Great Bars Of The World

Posted on April 21, 2008
Filed Under Keith Waldbauer | 2 Comments

This is the first post from Keith Waldbauer, a bartender at Union in Seattle. He chronicles his interest in bartending and cocktails at Moving at the Speed of Life.

What makes a great bar great? Now there’s an open invitation for passionate opinions and open-ended debate!

A bar’s greatness depends on so many factors, most of them subjective. You might say, correctly, that the greatness of a bar rests with elements such as location, ambience, low noise level and a well-dressed crowd. I might say, correctly, that a bar achieves greatness when I have loads of spirits, beers or wine to choose from, and a creative and skilled bartender teaching me a cocktail I’ve never heard of. Others might say, correctly, that a rowdy atmosphere, cheap draft beer, shot specials and a loud sound system are the sole criteria.

Come the weekend, or even the weekday, any number of bars in your own neighborhood could qualify amongst the greatest. Maybe it’s that spot with the large patio overlooking the water and pitch-perfect sangrias. Or how about that Irish pub where regulars sing along with the band. There’s always the neighborhood spot where everybody knows your name and the bartender has your drink ready by the time you pull up your barstool. The cocktail lounge that make their own bitters and have memorized every cocktail in the Savoy. Beer halls with every imported beer you care to name and glassware to match, or micro-breweries with the best fish-and-chips in town. What about that new place with the rope-line and hundreds of flavored vodkas? Or the pool hall with cheap draft beer? How about that wine-bar with the stunning collection of glass pours? The sports bar that ties the price of it’s beer to the batting average of Richie Sexson and has a bank of flat-screens to watch any game being played at that moment. And God bless that dank and dark joint that’s been open since The Depression, and smells like it too.

And yet, there are universally beloved bars, places that elevate above easy stereotypes, places which transcend time and circumstance to become categorically recommended. And, yes, there are qualities, certain ’somethings’, most of them share.

On Thursday, July 17 at the Hotel Monteleone, Simon Difford will distill these qualities and outline his picks as the world’s greatest bars and what makes them great, a presentation few others in the world are as well qualified for. As a working bartender who has silly dreams of someday opening his own joint, I have more than a curious interest in what Mr. Difford believes quantifies a universally beloved bar.

Esquire has a great list of the best bars in the country on their site, and David Wondrich lends his well-regarded take on what makes his perfect bar. I’ll pitch in my two cents, even though you didn’t ask. . .

• A massive selection of liquor. But you probably guessed I’d say that
• A relaxed atmosphere. A bar really ought to be a place to figuratively kick off your shoes and enjoy a drink. A bar that thinks too much of itself quickly loses that charm
• I agree with Wondrich about crap on the walls. Personality and quirkiness go a long way
• Ambience. Whichever ambience it chooses, whether it be candlelit and quiet or boisterous and loud, do it well and do it with detail
• Music. Whether it’s the jukebox, satellite radio or the bartender’s iPod, play music I like (hey, it’s my list)
• Spectacular – not just good – cocktails. You knew I’d say that, too
• Amazing bartenders. They know their product, know their craft and either make you laugh or know when to stay out of your private conversations. Bartenders make great bars. As an example, that’s Jamie Boudreau at Vessel in the picture

“Great Bars of the World and What Makes Them Great” takes place Thursday, July 17, at 2:30 pm at the Hotel Monteleone; click here for tickets.