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Three Dots and a Dash •••— Paul McGee's Tiki Bar

Three Dots and a Dash •••— Paul McGee's Tiki Bar
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  • Post #121 - March 24th, 2014, 3:18 pm
    Post #121 - March 24th, 2014, 3:18 pm Post #121 - March 24th, 2014, 3:18 pm
    Confirm. Drinks with crushed ice get buzzed. Drinks served up (the daiquiris) or on a big block of ice (Rum River Mystic) are either hand shaken or stirred.
  • Post #122 - March 24th, 2014, 3:23 pm
    Post #122 - March 24th, 2014, 3:23 pm Post #122 - March 24th, 2014, 3:23 pm
    First the drinks gets buzzed, then you do . . . how appropriate! :lol:

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #123 - March 24th, 2014, 4:54 pm
    Post #123 - March 24th, 2014, 4:54 pm Post #123 - March 24th, 2014, 4:54 pm
    Well who's the idiot now!!! Guess I'll shut up and just drink my drink next time :)
  • Post #124 - March 28th, 2014, 4:18 pm
    Post #124 - March 28th, 2014, 4:18 pm Post #124 - March 28th, 2014, 4:18 pm
    I'm not sure what "buzzed" drink even means. I have been to Three Dots literally dozens of times... I have had every drink on the menu multipel times, I often sit at the bar and watch the drinks get made. the only time I have ever seen a machine in use is the blender for things like the Bananna Daquari.

    I'm not trying to contradict anyone but in my eperience there simply are no machines being used nore is there really eveb a reason for a machine of any type to be used with a drink such as Three Dots and a Dash.

    I do tend to go early and on week nights (less crowded times) but I have been there pretty much every day of the week and I have never noticed machinery (they do have juicers in the back though).

    On a side note part of the reason I go so often is because the staff including the hosts, managers and Paul himself are just wonderful. They are really good people and any bad experiences someone may have with them shoudl be counted as an exception and not the rule. The crowds themselves can run to the frat boy side during the times you may exepct that... Saturday nights you will see a lot of t-shirt wearing, backward cap sporting, redbull requesting fools... but Three Dots has the ability to create a little micor oasis aroudn each guest so don't let the idiots get you down!
  • Post #125 - March 28th, 2014, 5:31 pm
    Post #125 - March 28th, 2014, 5:31 pm Post #125 - March 28th, 2014, 5:31 pm
    Teevtee wrote:I'm not sure what "buzzed" drink even means.

    Buzzing = Blending.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #126 - March 28th, 2014, 6:41 pm
    Post #126 - March 28th, 2014, 6:41 pm Post #126 - March 28th, 2014, 6:41 pm
    Ok. If buzzing=blending I can assure everyone that very few drinks at Three Dots are blended. Those that are if course use a blender (how else would it get into it's blended state?).

    All other drinks (the vast majority if the menu) are not blended and have no machine involved in their creation save for juicers that are used in prep.

    These drinks don't call for any operation that a machine would be used for even if they wanted to use one.
  • Post #127 - March 28th, 2014, 6:51 pm
    Post #127 - March 28th, 2014, 6:51 pm Post #127 - March 28th, 2014, 6:51 pm
    Teevtee wrote:Ok. If buzzing=blending I can assure everyone that very few drinks at Three Dots are blended. Those that are if course use a blender (how else would it get into it's blended state?).

    All other drinks (the vast majority if the menu) are not blended and have no machine involved in their creation save for juicers that are used in prep.

    These drinks don't call for any operation that a machine would be used for even if they wanted to use one.

    Exactly. My favorite of these is the Ti Punch. Just an awesome rendition.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #128 - March 31st, 2014, 2:26 pm
    Post #128 - March 31st, 2014, 2:26 pm Post #128 - March 31st, 2014, 2:26 pm
    Well Paul clarified things for me...

    In deed blenders are only used for the few blended drinks on the menu (such as the Banana Daiquiri), but buzzing does NOT equal blending, they are two totally different things and machines.

    As it turns out and with apologies to those who originally stated this, Three Dots does use machines to mix many of the drinks using crushed ice. This is in no way a bad thing or an automated process, it is simply a more efficient way of mixing those drinks that call for it. Blenders are exactly what you think of... a device that can crush and blend ingredients together. "Buzzing" is just mixing or stirring the drinks.

    The bartenders measure and pour the ingredients into a tumbler, that tumbler is then placed under a mechanical stirring device that mixes it for a few seconds before the drink is poured into a glass, garnished and often topped with crushed ice.

    Other drinks are neither buzzed or blended: certain drinks required being built in the actual glass it is served in or may have muddling and so forth involved... so they are done sans any machine.

    The take away here though is that the use of a mixing machine in no way nullifies the fact that the drinks are hand made. This is the equivalent of using a Kitchen Aid mixer if you are making cookies. You are still making them by scratch, they are still home made... you are just saving the time of standing there with a whisk for an hour. Considering the volume of drinks a bar the size and popularity of Three Dots deals with it only makes sense.
  • Post #129 - March 31st, 2014, 4:25 pm
    Post #129 - March 31st, 2014, 4:25 pm Post #129 - March 31st, 2014, 4:25 pm
    Teevtee wrote:Well Paul clarified things for me...

    Thanks, for the clarification. The salient point here -- in regard to how the issue was initially raised on this thread -- is that no changes have been made in their methodology since they opened.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #130 - March 31st, 2014, 5:25 pm
    Post #130 - March 31st, 2014, 5:25 pm Post #130 - March 31st, 2014, 5:25 pm
    Correct. Been like this all along and in no way is it a negative thing.
    The drinks are as good as ever, in fact I have gained a much greater appreciation so for me they are better.
  • Post #131 - March 31st, 2014, 5:46 pm
    Post #131 - March 31st, 2014, 5:46 pm Post #131 - March 31st, 2014, 5:46 pm
    Teevtee wrote:Correct. Been like this all along and in no way is it a negative thing.
    The drinks are as good as ever, in fact I have gained a much greater appreciation so for me they are better.

    I love this place early on any day of the week but especially on Sundays and Mondays when it's typically mellow and Paul's behind the bar. And John and Zach can throw down, as well. There's a lot more here than may initially meet the eye. And Paul is a great curator of spirits -- and the craft in general.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #132 - March 31st, 2014, 6:18 pm
    Post #132 - March 31st, 2014, 6:18 pm Post #132 - March 31st, 2014, 6:18 pm
    ronnie_suburban wrote:I love this place early on any day of the week but especially on Sundays and Mondays when it's typically mellow and Paul's behind the bar. And John and Zach can throw down, as well. There's a lot more here than may initially meet the eye. And Paul is a great curator of spirits -- and the craft in general.

    =R=


    Always a good tip - I'll check this place out tomorrow night
  • Post #133 - March 31st, 2014, 6:32 pm
    Post #133 - March 31st, 2014, 6:32 pm Post #133 - March 31st, 2014, 6:32 pm
    I totally agree. Early is the time to visit. Not only do you avoid crowds but you gain the low key mood that really suites it.
  • Post #134 - May 1st, 2014, 5:26 pm
    Post #134 - May 1st, 2014, 5:26 pm Post #134 - May 1st, 2014, 5:26 pm
    David Hammond wrote:
    ChitownJackson wrote:My only concern—and hopefully this is something that will fade over time—is the number of "bro's" that were in house. Lots of patrons who had no idea what tiki is about, what a proper tiki drink is, nor did they care. The small group next to us was comparing Three Dots to The Underground and we actually saw vodka sodas being ordered as they scoped the place for "hot chicks." Definitely a first for us in a tiki bar setting.


    As we were leaving last night, a couple was slipping into our seats before we'd actually vacated them, so I heard the guy's order: a beer.

    I've witnessed such behavior before. At the opening of Haymarket Pub & Brewery, I sat at the bar with jimthebeerguy and ReneG, wondrous that a table of dudes next to us had ordered canned beer all around. I think it was Old Style. Me no understand.

    Now, I'm not saying there's anything wrong with ordering whatever the hell you want wherever you are, but I don't get why you'd go to a place like TD&aD, occupy valuable bar space, and get a bottled beer. It seems like the people who go this route are making a statement, which I interpret to be, "I'm an ass. Deal with it."


    I took some heat on other social media sites for dissing a guy for having a beer at TD&aD, but I feel somewhat justified by today's article on Douche Vortexes in Chicagoist; check specifically the caption under the first photo: http://chicagoist.com/2014/05/01/chicag ... rtexes.php
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #135 - May 1st, 2014, 7:33 pm
    Post #135 - May 1st, 2014, 7:33 pm Post #135 - May 1st, 2014, 7:33 pm
    David Hammond wrote:
    David Hammond wrote:
    ChitownJackson wrote:My only concern—and hopefully this is something that will fade over time—is the number of "bro's" that were in house. Lots of patrons who had no idea what tiki is about, what a proper tiki drink is, nor did they care. The small group next to us was comparing Three Dots to The Underground and we actually saw vodka sodas being ordered as they scoped the place for "hot chicks." Definitely a first for us in a tiki bar setting.


    As we were leaving last night, a couple was slipping into our seats before we'd actually vacated them, so I heard the guy's order: a beer.

    I've witnessed such behavior before. At the opening of Haymarket Pub & Brewery, I sat at the bar with jimthebeerguy and ReneG, wondrous that a table of dudes next to us had ordered canned beer all around. I think it was Old Style. Me no understand.

    Now, I'm not saying there's anything wrong with ordering whatever the hell you want wherever you are, but I don't get why you'd go to a place like TD&aD, occupy valuable bar space, and get a bottled beer. It seems like the people who go this route are making a statement, which I interpret to be, "I'm an ass. Deal with it."


    I took some heat on other social media sites for dissing a guy for having a beer at TD&aD, but I feel somewhat justified by today's article on Douche Vortexes in Chicagoist; check specifically the caption under the first photo: http://chicagoist.com/2014/05/01/chicag ... rtexes.php


    Did both of them order beer or just the one guy? Not everybody drinks liquor (or at all, obviously). I could easily see where (in this case) one of the couple really wanted to go to TD&D and the other went along even though they weren't into Tiki drinks. Goodness knows I've gone to things my wife wanted to go to that I had no interest in. I don't get what the big deal is, I guess, but then I really don't care what other people do so long as they aren't hurting anybody - especially me and mine.
    Objects in mirror appear to be losing.
  • Post #136 - May 1st, 2014, 9:53 pm
    Post #136 - May 1st, 2014, 9:53 pm Post #136 - May 1st, 2014, 9:53 pm
    People. Are. Too. Judgey (or is it judgy??)
    Myself included.
    Tiresome.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #137 - May 1st, 2014, 10:19 pm
    Post #137 - May 1st, 2014, 10:19 pm Post #137 - May 1st, 2014, 10:19 pm
    I don't think ordering a beer makes you "douchey".
    It's a shame since Paul's drinks are so great and Three Dots does what it does so well but I certainly can forgive a guy for being unfamiliar with these drinks so he falls back to beer.

    Really what the hell do I care anyway?

    Being douchey is a totally separate thing.
  • Post #138 - May 1st, 2014, 10:48 pm
    Post #138 - May 1st, 2014, 10:48 pm Post #138 - May 1st, 2014, 10:48 pm
    boudreaulicious wrote:People. Are. Too. Judgey (or is it judgy??)
    Myself included.
    Tiresome.


    Been getting this a lot.
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #139 - May 2nd, 2014, 8:50 am
    Post #139 - May 2nd, 2014, 8:50 am Post #139 - May 2nd, 2014, 8:50 am
    A colleague was there this week and offered tastes on new drinks going on the menu - have no other details except it was good. We're heading back next week to research further.
  • Post #140 - May 2nd, 2014, 11:40 am
    Post #140 - May 2nd, 2014, 11:40 am Post #140 - May 2nd, 2014, 11:40 am
    There's a new, Spring 2014 menu with 13 new drinks. Pictures can be found here. I need to get in and try a few out!

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #141 - May 2nd, 2014, 11:49 am
    Post #141 - May 2nd, 2014, 11:49 am Post #141 - May 2nd, 2014, 11:49 am
    Teevtee wrote:I don't think ordering a beer makes you "douchey".
    It's a shame since Paul's drinks are so great and Three Dots does what it does so well but I certainly can forgive a guy for being unfamiliar with these drinks so he falls back to beer.

    Really what the hell do I care anyway?

    Being douchey is a totally separate thing.


    In the hospitality business, customers should order what they want. I'm a huge fan of Paul, but I have taken guests there where I was not in the mood for a rum drink (I go there a lot but just this once I wasn't in the mood) and I have actually ordered sparkling water. I'm sure Paul has done the same sometimes when he has gone out!

    No shame in ordering what your preference is for that particular night.
  • Post #142 - November 24th, 2014, 7:30 pm
    Post #142 - November 24th, 2014, 7:30 pm Post #142 - November 24th, 2014, 7:30 pm
    Paul McGee on the move...

    Always thought this was an interesting match. Looking forward to seeing what he tries next.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #143 - November 24th, 2014, 8:26 pm
    Post #143 - November 24th, 2014, 8:26 pm Post #143 - November 24th, 2014, 8:26 pm
    Very curious what he does next ... and hoping TD&D maintains when he's gone ... just recently went there for my birthday - multiple flaming scorpion bowl made us all so happy!
  • Post #144 - December 29th, 2014, 3:27 pm
    Post #144 - December 29th, 2014, 3:27 pm Post #144 - December 29th, 2014, 3:27 pm
    The acclaimed cocktailer, who grew his reputation at The Whistler before being snatched up by the Melmans in January 2012, has been named the beverage director for the entire Land and Sea Dept. (Parson's Chicken and Fish, Longman & Eagle) restaurant group.
    http://chicago.eater.com/2014/12/29/7463359/paul-mcgee-land-and-sea-dept-beverage-director-staff-shuffles
    "Sandwiches are wonderful. You don't need a spoon or a plate!"
    Paul Lynde
  • Post #145 - February 5th, 2015, 4:49 pm
    Post #145 - February 5th, 2015, 4:49 pm Post #145 - February 5th, 2015, 4:49 pm
    Has anyone noticed any decline in quality etc since McGee left?

    Thinking of it for a group next Sunday - funday.
  • Post #146 - February 5th, 2015, 9:35 pm
    Post #146 - February 5th, 2015, 9:35 pm Post #146 - February 5th, 2015, 9:35 pm
    We went two weeks back - the vibe, service, and drinks were overall the same. The Jet Pilot - my favorite drink there - did seem different (tasted weaker, but seemed to have the same overall potency - like a well made old fashioned topped with soda), but the other drinks were on par. I wouldn't hesitate returning or recommending it - if you liked it before, you still likely will, if you didn't, you still won't.
  • Post #147 - August 22nd, 2016, 12:05 pm
    Post #147 - August 22nd, 2016, 12:05 pm Post #147 - August 22nd, 2016, 12:05 pm
    Mrs Willie & I went for the first time this past Saturday. Despite walking slow, we showed up at 3:45pm and were asked to stand in line as it was prior to opening. By the time we were allowed in a 4, there were a good 20+ people behind us.

    We sat at the bar, had a great barkeep who allowed small sips of a variety of rums I hadn't tried before.

    Drinks that stood out for us:
    Dead Reckoning, Missionary's Downfall. Barkeep after discovering my love for hearty blackstrap rums, suggested a rum & spice cocktail.

    Edited to add: we shared a dish of tuna poke, decent portion size and flavor. Only big complaint was sriracha mayo on the seaweed crisp, I realize nice presentation but anything mayo isn't needed with poke IMO.
    I did absolutely nothing and it was everything I thought it could be.

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