The restaurant and bar will open in September at 2637 N. Miami Ave. The 120-seat establishment is the brainchild of Brian Nasajon and Ben Potts, who will oversee their respective passions.
The cocktail program is the domain of Potts, known from Blackbird Ordinary and the Broken Shaker. His bar program is divided into three sections: "Shaken," "Stirred," and "Strange." The cocktails, designed to work alone or paired with Beaker & Gray's food menu, will use simple, fresh ingredients. Shaken drinks will include lighter options such as the Greenhouse, made with gin, herbal liqueur, basil, and celery soda. Stirred options are more complex, with some featuring barrel-aged spirits. The Another 50/50 is a good example. The cocktail features barrel-aged genever, chamomile-infused blanc vermouth, and lemon bitters.
Most intriguing are the "strange" cocktails, designed for drinkers with adventurous palates. Offerings include the Inside Outside, a blend of rum aged with allspice, vanilla, nutmeg, and cinnamon in a hollowed-out pineapple, garnished with a dehydrated pineapple ring, and dusted with a house-made spice blend.
The 3,600-square-foot former ice factory is decorated with aged stucco brick walls, industrial concrete
Last, but not least, Beaker & Gray offers its very own parking lot, with space for 20 cars — possibly the best reason to await its opening with bated breath.
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