We Ask Beverage Direct Patrick Blair About Running a Wine Bar
Patrick Blair is the Beverage Director at both City Cellar Wine Bar & Grill and Barrio.
Photos by Sally Shorr/The Buzz Agency
Prior to these current roles, he was an Operations Manager for a top five craft brewery in the state of Michigan. Beverage sales, marketing, and knowledge have always been a career passion of his. Blair’s degree in Hospitality business is symbolic of his passion for helping others, especially in the restaurant industry. “It has always been a huge part of who I am,” he adds.
Chilled spoke with Patrick to learn more about the beverage programs he supervises, how to run a prosperous bar program, and much more.
Tell us about City Cellar Wine Bar & Grill and Barrio, and what guests can expect while visiting.
Guests can expect a dual threat in the amazing offerings that City Cellar and Barrio have. If you are looking for a more relaxed, outdoor vibe, then Barrio is the place to be. I would argue it’s one of the best patio bars in the city, with amazing specialty cocktail offerings and a wide variety of Spanish style food that will check all of your craving boxes.
City Cellar is an American style made from scratch kitchen that has an incredible wine list and delectable food. We are the area’s premier dinner destination because of our amazing service staff that will ensure your experience is one to remember.
Tell us about their beverage programs and inspiration.
Our beverage programs and inspirations are based on a variety of factors such as consumer-based feedback and suggestions, market trends and location trends that really fuel our decisions behind the scenes.
What are the fan favorite beverages?
Cocktail – Perfect Pear
Beer – Wynwood La Rubia Draft
Wine – The Prisoner Cabernet
Give 3-4 tips on running a successful beverage program.
Always put the guests wants, needs and suggestions first.
Don’t be afraid to experiment with trial and error to perfect your cocktail recipes.
Go above and beyond when bringing new wines to your bar. Make meetings and tastings with your distributor partners.
Have fun with your staff and make sure that they are upselling!
What advice would you give to bartenders out there looking to improve their craft?
My advice would be to go back to the basics. Once you have a solid bartending base as far as knowledge, technique, and delivery, then you can really dive into the fun aspects of bartending like experimentation and even flare!
What is your go-to cocktail? Why is it special?
My go-to cocktail is the Espresso Martini. A simple, yet elegant way to show your friends, family, or date you know how to have a good time.
Favorite food and drink pairing? The stranger/more unique, the better!
My favorite food is the Bourbon Street Skirt Steak, paired with the Red Eye Express, a Remy VSOP cognac espresso martini. If I were drinking a beer with it, I would choose the Sam Adams Oktoberfest (newest seasonal offering) or I would pair this with a glass of the Au Bon Climat Pinot Noir.
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