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| - Herbs and Rye owner Nectaly Mendoza has made every effort to authenticate the cocktail experience. Inspired by the "speakeasy prohibition" era and the history of the cocktail in general, along with old school Vegas mob culture, Herbs and Rye incites that mystery mob feel with it's After Hours popularity, and (I'll quote my cousin Jillian P.) "red felt wallpaper, fake leather booths, tiny chandeliers"... But just like Peppermill invokes the sentiment of Las Vegas, Herbs and Rye does too- just not in the way we're all used to.
And even if there was a hint of Prohibition Pretension, it would be entirely valid. Gerardo De La Torre, Bar Manager and head Mixologist delivers exceptional cocktails, all true to the original recipes. A 'bartender' is given the title of Mixologist when he/she has mastered the Classics of the past and is able to create new cocktails while deriving inspiration from these classics and pairing them with modern ingredients. That Mixologist will then take the title of Bartender rather than Mixologist when these abilities have been demonstrated. It's a serious profession, and coming from New York City, I realize that this isn't widely recognized or understood throughout Las Vegas.
My favorite cocktail of the evening was the Brandy Crusta; Maraschino Liqueur, Orange Curacao, Lemon, and Bitters. But that's because I told Gerardo what I was in the mood for. ... Chances are, if you're not happy with the cocktail it's because you weren't accurately articulating your likes/dislikes, either that, or you don't know what you like yet! Which isn't a bad thing at all, because these are just the guys to help you figure that out. For example, I'm not a big fan of Manhattans, and I didn't explain this part, but I do like whiskey and brandy so I ordered "Remember the Maine"; Rye, vermouth, Cherry Brandy, Absinthe. This cocktail resembles a Manhattan in style- so it wasn't really my taste, but entirely precise in execution.
My favorite food item is The Calamari, and Im not usually a fan of calamari. It's unique, and not your typical dive bar version, I'm talking peppercini, pancetta, with a zesty lemon aoli drizzle. I really loved this !
An excellent addition to the menu if you are in the mood for dessert is their Hungarian Tokaji Wine 2005 vintage. Give it a try, you won't be disappointed. A melt in your mouth not too sweet Old World delicacy.
Service was attentive and outstanding. Thank you Eddie!
Herbs and Rye has emerged as a rare and authentic cocktail experience; an exceptional and exciting addition to the Las Vegas cocktail scene.
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