So I’m a bar manager for a new restaurant in Cleveland & was on a one day trip to Columbus. My guy, Tony Thomas, a sales rep for Watershed & I are meeting tomorrow to discuss their spirits so I figured why not come here & have dinner & some drinks?

Man, was I impressed.

The restaurant is located in a random back alley just off of 5th Avenue, which may seem a little strange while you’re driving here, but once you walk in the doors, the atmosphere is intimate & cozy with a gorgeous long wooden bar. I love dimly lit places, as to me personally, makes you never want to leave.

The bartender who served me tonight, Johnathon, was awesome. A bit shy at first, but once I let him know I was in the industry we shared great conversation throughout the night. I’m a big cocktail guy, & as a curator myself, I let John take the steering wheel, allowing him to showcase the cocktails he’s put on the menu & one of his favorites that wasn’t his.

My first cocktail, “The Pressure Drop” features my favorite product made by Watershed, The Bourbon Barrel Aged Four Peel Gin. But wait, did someone say split based? With RUM? Sign me up! Combine those two spirits with a unique aperitif, the herbal & bitter blend of Genepy/Jäegermeister while sweetened with a smoky lapsang tea syrup. Man. That drink was an incredible way to prepare my palate. Big kudos to whoever crafted that.

Next, once getting to know John a little & finding out about his contribution to the menu, I had to try the “DIY Basement Show,” a subtle riff on a Oaxaca Old Fashioned. Who would’ve thought Nocino would pair so exquisitely with Mezcal? I myself, featured Watershed’s Nocino in my restaurant’s fall cocktail menu as an OF variation, but never would I have thought to pair this with Mezcal. The smoke level was perfect, & balanced tremendously with the Demerara & mole bitters.

In between my cocktails, I had the Smash Burger as an "appetizer" & I swear I ate the entire thing within 5 minutes after the delightful food runner dropped it off to me. For $12, just get the damn thing, you won't be disappointed.

Putting all my faith into John once more, I asked him for his opinion between the Short-Rib or the Pork Shoulder Steak, curiously wondering if he could bat 1.000 or if he was just gonna upsell me and have me go for the higher ticket item (The short-rib). My guy told me to go with the Pork Shoulder Steak instead, in which I respected his honesty.

Guys, when I tell you this meal may have been one of the best I’ve had in all of Columbus, I’m not kidding lol (I used to live here for 2 years). The steak was tender, seasoned extremely well, & had this wonderful charred crust. The coconut rice? Cooked perfectly with just the right amount of coconut that didn’t overpower the dish. The greens & tomatoes were also a wonderful addition. My only “picky” suggestion, & I want to emphasize on picky, is I wanted a little more from the chicharrónes, but I understand why they were there.

While eating this entree, I was sipping on the “DIY Basement Show” & my friends, it was an excellent pairing as the smokiness of the drink worked fantastically with the charred Pork Steak. Chef’s kiss.

Finally to end my night, I told John I wanted one more cocktail, & which one he would recommend that were his. We went with “The New Kid Ink Album.” I was a tad on the fence, but I will say John was adamant that I try it. The dude was literally 4/4 how could I say no?

I love a tequila drink, but I saw tequila, soda & habanero & thought meh, not really in the mood for a spicy soda filled margarita. My brother in Christ, do not ever judge a book by its cover or ingredients & just shut up and listen to your bartender.

This thing is one of the best drinks I’ve had, maybe ever? It is so simple, yet refined, and absolutely delicious. The complexity between the agave notes, lemon sherbet & vanilla? The spice & flavor from the Habanero that hits your back palate perfectly and doesn’t overpower? This drink was crafted beautifully.

Huge S/O to John, the chef & the kitchen. I will most definitely be back!