by | Jul 23, 2014 | 30 Miles of Cocktails
Gin, Beer, and Beignets
Everyone who knows me knows that I love a good hotel bar; so the idea of finally trying out Ship Tavern had me delighted before I even set foot in the place. After a drink or two, I was loathe to leave the AC and the insulated ‘we-are-all-just-travelers-here’ camaraderie of the Tavern, but snacks of a slightly more affordable nature were hollering at us from up 17th Street. So Karl and I bravely set forth, back into the scorching heat, and further on up the hill.
Our second stop for the afternoon was our original destination: Avenue Grill. Opened in 1988 and styled after the supper clubs of the 1930s and 1940s, Avenue Grill is one of my favorite places to drink in the Uptown East neighborhood. I just love this place.
Remember me saying, I love a good hotel bar”? Well, what I love even more is a really good hotel bar that’s not actually even in a hotel. Avenue Grill is that bar. Just stepping into the place always makes me feel like I am in an historic hotel in Any City. I just want to park myself at the bar with a book and an excellent beer. The service at the Grill is always excellent, the snacks are tasty, the bartenders are knowledgeable and very friendly – the sort of thing one comes to expect from the best hotel bars. There always seems to be an immediate familiarity between bartender and drinker at a hotel bar; an effort to give the weary traveler a moment of comfort and ease while in an unfamiliar place. The hotel bartender’s job, in many ways, is to make the patron feel like they are a regular and to treat them as such, even if only for the night. It is this sort of service that I have always received at Avenue Grill. Combine that with the 1940s-inspired retro sign, the spacious 1920s building with its pressed tin ceiling, the warm blond wood of the bar, and I just feel like I should be able to say goodnight the bartender and crowd and walk right up the stairs to my room. It’s just that kind of pleasant and comfortable place.
Avenue Grill is that bar. Just stepping into the place always makes me feel like I am in an historic hotel in Any City. I just want to park myself at the bar with a book and an excellent beer
Anyway, Karl and I finally made it to our destination after our sludgy humid walk from downtown (seriously, I am pining for that ‘dry heat’ Denver generally has – there has been nothing but humidity over this summer – although I am delighted that the state is not on fire this year, as in previous years…so, you know, that’s a decent trade-off…). We immediately went to sit at the corner of the bar. With just a few other patrons further along the bar – and only a couple of occupied tables – it was quiet, cool, and just the right thing for my over-heated brain-meats. Our bartender, Chris, immediately brought over a couple of ice waters and I ordered my Avenue Grill usual – the Avenue Amber (a very nice, mellow amber ale). Karl went with a dry gin martini with a twist, hoping that the crisp clearness of the drink would banish any remaining effects of the lingering heat. Once we had our drinks, glancing periodically at the lone TV in a high corner (which was showing some local sportsball team), my growling belly quickly reminded me what else was missing. After a perusal of the menu, we got the Fig and Prosciutto flatbread (with ricotta, watercress, and peppers), along with an order of beignets (new item for brunch – warm, not too sweet, completely covered in powdered sugar and resting on some raspberry jam).
Granted we were starving, but the flatbread is really tasty (and fills the hole punched in my soul when Encore closed up and took away their Fig & Pig dish…but that is another story entirely. Suffice it to say, I like fig jam and cured pork products, together, in perfect harmony), and the beignets were quickly demolished. I had another Avenue Amber while Karl finished his martini (a quick note: Avenue Grill makes their martinis in the proper size – none of those gigantic big-gulp candy-booze concoctions – just a sensible, classic gin martini served next to the shaker, with enough for a refill. And they are good – very, very good. You have been warned) and it was time to settle up and head back out into the heat. We had more places to be and people to see. As much as I would have preferred lingering, we had to leave much too soon.
by | Jul 22, 2014 | 30 Miles of Cocktails
Sunday, July 20th, 2pm.
Kelly and my first stop for 30 MILES OF COCKTAILS was almost by accident. We were walking east on 17th Street on a bright Sunday afternoon (way too bright, in my opinion, but that is Colorado where you cannot escape the sun) with plans for cocktails at the Avenue Grill, but a scorching 90+ heat was blasting down upon us as we trudged up the street (damn Death Orb in the sky! When will you relent?!) Where shall we find sanctuary? On seeing the historic Brown Palace Hotel come up to view, I suggested a cocktail break before we reach our further destination, where we knew there would be snacks. Kelly suggested Churchill Bar inside the hotel. I suggested Ship Tavern, since neither of us have ever been there (and have been to Churchill’s many times. I think Kelly only wanted to go there since it is one of the very few remaining bar in which you can still smoke.) In this particular case, I won. Bright shiny idea of Newness beat out cigarettes, which is funny since this bright shiny new bar has been around since 1892.
We’ve seen the doorway to Ship Tavern many times, as it’s right by the restrooms in the Brown Palace lobby. Fleeting impressions on the times we’ve passed it: wood, ship,… and that’s about it. I’ve always wondered why the hell a land locked city and state would have a nautical themed bar in their most prestigious hotel? I mean, the closest bit of water is the Platte River, which is much more of a creek from the rivers I’ve seen growing up. Are they being ironic? Or is it some lost memory? Either way… these fleeting impressions hit us, punched us full on in the face as we walked into the Tavern. Wood… ship… blue… sails… anchors…. and it just didn’t stop. If the old Original Arthur Treacher’s served booze (and it may have), it would look like this.
Now, that is not to say that we didn’t like it. Actually, both of us found it kind of enjoyable… like being in a tiki bar, it ran the knife-edge between kind of kitschy and bad taste tacky. However, as a hotel bar, it was all utterly apt. More than that, in fact. What we found interesting about the place was, unlike the rest of the stiff collar Brown Palace, the sort of comfortable air of the Tavern. This was the corner of the hotel where you could let your hair down and unfasten the top button of your shirt. A place where I wasn’t worried that I left my suit coat at home (well, it was 90+ degrees).
Now, that is not to say that we didn’t like it. Actually, both of us found it kind of enjoyable… like being in a tiki bar, it ran the knife-edge between kind of kitschy and bad taste tacky.
The Tavern, serving booze and food, was still quite busy for a Sunday afternoon – although, like us, the heat probably drove many of the patrons on a quest for AC. Most of the tables were taken, which didn’t bother us at all as we moved to the few free stools at the bar. A quick glance at the taps and shelves made us aware of a bar well-stocked with local and regional beers and whiskeys. Kelly went for the old reliable Newcastle while I wanted to try one of the two cask beers taps that I found in front of me. Our bartender, Daniel, unfortunately found that the ESB cask beer was blown, so he gave me a taster of the other: Palace Caskcraft, which was brewed specifically for the Brown Palace by the Wynkoop Brewing Company. Very good.
We chatted with Daniel (who is also a transplant to Denver from the East Coast) about the city and the bar. …And this is one of the reasons Kelly and I decided to do this project. I’ve lived in Denver for about 7-8 years now, never been to this bar, and never heard the story of Frank Henwood, who shot and murdered two people (one an innocent bystander) over a love triangle in this small bar in 1911. Apparently there was a book written about it (‘Murder at the Brown Palace’.) No clue… and finding out about this little bar, that bit of history, meeting new people, and finding new beer is all utterly brilliant.
by | Jul 21, 2014 | 30 Miles of Cocktails
The many other places to find the new 30 MILES OF COCKTAILS! homes on the internet machine. “Tesla! Bring ALL social media to ME!!!”
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by | Jul 21, 2014 | 30 Miles of Cocktails
First Post!
30 Miles of Cocktails! is an online site about adventure, stories, bar and cocktail reviews, and of course… drinking. A Couple out for a couple drinks (… and then a couple more.)
Kelly and I will focus mainly on Denver, CO (since we live here), wandering around to our local haunts as well as new bars that we have not tried yet (New places! New drinks! New bartenders! Adventure!) However, as our work takes us out of town quite frequently (in fact, will be in Boston in about three weeks. Looking forward to the Hawthorne, Shays, Bukowski’s, Delux, The Sevens, and many other of our favorite bars in my old home.), so we will also be sampling and reviewing the cocktail and bar scene in other cities as well (San Francisco in October? New York City and Philadelphia in December? Maybe! Stay tuned!)
First… a couple of ground rules for the site – and drinking in general (which honestly should be followed by everyone in a cultured society.) Sure there are plenty of small drinking rules (like ‘Don’t order a complex drink at a busy bar’ or ‘Never tell a bartender he’s making a drink too strong’… all laid out by Modern Drunkard Magazine), but these three are our Golden Rules. The Rule of Three, so to say.
ONE: Whenever possible, always sit at the bar. The bar and bartender are the center of the establishment’s focus, energy, and revenue. So, that is the best place to get a good feel for vibe and action of the business. You can NEVER discover that if you are sitting at a table far from the center of things (and with a waitress who is serving a gaggle of tables and too busy to even ask if you’d like another drink.) Also if you can (if the bartender is not too busy), get to know your server. Not only will you possibly get great stories… but maybe free drinks as well.
TWO: Whenever possible, drink local – beers, boozes, and cocktails. This is a no brainer. With the rise of craft and local brewing, we no longer live in the dark times where your only options are Budweiser, Coors, and Jack Daniels (and honestly… why the hell would you want to go back to that?) That said, not everywhere is enlightened. Always have a back-up, a fall back drink that you know you can get if your options are limited. Not every bartender knows how to make an Old Fashioned.
THREE: Tip Generously. Honestly… these are the people making you drinks and lubricating your night on the town. If you can’t afford to tip… then you can’t afford to drink. Buy a bottle and head home.
And now, with those three basic rules in mind, please join us as we put them into practice on a regular basis and ask… “Whose turn is it to buy the next round?”
by | Feb 20, 2014 | Blog
Founding Fathers (Drinking), Ink/Digital Color, Feb ’13
“In wine there is wisdom, in beer there is Freedom, in water there is bacteria.”
-Benjamin Franklin
An illustration for an upcoming book project (about beer, drinking, history, etc…)
