Brooklyn native Matt Levine got an early start in the NYC bar industry. After barbacking during his middle school years, he started bartending through high school and college — a consistent track that led him to open his first cocktail bar in 2008: A-list celebrity favorite The Eldridge on the Lower East Side. Since then he’s rolled up his sleeves for countless other projects (including the opening of Sons of Essex in 2011), and most recently that means his work with indieFORK, a full service food and beverage company responsible for the likes of SoHo’s Chalk Point Kitchen and Handy Liquor Bar. Here, Levine shares with us his ideal work night, his go-to, two-ingredient cocktail, and the many reasons he loves SoHo.
BoozeMenus: How do you add a personal touch to the bar experience?
Matt Levine: I try to emphasize the importance of creativity and bold flavors — an upgrade to favorite cocktail classics.
BM: What is it about your job that you’re most excited to do every day?
ML: Our menu is ever changing, so it’s always exciting to experiment with new flavors and seasons, while working with fresh pressed juices, homemade tinctures and syrups.
BM: What did you consider most when creating the cocktail program at Handy Liquor Bar?
ML: I collaborate with our Master Mixologist Albert Depompeis, who spearheads our cocktail programing. I also collect feedback and ideas from our extremely talented bartenders. All of our The Handy Liquor Bar mixologists contribute to our Seasonal Programming, as well as our Daily Specials.
BM: Describe the perfect night there at the bar.
ML: We open up at 5:00pm and generally get a great after-work crowd, which leads into a pre-Chalk Point Kitchen crowd, and then we turn into the ultimate pre-gaming spot where guests sip on cocktails, play board games and cards prior to heading out to dance the night away.
BM: What ingredient are you most excited about right now?
ML: We most recently launched our Fall cocktail programming, which consists of all autumn spices and flavor profiles built on cinnamon, cloves, ginger, maple, nutmeg, and sage. We’re also trying to emphasize the importance of locally sourced organic produce, such as apples, pear, and pomegranates.
BM: What’s your go-to cocktail as we head into cooler months?
ML: I am really excited for our new The Handy Liquor Bar cocktail, made with Tipsy Pear Cider (Martin Cognac, homemade warm pear cider, Benedictine, and autumn spices), lemon juice, cinnamon stick, and shaved pears.
BM: Where can you be found post-shift, and what are you ordering?
ML: I keep it simple — my drink of choice is a Hendrick’s and tonic with fresh pressed cucumber juice.
BM: What do you like most about working in the SoHo neighborhood?
ML: SoHo is a neighborhood with a strong sense of community — many of our regulars support us day in and day out. And besides the support of our local residents, SoHo has a strong bond amongst its bartenders. Many local bartenders regularly come by and support us, as well.
BM: What’s the biggest key to running a successful cocktail bar, in your opinion?
ML: It’s all about having a great team through and through, from our Director of Operations —Georges Florus — to our bartenders, barbacks, bussers, servers, bathroom attendants, dishwashers, and security. It truly is a team effort.
By Nicole Schnitzler
(Photos from left: Handy Liquor Bar Interior; Matt Levine; Tipsy Pear Cider)