This intriguing new process provides our bartenders with a tool enabling them to treat drink ingredients in the same envelope-pushing ways our chefs do for our culinary creations
Miami, Florida (PRWEB) January 24, 2007
Football fans heading to South Florida for Super Bowl XLI have more in store than the gridiron action and the seductive environs, especially at one Miami restaurant, Barton G. The Restaurant. Owned by eventeur extraordinaire Barton G. Weiss, whose Barton G. international events and catering company is involved in the production of a number of the most exclusive Super Bowl parties, the South Beach restaurant will field the Below Zero Nitro Bar. The high-tech bar installation (an industry first only at Barton G. The Restaurant or at a Barton G. produced event) utilizes liquid nitrogen to manipulate the temperatures, texture and taste of cocktails in visually exciting, thought-provoking fashion. The ultimate in the growing trend of molecular mixology, it does "the impossible" - freeze alcohol - to yield cocktails that effervesce with a captivatingly mysterious fog as other ingredients are added to the frozen spirits.
Currently, three Below Zero Nitro Bar cocktails are available: The Classic Nitro-tini Ciroc Vodka garnished by a frozen vodka swizzle stick, as well as frozen pearls of olive juice and blue cheese for dirty-making purposes; Cassidy's Apple Nitro-rita, a frozen smoothie-like blend of Don Julio Blanco Tequila, Cointreau, sour mix and apple juice; and The Pink Elephant Nitro-tini with an Absolut Red Vodka popsicle for swirling through ruby red grapefruit juice and fresh grapefruit segments. All have a high potency score given that alcohol is the cooling agent (not ice which dilutes a drink) and their visual dazzle complements the eye-catching dishes that are the Barton G. The Restaurant signature.
"This intriguing new process provides our bartenders with a tool enabling them to treat drink ingredients in the same envelope-pushing ways our chefs do for our culinary creations," notes Weiss, who has fostered a culture of constant innovation at the restaurant.
It is a culture that originated at his events design / production / management and catering company, which is committed to the notion that if it can be imagined, Barton G. can create it. A mantra that is being put to the test as Barton G. gears up for Super Bowl. From intimate soirees at the glamorous Casa Casuarina (former Versace mansion) for bold-faced names and sponsors' tailgating parties on private yachts to major media and sporting organization bashes for as many as 4000 guests, Barton G. is on the menu of Super Bowl events.
For some Barton G. will produce the entire function - design, production, entertainment, food and service; for others, one or more of these event essentials. Regardless, the statistics associated with Barton G.'s Super Bowl party involvement are compelling. They include: 20,000 man hours for production; 24 banquet captains being imported from outside of Florida to help direct the 445 waiters on call; 2000 of premium shell for raw bar presentations; 5000 sheets of plywood to be transformed into decorative elements with the help of 400 gallons of paint; 40,000 to 60,000 stems for floral arrangements and 5,000 gallons of nitrogen for Below Zero Nitro Bars!
By combining fine dining with fun dining, Barton G. The Restaurant makes every meal a memorable multi-sensory experience, with enticing fragrances, seductive flavors and over-the-top presentations. The cuisine is neo-classic American - comfort food classics taken in an entirely new direction, extravagantly whimsical with a sophisticated sensibility and an unparalleled synthesis taste and texture characteristics. Located on West Avenue, away from the hustle and bustle of Ocean Drive, the restaurant boasts a sleek, stylish dining room rich with subtle details and a lush tropical garden for alfresco dining. The restaurant has received numerous accolades including being named one of the "75 Top New Restaurants from Boston to Beijing" by Condé Nast Traveler and a "Best Bet for Small Plates" from Bon Appetit.
For reservations and more information, please call (305) 672-8881 or visit Barton G. The Restaurant.
For more information about Barton G., the international events design / production / management concern, please call (305) 576-8888 or visit Barton G.
Shelley Clark / Ella S. Kenney
LOU HAMMOND & ASSOCIATES
(212) 891-0204 / 0214