Paulius N.
Yelp
Bernard gave me hope,
the hookers were not harsh, but
cocktails disappoint.
Bernard's was marginal at best. You enter the brand spanking new building through a lovely courtyard. Its a very swank look, but definitely austere.
The bar itself is small, and can be best described as nouveau riche chic. There were 3 people there when we walked in. Two "ladies" who gave the immediate impression of being working girls with the posturing and laser like eye contact. If they were not high end hookers, I'm sure you would still find that their vagina's doubled as credit card swipe machines. A big Texas yahoo sat at the bar being very, VERY "Texan". Other than that, it was quiet and borderline dull.
I read that the cocktails here are quite good. Well, I'd go with 2 stars. Although a few notches up from the wretched drinks at the Peninsula, they were about 5oz each in size and just not well balanced. The cocktail list, advertised as "divine" had about five (!) cocktails on it. On the plus side, it did have a nice list of scotch, bourbon and cognac. I tend not to delve to deeply in places that now specialize in "classic hand crafted cocktails" until I watch the bartender work for a while, but this was not an option when the crowd was this light. Not finding anything too interesting on the 5 drink list, I opted for a Daiquiri, which was not on the list. The barkeep asked for a rum preference, so I put the ball back in her court by making it her call. She chose "Pyrat", a premium dark rum. Point deduction - no dark rum in a Daiquiri. Then she very diligently squeezed half of a lime into a jigger. Props for the effort, and most of all for not having a bottle of what constitutes "freshly squeezed" lime juice. (How long ago was it "freshly squeezed" is what crosses my mind when I see that little convenience.) A squirt of simple syrup was next and a quick shake with standard bar ice, and there it was, a C- grade Daiquiri. even the freshly squeezed lime could not cut through the other 2 ingredients, making it kind of "meh'.
Next, I ordered a Pisco Sour from the "divine cocktail list" -of five. Ho hum. Way to much egg white for the size of cocktail gave it a slimy feel, along with not nearly enough shaking to truly emulsify the ingredients.
It was doomed from the start due to the quality of the ice. A few more shakes and it would have over diluted or become a Slurpee, so it was kind of a no-win situation. This procedure did fascinate the big Texas boy that sounded like he was a player that caused the current recession.
Yee-haw...
It seemed that the bartender was diligently following the corporate instruction manual, but this needs a whole lot of polish to live up to its own hype.
Carry on.