LTHForum.com

I, for one, hope you'll make a point of returning to post every time you're sloshed, Toby

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-Dom
www.skilletdoux.com

Yum! We can haz on masthead?

I stopped in last night and saw that the menus have been re-formatted (I don't think this has been commented on before). Not that it matters terribly, but gone are the one-page menus. Instead, we get a veritable tome (including a (faux-) leatherbound cover!). On the one hand, the entire range of gins, whiskies, rums, etc. are listed -- I saw a Cadenhead's bottling of gin that was very intriguing -- in addition to the line-up of cocktails. On the other hand, the menu is even more difficult to read. I also saw the carafe menu. They run $90 and the server said would yield about 10-11 drinks. Those at the happy hour event can confirm/deny, but that sounds like a good value, if nothing else. The hardest part, and why our party of six chose to go with individual drinks, is trying to agree on a single drink. Maybe half-carafes would be a nice option?

I also noticed for the first time a list of "house rules" (posted in the restrooms and in the hallway leading to the interior. These seemed somewhat tongue-in-cheek (the last one read, I think, "please don't bring anyone here that you wouldn't bring to your mother's house for dinner"), but also included "no baseball hats", "no Miller Lite, Bud Lite, Grey Goose or Cosmo's" and "proper attire requested". This last one, for whatever reason seemed to get a little under my skin. What does 'proper attire' mean? While I wouldn't consider myself terribly slovenly, I've always enjoyed that the Violet Hour seems to be both a place for people in the neighborhood to come as they are in addition to a destination spot for, to put it one way, the more well-heeled set. No doubt, as any place becomes more well-known and admired, it's going to attract an increasing and increasingly varied clientele. My knee-jerk reaction has been to fret, somewhat, over being 'classed out' of an establishment that I've come to enjoy as a place to escape the world for an hour at a time.

This being said, however, I freely admit that I'm probably making a fuss over nothing.

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best,
dan

No Miller Lite, but the last time I was there, the bartender showed me a secret, off-menu item that they stocked - small bottles of Miller High Life.

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Chicago Craft Beer Week!

Sounds akin to the milk and honey rules. http://www.mlkhny.com/houserules/index.html

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is making all his reservations under the name Steve Plotnicki from now on.

They might be a good value once you've each had one or two individually-prepared drinks for the sheer alcohol volume, but (for me) the whole point of VH is having an individually aerated, hand-crafted, personally garnished, uniquely iced masterpiece each round. Carafes destroy that balance and that feel-like-a-king sensibility.

The message I get from them with the carafes and the new rules (some of which seemed to be referencing discussions in this very thread) is: bring your one or two best friends and enjoy a relaxing, high-class night with us, or we're not going to give you our best. This works for them, but an even better business model would embrace small groups with dedicated service, hours, or space. Just look at Otom and the sublime group management staff there for an idea of how this can be done tastefully without compromising the individual focus of the establishment.

Not so sure that's the case anymore. I saw this guy coming out of The Violet Hour while I was at the park yesterday.

Well, it is the champagne of beers....

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best,
dan

I must have missed you, Alex and I were there from 6:30ish to 8 or so.

As far as the house rules go, the fact they used the term "requested" instead of "required" says alot to me. I was wearing a polo shirt and cutoff shorts (cut below my knees, exposing the tattoos that cover both my lower legs), and no one said anything or looked twice. Now is this because they didn't notice, or that fact that I act "right"? Don't know, but I like to think it is the latter.

FYI : They are planning on rolling the summer menu out on the 27th, guess where I'll be that night..

SSDD

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He was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.

Deepdish Pizza = Casserole

My guess would be that it gives them leeway to ask someone to cover up if too exposed, not wearing a shirt, etc. It just kind of sets a tone that you should think for a second before throwing on that stinky, paint-spattered shirt that's a bit too tight.

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Leek
SAVING ONE DOG MAY NOT CHANGE THE WORLD, BUT IT CHANGES THE WORLD FOR THAT ONE DOG.
American Brittany Rescue always needs foster homes. Please think about helping that one dog.
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I was wearing a polo shirt and cutoff shorts (cut below my knees, exposing the tattoos that cover both my lower legs), and no one said anything or looked twice.

We love tattoos, I have one myself. We aren't against Sleeveless under-shirts, in the right context. The filthy, stretched out dago-tee a la Cops is completely different than a fresh wife beater on a rockabilly guy or girl. I personally can't stand those Gold's Gym shirts where the arm holes brush the tops of the pants anytime/anywhere. A nice pair of leather slides are fine, but a beat up pair of plastic ADIDAS sandals where the toes hang way over the front (and cut those toenails for the love of god) is well... baseball hats backwards or otherwise are frowned upon inside. I think it's reasonable to ask gentlemen to remove their hats inside. I do not think this is "classing out" the locals; if anything I think we are preserving the tone of the place, and staying true to our vision of a sophisticated bar. I feel we are only asking to dress and behave as they would in a nice restaurant. Is that so much to ask?

We are not packing the place on Friday and Saturday, trading some quick cash for our integrity. That is not the usual business model for a bar. We don’t want the, to parphrase Yogi Berra, “it’s too crowded, nobody goes there anymore” to happen to us. We want to be around and getting better for many years and the way to do that is exert some control now before it gets out of hand.

The other "rule" about "No Budweiser, no light beer, no Grey Goose, no Cosmos" is more a statement of fact. We don't carry Bud, any light beers, Grey Goose or cranberry juice.

The message I get from them with the carafes and the new rules (some of which seemed to be referencing discussions in this very thread) is: bring your one or two best friends and enjoy a relaxing, high-class night with us, or we're not going to give you our best. This works for them, but an even better business model would embrace small groups with dedicated service, hours, or space.

I feel this is quite unfair. We are not withholding our best from anyone. We do embrace small groups with dedicated service. I feel that the staff at The Violet Hour is second to none when it comes to knowledge, hospitality, and professionalism. But even the best of the best find it difficult to wrangle 15 drunk stockbrokers, even six drunk chefs and bartenders can be a handful. Large groups are difficult in a space like The Violet Hour. We could say that we don’t allow groups of more than 6, like M&H, but that would seem pretentious to many. It is impossible to crank out 20 “individually aerated, hand-crafted, personally garnished, uniquely iced masterpiece’s” with out everything else in the bar grinding to a halt for a couple of minutes. I belive that the Carafes are a great way of getting a high quality cocktail to a large group quickly. We are operating a cocktail lounge that is 2-3 times the size of most in NYC, so we have had to improvise here and there. And I belive that these improvs have yielded some spectular results when it comes to everyone getting great drinks as quickly as possible.

Toby Maloney
Partner/Head mixologist

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

Toby-

Fortunately, we're in Chicago, not the Jersey Shore. Thankfully, there's probably not a lot of people here who would dress like that! (The Miller/Bud Lite requests, though, that's another story . . ..)

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Local Beet

So, The Violet Hour is one year old today! Here is a preview of the changes that will be in effect on Monday. I would like to thank all of you for coming out and supporting us this first year.

Gin
The Fox Hunt, Gin, Pimms, Cynar, Lemon
The Riviera, Pineapple infused Gin, Campari, Lemon & Eggwhite
The Briar Patch, Plymouth, Lemon, Homade Blackberry Cordial

Rum
Tiger Balm, Brugal Anejo, Lime, Fernet Menta

Whiskey
The Paper Airplane (Sammy J. Ross M&H) Buffalo Trace, Campari, Nonino, lemon
Summer Old Fashioned, Jim Beam Rye, Hibiscus, Orange & Peychuad’s Bitters

Teqiula
The Marion, Chinaco, Aperol, Luxardo, Lime
La Paloma, Sauza Plata, grapefruit, lime

Brandy
Seacaucaus Sling, Bonded Lairds Applejack, Pineapple, Raspberry, Orange Bitters

Wine & Sparkling
Summer Sangria, Rose wine, Gin, Maraschino, and Watermelon & Citrus

Cordials
The Broken Shoeshiner, Aperol, Benedicitne, Kubler Absenth, Pineapple.
Sloe Gin Sour, Plymouth Sloe Gin, Lemon, Egg White & Angostura Bitters

Cheers,
Toby

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

The wife is taking me out tonight for dinner tonight, and a couple birthday cocktails to Violet Hour prior. I've got a taste for sushi afterwards.

Any rec's for a decent place within walking distance?

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Tweetyspacing @karlklockars.
Writing about craft beer at GuysDrinkingBeer.com
"You don't realize it, but we're at dinner right now." ~Ebert

Coast and Mirai are pretty close. Walking distance is in the eye (or legs) of the beholder. Addresses and distances are below. I've eaten at Mirai a few times and have always been very happy with my meal. Plus it's a little closer to the VH. I've only eaten at Coast once, but it was good. Also, Spring is right around the corner from the Violet Hour. If you just want sushi, this may not be the place. But check out the menu for yourself. IMO, it's at a higher level than the other two.

Mirai
http://www.miraisushi.com
2020 W Division St
Chicago, IL 60622
(773) 862-8500
0.4 miles from the Violet Hour

Coast Sushi Bar
http://www.coastsushibar.com
2045 N Damen Ave
Chicago, IL 60647
(773) 235-5775
0.7 miles from the Violet Hour


Spring
http://www.springrestaurant.net
2039 W North Ave
Chicago, IL 60647
(773) 395-7100
Around the corner from the Violet Hour

Fall is almost here, it is time to pull out those sweaters and jackets, and then try not to think about the upcoming winter. Here is what we are doing to try to raise your spirits.

The Violet Hour
Autumn 2008 Cocktail List

GIN
Tom Collins Plymouth, Lemon, Simple Syrup
Juliet & Romeo Beefeater, Lime, Mint, Cucumber, Rose Water
The Riviera Pineapple Infused Beefeater, Lemon, Egg White, Campari
Slim Tanqueray, Lime, Aperol, St. Germaine Elderflower Liqueur, Fruta Bomba Bitters
The Fox Hunt Tanqueray, Pimms #1, Lemon, Cynar, Peychaud’s Bitters
The Berliner Tanqueray, Lemon, Gilka Kummel, Apricot, Egg Yolk, Tangerine Bitters

RUM
Daiquiri Flor de Caña 4 Year, Lime, Simple Syrup
Bula Mai Tai El Dorado 5 Year, Lime, House Made Roasted Orgeat
Hush & Wonder Matusalem, Lime, Crème de Violette, Grapefruit Bitters
Hemmingway Daiquiri Ron Botran, Lime, Luxardo Maraschino Liqueur, Grapefruit
Dark & Stormy Brugal Anejo, Cruzan Black Strap, Lime, House Made Ginger Syrup

WHISKEY
Manhattan Wild Turkey 101 Rye, Sweet Vermouth, Angostura Bitters
Eyes Wide Bulleit Bourbon, Grapefruit, House Made Raspberry Syrup, House Made Hibiscus Syrup
The Everleigh Rebel Yell Bourbon, Lemon, Egg White, Pecan Syrup, Coffee Bitters
Autumn Old Fashioned Powers Irish, House Made Falernum, Luxardo Bitter
Woolworth’s Manhattan Buffalo Trace Bourbon, Carpano Antica Sweet Vermouth, Root Beer Bitters
Six Corner Sling Old Overholdt Rye, Lemon, Punte Mes, Grapefruit Bitters

TEQUILA
Margarita Chinaco Blanco, Lime, Cointreau
Spanish Margarita Zapopan Plata, Lime, Licor 43, Hell-fire Bitters
La Hora El Tesoro Platina, Lemon, Plymouth Sloe Gin, Egg White, Angostura Bitters

BRANDY & COGNAC
Sidecar Hennessey VS Cognac, Lemon, Cointreau
Iron Cross Pisco Tabernero Italia, Lemon, Egg White, Orange Flower Water
The Orchard Laird’s Bonded Applejack, Lemon, Maple Syrup, Pimento Dram
Chicago Flip Hennessey VS Cognac, Fresh Cream, Tawny Port, Whole Egg, Nutmeg




WINE & SPARKLING
Champagne Cocktail Gruet Sparkling, Sugar Cube, Angostura Bitters
The Etiquette Gruet Sparkling, Lime, Pisco Acholado, House Made Raspberry Syrup
Autumn Sangria Pinot Noir, Sailor Jerry Spiced Rum, Apricot, Apple, Blackberry
The Empire Builder Gruet Sparkling, Lemon, Luxardo Maraschino Liqueur, White Crème de Cacao

CORDIALS
Pimms Cup Pimms #1, Orange, Cucumber, Strawberry, Mint
Maloney’s Irish Cream Powers Irish, Fresh Cream, Ardbeg Scotch, Orange Flower Water
Broken Shoe Shiner Kubler Absinthe, Lemon, Aperol, Egg White, Benedictine, Rose Water
The Art of Choke Variation Cynar, Beefeater Gin, House Falernum, Mint

VODKA
Moscow Mule Tito’s, Lime, House Made Ginger Syrup, Soda Water
Vodka Cobbler Tito’s Vodka, Lemon, Lillet Blonde, Fresh Fruit
Part & Parcel Tito’s, Grapefruit, St. Germaine Elderflower Liqueur, Grapefruit Bitters

There a couple of changes on this menu. First you will notice that there are classsics leading off each category. We are going to feature the cocktails that started this whole cocktail craze a little over 200 years ago. I think that this will be interesting for patrons, first timers and regulars, and the bartenders alike.

The other thing is that we have an unprecedented amount of vodka drinks on the menu. it grew by 50%. Which is huge.

This menu will be in effect very, very soon.

Happy autumn to all.

Toby

I could not figure out how to make all the drink names bold and keep the info apart. Every time I got it to work, it went back to this configuration. Sorry.

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

Bolds added.

I really like how you lead each section with a classic, which I don't recall seeing before.

Cheers,

Aaron

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LTHForum Kansas City

Yes this is the first time we have done this, it will be interesting to see how it works, how the people take to it.

I would like to thank Aaron. I am a luddite.


Toby

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

I'm going to VH for the first time this coming Tuesday, that Part and Parcel might be the first thing I try. I LOVE grapefruit!

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I used to think the brain was the most important part of the body. Then I realized who was telling me that.

Very much looking forward to a VH-executed Daiquiri, the most bastardized drink in the business. I can't wait try to recreate it with the Flor de Cana in my liquor cabinet. Thanks for posting, Toby.

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Local Beet

Thanks for posting the new menu. We definitely plan to visit when it changes over.

This may belong on the The Violet Hour at home thread but here goes anyway.

2.0 oz FdC 4
.75 oz Lime Juice, fresh squeezed
.75 oz Simple Syrup 1x1

Glass: Coupe
Garnish: none
Ice: None

Shake, strain.

Thats it. Nothing but the basics. This is THE hardest drink to make. If it isn't to your taste add a couple of DROPS of lime or simple. This is my desert island drink. It just doesn't get better than this.

Toby

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

Toby-

Awesome. Thanks.

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Local Beet

Do you ever do hot drinks? I'd think something like hot buttered rum would right up your alley ... if not a blue blazer.


I'd love to know more about your version.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

Yes we do hot drinks. I love a hot buttered rum myself, but in this Vodka & Soda society it just doesn’t work. We do Tom & Toby’s in the winter when there is more than 3" of snow on the ground. So much richer and more decadent! I am looking into doing a grog or a Glug as well, but it is tough to do on a large scale behind a bar. Same again for a Mulled wine or cider. But I must say there are very few smells as good as applejack, rum and spices simmering in a pot.

So when those wicked cold winds start blowing off the lake we will have some warm potions available.

Toby

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

This sounds magical. Can't wait to try it.



With Glogg season being one of my favorite parts of a Chicago winter, the inevitable head-to-head with Simon's and VH is an irresistable challenge.

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Tweetyspacing @karlklockars.
Writing about craft beer at GuysDrinkingBeer.com
"You don't realize it, but we're at dinner right now." ~Ebert

I may concede the Glogg to Simons. I spent many a frosty night there when I lived in Andersonville, and wouldn't dream of horning in on their customer base.

I think a Navy Grogg or a hot buttered rum might be in the offing.

Toby

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

Wow. This is going to be a little long…
My friend and I met at The Violet Hour last night for drinks and snacks. I’ve been in a lot of bars in my life from San Francisco to Kauai to Paris. Last night was one of the best nights out I’ve ever had.
We came in specifically to try some of their house made bitters so after perusing the (somewhat unwieldy) menu, I quickly chose the Part and Parcel and she asked for a whiskey drink with Root Beer bitters at the bartenders’ discretion. Omakase was the name of the game for us tonight; the bartenders were knowledgeable and very happy to discuss their craft with us.

The first whiskey drink was the Fairview Manhattan. This was an error on their part once we tasted it and realized there was no root beer bitters, a replacement was quickly shaken up and served. The Manhattan was too much whiskey for me - I’ve had issues with the Water of Life since a Bad Night in 1992 The replacement drink (not on the menu) was surprisingly tasty, the barest hint of the Laphroaig and the sarsaparilla notes really complemented the peaty smoky bite.

The Part and Parcel. Oh my. I’m a vodka drinker and I adore grapefruit. This was almost the best cocktail I have ever had in my life. The secret here is the St. Germain elderflower liqueur. It adds the perfect pithy bite to the grapefruit and rounds out the flavor so well. We commented on how much we loved the flavor only to discover that sitting at the end of the bar was the distiller of this amazing cordial! He came over and thanked us for our praise and gave us a brief history of the drink (see the link).
He asked our server to give us another drink showing off the elderflower liqueur. Toby chose for us his version (also off menu) of a classic cocktail called the White Lady. The “Madmoiselle” is a frothy, light and utterly enchanting drink with egg whites, gin, the St. Germain and something else I am forgetting. Two astounding and revealing drinks in one sitting was almost too much.

Intertwined with this sensory overload of libations was a fine selection of tasty sandwiches and some snacks. The VH has four sandwiches on the menu; for $12 you get three of them in small but very adequate tasting portions. We had Roast Pork, Black Forest Ham, Dill Pickles, Gruyere Cheese and Mustard on Pullman Bread, Crimini and Herbed Ricotta Panini, and Prosciutto, Fig Jam and Mint on Toasted Ciabatta Bread. The roast pork was a hip urban take on the Cuban sandwich and was her favorite. The crimini was earthy, herby and delicious. My favorite was the prosciutto; the fig jam and mint complemented the ham so well.

In addition we shared the curry rice krispy treats, a couple strangely doughy and floury tasting shortbread savoury cookies (really the only disappointing note of the night) and a bowl of candied spicy nuts which went spectacularly with the whiskey drink.

I’m sitting here typing this up knowing that it deserves a better description. I’m a pretty well established beer aficionado and love my Guinness and ales. Last night was a revelation to me. It’s a contemporary homage to the elegant cocktails of the mid 20th Century and it does it with grace and charm. This is an ideal date destination and one I cannot wait to repeat.

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I used to think the brain was the most important part of the body. Then I realized who was telling me that.

I feel almost a little odd posting this, but im a little surprised that no one has nominated TVH for a GNR? I'm in Indiana so I feel a bit odd about being the one to lead the charge...

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is making all his reservations under the name Steve Plotnicki from now on.

You can always be the one.

We have already had someone present a nominee from Connecticut.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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