Bartender Mike Ryan, Chicago, IL, Illinois, Sable Kitchen & Bar, Recommendations, Bartender Recommendations, Where to eat, Where to drink, Where to shop, Chicago’s Best Bars, Chicago’s local’s restaurants, insider tips, best places to drink in Chicago
Who
Mike Ryan is the Head Bartender at Sable Kitchen & Bar in Chicago, IL.
Why
Mike Ryan began his career as a sous chef at the molecular gastronomy restaurant Moto, before becoming a mixologist, first at The Violet Hour and now at Sable Kitchen & Bar.
Recommended By
- Mixologist Brook Reitz (FIG Bar Manager / Creator of Jack Rudy Cocktail Co.)
Recommendations
Mike Ryan’s recommendations for what to drink and where to eat and drink in Chicago.
Bartender Mike Ryan
November 10, 2011
Sable Kitchen & Bar - Chicago, IL
Sable Kitchen & Bar
River North
American / Cocktail Lounge
505 North State Street
Chicago, IL 60654
T: 312.755.9704 (make a reservation)
Website:
Q & A With Mike Ryan
Q. You worked as a sous chef at one of the more cutting edge restaurants in the country, Moto. What have you taken from working there that you currently use?
A. Honestly, the most important thing I learned at Moto was how to think outside the box when problem solving. We made a lot of our own tools and kitchen implements there, and that mentality has carried over into how we have retrofitted our bar to be more efficient during service.
Q. What’s your "desert island drink" - the one drink you never tire of making for yourself?
A. I never get tired of a classic Daiquiri. I like it a hair on the sweet side, with a rich, fat rum.
Advice / Tips
Overlooked Ingredients | Savory Ingredients For Cocktails
Persimmon
It’s delicious; you can smoke or grill it and press it to make a robust juice.
Root Vegetables
I'm also a fan of root vegetables, like beets and celeriac; both make tasty juices and syrups.
Vermouth | Tips & Recommendations
Treatment
Vermouth is wine, albeit aromatized and fortified, so treat it as such.
Storage
It needs to be kept in the fridge with the cap on, and should be used within a couple of weeks at most.
Buying
If you can, buy smaller bottles.
How To Drink Vermouth
- Drink it on its own, over ice, with a twist of lemon.
- For a classic Martini, you need a good dry vermouth like Noilly Prat or Dolin.
- For a classic Manhattan, you need a good sweet vermouth like Carpano Antica Formula or Cinzano.
[See details.]
Recommendations
Find | Ingredients
New Ingredients / Spirit | Pierre Ferrand Dry Curacao Ancienne Methode
One of the more exciting things that I've been playing with is Pierre Ferrand's new dry Curacao. It should be on shelves very soon. It's based on a classic formulation that David Wondrich helped dig up. It’s amazing in classic structures like Sidecars and Margaritas.
[See details.]
Find | Resources
Magazine & Blogs
I read Imbibe magazine and follow a lot of blogs on Shakestir.com, because the content is genuine and bartender-focused.
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Share
Eat | Chicago
Hot Doug’s | Boka | Big Star
Photo Credit: Arnold Gatilao [flickr] | Boka | Big Star
Where The Local’s Go
Hot Doug's, Big Star, Longman & Eagle, and Boka are my top picks in Chicago right now.
Iconic chicago | Chicago Dog at Portillo’s
Classic Chicago dog, go to almost any hot dog stand in the city to get a good one, although Portillo's is one of my favorites.
[See details.]
Photo Credit: Cris Molina
Drink | Chicago
The Whistler | Bar Deville
Photographs courtesy of The Whistler | Bar Deville
Where To Take A Visiting Bartender | The Whistler
They make great drinks and are just solid, great folks.
Late Night | O’Callaghan’s
Our late-night after-work bar, again because of the people there.
Liquor Selection | Bar Deville
Great liquor selection, great drinks, great music.
New | Barrelhouse Flat
It just opened and already I think it is going to be one of the great bars in the city.
[See details.]
City Guide
- Download the F.E.D. Chicago City Guide
Recommendations
Details of Mike Ryan’s recommendations for what to drink and where to eat and drink in Chicago.
Cocktail Recipes
