Goldbar Re-Opening
How do you keep Goldbar and FUNDAY different to other parties? How do you keep it relevant?
JL: Like I was saying about the music, I think if we keep the integrity of the music high and diverse enough to reach different kinds of people,then we get an eclectic crowd that loves hearing eclectic music; you don't get pigeonholed into a category. And if you're offering great service, great cocktails, it becomes a home for people like Shaun was saying. You don't want to leave home. That's how we stay relevant.
Speaking of cocktails, can you tell me a little about your new cocktail menu?
SR: Well everything about the venue, as well as the concept we're implementing, is high quality in nature. Jon will probably laugh, but I think it's silly to invite people to a place called Goldbar that's so opulent and then just start handing out Bud Lights and gin and tonics.
SR: I was fortunate that Tim Cooper chose to remain here; he's a genius behind the bar and we sat down and discussed that if we're going to do this, we're going to do it the right way. Our beers are hand selected by beer sommeliers, the wine, same thing. For champagne, we're only selling the best of the best, and the cocktails are all hand crafted with fresh-squeezed ingredients. Everything is meant to match the brand.
SR: I was fortunate that Tim Cooper chose to remain here; he's a genius behind the bar and we sat down and discussed that if we're going to do this, we're going to do it the right way. Our beers are hand selected by beer sommeliers, the wine, same thing. For champagne, we're only selling the best of the best, and the cocktails are all hand crafted with fresh-squeezed ingredients. Everything is meant to match the brand.
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