a classic

Sometimes cocktail lounges try to re-create that old-school speakeasy vibe.  But (if you are very lucky) sometimes you get to go to a place that does not have to pretend. 

Last week I was lucky enough to go to Bryant’s Cocktail Lounge.  Originally opened in 1938, it is Milwaukee’s oldest cocktail lounge.  The drawn curtains, velvet wallpaper, and oval booths are right out of an episode of Mad Men.  (The owners have even restored the original McIntosh stereo system that spins old jazz, soul and rat pack records.) 

Check out the place here.

Bryant's Cocktail Lounge

One lovely touch is the ordering system.  Although there is no official menu, the bartenders are versed in hundreds of cocktails.  The servers assist patrons in ordering cocktails based on their flavor and strength preferences. 

Sometimes it’s as simple as taking a sip from your friend’s giant tiki-inspired hurricane drink and saying “I want one of those.”  But me, I ordered a Hendrick’s Gin Martini.  If anyone could make it right it would be this place… and they did.  (They even served the olives in their own mini cocktail glass.)

When music, drinks, atmosphere and conversation intermingle in that special way, I like to call it vibe… and this place has vibe in spades.

All that was missing was the food.  So when I came home I was inspired to create my dream martini meal. 

When I think of a classic martini and I want a classic dish. 

A steak tartare fits the bill.  The briny anchovies and capers match the saltiness of the olives.  The straight-forward yet delicate tenderloin matches the no-nonsense, clean flavor of the cocktail.  The egg yolk on top is a little daring.  (This food/cocktail pairing is not for the timid.)

But when both are made right they go together like a little black dress and a three piece suit.  They never go out of style, they are never old fashioned.  Just like Bryant’s Cocktail Lounge, they are a classic.

love-roots pairing

eat- a classic steak tartare

topped- with a daring egg yolk

turn down- the lights and turn up the music

drink- a classic gin martini

create-a vibe that never goes out of style

A Classic Steak Tartare with “Vibe”

10 oz USDA Prime Beef Tenderloin, the best quality you can find, small diced

4 or 5 ea Anchovies, minced

1 tbs Capers, roughly chopped

2 tbs Red Onion, finely chopped

2 tbs Flat Leaf Parsley, chopped

1 tsp Dijon Mustard

1 small drizzle Olive Oil

A few dashes Tabasco

1 dash Worcestershire

1 pinch Cayenne

1 pinch Red Pepper Flakes

Salt and Pepper to taste

2 ea Egg Yolks, organic

Place diced tenderloin in a glass bowl on top of another larger bowl filled with ice.  Put in the fridge while you are preparing the other items.  Once all the items are chopped, mix all the items in the glass bowl with the meat.  Adjust the salt, pepper and spices to taste. 

Using a food ring mold (if possible) form half of the tartare meat on each the two plates.  Top each mound of tartare with an egg yolk.  Serve with toasted baguette slices, (extra anchovies if you are a big fan) and gin martinis.