Sitting at the Bar With Jonathan Adler, Beverage Director at Shinji's Bar
Adler gives his pro-tip on where to go for a great slice of New York pizza, the cocktail he currently enjoys the most at Shinji's Bar, and more in this Q&A interview.
“Sitting at the Bar” is an ongoing series where I spotlight noteworthy bars and bartenders in an informal Q&A format.
As the reader, you get the inside scoop on a range of topics. From where bartenders find inspiration for the cocktails served at their bar(s), to more casual and fun topics such as which famous person (dead or alive) our featured bartender(s) would love to share a drink with. Sit back, be a fly on the wall, and enjoy the written equivalent of what it’d be like to eavesdrop on my typical conversations with bartenders
Foie gras-infused Sidecars and Michelin-starred bar bites? Okay, Shinji’s; you have my attention.
A significant part of my job is paying attention to what’s going on in the global bar industry. As a journalist, consultant and judge of various awards, I need to constantly have my finger on the pulse: Who’s doing what, where they’re doing it, and when; and which bar openings are worth paying attention to, and why.
From the moment I stumbled on the Instagram page for Shinji’s Bar, the sister bar to Michelin-starred omakase restaurant Noda, I knew it was the real deal. Most bars don’t realize the power of quality social media content and how effective it is as a marketing tool to reach people like myself who are watching from afar. But Shinji’s came in hot with that fire content to showcase its noteworthy concept, and it left a strong first impression on me. The glassware: elegant and unique. The bites: wagyu sliders, uni and hand rolls prepared table-side The interiors: well, let’s just say budget wasn’t an issue during the fit out. And the drinks: the ambitious Sidecar-infused with foie gras and the Tropicana cocktail served inside a frozen orange highlighted the bar’s inventiveness.
Of course, a great bar is more than its delicious drinks and striking aesthetics, but there was something more to the intimate, 18-seat Shinji’s that made me think this bar has the potential to be one of the best bars in New York City. I still have not been, but I have some high expectations for my first visit; and it’s at the top of my list for my next trip to New York.
Sitting at the Bar With Jonathan Adler
Jonathan is one of the driving forces behind the innovative beverage program at Shinji’s Bar. He’s an industry veteran, having spent nearly 10 years as a cook in restaurants such as New York’s Gramercy Tavern, The Dutch, Contra and The Breslin, as well as San Francisco’s Saison the year it received three Michelin stars.
He also dabbled in restaurant ownership for a brief period of time before going back to work in the kitchen while simultaneously completing his certifications from the Court of Master Sommeliers. Once he received his accreditations, he transitioned to the beverage team at the Californian restaurant he was working in — this position eventually led him to accepting an opportunity to work at Noda as a sommelier in February 2021. At Noda he grew into the beverage director role he currently assumes, growing the spirits list ten-fold and conducted the research and development for what would become known as Shinji’s Bar.
I’m pleased to feature Jonathan as a part of The Tipsy Traveler’s ‘Sitting at the Bar’ series, and I hope you enjoy getting to know him and Shinji’s Bar a bit better as a result. If you pop in to see him before I get there, please send him my regards (and enjoy one of those foie gras Sidecars for me while you’re at it).
For all of the cocktail lovers and bartenders out there, what can they expect from Shinji's Bar? And what makes the bar unique in NYC?
If you come to Shinji's you can expect delicious drinks, world class service and food, and fun but casual vibes. All of our drinks use advance culinary techniques to create familiar and nostalgic flavors that are relatable but have immense depth of nuance and intention. All of our drinks come pre batched with labels created by an in house designer to help with the stories behind the drinks as well as individualized glassware and coasters. If you were to dine at one of our tables we have a bar cart that allows us to make every drink table side the same way it would be made at the bar.
What's your favorite cocktail on the menu at the moment, and why?
My favorite drink on the menu right now is our Honeypenny which has become a favorite of bartenders who join us from other bars in the city as well. It is a delicious , bone dry, very nuanced martini that is perfect for any occasion and any time of the night. It is a riff on a Vesper using Nikka Coffey Gin and Komasa Satsuma Gin. We wash Kettle One vodka with beeswax and make an aperitif using flowers, honey, golden raisins, cinchona bark and a mead made locally by Enlightened Wines. We dilute it by 22% and then ultrasonically homogenize it so we can serve it at -27F. It gets served by pouring the cocktail straight out of the bottle adorned with James Bond on the bottle and the glass gets expressed with lemon oil. It is served in a martini glass chilled with liquid nitrogen and served on a coaster showing an image of Roger Moore smoking a cigarette and drinking a martini.
Now, let's get personal: If you could only drink with one famous person, dead or alive, who would it be, and why?
It would have to be Winston Churchill, the legends and stories of his drinking capacity are infamous and I would just want to witness it firsthand and try to keep up!
What's your favorite bar in the world to drink at, your preferred classic cocktail, and go-to shot if you're having one?
The best bar that I've been to in the past few years was at Sips in Barcelona, right after they opened. The hospitality was just incredible and their use of technology in what are simple cocktails in appearance. My preferred classic cocktail is a Daquiri, nothing more refreshing. Go to shot is tequila, recently I've been enjoying Volcan X.A.
For tipsy travelers visiting New York City, where should they go for the best slice of pizza?
Best classic New York slice is a dark horse in my opinion, near MSG called NY Pizza Suprema.
Tyler, excellent article. If and when I get into the city, I will sure to make it a point to stop in. That drink as you know is right up my alley!
Well done!