Get To Know High Museum of Art Highball Competitor, Ben Yabrow {Himitsu}

Photo via Instagram @himitsu

A couple nights ago, my friend and I went to an unfamiliar place in Buckhead. Neither one of us had heard of this Himitsu. I did some research and found that it was a Japanese Sushi and Cocktail Bar. Nice! I was excited I was able to get a reservation as well as the opportunity to interview another competitor in the High Museum of Art’s mixology competition, Highball. 

Before that could happen, we had to find the place. GPS was not letting us be so great. Finally we were guided in the general direction, “go through the courtyard.” That we did and still couldn’t find it. It was super cold last night too! We asked someone and nope, they had never heard of Himitsu. Just as we had given up in frustration, a very sharp dressed gentleman was walking very quickly up the walkway. We asked him. Yes! He was going to Himitsu!  He walk up to a building that we had passed several times and put in a code. At that point, I had a feeling that this was the person I was there to speak with. So I asked if he was Ben. And he was Ben! We confirmed our reservation at the door, then proceeded to the bar.

I formally introduced myself and told Ben the details of why I was there. First we order some cocktails. I asked if you knew what he was making for Highball. He said didn’t have all the components but could recreate it with what he had.  As he gathered everything to make the cocktail, I enjoyed watching the other bartenders making beautiful cocktails, the romantic atmosphere with the sounds of hip hope quietly playing in the background. It’s a really too spot. 

Ben was ready to wow me, but it didn’t know that yet. His cocktail for the Highball is inspired by the dessert. I’m not going to spoil the rest by telling you exactly what that means, but please be assured that this cocktail is something that you have never tasted before. The presentation is pretty awesome too. His international travels and apprenticeships under some of the best in the industry was strongly reflected in this amazing cocktail. At one point I asked why he gravitated towards bartending. He answer, “it was a way to show my creative side.” Well Ben, I definitely appreciate your talents. 

Come see Ben in action this Saturday at the High Museum of Art for Highball! Do not miss it!!


Rapid Fire Q & A

Hometown?

Marietta, GA

What time did you get up this morning?

9:30

What did you have for dinner last night?

Kyma

1st alcohol that touched your lips.

Green Apple Smirnoff

Describe your job in one word.

Rewarding 

Describe your job in one cocktail.

Daiquiri 

Name a historic person you would like to make a drink for.

Earnest Hemingway

What would you make?

Other than a daiquiri? A corkscrew#2

Popcorn or potato chips?

Potato Chips

What’s your mixologist superpower?

Supersonic hearing.

If you were ice cream, what flavor would you be?

Mint Chocolate Chip. Not because I like but it’s a flavor that people either love or hate.

Ginger ale or ginger beer

Ginger Beer 

What color is your toothbrush?

Teal and white.

Cocktail that represents Atlanta.

Whiskey Peach

Mimosas or Bloody Mary

Bloody Mary

Favorite menu item at Himitsu.

Sakura

Best midnight snack.

Ramen 

Advice for aspiring bartender.

Find someone to work under. Study a lot. Stay humble.

What: Highball
Where: Margaretta Taylor Lobby, High Museum of Art
1280 Peachtree Street NE, Atlanta, GA 30309
When: February 18, 2017, 7:30pm-11:00pm
Tickets: http://www.high.org

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Get To Know High Museum of Art Highball Competitor, Bryan Holmes {Davio’s Southern Steakhouse}

Photo by Gannon via Twitter @MSquaredPR
Today I headed to Buckhead to meet with Davio’s Northern Italian Steakhouse bartender, Bryan Holmes. This Saturday, Bryan will be competing in Highball, the High Museum of Art’s first ever mixology competition. This Atlanta native, comes to the competition with 21 years of bartending under his belt. He started his road to mixologist, at Ippolittos, when someone didn’t show up for work and was asked to fill in. 21 years later Bryan is representing Davio’s in a most epic competition on February 18th.

During my visit Bryan made me The B & B, a cocktail he made on the fly when PR reps came into the restaurant requesting a cocktail for National Ice Tea Month. It was so good it was added to the menu. You can’t go wrong with whiskey, basil, blueberries, and ice tea!  Delicious!!

Bryan’s Highball cocktail is inspired by Edgar Allen Poe. You don’t want to miss it! Grab a ticket before they’re sold out!

 

Rapid Fire Q & A

What time did you get up this morning?

5am and then 8:30am. 

What did you have for dinner last night?

Kale & Sausage Soup and a Sushimi   Bowl

1st alcohol that touched your lips.

Champagne

Describe your job in one word.

Multitasking

Name a historic person you would like to make a drink for.

Edgar Allen Poe

Popcorn or potato chips?

Potato chips

Coffee or Tea?

Coffee

What’s your mixologist superpower?

Preciseness
Cocktail that represents Atlanta.

Old Fashioned 

If you could bath in any liquid besides water, what would it be?

Coconut Water

Farthest place you’ve traveled.

St. Barts 

Last song stuck in your head.

Stand Up by Ludacris.

Mimosas or Bloody Mary

Bloody Mary

What color is your toothbrush?

Silver
Favorite menu item at Davio’s.

Veal Tenderloin 
Best midnight snack.

Anything at Octopus Bar

5 words to describe yourself.

Indulgent, Generous, Athletic, Bashful, Witty 

Advice for aspiring bartenders.

Ask if you don’t know. Put everything back in its place.

 

 

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What: Highball

Where: Margaretta Taylor Lobby, High Museum of Art

1280 Peachtree Street NE, Atlanta, GA 30309

When: February 18, 2017, 7:30pm-11:00pm

Tickets: www.high.org

THE TAVERN AT ATLAS IS NOW OPEN

Photos by Heidi Geldhauser

Press Release-Atlas, the acclaimed restaurant located at the St. Regis Atlanta celebrating both art and seasonal American cuisine combined with European influences, has introduced The Tavern at Atlas. The newly designed library and lounge opens at 4 p.m. daily and offers guests fresh menu of locally-sourced small plates and hand-shaken cocktails served in a comfortable and lively atmosphere.

“We want to create an experience that’s left up to the guest. We hope The Tavern at Atlas will become a go-to destination for creating social connections fueled by a spirited bar and live music,” says Atlas General Manager Geno Dew.

Created by Executive Chef Chris Grossman, The Tavern at Atlas menu boasts perfectly portioned small plates crafted to be shared at by guests at their leisure. New favorites include petit lobster pot pie; citrus-cured salmon flatbread; Atlas sliders; Island Creek roasted oysters on the half shell; rosemary roasted ruby beet tartare; 24-hour cast iron seared steak and more.
Complimenting Chef Grossman’s menu is an impressive beverage program comprised of creative, signature cocktails, wines, bubbly, craft beers and more. With something for all tastes, a sampling of expertly crafted cocktails include the Zac 23 Old Fashioned – Ron Zacapa 23 Rum, Aztec Chocolate and Angostura Bitters, Grapefruit Peel, Ice Ball; Southern Buck American Spirits White Whiskey, Ginger Beer, Lime Juice, Shaved Ice; and The Titaness – Raventos Sparkling Wine, Cocchi Rosa, Creme de Cassis, Lime Juice.
With a goal to convert the lounge and library spaces into a lively environment positioned for a more casual experience within Atlas, The Tavern at Atlas features over-scaled tables and chairs ideal for lingering and catching up with friends over shared plates and cocktails. Introducing gold tones, velvets and faux ostrich upholstery paired with walnut burl wood tables, the new design contrasts the rich colors and patterns of the restaurant’s architecture and fine art collection by using subtle complimentary colors that let the richness of the existing space take center stage. With more seating available, guests can feel comfortable stopping in for a quick bite to lingering long into the night.
Now featuring two unique environments, Atlas will continue to provide a fine dining experience in the dining room in addition to the new menu at The Tavern Atlas. Regardless of which dining options guests choose, both experiences will maintain the Atlas standards for quality, locally-sourced ingredients, artful presentation and unparalleled service.

Atlas and the new Tavern at Atlas are located at The St. Regis Atlanta, situated within the shopping and financial district of Buckhead. Atlas is one of 16 award-winning brands operated by Tavistock Restaurant Collection. For more information or reservations, visit atlasrestaurant.com.

About Atlas:

Located within the St. Regis Atlanta, Atlas celebrates the very best in seasonal American cuisine combined with European influences. Revel in a fine dining experience in the dining room or join us at The Tavern featuring an all-new, chef-driven small plates menu and hand-shaken cocktails. With a focus on curating fresh ingredients from local farms, this chef-driven restaurant brings unparalleled culinary experiences to the capital of the South. For more information, visit atlasrestaurant.com. Stay connected on Facebook, Instagram & Twitter at @AtlasBuckhead.