PX, A Speakeasy Writ Large - Todd Thrasher's Artisan Cocktails, By The Owners Of Restaurant Eve - Closed Jul 27, 2019

[Michael Landrum]

Stay tuned snacks are coming very soon! Hot Snacks!

Ruh Rohhhh

[Sthitch]

However, lately I've enjoyed tastes of the Smoker's Delight, ... My Wife's Manhattan. You really can't go wrong with anything there.

Tonight I finally made it to PX and have discovered what I was missing. The "Smoker's Delight" is all about the honey, the tobacco is felt on the back palette like a fine cigar. I also was impressed with "My Wife's Manhattan" made with Old Everholt Rye instead of the listed Makers (my request). It was interesting watching the drinks being constructed, I would not have shaken the martini's or Manhattans, but used a vigorous swirl, but it works for them. Next time I must try a fizz.

[jpschust]

Tonight I finally made it to PX and have discovered what I was missing. The "Smoker's Delight" is all about the honey, the tobacco is felt on the back palette like a fine cigar. I also was impressed with "My Wife's Manhattan" made with Old Everholt Rye instead of the listed Makers (my request). It was interesting watching the drinks being constructed, I would not have shaken the martini's or Manhattans, but used a vigorous swirl, but it works for them. Next time I must try a fizz.

Not to revive the old argument about whether to shake or stir, but I'm a believer that if you shake with a good hand and feel the temp of the shaker that you can more accurately gauge the water content you're adding to your drink. That said, I've had plenty of manhattans stirred and plenty shaken and I'll say that with a good bartender it's very tough to tell the difference.

[mbalaver]

I had a great time at PX a couple of weeks ago. (I've since then had knee surgery, so am reliving past experiences.) My friend had made a reservation in the blue room. Maybe this has been covered before, but I wouldn't recommend the blue room unless you are with a large group or canoodling with a loved one. Sitting in a dimly lit room on an armless loveseat with a friend you're catching up with is logistically awkward. Fortunately, they were able to move us to the bar, which was not only more comfortable but also meant we could watch the drink-making show. I particularly liked the Sweet Basil and the Manhattan. I only wish they had hot snacks -- that's great news they're on the way!

[Joshua Grinnell]

Here's a question about food evangelism that might spark some discussion;

Went to PX Friday night to cap off a late Valentine's celebration. They were finishing a private function, so we hung out in Eamonn's with a fried snickers and lurched up to the door out of our diabetic stupor when our reservation was ready. Classy all the way, love the little window, the bar was gorgeous and I oohed and aahed over the liquor cabinet. My wife loved the corner room we were directed to, the beeswax candles really set the mood well. I ordered a grog and milady got a fig concoction. Both were amazing. The grog could launch a thousand pirates into the Bertuccis across the street.

Then a foursome of hill staffers from Georgia came in and they did nothing but bitch. They mocked the reservation system, exclaimed that "they didn't see the big deal," impugned the hostess's honor, scanned the menu and complained that "I just wanted a margarita or something," when the hand-made drinks didn't come out fast enough one of the darlings said something along the lines of "Jesus, don't they just use a mix?", etc.

The potato chips were "all right, I guess."

The hostess was actually nice enough to ask if everything was all right when we left when our drinks were done. My wife said that the room had gotten too loud, which was politely true. The question, then, is what was keeping us from gently guiding the people in that room to some sort of sense of what makes the PX work. If a place is good enough, at some point you pass from being a diner to being a participant in the general atmosphere. I wore a three-piece suit that, honestly, no longer fit me because deep down we wanted to play dress-up and go to a speakeasy.

Who's job is it to keep that atmosphere going? The diner has to be at least moderately knowledgeable about what they're getting into; who in that party made the reservation without knowing where they were going? I don't think the staff has to do anything extra, as they've got enough going on and no restaurant staff should be called on the enforce "who gets it". We were both too sleepy and too moderately pissed off to do what may have been our job, then, in bringing the good news of handcrafted drinks to these other diners. The other option, which was briefly considered, would be stabbing them in the forehead with a mint julep spoon and snorting around for brains.

[Thrasher]

The other option, which was briefly considered, would be stabbing them in the forehead with a mint julep spoon and snorting around for brains.

We have this crazy Olive fork behind the bar, I will gladly loan it to you so you may throw it like a NINJA star across the room and get the peolpe to be more respectful of their surrondings!!

[plusone]

My advice is to start watching Dexter. It premiered on CBS last night after being transferred there from Showtime. It's basically a twist on the superhero story where the hero murders murderers. Just think of how we could all improve the douchebag factor if we took Dexter's ways to heart. I'll provide the chloroform.

It has happened to us once or twice there, too- people just don't get it. I usually shoot them dirty looks from my perch on the barstool. Only once has anyone ever made a comment back in our general direction, and they were paying their bill anyhow. I agree that the staff does so much to create the atmosphere- which just may be the best atmosphere around- that it is so frustrating when people come in and act juvenile. So, I will help with the choloroform, and I'll wear extra pointy shoes if we need weaponry.

Though we haven't been in for a few weeks now (we wanted to give Todd & co some time to reprint the menus to say "Erik's Irish Flip") I want to thank Clinton for mixing up some very tasty nonalcoholic drinks when I got the short straw. Fruity and sweet, though I'm sure I had no idea what was in them, I enjoyed them just as much as I would have enjoyed a Manhattan. Thank you for helping us be responsible grown ups and not have to cab it all the way back into the city!!

[Sthitch]

Todd was hold court behind the bar tonight, and it was a delightful surprise. The Grogg was as good as others have described, and the Yuzu foam on the Eamon's cocktail was a true delight, but my wife's sweet basil cocktail won the night. It was a light and refreshing drink that was a delightful treat on the blustery first day of spring.

As for the food, the chips were better than the last time I was there. They were crunchy, salty and delicious. Also Todd mentioned that you can order food from Eamonns at P/X, unfortunately I cannot imagine eating those great fish and chips with a cocktail, it really screams for beer.

[Walrus]

We had a very late cocktail here on Saturday to round out the celebration of Tripewriter's birthday. We think that they stayed open just for us, which, wow. Thank you! My guest had a gin and tonic, which was not shared, and Tripewriter and I were both in the mood for a Mule. This batch of ginger ale had a remarkable kick to it -- so much that we were both initially unsure that it was going to work for us, but once we got past the first sip, it was perfect. Ice cold, with a lovely bite, it was an outstanding way to end a lovely evening.

[Banco]

A friend and I went to PX for the first time yesterday. We came away feeling we had experienced a unique and increasingly endangered little slice of civilization, from the distractingly attractive escorts up and down the stairs, to the shellac lovingly slathered on the dark moulding, and of course the truly artistic libations. PX is consummately cool.

I started with a gin and tonic, made with house-made tonic, of course, which also was in the ice cubes. It was, like every other drink to follow, a revelation of how something familiar can be made completely new and fascinating. I followed up with three different drinks whose ingredients I barely remember: a Daquiri with rosemary infused syrup, a "Boris Karloff" (a flip with Hendricks's and Kaffir lime), and for the photo finish, the "Big O", a gin-based drink that celebrated the orange. My friend had the Sherlock Holmes (a flip with Laphroaig and Lapsang Souchong--utterly wild and would go great with BBQ ribs), a Mule with house-made ginger ale that packed a massive ginger kick, and two other things I can't remember.

What most impressed me, aside from watching the talented Sebastian practice his wicked art, was the aromas and perfumes that would greet my nose as I took a sip. Everything was vivid, fresh and daringly creative--like the best cuisine. The portioning of the alcohol is also judicious, so you can have four drinks without getting sloshed, though your liver may vary.

And my thanks go to Eric at the Proof dinner, who told me to sit at the bar rather than the couches. Sebastian's work is something really worth seeing, and is half the fun of being there.

[plunk]

And my thanks go to Eric at the Proof dinner, who told me to sit at the bar rather than the couches. Sebastian's work is something really worth seeing, and is half the fun of being there.

Yes, the bar is the way to go; and the Big O is awesome.

I went recently and tried the Smoker's Delight. I've loved every other drink I've had at the PX, but this one was a bit weird. It certainly had a pleasant tobacco taste, but the thing that was weird to me was the bits of - I guess - honeycomb that were floating around in the drink. They were sticky and plastic-y and got caught in my teeth. Still, I appreciate the creativity and effort with this drink.

[goodeats]

I had a wonderful first experience last night, although, please forgive for not remembering the name of my delightfully fruitful Plum-named cocktail (includes Plum Wine); BUT I was too busy enjoying the HOT Ham & Cheese panini. It was really good, especially as a late-night snack. There are two other panini options, but I can only remember the Mozzaralla & Tomato Basil.

Sat in the back this time, but hope to try sitting at the bar on my next visit!

[Walrus]

So I have reservations for the tasting room this evening and I had some logistical questions that maybe you can help me with. My reservation is for 8pm and I was wondering what forms of transportation people (that don't have a car) use to get there and how easy is it to catch a cab or get back into the city. I was also wondering about PX and whether it will be open after dinner, I'm going to be dissapointed if I dont get to have at least one drink there. Thanks in advance for your help.

It's probably too late for Cleveland Park, but to help others avoid making the same mistake we did, it's apparently either required or highly, highly recommended to make reservations for the Px -- we didn't and ended up very sad after a fabulous birthday dinner at Eve but not able to handle a 2-hour wait for the Px.

[SeanMike]

It's probably too late for Cleveland Park, but to help others avoid making the same mistake we did, it's apparently either required or highly, highly recommended to make reservations for the Px -- we didn't and ended up very sad after a fabulous birthday dinner at Eve but not able to handle a 2-hour wait for the Px.

It is my opinion that really, even if they're not technically required, I would not even consider PX unless I had reservations.

[DanielK]

From today's USA Today Travel section: 10 great places to slip into a modern speakeasy. Full article here.

Cheers! Raise a glass for the 75th anniversary of Repeal Day, which commemorates Dec. 5, 1933, the day the 18th Amendment was repealed, ending Prohibition. Derek Brown, ambassador to the Museum of the American Cocktail (museumoftheamericancocktail.org), shares his list of great speakeasies with Kelly DiNardo for USA TODAY.

PX has all the trappings of a speakeasy — secretiveness, elegant décor and creative cocktails. "There's no sign, just a blue light indicating when it's open," Brown says. "It has a gorgeous interior. There are chandeliers hanging from the ceiling and vintage shakers around the bar. There's an expectation that gentlemen would wear a jacket. It's not strictly enforced, but you'd feel out of place without it."

[Joe Riley]

So long between posts about PX? *Sigh*.... such a shame. The little gem lit by a blue light deserves so much more attention.

I encourage anyone who is a fan of gazpacho to go to PX and try their gazpacho cocktail. Tomatoes, cucumbers, garlic, Lustau Jarana Sherry, Ketel One vodka, and green pepper ice cubes. Fantastic, and refreshing!

[Thrasher]

PDT comes to PX

Hello All I have exciting news for P.X.! My friend Sean Hoard one of the Main Bartenders at P.D.T. (www.pdtnyc.com) in New York City and my team mate from the 42 Below Cocktail World Cup competition. Is going to be working a shift at P.X. on Thursday September 30th. He is going to be doing P.D.T. cocktails along with a few of our house cocktails mixed in. It would be great if some people would come out to meet him! Not only is he a great bartender he is a great guy! This is his farewell to the East Coast, he is moving back to his home Portland Oregon in October.

TT

[JoshW0615]

I'm so glad I saw this (and there are still spots open)! It's been so long since I've been to PX, and I've been dying to try PDT. I can't wait!

[DCJHAWK]

Damn, I will be out of town. Of well, hopefully he is moving home to Portland to open something there that we will have to try sometime in the future.

GQ has an article of the Top 25 Cocktail Bars in America with PX coming in at #8. Here is a link to the article: http://www.gq.com/food-travel/restaurants-and-bars/201010/25-best-cocktail-bars-in-america#slide=1

Though I haven't been to but four on the list, hard to imagine there are seven better places to get a cocktail in America. Congrats to Todd and his team.

[StarStraf]

Went for birthday drinks - we all dolled up and had a good time - took 3 rings on the door bell to get an answer for our reservation and I really think the confirmation texts or emails should give info on how to find (luckily a friend had been there before ).  Watch skirts going up as there are candles on the stairs.  Quite dark (had to share candle to read menu), drinks were good and we shared them around.  I think 'Gotta Go Home' and 'Wet Money' and the champagne cocktail were the best.  Though for me I think the drinks we had after at Magnolia's upstairs bar were better.  Might try again just the two of us and request to sit at the bar to get more of the experience next time.  But what it really made me miss was Hala Kahiki in Chicago which was the gangs pay-day spot.

Grandma review : right out (dim, stairs)

[curiouskitkatt]

Just received a press release stating that Todd Thrasher will not be renewing the lease for PX. The speakeasy will be closing shop on July 27, 2019.