The Tasting Panel magazine

March 2018

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80  /  the tasting panel  /  march 2018 HOT PROPERTY THE FRENCH ROOM BAR AT DALLAS' ADOLPHUS HOTEL TEMPTS GUESTS WITH REFINED TECHNIQUES AND LUXE INGREDIENTS by Kelly Magyarics, DWS / photos by Sarah Webb A cozy corner of the French Room Bar at the Adolphus Hotel in Dallas, TX. B y whisking away the stress of travel, a hotel bar can transform from a mere convenience into a veritable oasis. That's exactly the restorative effect you get from a few rounds of drinks at The French Room Bar and Salon, a 45-seat spot that opened last October in The Adolphus Hotel in Dallas. A stark juxtaposition in style from the adjacent restaurant The French Room, "the bar is meant to be dark and masculine as a fun contrast from the other spaces," says Beverage Manager Anna Pereda. "It's com- pletely visible from the lobby but still feels a touch hidden, as though you could disappear in the middle of downtown Dallas." With its low lighting, dark wood and leather furniture, and attentive service, the bar exudes the type of atmosphere that can make you feel like the only patron in the room. That feeling applies whether you choose to tuck yourself into a corner or watch the bartending team from a front-and-center seat near the large island stocked with gor- geous glassware and tools—the focal point of the back bar. The most well-received cocktail presenta- tion seems to be the Why Not a Sazerac?, a play on the classic New Orleans drink. Made with bourbon cask–finished Martell Blue Swift Cognac, it's served on a tray with a glass smoked with tobacco to invoke the feel of a cigar lounge. The shelves on the back bar also show off rare and high-end bottles like La Poire du Roulot, an eau-de-vie that's usually sipped after dinner (in the Of Purity and Pear cocktail, it's stirred with jasmine tea–infused vodka and lemon). "When our bar team is behind the bar, they are on a stage," Pereda says. "We want guests to see them making a drink or pulling a bottle and ask questions and start conversations." The Why Not A Sazerac? cocktail is served on a tray with a glass smoked with tobacco. FRENCH Connection

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