The Columbia Room - Wine & Spirits Magazine

The Columbia Room

Detour around the neighborhood crowd in The Passenger and slip through a side door into the candlelit Columbia Room. Created by mixologist Derek Brown (a W&S Best New Sommelier in 2007), the 16-seat room is part performance space, part lab for Brown’s obsessive experiments with fine spirits and hand-shaved ice. Sit at the low-set bar to watch him at work; the cost of the evening includes a glass of Champagne to start followed by two custom-made drinks. The first drink comes with a small dish: One recent evening an earthy Tequila laced with gentian matched a chilled corn and poblano soup. The second drink comes with truffle butter popcorn, and can be whatever you fancy: a bespoke drink or a classic such as the Martinez, forerunner of the Martini, and signature drink of the house. Thursday, Friday and Saturday only; reservations a must.

This review appears in the print edition of the October 2011 issue.
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This story appears in the print issue of October 2011.
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