I’m so happy that you’re covering this, wish I were in NY for it! Happy to see this happening again after so many decades. For historical clarification, the very first Bemelmans pop-up took place in the early aughts, when we brought Colin Field from The Ritz Paris in, I think it was for two nights. It was a well-attended evening, and a lot of fun.
I myself also enjoyed many evenings bartending at Bemelmans, just not in an official capacity, or for a full shift. I had a very close relationship with all of the bartenders (especially the bar’s union delegate), we were a pretty tight group. Because of that, I was able to go behind the bar whenever I wanted or needed to. The delegate knew how much I loved bartending so he would often invite me to cover for him when he went off for dinner or a break. If friends came to visit, or if a journalist wanted to do an article, I’d sometimes find myself behind the bar for 2-3 hours during service. The role was of course not without its challenges, but I loved those union guys. Come Saturday night, we would oftentimes all go out for a drink together after we closed the bar down. It’s a very special place. If I hadn’t opened Pegu I’d probably still be working there. ❤️❤️
Any idea how the people at Dante were able to make this happen? I would've thought the union rules you mentioned would've prevented something like this
I somehow got caught “sleeping” on the Sleeping Beauty cocktail by @sustainable_bartender, now one of my favorites! ❤️
That was a special cocktail created in anticipation of the coming Met gala.
I’m so happy that you’re covering this, wish I were in NY for it! Happy to see this happening again after so many decades. For historical clarification, the very first Bemelmans pop-up took place in the early aughts, when we brought Colin Field from The Ritz Paris in, I think it was for two nights. It was a well-attended evening, and a lot of fun.
I myself also enjoyed many evenings bartending at Bemelmans, just not in an official capacity, or for a full shift. I had a very close relationship with all of the bartenders (especially the bar’s union delegate), we were a pretty tight group. Because of that, I was able to go behind the bar whenever I wanted or needed to. The delegate knew how much I loved bartending so he would often invite me to cover for him when he went off for dinner or a break. If friends came to visit, or if a journalist wanted to do an article, I’d sometimes find myself behind the bar for 2-3 hours during service. The role was of course not without its challenges, but I loved those union guys. Come Saturday night, we would oftentimes all go out for a drink together after we closed the bar down. It’s a very special place. If I hadn’t opened Pegu I’d probably still be working there. ❤️❤️
Thank you for adding your memories, and for the clarifications. I did not know about the Ritz pop-up. Makes total sense.
You heard it here on the Mix! 😃👏👏👏👏👏👏👏👏👏
My pleasure! Happy to be of service.🍸
Wow! I love this so much! ❤️🍸
If only those muraled walls could talk! 🙀😎🤐😂
I wish!
That sounds absolutely MAGICAL✨
It was wonderful!
Any idea how the people at Dante were able to make this happen? I would've thought the union rules you mentioned would've prevented something like this