Go Riverwalk Magazine

Go Riverwalk Magazine

Craft Cocktail Bar Meets Scratch Kitchen
3-J HOSPITALITY EXPANDS CRAFT CONCEPT
3-J Hospitality is the renowned hospitality brand behind local popular venues Revolution Live, America’s Backyard, and Fort Lauderdale’s trend-setting craft cocktail den Stache. Entrepreneurs Jeff John and Brian Freed have set their sights north to open C.W.S. for craft cocktail enthusiasts, foodies, and late-night carousers. Opening for Panther Coffee and light pastries each morning, C.W.S. transitions through the day with craft cocktails and morphs into a classic style beer garden, featuring 28 local and imported craft beers served at Oktoberfest- style picnic tables, and delivering bar driven bites from their scratch kitchen. The in-house scratch menu will include Bavarian pretzels, burgers and sausages on house-baked rolls, and cured meats and cheese boards.
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Behind the bar will be beverage director William Binder III. Responsible for the acclaimed bar program at SoHo Beach House in Miami Beach, Binder is as adept at delivering perfectly-rendered classics as he is at creating eyebrow-raising signature concoctions. Like Stache, Fort Lauderdale’s first craft cocktail bar, C.W.S.’s inside bar will showcase a wide array of spirits with an emphasis on bourbons, whiskies, and ryes (oh my!). Several Stache classics will follow Binder to Lake Worth, but for C.W.S. the talented barman is developing an array of new signature drinks, such as the Lucerne Swizzle, which incorporates aged rum, brandy with mint leaves, and Sufferin’ Succotash blended with roasted corn and gin.
Complementing Binder’s cocktails will be an array of made-from-scratch bites created by executive chef Joshua Hedquist. A protégé of celebrated chefs Jean- Georges Vongerichten, Todd English, and Stewart Woodman, Hedquist has been in the industry for more than two decades. He delivers bold, sophisticated food guised as contemporary approachable fare. C.W.S. will feature indoor and outdoor experiences. Inside, diners will experience shareable plates in a cool, intimate, speakeasy setting. Outside, guests can reserve the Chef ’s Table, an intimate 10-seat table set in a private, fenced in, charmingly lit garden at the back of the restaurant. Surrounded by planters featuring herbs and spices used by Hedquist and Binder, guests can enjoy a guided chef ’s tasting, a cocktail clinic or host a private function. That’s where you will find me.
[Read original feature on page 66 here]
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