DOLCE ENOTECA E RISTORANTE
8284 Melrose Avenue
Hollywood, California 90046
Pamela Lewy: You’ve been
working in the restaurant industry since you were 15 years old. What
drew you to restaurants and in particular, to the bar?
Brian Kimmet: I like the theatrical
and entertaining aspect of this industry. I use the bar as a stage
in which I can perform. I also enjoy the social aspect of mixology.
It’s an interesting way to meet and talk to new people.
PL: Were you trained in bartending
BK: I’m self-taught. I learned
along the way by working in many bars and through experimentation.
PL: What are some current
trends you’ve seen in the cocktail market? How have trends
BK: It seems like people are
up for trying new things. Customers used to only order classic or
basic drinks like vodka tonics or gin and tonics. When the martini
craze resurfaced, people became more open and ready to experiment
with new drinks. People’s palates have also matured in respect
to drink and food, so more people are beginning to order more sophisticated
PL: What goes into creating
a new cocktail? How long does it take to create a new cocktail?
BK: Creating a drink is part
imagination and part trial and error, but sometimes mistakes can
create great drinks. It’s important to train your own palate
and recognize different flavors. If a new type of liquor has come
out, a cocktail creation can happen very quickly. Sometimes creating
a drink can be tough because it seems like everything has already
been done, but this is where reintroducing old cocktails come into
PL: What inspires you when
creating a new drink?
BK: I like using the element
of surprise and consider the reactions on my customers' faces when
they try my drinks. I sometimes look at food to inspire me, and
sensing the way my palate is inspired can help me create that same
effect in a drink. I also like to infuse the subtleties of fragrances
into drinks, such as rose petals.
PL: What is your favorite
cocktail to drink?
BK: I like Manhattans.
PL: Where do you see yourself
in five years?
BK: I’d like to own and
run my own bar.