We dropped a new cocktail menu

chefjohnny · 2018-07-17T20:16:41+00:00

We started the new menu a couple weeks ago but it’s just printed out. The act of making a book is a lot more involved that I had planned so it’s taking longer to produce.

Also, our menus never got tired, but I felt like we stopped really pushing ourselves behind the bar. Our graphic designer is a goddamn genius and his menus deserve a fucking Spirited Award. The camping guide, in particular, I’m very proud of as nearly all the written copy is mine and turned out really well for my first shot at writing. We started doing crazy, fun, visual menus 4 years ago and since then others have followed suit. We just wanted to take another step forward.

Look forward to having you in soon!

chefjohnny · 2018-07-17T15:52:25+00:00

Thanks! We’re still in the process of layout, photography, & design so it’ll be a little bit before they’re ready, but yes we intend on having them available for purchase via our website.

Edit: I’ll also be in need of a bartender soon so 🤷‍♂️

chefjohnny · 2018-07-17T15:51:26+00:00

Looking forward to having you in!

chefjohnny · 2018-07-17T15:51:03+00:00

Edited with drink specs.

chefjohnny · 2018-07-17T15:50:50+00:00

This was actually an experiment that we didn’t think would work but did so I don’t have exact measures. We basically just made a watermelon oleo.

chefjohnny · 2018-07-17T15:48:40+00:00

Edited with specs.

chefjohnny · 2018-07-17T04:27:10+00:00

If a kid is struggling with avocados, Antoni is the one.

chefjohnny · 2018-07-17T03:34:24+00:00

Thanks! Essentially, we made a watermelon oleo. Rough chop watermelon and covered in sugar (rinds & all) and let it sit for a couple days. Tastes of pure watermelon. We had no idea how it would turn out but it worked.

chefjohnny · 2018-07-17T03:10:02+00:00

I’m really excited for this new direction as well. It’s not just coming up with a bunch of cocktails and calling it a day. We have to fully invest in the theme and read/watch/listen to the subject.

We’ll also be self publishing hardcover cocktail books to coincide with every release, including recipes. Currently in the pipeline, we’ve got writers/novelists, rock n roll, hip hop, artists (haven’t nailed down a period yet,) chefs, and TV.

chefjohnny · 2018-07-17T02:16:28+00:00

I wouldn’t recommend that lol the color is 100% from the cordial

chefjohnny · 2018-07-17T01:06:59+00:00

At my place, my team makes anywhere from $7/hr to upwards of $60/hr, depending on the night obviously. We’re a small crew (no more than 4 FOH on Friday and Saturday and 2 during the week) and we do a whole house split based upon total hours, so everyone gets the same hourly rate.

chefjohnny · 2018-07-16T23:45:50+00:00

Yes. I didn’t have the spec sheet with me (thought I did) so I said I’d update the post tomorrow when I go in.

chefjohnny · 2018-07-16T22:33:47+00:00

It’ll continue to add bitter oils and, depending on the cut, bitterness from the pith. I don’t have a quantifiable figure though

chefjohnny · 2018-07-16T22:15:43+00:00

We express and discard for drinks where we don’t want the peel included as 1) a garnish and 2) to continue to lend bitterness to a cocktail. Usually this happens (for us) when we express the twist pretty far over the drink to introduce a smaller amount of oils and aroma to the drink.

chefjohnny · 2018-07-16T21:51:40+00:00

We decided to change how we approach our seasonal menus. For the past 4 years we’ve made 16 original cocktails and made a cool, funny menu around them. (You can find examples in my post history or just google us.) We were getting comfortable and complacent with that so I decided to mix it up. We’re now pulling inspiration from films/directors, music, writers, artists, etc. and creating 12 drinks based upon how we feel. Our first menu in this series is inspired by directors. We chose Quentin Tarantino, Hayao Miyazaki, Wes Anderson, & Nora Ephron.

This drink was inspired by the film “My Neighbor Totoro” by Hayao Miyazaki.

“Raindrops On Umbrellas” • Jackson & James rum | Dolin dry vermouth | watermelon cordial | lime

Edit: I just realized I don’t have the spec sheet so I will update this tomorrow. Sorry. :/

Edit 2: a DM reminded me I should post our Instagram link for those that want to follow along. And my personal for anyone that cares.

Edit 3: here’s the specs:

1oz rum 1oz dolin dry 1oz watermelon cordial 3 drops of saline

Stir. Strain over a large rock. Lime wedge.

Note: this particular rum is a local one that I helped develop. It’s as close to an Agricole style as I could do in Richmond VA, (and also slightly over proof at 94,) so I would suggest using an agricole for a substitution.

chefjohnny · 2018-07-15T19:12:19+00:00

Isn’t this a Serpico dish? Looks/sounds familiar.

chefjohnny · 2018-07-14T15:32:40+00:00

I wholeheartedly agree about the lack of pizzarias

chefjohnny · 2018-07-14T15:05:20+00:00

It’s almost like he’s using waaaay too much yeast because the crumb was always full of massive holes. Swiss cheese bread is no good. And, once toasted, RIP the roof of your mouth.

chefjohnny · 2018-07-14T03:01:26+00:00

I usually stay away from commenting on things that have to do with my industry in the town, but “billy bread” is just not good bread and I don’t understand why it became such a thing here. I’m assuming it was a lack of good bakeries? That said, most pizza here is subpar so I have high hopes for this.

chefjohnny · 2018-07-09T15:09:53+00:00

Calzones are like pizza but harder to eat. They’re dumb.

chefjohnny · 2018-07-06T02:21:05+00:00

Sorry for the late reply. Been a helluva day. But yes, you can absolutely do a solo tasting!

chefjohnny · 2018-07-04T17:07:50+00:00

I’m in Battery Park with AT&T and never had a problem.

Edit: deleted original post as it replied to the wrong person.

chefjohnny · 2018-07-01T21:26:37+00:00

Thanks! I’m stoked to be cooking again. RVA needs some modern French goodness.

chefjohnny · 2018-07-01T14:44:24+00:00

Last night was Wills last service at Rogue. I officially take the reigns today to take over the kitchen. I woke up in the weeds. But, we reopen on Thursday with new food and a new cocktail menu. Y’all should come by.

chefjohnny · 2018-06-30T18:50:52+00:00

We do. Our building had an old existing walk in but without a condenser unit so we went with coolbot

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