Decor, service the drinks menu and food selection, or bar snacks All contribute to making an excellent bar, but within these broad categories, there is a myriad of small elements that make up the best bar near me. The following is a bit of an inventory.
Service
Door staff
A warm welcome at the door instead of “You’re there but not in the queue. We’re not bringing you in, buddy”.
Warm welcoming
Ideally, every guest should be welcomed and made to feel welcomed as they enter.
Host in need of a consummate
It’s hard to have a conversations with the people seated at the bar, so in the Savoy’s American Bar Peter Dorelli used to introduce guests to their neighbors to stimulate conversation between them.
Table service
A friendly, efficient table service makes a bar stand out. An attentive server will notice that glasses are empty, and when they remember what guests ordered previously will ask if they’d like to order another. Also, they should be aware that the guest isn’t drinking and ask if the drink is suitable for them.
Clean toilets
Toilets must be kept clean and always checked. Hand towels and hot water are standard. Toilet attendants who are waiting to hit you with a spray of soap and a hand towel to return tips should be avoided.
Decor
Age gracefully
Bars that are well-designed and stylish get better with time and, in turn it’s a good indicator of that bars require a new look every couple of years.
Minimal or cluttered
Simple interiors can look fantastic however bars that are cluttered are usually more comfortable with walls adorned with photos or objects that entice the eye especially for those who drink alone.
Atmospheric lighting
Great bars emit a warm glow around them, without glowing bulbs.
Robust flooring
The bar’s floor is not just required to appear attractive, but it also has to be durable enough to stand up to high heels and spills. The thick planked hardwood floors are the preferred surface.
Bartender station
Practical, well-designed and well-organized barstender stations must be well-organized, practical and well-organized. Bartenders need everything they require within an arms’s reach, without needing to move.
Bar counter
People love sitting at bars, so good bars offer plenty of counter space. Barstools must be comfortable with backs as well as foot and arm rests. The ideal height for a counter at a bar is 43 3/4 inches or 11 cm. Counters must have enough overhang (at minimum 10 inches or 25 1/2 centimeters) to allow guests legs and allow them to be close to the bar. It is particularly important when eating in the bar.
Hooks for coats
Each bars should be equipped with hooks placed at regular intervals beneath the counter to hang handbags and jackets. If there isn’t a Cloakroom, there must be enough hooks for coats at the table’s edge.
Chairs and seats
The chairs should be comfortable and not too low that they are hard to remove from. An ledge or table on which to sit and rest drinks and food must be accessible from each chair.
Good air circulation
A good ventilation system is vital especially in areas where smoking is still permitted.
Temperature
The temperature must be maintained at a level that is comfortable – not too hot or cold. Even in the bathroom.
Toilet signs
Toilets with gender-specific signs could be a humiliating to test guests. They must be easy to read and clearly illustrated to be understood by people of different languages.
Atmosphere
Space that is empty
An excellent atmosphere is the most difficult thing to attain. It’s difficult to pinpoint however bars have either it or do not. The best bars can accomplish this feat with a small number of people. Space that is empty can be depressing and islands are a fantastic method to divide space and make quiet bars appear more atmospheric. False walls that can be opened to let in the space extremely effective.
Lighting
See design above. The bright light in the picture above is not atmospheric.
Music
The music should be appropriate to the mood and should be played at an the right volume.
Crowd
A friendly and diverse crowd, but not overly packed.
Fruit flies
Fruit flies can be a nuisance and are a indication of a dirty bar.
The bar offers a selection of drinks
Beers
The truly great bars will have more than 20 beers available on draught and 100s of bottles however even if only three beer options are available, the choices should be diverse and include different styles, not just boring Euro beers.
* Beverages are best served in safe, clean glasses – usually specific to the beer. Never serve from the bottle.
* It’s wonderful to have the beer menu, which includes tasting notes, and maybe food pairing suggestions.
* Beverages is best provided by knowledgeable personnel members who provide tastings of the draught beer they serve.
Wines
The best bars offer wine lists that make 3-Star Michelin restaurants, but the same dozen wines could be a great selection. The list should include intriguing bins that have a variety of styles and grape varieties. Blends should go beyond two varieties of grapes.
• The list of wines must be well-designed and include short notes on the tasting and food suggestions.
* Wines are best provided by knowledgeable staff who can provide recommendations.
It is recommended to have a wide selection of wines served in glass, with an Enomatic system or secularised that ensure that wine is served in their peak.
Spirits
* Truly excellent bars provide an extensive selection of top liquor brands in all categories, not just Gin.
A good selection of intriguing spirits that are quirky as well being more well-known must-haves.
* All, except for the most swiftly moving bottles must be sealed to avoid the evaporation of water and contamination. Pour spouts do not make the bottle sealable.
* The top bars have drinks menus that include tasting notes and suggestions for aperitifs as well as after-dinner drinks.
Cocktails
* Any ‘cocktail bar’ that claims to be a ‘cocktail bar’ should serve great drinks that taste great and are well-balanced with freshly squeezed juices.
Great bars come with excellent ice, with drinks that are best served on carved or moulded Ice. (I prefer stirring and shaking using inch cubes.)
Cocktails should be served in elegant, clean and chilled glassware. There are no Z-shaped stemmed Martini glasses or large Martini glasses (5 to 7oz maximum).
It is better to create some great cocktails rather instead of presenting a list of 100 cocktails that are mostly poorly made. Some of the top bars offer less than 12 drinks in their drink menu.
* A collection of contemporary and classic drinks with at the very least one signature drink from the house.
Cocktail menus should not contain the mention of “sour mix”, “grenadine” and local laws that allow “sugar”.
Menus should contain drinks that bartenders are proficient and confident in making. “Our expert bartenders are able to make any drink you want” is an absurd claim to put on the menu. Have you noticed the number of cocktails available on this site?
A great signature cocktail can boost the reputation of a bar. Some examples are the Pisco Punch in San Francisco’s famous Bank Exchange Bar, the Bellini at Harry’s Bar, Venice, the Bloody Mary at Harry’s Bar, Paris, the Singapore Sling at Raffle’s Hotel, Singapore, the Daiquiri at El Floridita, Cuba, Tommy’s Margarita at Tommy’s in San Francisco.
Be aware of the three key variables in bartending cocktails: 1. Ice and dilution: size of cubes, older ice and length of shake or stir. 2. Accuracy of measurement – hard to “free-pour” a small fraction of an inch. 3. Qualitative ingredients (particularly juices and sugar syrups).
Temperance drinks
Alcohol-free drinks and cocktails are recommended for pregnant women, drivers and youngsters… and even those who just thirsty.
A good bar must offer excellent coffee.
Every bar should regularly offer iced water for free with alcohol-based drinks, particularly in short drinks and spirits.
Food/snacks
The most important accompaniment
Many of us believe that food is an integral component to a responsible drinking of alcohol. in many cities like Portland, Oregon it is obligatory for bars to serve food.
Do not go
Customers are more likely to stay longer in bars that serve food, rather than going to find food elsewhere.
Simple is what you need to do
Simple dishes like an ice cream sandwich or cheese and charcuterie boards made with delicious bread are enough.
Finger food
Food served at bars should simple and should not require knives or forks.
Dips and chips
Every bar should have Chips (fries) as well as dips.
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