BALTIMORE SUN REVIEW:
Overheard at the new Bad Decisions in Fells Point: "You don't come here for rail drinks."
Well, if you didn't know any better, you could order a simple rum and coke at the recently opened Fleet Street spot. It's an easy mistake to make. After all, Bad Decisions looks more like your average corner bar than a hub for hand-crafted specialty drinks. But that's exactly the kind of unassuming atmosphere owner John Reusing wanted.
"I'm envisioning a relaxed neighborhood bar, with a very unique drink menu," he said.
He's done just that.
Bad Decisions opened June 13 in the space formerly occupied by the decidedly unfancy Island II Bar & Grill (across from Ale Mary's). Aside from the new name and paint job, it doesn't look like Reusing has changed too much with the building.
The awning outside reads "Bad Decisions" on both sides and "Make Some" in the middle. Inside, it has a drop ceiling and a couple of TVs - but thankfully, they were both turned off when I was there.
Bad Decisions offers a handful of draft beers like Miller Lite and Yuengling, but unless you're a hard core beer-head, you're going to want to have a cocktail.
Reusing's had plenty of time behind the bar. Before opening Bad Decisions, he worked at Sammy's Trattoria in Mount Vernon and Chiapparelli's in Little Italy.
"I've been pouring drinks for more than a couple years at this point," Reusing said. "I do all kinds of fun drinks, depending on what kind of mood I'm in."
We're talking S'mores martinis with marshmallow-infused vodka, Godiva Liqueur and graham cracker crumbs around the rim. We're talking martinis with little edible beads in them (modeled after the late Orbitz soda).
When I went, I had a Bee Sting, which was mead mixed with Woodpecker Cider. Yes, mead - as in the ages-old drink made from fermented honey. Mead is known as a sweet drink, but the cider gave it more of an edge. Too bad summer's almost over. If I'd known about the Bee Sting sooner, I would have bought the ingredients and made them myself during these past few months.
I followed up the Bee Sting with a Captain Morgan rum and coconut water. I've had coconut water before, and I can't stand it by itself.
From what I understand, coconut water comes from unripe coconuts. But mixed with coconut rum (an unlikely partner), it helped balance the rum's bite while bringing out the coconut flavor.
As for the hospitality, the bartender had me covered from the moment I walked in. There were only about a dozen people in the place (this was a Wednesday night, after all) so he didn't have many distractions. I went by myself, but was quickly drawn into a conversation about the philosophies of Sigmund Freud.
I've been in plenty of places where a bartender spends half the night chatting up a friend and pays no mind to the rest of the customers. Not so at Bad Decisions. The service was quick and attentive all night.
Considering the highfalutin drinks I had, I was prepared to pay a bit more than normal. The bill for both was $13, which is reasonable.
In a nutshell, Bad Decisions puts substance over style. The place isn't fancy but the drinks are, and that's what's going to hook people
METROMIX REVIEW:
Bad Decisions, a new bar at the corner of Fleet and Washington Streets, opened on perhaps the unluckiest day of the year—Friday the 13th in June (though the opening date was intentional). Owner John Reusing is betting that quirks such as this one will be the key to his fledgling business' success. The low-key tone of the establishment gives it a subtle charm that hides the joint's more interesting aspects.
Crowd: Bad Decisions is decidedly for the jeans and T-shirt set; there's nothing fancy about this place at all, and that's how Reusing wants it. It's a little off the beaten path, so it's likely to attract a lot of neighborhood folks, as well as folks looking for something a little different, beverage-wise. It appeals to the young and old alike.
Food: Not only is Reusing the owner, he's also the house cook. When it comes to food, he keeps it simple. He admits that he knows more about pouring drinks than serving food, so the menu is the most basic of pub munchies: Empanadas, Monte Cristo sandwiches, sliders and fries are about as complicated as it gets.
Drinks: This is where Bad Decisions really shines. Reusing is a self-proclaimed "liquor snob;" he's constantly on the lookout for something special or out of the ordinary. He likes to "keep things as in-house as possible," so he makes his own sour mix as well as a rare concoction of spices known as Falernum. Reusing says that Falernum was once widely used, but lost popularity after Prohibition. It adds a pleasant vanilla and almond flavor to drinks.
Bad Decisions also features an impressive selection of mead, or honey wine, which is measured in drams instead of ounces (one dram = about two ounces), and surprising cocktails like marshmallow-infused vodka. Reusing forgoes happy hours and drink specials, offering $2.50 domestic non-microbrew beers and $1.50 Natty Bohs all the time; the fancier stuff costs a bit more, though.
Digs: The awning of Bad Decisions makes it feel as though the small establishment will remain true to its name, but perhaps that's simply to ward off the pretentious. The bar staff, which is made up of Reusing and his brother Mike, greet patrons pleasantly, and are more than happy to explain and discuss the drink selection. The decorating is not complete, but the warm earth-toned walls are pleasant enough, minus patches that need retouching; old time beer ads take up room for the time being. Reusing says he eventually wants the walls of the bar to be filled with pictures of his customers making bad decisions—he already has a few wedding pictures from unions that ended quickly and poorly. Two TVs are behind the counter, but the 'jukebox' with a huge database of songs probably gets more attention.
Insider tip: Ask the Reusings if they have anything special, drink-wise. They're bound to surprise you. Why not try the liquor made with elderberry flowers? Or how about Johnnie Walker Swing, a blended scotch made specifically for cruise ships so that the bottle is able to sway back and forth?
Bottom line: Bad Decisions has a relaxed atmosphere with a drink selection that packs a punch. It's the kind of place to stop by after work, and a likely candidate as a first (and possibly last) stop during a night on the town. Parts of the place, like the décor, are still a work in progress, but it's partly because Reusing focuses on finding unique offerings for his customers. You pay a little more for the off-beat stuff, but it's worth a try.”
AOL + TRAVEL CHANNEL REVIEW:
Bacon. It's everywhere: on our plates, in our drinks and constantly on our minds.
Now, the popular pork product is even showing up at a dive bar in Baltimore -- at a tiny watering hole called Bad Decisions that's quickly becoming the place to pig-out.
Every month, Bad Decisions -- located in the lively Baltimore bar district of Fells Point -- differentiates itself from the dozens of other bars in the area by hosting a smokin' hot event called "Beer & Bacon Happy Hour."
For one highly anticipated night each month, the bar turns into a full-blown bacon bonanza, with bizarre bacon-themed cocktails, a fancy bacon-centric dinner menu and bottomless bowls of fresh-off-the-griddle bacon.
It's a pork pig-out for the books, enough to give anyone the meat sweats.
Bad Decisions owner John Reusing told AOL News that his monthly bacon gathering attracts dozens of patrons to his pub, packing the house to full capacity all night long.
He said his regulars are so invested in the meaty happy hour, they even budget the special event into their bills each month.
"Some of my regulars factor Bacon Happy Hour into their monthly budgets, right next to rent and groceries. They take it very seriously," Reusing said.
The longtime bartender-turned-owner credited the success of his wacky happy hour to the free bowls of crispy bacon that get passed around the bar -- nonstop -- from 5 p.m. to midnight.
Instead of putting a bowl of peanuts or pretzels in front of his patrons, Reusing gives each guest a basket of bacon to snack on between drinks.
All in all, Reusing said he personally cooks around 50 pounds of free Applewood smoked bacon per event. He goes through an additional 40 pounds for specialty bacon dishes and cocktails.
"I wind up with the greasiest kitchen on Earth," he said with a chuckle. "The cleanup takes me at least two days after a Bacon Happy Hour."
While customers may drop in for the free bacon, they stay for the eclectic food and drinks.
Reusing has designed a one-of-a-kind cocktail menu for Beer & Bacon Happy Hour that includes cocktails like the Bacon and Habanero Pepper Mojito, a minty rum mojito mixed with spicy habanero peppers and topped with bacon crumbles.
"It's salty, sweet, spicy and minty all at the same time," he explained.
Other bacony beverages include Reusing's Apple-Bacon Martini, which is garnished with a strip of bacon rather than green olives.
He also offers a two-part shot that consists of a swig of biscotti liqueur followed by a hunk of pineapple wrapped in bacon, which acts as a chaser.
The bar menu boasts a bacon, shrimp and crab bloody Mary, too.
For people with a sweet tooth, there's a frothy cream soda and whiskey float topped with a scoop of bacon ice cream and, naturally, a strip of bacon.
To make good on the beer part of the Beer & Bacon Happy Hour, Reusing said he offers various types of fine brews, including a local "double-smoked porter" that's been dubbed "bacon beer."
Though his specialty drinks are popular today, Reusing admitted there were a lot of failed attempts when he started to mix bacon with booze.
"The biggest challenge was the high fat content of the bacon. If the bacon was too greasy, it would congeal on top of cold drinks and look really disgusting. Nobody wants fat floating in their drink, so we started to dry out the bacon. Now it's the perfect garnish," he explained.
As for food, Reusing and a team of local chefs whip up a zany menu of bacon-themed dishes for the occasion, including grilled bacon kabobs, bacon shrimp, bacon cinnamon rolls and pretzels dipped in chocolate and rolled in bacon candy.
So, by the end of the night, every customer has had his or her fill of swine.
Because bacon is so beloved, Reusing thinks it's one of the only foods that could garner such a huge response at happy hour. He tried doing an all-sausage happy hour once, but the public reception just wasn't the same.
He plans on sticking with the bacon happy hour theme for a while and is planning the next one for sometime in January.
The Travel Channel recently featured the bar in its "Food Paradise" series, so Reusing expects to see lots of new faces sitting at his bar-top in the new year.
But if you miss bacon night, don't fret. Chances are there's still something weird and wild happening at Bad Decisions, since Reusing is always coming up with new things.
He's part of Baltimore's only all-men's roller-derby league, "Harm City Homicide," so he hosts roller-derby nights at his bar, complete with new and unusual cocktails.
Cheers.
AOL + TRAVEL CHANNEL REVIEW:
Bacon. It's everywhere: on our plates, in our drinks and constantly on our minds.
Now, the popular pork product is even showing up at a dive bar in Baltimore -- at a tiny watering hole called Bad Decisions that's quickly becoming the place to pig-out.
Every month, Bad Decisions -- located in the lively Baltimore bar district of Fells Point -- differentiates itself from the dozens of other bars in the area by hosting a smokin' hot event called "Beer & Bacon Happy Hour."
Courtesy of Bad Decisions
Every month, Bad Decisions owner John Reusing hosts a popular event called "Beer & Bacon Happy Hour." On this special night, the bacon flows as freely as the brews.
For one highly anticipated night each month, the bar turns into a full-blown bacon bonanza, with bizarre bacon-themed cocktails, a fancy bacon-centric dinner menu and bottomless bowls of fresh-off-the-griddle bacon.
It's a pork pig-out for the books, enough to give anyone the meat sweats.
Bad Decisions owner John Reusing told AOL News that his monthly bacon gathering attracts dozens of patrons to his pub, packing the house to full capacity all night long.
He said his regulars are so invested in the meaty happy hour, they even budget the special event into their bills each month.
"Some of my regulars factor Bacon Happy Hour into their monthly budgets, right next to rent and groceries. They take it very seriously," Reusing said.
The longtime bartender-turned-owner credited the success of his wacky happy hour to the free bowls of crispy bacon that get passed around the bar -- nonstop -- from 5 p.m. to midnight.
Instead of putting a bowl of peanuts or pretzels in front of his patrons, Reusing gives each guest a basket of bacon to snack on between drinks.
All in all, Reusing said he personally cooks around 50 pounds of free Applewood smoked bacon per event. He goes through an additional 40 pounds for specialty bacon dishes and cocktails.
"I wind up with the greasiest kitchen on Earth," he said with a chuckle. "The cleanup takes me at least two days after a Bacon Happy Hour."
While customers may drop in for the free bacon, they stay for the eclectic food and drinks.
Courtesy of Bad Decisions
Bacon cinnamon rolls is just one of the
many weird bacon dishes served at the
Bad Decisions bar in Baltimore.
Reusing has designed a one-of-a-kind cocktail menu for Beer & Bacon Happy Hour that includes cocktails like the Bacon and Habanero Pepper Mojito, a minty rum mojito mixed with spicy habanero peppers and topped with bacon crumbles.
"It's salty, sweet, spicy and minty all at the same time," he explained.
Other bacony beverages include Reusing's Apple-Bacon Martini, which is garnished with a strip of bacon rather than green olives.
He also offers a two-part shot that consists of a swig of biscotti liqueur followed by a hunk of pineapple wrapped in bacon, which acts as a chaser.
The bar menu boasts a bacon, shrimp and crab bloody Mary, too.
For people with a sweet tooth, there's a frothy cream soda and whiskey float topped with a scoop of bacon ice cream and, naturally, a strip of bacon.
To make good on the beer part of the Beer & Bacon Happy Hour, Reusing said he offers various types of fine brews, including a local "double-smoked porter" that's been dubbed "bacon beer."
Though his specialty drinks are popular today, Reusing admitted there were a lot of failed attempts when he started to mix bacon with booze.
"The biggest challenge was the high fat content of the bacon. If the bacon was too greasy, it would congeal on top of cold drinks and look really disgusting. Nobody wants fat floating in their drink, so we started to dry out the bacon. Now it's the perfect garnish," he explained.
As for food, Reusing and a team of local chefs whip up a zany menu of bacon-themed dishes for the occasion, including grilled bacon kabobs, bacon shrimp, bacon cinnamon rolls and pretzels dipped in chocolate and rolled in bacon candy.
So, by the end of the night, every customer has had his or her fill of swine.
Because bacon is so beloved, Reusing thinks it's one of the only foods that could garner such a huge response at happy hour. He tried doing an all-sausage happy hour once, but the public reception just wasn't the same.
He plans on sticking with the bacon happy hour theme for a while and is planning the next one for sometime in January.
The Travel Channel recently featured the bar in its "Food Paradise" series, so Reusing expects to see lots of new faces sitting at his bar-top in the new year.
But if you miss bacon night, don't fret. Chances are there's still something weird and wild happening at Bad Decisions, since Reusing is always coming up with new things.
He's part of Baltimore's only all-men's roller-derby league, "Harm City Homicide," so he hosts roller-derby nights at his bar, complete with new and unusual cocktails.
Cheers.
No comments:
Post a Comment