Sip Some of New York's Finest Cocktails With Renowned Dante Bartender at Bulgari Tonight, Jun 19
Caffe Dante has been a fixture in the Big Apple's F&B scene for over a century, but that doesn't mean its offerings are tired or old fashioned. In fact, the spot has experienced an invigorating revival as of late, in part because of a decor revamp that retained and even augmented its throwback charm, partially because of its wholesomely unfussy Italian eats, and in no small part because of Naren Young. As the bartender and managing partner at Dante, the Sydney, Australia-born Young has crafted a widely heralded cocktail menu that features, among other attributes, a dozen Negroni options (ranging from classics to creative twists like an orange-inflected Negroni Frappé served over crushed ice). Together, these elements helped Dante snag the Best American Restaurant Bar at last year's Spirited Awards.
Tonight, Young will treat Beijing to a range of his inspired Negronis during a guest stint at Il Bar in Bulgari hotel. Ahead of that appearance, he fields a few of our questions about bartending in New York's vibrant Greenwich Village, how he wins over snobs who might otherwise snub his Campari-laden cocktail of choice, and more.
Tell us about how you got into the bar industry.
I watched the movie Cocktail when I was about 14 or so and thought it looked like a pretty cool profession. From then, I started reading a lot of very basic cocktail books that my mum had bought me. I continued to become very curious about spirits, wines, and liqueurs and then developed a passion for cocktails at this early age. It was definitely a very unusual introduction to the industry.
What is the secret to Dante's success?
Dante is just a very casual and relaxed environment that has really resonated with people. We take our products and training very seriously but we deliver it in a way that is much more European in its philosophy. We also focused on a concept of aperitivo that wasn’t really being explored in America.
What are the major challenges that force you to learn and grow New York bar scene? And what are the key benefits that keep you there even when the going gets tough?
The bar scene in New York is one of the most vibrant and diverse in the world. Because there is so much competition, you have to continually strive for excellence and think of ways or concepts that stand out from the pack, and you have to continually reinvent yourself to stay fresh and relevant.
You're coming to China as part of a push for Campari's new promotional campaign. Seeing as that liqueur is a crucial ingredient for a Negroni, what do you love most about both making and drinking that cocktail?
Negronis have become such an integral part of the DNA at Dante that we’ve been able to explore them in ways that perhaps no one has before, and show how diverse this drink can actually be. It’s such a simple yet complex cocktail that has now become a part of popular culture in America, and we’re happy to be at the forefront of that movement.
What do you think are some of the biggest misconceptions about making or drinking cocktails, and what do you do to dispel such notions?
That they’re all sweet. So we try to educate our guests about balance and how we reach that point with our drinks at Dante.
Naren Young's guest stint at Bulgari Hotel's Il Bar will take place tonight (Jun 19) from 7pm onward. For more information, click here.
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Email: kylemullin@truerun.com
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