviewing policies, and touching up paint and other odds and ends. Mean while the rest of the staff will be...slacking on the beach See ya'll Sept 2nd!
  8. dirtymartini
    Lucien Crotchet's Sancerre rose is a serious wine if you want that from a rose. An unexpected complexity in a medium body wine. A bit pricey but, worth it.
  9. dirtymartini
    Dropped by the bar last night to have some wine on the way to a movie, Pichon informed us the menu was available at the bar.... wine (2002 St. Romain a steal at 40 something) scallops and tuna were better than ever. The space is beautiful...truely a great addition to town!
  10. dirtymartini
    Hey ! that was vodka, it was no martini!
  11. dirtymartini
    So much Murray McDavid Rosebank... I've seen heaven and they closed the good distilleries and opened resturants
  12. dirtymartini
    For fuck's sake, some guys have all the luck
  13. dirtymartini
    Mmmm, boar...with barbera....thanks for a great meal!
  14. dirtymartini
    So, really the proctologist says to his nurse, 'no, damn it! I said butt light!'.
  15. dirtymartini
    I think you can dine at RtC with perfect confidence that, as a restaurant group, the costs of such a generous charitable contribution are spread across the board. The kick-ass part is that you get to eat and drink like a king and feel good about it.
  16. dirtymartini
    I can only think of the time my younger sister decided to learn the violin, then all thought stops, I get a headache and have to lie down
  17. dirtymartini
    with a Paco-Jet, I could turn your gym shoes into sorbet. Add vodka and, viola, we have a Chinon icee. But really.....
  18. dirtymartini
    Umm, light beer typically doesn't have less calories or alcohol, just less taste(pun intended). A Guinness has the same calories as Amstel Light. It's the vodka mentality, less taste equals less. P.S. George Burns smoked cigars till 100 Charles Burkowski drank past 85 sometimes what's healthy and what is good for you are not quite the same
  19. dirtymartini
    Wow, this has been such an incredible opening week- so much support from friends and so many new friends! Thanks so much! Our cocktail list is out soon, who knew getting the right paper for the menus would be such a bitch? Be sure to check out the wine flights if you stop by, there are some really fun things going on!
  20. dirtymartini
    Could be closed for years but, there used to be a really decent one called James the 3rd at Randolff and 355 in a hotel or something.
  21. dirtymartini
    I think the Suntory was an 18yr though much had come before.
  22. dirtymartini
    Pig, goose, and cow- all tasty. Whiskey- sublime
  23. dirtymartini
    Mmmm, whisky(whiskey).Joe forgot to mention the Suntory and the 1987 Laphroig.
  24. dirtymartini
    If there is not one already I know a certain proprietor at Dino that would be able to contribute a great deal of knowledge!
  25. dirtymartini
    Right you are Joe! Final prep and our shake down period(mock service) are underway now. Everything is coming together swimmingly and we look forward to seeing everyone next week!
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