Nightclub & Bar - October 2009

consist of three 3. 25–ounce flutes poured tableside and give guests a unique opportunity to taste sparkling wine from producers like Henri Goutorbe, Marc Hébrart and Pierre Gimonnet.

Staff receives monthly tastings with Champagne producers and importers, and senior employees are awarded trips to Champagne and California to expand their wine knowledge. “The staff’s expertise and straightforward relationship with Champagne and our concept makes the experience much more comprehensive and easier for the customers,” explains publicist Kimberly Charles.

The food menu was designed with the flute in mind. Small plates such as Hama-chi Tartar Blini with Red Onion and Crème Fraîche ($13, or $23 with caviar) and Wild Mushroom and Leek Quiche with Baby Greens and Parsley Oil ($11), are joined by grilled sandwiches like Fontina with Wild Mushrooms and White Truffle Oil ($15), salads, oysters, shrimp, caviar and cheese platters. Guests wishing to drink Demi-Secs with dessert can dip and nibble on chocolate fondue for one ($12), two ($18) or four ($30) or several other desserts. Twelve party platters ranging from $60 to $65 can accommodate larger festive groups.

Early evenings tend to attract young
and professional guests stopping in after
work, while a funkier, younger and more

3 2 Nightclub & Bar Magazine | OC TOBER 2009

diverse crowd visits on weekend and late nights. As Charles puts it, the Bubble Lounge strives to make Champagne — often deemed an esoteric subject — accessible and fun “by making it available at all times, and making every day a celebration and a good reason to drink Champagne ... to celebrate projects, ideas and friendships.”

Pickwick and Frolic

Cleveland
www.pickwickandfrolic.com

Guests still chuckling from a comedian’s set at adjacent Hilarities 4th Street Theatre frequently stroll into the Champagne bar, which opened on Valentine’s Day in 2008. The intimate spot seats 10, with 20 additional spots at surrounding serpentine couches and floating chairs. It’s open to the public Friday and Saturday nights, and reservations are accepted until 8 p.m. on Fridays.

Pickwick and Frolic’s Champagne bar offers about 32 Champagnes by the bottle and the same number of sparklers from around the world. The well-thought-out menu also highlights detailed information about different styles, growing regions, the method of making Champagne and sparkling wines and serving tips.

Flights are a popular option among guests, and three are offered at any

At NYC’s Bubble Lounge, an extensive sparkling wine and food menu attracts a young, hip crowd.

given time, ranging from a $6 flight of sparkling wines from around the world, to a $21 flight of higher-end Champagnes. Manager and Sommelier Dina Kostis notes that guests who order flights typically either move on to a full glass of bubbly, or order another flight to continue their experimentation. Specialty cocktails like the Veuve Cli-quot-based “Yelloween” are centered around holidays, but lack of ongoing customer interest keeps sparkling wine cocktails off the regular menu.

During the week, the bar is reserved for private events like book club meetings, as well as many corporate events. Management works with a group’s budget to plan an event, and Kostis offers customized tastings and talks to make sparkling wine less intimidating and more approachable.

Menu offerings throughout the building are identical, but the Champagne bar also offers fruit trays, cheese trays and sweet trays. Regular team sessions are held with all employees — not just those who work in the Champagne bar — assuring that everyone who works under Pickwick’s roof can pop a cork and speak to the juice inside. NCB