Mixologist Eben Freeman of The Butterfly - Biography

New York, NY

June 2012

Eben Freeman is a native New Yorker who has worked in the city’s food and beverage industry for almost two decades. He began as a stock boy at Crossroads Wine & Spirits while attending NYU for theater. For the next five years, Freeman bartended in the West Village, Lower East Side, Brooklyn and at the fast-paced Spring Lounge in Soho. His stellar performance at Spring Lounge so impressed the proprietors that they asked him to become a partner in their new venture in Hell’s Kitchen, The Collins Bar. It was here that Freeman developed his first cocktail program and spirit selection. He crossed paths with a young Wylie Dufresne while tending bar at Palladin, where Dufresne was a sous chef; the two reunited when Dufresne opened wd~50 in 2004.

Possessing a thorough understanding of wine, spirits and classic cocktails, Freeman’s innovative, cutting-edge drinks employ the latest scientific methods, with a focus on fresh ingredients, underutilized spirits, and a playful, culinary character. Freeman met Sam Mason while managing the bar at wd~50; he moved with Mason to open Tailor, which was known as much for its food as for its dynamic, hyper-creative cocktail selections. Echoing the playful, unconventional style of the kitchen, Freeman created seasonal cocktails that draw inspiration from both classic and innovative cocktail and culinary techniques.

Most recently Freeman is Director of Bar Operations and Innovation at Altamarea Group, and has partnered with Michael White to open his newest restaurant The Butterfly, which will feature a greatest hits list of Freeman’s cocktails.