2014 Coastal New England Rising Star Bartender Jay Carr of The Eddy

2014 Coastal New England Rising Star Bartender Jay Carr of The Eddy
April 2014

Jay Carr is the craft-cocktail proselytizer and bartending force who’s helping establish a strong cocktail culture in Providence. He serendipitously became a partner (and behind the bar spectacle) at The Eddy when preparing to leave for Boston. By chance Carr heard a business partnership had just fallen through, and he jumped at the chance to help build a business and serve as head drinks slinger when The Eddy opened December 2012.

Carr mixes like a perpetual-motion machine, and works noon-to-wee-hours shifts. His skills and ethic come from solid training grounds: Cook & Brown Public House and The Dorrance, as well as time spent in New York City. His menus are as intriguing and balanced as his drinks, with the classics alongside his classics-in-the-making. Carr thrives in this small neighborhood bar that he’s made into a packed-house citywide sensation. And with his bartender’s choice program, he’s teaching the city how to never sleep, late night after late night.


I Support: South Side Community Land Trust

www.southsideclt.org

About: The South Side Community Land Trust promotes urban farming in Providence, transforming abandoned lots and backyards into flourishing gardens and working to distribute local produce to the entire community.


Interview with Coastal New England Rising Star Bartender Jay Carr of The Eddy – Providence, RI

Sean Kenniff: How’d you get your start?

Jay Carr: I managed a restaurant in Rhode Island for 12 years. I worked at a place in New York that was vegan and vegetarian with a nice cocktail list. I set out to learn as much as possible—the Pegu Club changed my life. I read a lot of books, talked to friends, traveled, even just to Boston. I constantly check myself, making sure the drinks are good. You need to see someone else do it, to know your doing it right, you need context. 

SK: What do you look for in a cocktail?

JC: Balance and a shapely mouth-feel.

SK: How do you describe The Eddy?

JC: We’re a cocktail bar that’s not in a restaurant. We get to have more fun. The way you are at a restaurant is different from a bar.

We do 180 covers on a Friday, Saturday night [The Eddy is a 32-seat bar]. That’s 250 to 300 cocktails, not including beer, wine, and off-menu drinks like vodka-soda. I make 95% of them. Sometimes there are up to 70 people here. Cocktail culture is new in Providence, and we don’t want to get a doorman—even though that’s the only way to cut down on numbers. Summer is going to be crazy!

SK: How did you come to be the one behind the bar at The Eddy?

JC: Dumb luck. Six months before I was going to leave Providence for Boston, a friend told me about a possible business partner. They needed someone to be the face of it and run it. They screened me and The Eddy opened December 2012.     

SK: How did you gain confidence behind the bar?

JC: I was part of the opening team at The Dorrance, bartended there for a year.

After you make a couple thousand cocktails you gain confidence.

SK: Do you have a mentor?

JC: Jesse Hedberg from Justine’s, and Fluke down in Newport.  

SK: What’s your approach to working in such a small space with so many covers?

JC: Team service. I mix and [a bar-back] does the garnishes etc. My team behind the bar is just as able, or they wouldn’t be behind the bar. A day guy does juicing and syrups. I usually come in to prep around 3:00 pm. Thursday, Friday, Saturday I’m always at the bar. 

SK: What’s the most popular drink on the menu?

JC: Bartender’s choice. My biggest inspiration is the guest. Bartender’s choice is a way to give regulars something new. It’s the most expensive drink on the menu, so it’s made with better spirits.

SK: What’s the bartending community like here? 

JC: I think Rhode Island is interesting because it's small and known for food, and not cocktails. In Providence, it’s not over saturated, and we’re not noticed as much, we really have to work for it—we have one of the most active chapters of the United States Bartenders Guild. We’re close, we do shots at The Dorrance, borrow sugar.