Restaurant Orsay

Cocktails have come of age in the last few years, no longer your fathers’ drink they have morphed into drinks for a new generation, adventuresome, and curious.  I can’t think of anyplace one could satisfy both needs better than the bar at Restaurant Orsay, and who better to help you decide than Meaghan Leonard.  I had the opportunity to chat with her and sample one of her favorite drinks; both activities proved to be very rewarding.

 

What is unique about your bar area?

One of the thing for me as a bartender here and separates us from other establishments, we hold to a very high standard, plus management highly values our suggestions. Every bartender who has been here six months or longer is allowed to develop and add their cocktail to the menu. Not many establishments allow that;  it makes our bar more creative, with not just one style or what a corporation is dictating.

When is Happy Hour?

Happy Hour starts at 4 pm to 7 pm Monday through Friday and 11 to 7 on Saturday and 4 to 7 on Sunday.

What kind of weekly drink specials do you offer?

We call them our Orsay Standards on happy hour, at a lower price point that our regular cocktail menu; we also offer local beers and wine.

Tell us about your best-selling drink.

I would say the East Bound and Down which is our twist on a Blood and Sand, instead of using scotch we use smoked bourbon that we smoke in house.  The Blood Orange Martini, a simple drink tart and not too sweet made with house-infused vodka, on the regular menu there is the Hey Jealousy; this is a twist on a Gin Blossom and a popular choice.

Do you serve any local liquors or brews?  

We do Marlin and Barrel, Manifest Distillery, Carve, St Augustine Distillery. As for the beer, we keep at least three local on tap at all times.

What compliments do you hear most often from your customers?  

I don’t think it’s just the bar but the entire restaurant as well. The quality of service is second to none; we tend to push each other to do better every time.  There is a great camaraderie among the staff that reflects on service.

When customers are having a great time at your business what are they doing?

They are mostly, just hanging out eating bar snacks and unwinding from the day.  On a busy night they just like to sit and watch us make drinks, it does get quite hectic,  it’s like putting on a show.

What is the busiest night of the week?  

Friday and Saturday for sure, but it does tend to flip-flop.

What does your staff enjoy the most about working here?  

At this point we are all best friends, when I started working here, I just wanted to go out with everyone and get to know them.

What do you want more people to know about your business?  

Perhaps that more than excellent dining we offer a relaxed atmosphere, attentive service in a  friendly environment. You can come in and relax have a good time and enjoy.

Drink Recipe: Hey Jealousy

¾ oz. Aperol

2 oz. house infused cucumber gin

¾ oz. freshly pressed lemon juice

Shake vigorously pour into chilled glass and top with a splash of sparkling wine, garnish with lemon peel.

 

As expected Meaghan chose the perfect drink for me, and after the first sip, well it was easy to understand why it’s a house favorite.