Bar Nouveau

At Bar Nouveau, the "food" is liquid artistry. This isn't a restaurant but a cocktail bar in its purest form, where the focus is entirely on the craft of mixology elevated to its highest expression. Under the direction of Rémy Savage—who earned the title of World's Best Mixologist in 2022 and received the Industry Icon award in 2021—the bar operates on a philosophy of innovation rooted in exceptional ingredient sourcing and technical mastery.

The cocktail program centers on six carefully developed base recipes that serve as foundations for creative exploration. Rather than offering an overwhelming menu, this focused approach allows the team to perfect each creation and ensure consistency while still providing variety. The menu changes to reflect seasonal availability and creative inspiration, but certain signatures have become synonymous with the Bar Nouveau experience.

The Gustave exemplifies the bar's approach: vodka infused with olive, chamomille, and agave creates an unexpected flavor profile that challenges preconceptions about what a cocktail can be. The Sarbacane takes this creativity further, combining chardonnay grape-infused vodka with rice and banana—ingredients you'd never expect to find in a cocktail glass, yet which work together to create something genuinely memorable. There's also a sophisticated take on the classic "fine à l'eau," reimagined through Savage's innovative lens.

What sets these cocktails apart isn't just the unusual ingredient combinations but the precision with which they're executed. Every element is "perfectly sourced," as the bar's reputation emphasizes—from the base spirits to the most obscure modifier. This attention to sourcing ensures that each component contributes meaningfully to the final creation rather than simply adding novelty.

The presentation matches the liquid artistry. Each cocktail is served in vintage glassware from the bar's extensive collection of antique Bimini pieces, transforming the drinking experience into something visual and tactile as well as gustatory. The delicate, often ornate nature of these glasses adds ceremony to each serve, making every cocktail feel like a special occasion.

The experience is as much about the journey as the destination. Watching Savage and his team work behind the marble counter is part of the appeal—the precise measurements, the careful techniques, the thoughtful presentation. This isn't just bartending; it's performance art grounded in serious craft.