Remarkable service, knowledge and love of your craft should not be something that we are surprised by, but somehow in this day and age it does make a place stand out and, I don't know about you, but it makes me want to go back again and again. Support someone doing it right.
Eatie told me recently when we were deciding where to go for a drink that he has gotten to the point where he simply won't give a bar, drinking spot or restaurant his business if the total package isn't there. He wants to reward the good behavior and punish the bad and vote with his dollars. They don't even have to be ultra nice places. A dive bar with your favorite icy cold brew on tap served quickly and with a smile. Great! It's kinda like that old saying from your parents: "Doesn't matter what you want to be when you grow up, kid, just be the best."
Ryan Maybee has always impressed me. He very consistently manages to blow away my expectations around cocktails and wine, and his new place, Manifesto, located in the basement of 1924 Main, is no exception.
Ryan and I have something in common. You see, he has a secretive underground speakeasy, called Manifesto. One where you have to go to the back door of 1924 Main, push the silver buzzer next to the door and tell the person answering how many is in your party. If they have room to serve you, you get buzzed in. If they don't, you can always text Ryan Maybee at 816.536.1325 to reserve your seats in advance for next time.
I, have an underground supperclub, called The Test Kitchen. With my concept, you have to be handed a card or be told about the website and then you have to go and sign up to hear about and attend secret dinners with awesome chefs in interesting locations.
Ryan came to one of my early Test Kitchen events, back when I was basically standing at the backdoor at each of our locations and accepting cash in exchange for the dining event of a lifetime. It was like a drug deal made in the alley, only the drug was food and wine. Can you imagine? When Ryan showed up to pay for his seat, said to me: "I am surprised to see you . . so. . .so out in front. I thought as the Founder you would be more behind the scenes at Test Kitchen."
I said to him: "Well, it's my club, and my business. First rule of Test Kitchen, no one touches the money but me. Second rule, I figure if you are a member of my club and brave enough to find your way to here to pay money to eat, it's only right you get to meet the person who is hosting this event for you."
Ryan got a thoughtful look on his face. I knew he was in the process of working out the details of his speakeasy and how to make it the authentic, true speakeasy experience and yet not turn people off with any sense of excluding anyone from partaking in the process that wanted to. And partake in Manifesto, you must . . .it's that good, really. Go. Now. What are you waiting for?
I always thought this quote from Michael Hebberoy said it best. (He helped revive the underground supperclub trend in
the U.S. He started cooking dinner parties for friends in his
Portland, Ore., living room seven years ago, after growing tired of
formulaic restaurants.)
"At the end of the day, when you want to define yourself by your craft, you have to engage with consumer culture," he says.
Which means to me: "You can be a secret, just don't be stupid. Stand up and take credit for your work and your craft, as a means of engaging the people you serve to create fans for life and as a way to make a little money too."
Most people yearn for the more excitement and mystery in their lives. Something a little out of the norm, something special, something just for them.
That is what makes both Manifesto and Test Kitchen so much fun, because both Ryan and I deal in that trade. We sell fantasy, fun and excitement.
If we are doing our jobs correctly then we should be delivering that magic to each and every one of our guests. In the case of Manifesto, Ryan delivers on his promise in spades, and I can say that because I have taken numerous friends to the basement. I have sat at the bar, which I much prefer to a booth, as a way to get up close and personal with the bartenders and to watch them make these cocktails by hand.
The history of the speakeasy of course, came from the days of prohibition. A time when many places did not allow alcohol to be served, much less consumed. But the mother of invention is necessity, and that only spawned the idea of making secret places where people could gather together and commune with a spirit in their hand.
That spirit lives on at Manifesto, but with a much more modern twist to an old-fashion idea. Ryan's takes the same amount of care in choosing the quality of his ingredients as a Chef takes in choosing his to create a dish for you to eat and enjoy. A hand-crafted cocktail should use only the finest ingredients and might take some time to create, if done properly. A perfectly executed dish is absolutely no different.
Watching Ryan, or one of his superbly talented bartenders (Beau, Brandon, Vic and Jen), actually making one of these cocktails in front of your eyes, will indeed give you a whole new appreciation for the craft of cocktails.
I am a gin girl, so one of my favorite drinks on his menu is The Brothers Perryman which contains Junipero, St. Germain Elderflower, Campari and Flamed Orange Zest for $11.
I am also a big fan of the Smokin' Choke under the Whiskey section. It has Applewood Smoked Jim Beam, Cynar (a liqueur made from artichokes, get it? It's the choke that's smokin') Maple Syrup, Lemon and Orange Zest for $11.
Finally, when one of Ryan's mentors and pals Doug Frost went to Manifesto he was tweeting about his love for a tequila. (Doug Frost is a huge fan of premium tequila.) He recommended a drink called Old Oaxacan. It has Del Maguey Mezcal, Agave Nectar, Peychaud's Bitters and Water for $11.
So, if you haven't made it down to Manifesto, you are missing one of the best cocktails in your life. As the menu says: Drink Early. Drink Often. Speak Easy.
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