Some exciting news at TARTINE MANUFACTORY: they have landed a Type 47 liquor license and will be launching a full bar program in the spring. Overseeing the boozy magic will be Julian Cox, Tartine’s new director of bar operations. Cox was most recently director of beverage for Lettuce Entertain You Enterprises in Chicago, and previously was making a name for himself in Los Angeles at Rivera, Redbird, Bestia, Otium, and Sotto. In 2014, Food & Wine named him one of the 10 most influential bartenders in the past 10 years.
As for Tartine, he plans to create a bar program based around the seasonality and deep sourcing that guides the culinary side: “I’m looking forward to taking advantage of the amazing regional produce and discovering new distilleries we can highlight at the bar.” Look for small producers, housemade bitters, cordials, and tinctures, plus fresh juices and some experimental zhoosh with dehydrated ingredients. He’ll also be using blocks of ice from a Clinebell machine, so expect some impressive ice too.