Famous mixologist Franky Solalik has launched the internationally acclaimed Bercev front post in New York.
Solarik, one of the judges for Netflix's hit show Drink Masters, is known for creating unique, multisensory cocktails that he calls edible and experiential elements.
“I'm in town and after 16 years of pushing the boundaries of what cocktails are, I'm really excited to show New York what New York can do,” Solarik told Side Dish.
“It's an incredible opportunity to bring that vision to one of the world's most dynamic and influential bar scenes.”
Barchef – known as one of the world's most innovative bars at Food & Wine – will open in late March near Herald Square at 21 W. 35th St. on Fifth Ave.
His creative cocktails have a playful twist, priced between $22 and $43, Solarik said, adding that the most expensive ones are prepared at the kitchen counter and include “a beautiful multisensory supervision,” which he calls “transporting edible components and air fresheners and elements of texture, aromatics and nutrients.”
For example, illuminated eucalyptus include Bacardi Lamb, Los Ciete Mysterios Mezcal, Coconut, Thyme Syrup, Pastis, Crushed Eucalyptus Ice, Absinthe Stone, White Chocolate, Pastis Ice Drop, Green Cardamom, White Chocolate, Nigoriti Ice Cube, and Balsam Furfu Chocolate.
It is inspired by a slow stream passing through a Japanese pebble garden and looks like it with pastel tones, sweet coconuts, creamy liquor hints, and bright green spices with hints of smoke and licorice.
The details include melting white chocolate overnight in water (a process known as “fat washing”) that is converted to ice cubes along with Saki, so the flavor melts in the drink, Solarik said.
Burnt Japanese highballs include Japanese whiskey, lemon, rapsan, toasted chamomile, saffron bitterness, soda and torch grapefruit.
There is also Frida Kahlo, which was washed with tequila, ginger liqueur, IME leaf infused rillet, balsam furbitters and oregano with coconut. Other craft cocktails include Golden Honey Penicillin, which includes beeswax-infused Johnnie Walker Black Label, fresh lemon, ginger, lemongrass syrup, toasted chamomile, saffron bitter, roasted corn cannoli, white chocolate ganache, tomeric and saffron ice, burnt honeyshelbert, and bee's polanco.
“As the weather begins to improve, guests may also want to consider the thaw in the spring, along with champagne, Tan Curry No. 10 gin, spherical campari and vanilla granita, chamomile, grapefruit and orange flower air, edible flower petals and microbasil.
The Canadian entrepreneur and author started in 2001 as a food runner for chef/owner Marco Moreira, chef/owner Marco Moreira, before returning to Toronto.
Currently he has opened restaurateurs Mino Habib and Matthias Van Leiden, and most recently Le Petit Village, as well as salons and Barchef in Rulow and Adelaide.
“Franky's cocktail work is the next level and I'm very excited to bring his concept barcev to New York City,” Khabib told Side Dish.
Barchef is open all year round on the top floor of the long intestine building that previously housed the townhouse bar and grill at O'Reilly. The building has a retractable roof.
The 3,200 square feet of space has 82 seats and includes 14 bars and counter seats.
On the first second floor is the post base for Sensation Nik X on the West Coast. Niku X is a Japanese steakhouse with seafood offering unlimited, fresh, never frozen a5 wagyu steak.
Barchef also has a small shared plate (“elevated bar snacks”) in collaboration with Niku X. Menu items include Waygu Sliders and Tuna Tartare.
