After years of working in the high concept of food industry. Jonathan Navarastan just wanted to be a bartender. As a beverage director of a french Bistro at art district, Jonathan saw the chance to bring his progressive mixology to a more conventional bar setting and to organize a drinks menu.
The specialty drinks are little more involved, utilizing house made bitters and syrups. In addition to refashion the cocktail menu Navasartan has partnered with the whiskey society to offer his selection to the general public and the selection will constantly rotate with fresh offerings.
Preying Mantis recipe: combine 2oz. of burbon, 1oz of green tea syrup , 1/2oz of lemon and 1/4oz of linie aquavit in a cocktail shaker add ice then shake vigorously. pour into a rock glass and garnish with thyme and a lemon peal.