![]() ![]() The outside patio also includes about 30 seats for those still hesitant to drink indoors. They make the rectangular space feel intimate yet also energetic, as most seats still face the bar. I'm in service with the team every night, going through all the same motions, so I imagine that builds some bonds with the team.”Ī year later, the new, brighter, bigger venue with double the previous bar’s capacity features a long bar facing an undulating series of benched seating areas with nooks great for facilitating group interaction. I never want the team thinking that it's my show. If it opens doors for them or helps them find out what they want to do, then I've done my job. I've been very fortunate and lucky in my career to have all of those, and I want to make sure they all get the same experience as I have and take advantage of the industry as much as possible. its unique vibe that extends beyond the boundaries of the bar is this consistent, constant crew.ĭiedrich says, “I try as much as possible to include the team on pop-ups, seminars, travel, and education. (If you saw them at the 2022 Tales of the Cocktail, they travelled as a pack there too.) One thing that gives P.C.H. Those pop-ups were not solo guest bartending shifts by Diedrich: they featured several members of the P.C.H. Pacific Cocktail Haven pop-ups held around the country helped to raise funds for the new space as well. Insurance covered only some of the lost, but a GoFundMe quickly raised over $50,000 from the community to support the staff’s salaries and to help the business recover. Then he lost it: the 2021 fire destroyed all the bar’s equipment and their supply of specialty and vintage liquor built up over years, and it caused structural damage to the building so that it could not reopen in the same space. In 2020, work on his own projects was recognized and Pacific Cocktail Haven was named Best American Cocktail Bar in the 2020 Spirited Awards, and Diedrich American Bartender of the Year at the same awards. That vibe emanates directly from Diedrich, a gregarious, ambitious bartender well known around the country and who has spent time behind the stick at PDT and Clover Club in New York City, and previously worked with the MINA Group and Chef Michael Mina in Washington, D.C. In San Francisco he ran the bar programs at Burritt Room, Jasper’s Corner Tap & Kitchen, and other venues before opening P.C.H. ![]()
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