Upscale cocktail bar meets restaurant at Bar and Books

Nation's Restaurant News, Nov 6, 1995

NEW YORK - Could caviar become the latest trend in bar food?

It's already a popular menu item at the three Bar and Books locations here.

Mark Grossich, co-owner of the upscale cocktail bar concept, said chef David Burke from Park Avenue Cafe and his sous chef, Patrick Vee, recently helped the three units make their menu selections more elegant.

Instead of peanuts and popcorn, customers can choose from offerings such as pate with black peppercorns, salmon pastrami with black bread, or steamed chicken and mixed vegetable dumplings with seaweed salad.

Grossich explained that the bars have pantries - not full kitchens - and most of the food preparers have minimal culinary training. As a result, he said, their challenge was to create a menu with upscale food that requires minimal preparation.

"David helped make the menu more interesting," Grossich said. "He balanced the menu, creating more attractive offerings and dramatically improving the presentation of the food."

Grossich said he and Burke have simplified food preparation by developing a menu around some readymade and frozen items.

According to Grossich, since Burke began consulting on the menu, food sales have increased from 10 percent to 15 percent of total sales.

Grossich said the Bar and Books concept bridges upscale cocktail bars with fullservice restaurants so the focus is on food in addition to offering an extensive selection of cigars and drinks.

Customers can order from the menu either as an accompaniment to drinks or as an alternative to a full meal he said.

Grossich said plans are in the works to expand Bar and Books to other cities in the Northeast.