Bar Review: 86 West, Doylestown, PA

I walked into this place and I just didn’t want to like it.   The first thing you notice was the stark, almost spartan, decor done up in moody earth tones.  Even the bar itself was plain.  My immediate impression was that they were trying very hard to be hip and trendy.  My overall response was just “meh”, to quote my teenage son.  More on that in a bit.

I ordered my martini and a menu – mostly bar food and Sushi???!!!   When was that ever an appetizing combination?   “I’ll have the Bar Burger and a spicy tuna roll please.”

So I ordered the “86 West Burger” with my Martini…. yes a burger and Martini!  To my surprise the burger was really very good.  Their homemade chips were also great.

Finally, the Martini was good, really good   Not great, but really good.  The stem was taken from the freezer and was very nicely cooled.   The mix was perfectly dry and abundant, almost overflowing the stem.

My only complaint, and which keeps this bar from a second martin glass is that the barkeep poured the Sapphire into the shaker with bar ice and just let it sit there.  Off she went to pour a few beers for other patrons.  I guess she thought that “not shaken, not stirred, just left to get cold” was the optimum solution to chilling the dink.  Of course the martini was nicely chilled but also a bit more diluted than I like.   The only other beef, and its minor, was that the stem was on the small side.

A final note about my ‘meh’ comment above; by the time I left the place had become amazingly busy!  On a Wednesday evening, so they must be doing something right.

Overall, a good martini and really good bar/comfort food.  The decor isn’t my ‘cup of tea’, but it clearly is for a lot of people.  My rating:  Martini Glass Upright

For selection 86 West gets a “C”.  A non exhaustive sampling:
Sapphire, Hendricks, Tanguaray, Bluecoat,
New Amsterdam, Beefeater, Bombay.

June 4: Happy National Cognac Day

No, its not really related to a Martini, but who in his right mind doesn’t appreciate a good Cognac??

Enjoy your National CognavDay with a Martini if you prefer.  Or take a brief break from Martinis and savor a good Cognac.

Dilution, Myth or Reality

Have you heard anyone say that a Martini needs to be properly diluted when mixed?? To what are they referring?  What does that mean?

Depending on distiller, gin varies from about 80 proof to 100 proof, or 40% ABV to 50% ABV (Alcohol By Volume).   It also varies from country to country, depending on local laws and customs.   For example, my favorite, Bombay Sapphire (US) is 94 proof or 47% ABV .   Now quiz time: what is the rest of the volume?  Answer: water.  More precisely filtered purified, possibly distilled, water.

When you dilute the Martini you’re adding water to the mix and in doing so lowering the ABV level!  If that’s what you want then why not just use a less strong gin to begin with??

Furthermore, when you dilute the drink by extended mixing you’re adding water which has melted from the mixing ice.  Ice which has come, most likely from the bar or restaurant’s ice maker.  Does your bar use filtered purified water in their ice maker?  I doubt it.  And when was the last time your bar actually cleaned their ice maker?  Who knows what is growing in there.

You might want to look back at my post on “Cold Ice” to see additional comments about bar ice.

Personally I like my Martini full strength with absolutely minimal dilution and absolutely no extra melted ice from a questionable ice source.

Just for fun, here is a brief sampling of ABV levels of various popular gins:
Gordon’s 37.5% ABV (UK)
Gordon’s 40% ABV (US)
Beefeater 40% ABV (UK)
Beefeater 47% ABV (US)
Tanqueray No. Ten 47.3% ABV
Hendrick’s 44% ABV
Bombay Sapphire 47% ABV  (US)
Bombay Sapphire 40% ABV (UK)
Boodles 45.2% ABV (US)
Boodles 40% ABV (UK)

If you enjoy these posts, please tell your friends.  Comments are always welcome.

Ratings Enhancements

In my never ending effort to bring to you, my dear reader, the most detailed information possible in my Bar Reviews, and having a recent epiphany on how best to convey such information, I have decided to add a letter grade to future reviews.

Why and what for you may ask?  I’ll tell you – as an indication of the available selection of gins.

While my Martini review will always be based on my “baseline” Bombay Sapphire Martini, I recognize that my readers may prefer another gin.   This will, I hope, provide some guideline on gin choices available at a reviewed restaurant.

So an “A” would be a very outstanding selection of gins, probably 12 or more different gins with a least one ‘rare’ or unusual gin.   A “B” would be a good selection, probably 8+ choices with a nice selection of styles.  And, obviously, a “C” would be an average selection.  You get the idea.

If a particular establishment has a unique gin I will try and note that along with grade.

Let me know what you think, comments are always welcome.

Bar Review Suggestions?

Do you have a favorite Restaurant or Bar for which you would like a Martini review?  Something elegant or a ‘hole in the wall’?   Oceanfront view or a dive bar?  Let me know and I’ll make every effort possible to visit and report.

As most of my readers have probably surmised by now, I frequent the Los Angeles / Orange County and Philadelphia areas periodically.   Review requests in these areas will get the quickest response, but any requests will be honored as soon as is feasible.

 

Check out our ‘sister’ Shaken Not Stirred site on Twitter @Shkn_Nt_Strrd

Perfect Coffee!

No, this is not a post on how to make perfect coffee.  I have my hands full with a Perfect Martini.  But I wanted to elaborate on something about which I’ve been preaching.  And that is properly chilling the martini stem.  And to illustrate that I’m going to use hot coffee.

Have you noticed that when you pour your freshly brewed coffee into your mug in the morning that its not as hot as it was in the pot?  Its because the room temperature mug cools the coffee slightly.  Just as a room temperature Martini stem immediately warms the colder just shaken Martini.

Now you won’t notice this affect at Starbucks (OK, or Peets, or Dunkin Donuts, or Coffee Bean, etc.) because they put their hot coffee in a paper cup.   A paper cup which has a very low thermal mass, so it doesn’t affect the coffee temperature much.

Try this at home.  Brew your coffee and simultaneously pour equal amounts of coffee into both a ceramic mug and a paper cup.  Or plastic ‘solo’ cup.  Then immediately taste the two side by side.   Which one is hotter?

So how to solve this problem?  Well when I turn my brewer on I also take my mug, fill it with water and pop it into the microwave for 3 minutes.  While the coffee brews the microwave heats the water in my mug which  heats the mug.  When the coffee is brewed I dump the water from the mug and put the hot coffee into the hot mug…. problem solved.

Bar Review: Stubrick’s Steakhouse and Bar, Fullerton, CA

Martini Glass Sideways

Stubrick’s is know locally for their steaks and deservedly so.  They are very good, as is everything else I’ve tried.  The service is fine and the servers are friendly.  There is live music on the weekends and pool tables upstairs.   The decor is ‘rustic comfortable’.   A very nice local hangout.

The Martini was also ‘comfortable’.  Nothing exciting, nothing special.  The stems are not pre-chilled though the barkeep did attempt to chill the bowl with ice water.  Additionally when shaking the Martini the barkeep was rather unenthusiastic. As such the finished product was only cool and that didn’t last long at all.

The mix itself was fine; appropriately dry with just a hint of vermouth and properly diluted.  Maybe just a tad over-diluted?

It really is a comfortable restaurant and bar with very good food.  But come for the food, not the Martin.

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Thoughts on Stemware, Part Three

Its been a while since I shared some thoughts on stemware, so here are a few Friday Musings….

Crooked stems?  Split?  Or big sweeping curving stems?  Is there some reason for a crooked/curved/split stem that I’m just not seeing?  Or is this just trendy?

And I’ve already demonized those little squat ugly stems in the past.  (You can find my past stemware comments in the “Stemware” category over on your left.)

What about colored stemware?  I’m partial to clear crystal so I can see what I’m drinking.  Ok, maybe a colored ‘stem’.  I know there’s no difference in taste or thermal affects so maybe I’m just being traditional?

Anyplace that offers a Martini in a plastic stem should be shut down immediately.  Unless you’re on a pool deck of course.

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More Pages to Enjoy

Have you checked out our pages yet?  They’re right up top on the green menu line.

Want a chuckle?  There’s a few Martini and general libation Quotes to lighten your day in the page “Martini Quotes”.

Want to find a past bar review?  Yup, there’s a page for that too, very cleverly called “Links to Past Bar Reviews”.

There are more pages ‘in work’ so check back regularly.

May 20: 30 Days to National Martini Day

The countdown continues unabated, only 30 days until National Martini Day.   Time to start planning your festivities.

Check out our associated twitter feed for fun martini and ‘good life’ related posts: @Shk_Nt_Strrd