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Now Serving: 1 Tippling Place
Mixing up classic cocktails at 1 Tippling Place.
Now Serving: 1 Tippling Place
On first glance you wouldn’t know it was a bar, but now residing in the former home of Jolly’s Piano Bar is Anne Frey’s (2006 Chestnut St.) With its living room-style lounge in front and a long, appealing bar counter, it’s by no means your average speakeasy. As soon as I was seated, Anne immediately asked if I wanted some cheese, then ran off to the kitchen to get me some before I could respond. She welcomed guests with open arms as if she’d invited you into her own home, making you feel like less of a customer and more in the company of friends. This vibe makes it the complete opposite of every other cocktail bar in this city and in the best way possible. Adding to the cozy, home-away-from-home appeal will be the installation of a fireplace this fall, along with small plates and snacks of Anne’s own creation such as sweet and spicy Bitters pecans, sausage rolls and a variety of dips and crackers.
Having only received clearance from the liquor board mere hours before their 5 p.m. opening Wednesday, the bar staff (managed by David Tang, formerly of the Ranstead Room), seemed like they’ve been doing this for weeks. And despite not having a drink menu when I arrived, if you’re a fan of uncomplicated cocktails, then you didn’t need one. Classics like the French 75 or a Manhattan were made with ease and brilliant presentation; although I think I threw the bartender for a loop when I asked for Absinthe on my first drink. The lack of extravagant ingredients and whacky drink names will definitely cater to a more sophisticated crowd. Hopefully enticing them even further will be six barrel-aged spirits, ready for consumption in about two months. There will also be two nightly happy hours from 5-6:30 p.m., and 10-11 p.m. for the late night industry crowd. Hours of operation are currently slated for 5-2 a.m., Tuesday-Sunday, with Tang hinting at the possibility of cocktail courses to be offered on Mondays.
"The lack of extravagant ingredients and whacky drink names will definitely cater to a more sophisticated crowd."
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