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YouTubeIf this has been covered before I apologize, but being a lover of a "perfect" martini, I would love to hear from martini mavens as to which bars/restaurants offer the very best martini. I'm talking gin and vermouth and olives. No foo-foo variations and not vodka. I have no opinion not having done my own research. Many many years ago, there was a bartender at the Henderson Road Max and Ermas of all places that made my favorite rendition. Fifteen years ago my vote would have gone to the much-missed Jimmy's Upstairs. The Top Steakhouse does a pretty good one. Anyway, I would prefer to hear from martini addicts who have sampled a fair amount of C-bus establishments.
Columbus Underground Messageboard » General Columbus Discussion » Nightlife
Best martini in C-bus?
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FSonicSmith
Columbus-downtown for work, East for the residence
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Posted 2 years ago # -
Rockmastermike
CORNspiracy HQ
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Club Diversity on south High street. The bartender there was one of the few who actually knew enough to ask me what proportions I prefer (8:1) and actually followed them. I was there to see a play, but that martini was the highlight of the evening.
Posted 2 years ago # -
DCist
UA
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I know its pricey, but M does a good job. I believe they may have a happy hour? Also, I think Ocean Club has some of the same ones on the menu, perhaps cheaper or with a better happy hour?
Of note, they have a cucumber gimlet or something along those lines. I hate gin, but its fantastic. Other places have some variation on this, but theirs was great.
Unfortunately, Details could mix up a good one, but its now closed :(
Posted 2 years ago # -
Mercurius
First Avenue
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Sage has Chris Dillman mixing currently. It wasn't traditional, but I had a tomato and basil martini that was pretty refreshing there. I'm sure Chris would be happy to mix you up one however you like. In addition, I recommend Katie at Black Creek Bistro. She knows what she is doing and they often have pretty good deals on martinis.
Posted 2 years ago # -
Cookie
Flyntonville
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Mercurius wrote >>
Sage has Chris Dillman mixing currently. It wasn't traditional, but I had a tomato and basil martini that was pretty refreshing there. I'm sure Chris would be happy to mix you up one however you like.I pass the sign for their martini happy hours on my way home from work, but have never stopped in. If anyone wants to join me there, let me know.
Posted 2 years ago # -
lifeontwowheels
Highland West
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This is probably one of those cocktails I need to try sometime.
Posted 2 years ago # -
David S Lewis
Columbus, OH
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FSonic,
A Huge part of a proper martini is atmosphere -- after all, the drink you described is basically cold gin. I am also a devotee to the classic martini, and drink them all over town. I would suggest you sadly smash that cold clear cone and embrace cognac for the winter, because the gin martini is at its best in the Spring, and with a twist of lemon peel, rather than the olive and vermouth salad libation. If you insist on slugging back one of the savory type, I would say that, pound for pound, the folks at Eleven do a fine job, atmosphere included...except it is often more crowded than I want it to be. I used to really enjoy good gin martinis at the Round Bar on South High, but after extensive remodeling they seem to be gone for good...heartbreaking, really. Marshall's in Grandview has a bartender, short, shaved head, great performer, who although not a martini drinker, poured me three brilliant martinis not too long ago. The trick really is getting the right amount of water in the gin, and making it crazy cold...and the first one should be Big, and the others smaller, and ginnier...damn, I'm a nerd. I am sorry about all of that. I miss summer already, I guess.
Posted 2 years ago # -
Bear
The woods
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"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.
Bond laughed. "When I'm...er...concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."
â€â€Ian Fleming, Casino Royale
Posted 2 years ago # -
FSonicSmith
Columbus-downtown for work, East for the residence
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A Huge part of a proper martini is atmosphere -- after all, the drink you described is basically cold gin. I am also a devotee to the classic martini, and drink them all over town. I would suggest you sadly smash that cold clear cone and embrace cognac for the winter, because the gin martini is at its best in the Spring, and with a twist of lemon peel, rather than the olive and vermouth salad libation. If you insist on slugging back one of the savory type, I would say that, pound for pound, the folks at Eleven do a fine job, atmosphere included...except it is often more crowded than I want it to be. I used to really enjoy good gin martinis at the Round Bar on South High, but after extensive remodeling they seem to be gone for good...heartbreaking, really. Marshall's in Grandview has a bartender, short, shaved head, great performer, who although not a martini drinker, poured me three brilliant martinis not too long ago. The trick really is getting the right amount of water in the gin, and making it crazy cold...and the first one should be Big, and the others smaller, and ginnier...damn, I'm a nerd. I am sorry about all of that. I miss summer already, I guess.
Extremely well-written David. I hope you write either for a living or as a hobby. An ode to the martini if ever one was written. For me, though, martinis transcend the environment and season. They are a salute to my much beloved and much missed grandparents who were Long Island Suburbans cum Brooklyn apartment-dwellers and perfect examples of the mass-assimilation of Jewish culture into Anglican during the 50's/post WWII. Beehive hairdo on grandma, immaculately groomed and dressed, V-neck sweater and slacks on grandpa with too much Hai Karate aftershave, grandpa proud of his new Chevy sedan acquired every three years, always waxed and maintained like new, and the highlight of every day was a nice meal around the table preceeded by....How they loved their martinis. So when I sit back and enjoy a well-made martini, I think of my grandparents, 12 months out of the year and regardless of crowd or surroundings.
Posted 2 years ago # -
lisathewaitress
SoHud
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Mercurius wrote >>
lifeontwowheels wrote >>
This is probably one of those cocktails I need to try sometime.I believe Chris is a Master Sommelier, one of only 75 in America.
He's currently studying for his MS exam, just to clarify. Hopefully sometime in the spring he'll be an MS!
At any rate, just wanted to point out that Sage has martini happy hour for the whole restaurant, not just the bar, and that all martinis are $5, not just a certain list. and the food is yummy too.
Posted 2 years ago # -
David S Lewis
Columbus, OH
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FSonicSmith wrote >>
A Huge part of a proper martini is atmosphere -- after all, the drink you described is basically cold gin. I am also a devotee to the classic martini, and drink them all over town. I would suggest you sadly smash that cold clear cone and embrace cognac for the winter, because the gin martini is at its best in the Spring, and with a twist of lemon peel, rather than the olive and vermouth salad libation. If you insist on slugging back one of the savory type, I would say that, pound for pound, the folks at Eleven do a fine job, atmosphere included...except it is often more crowded than I want it to be. I used to really enjoy good gin martinis at the Round Bar on South High, but after extensive remodeling they seem to be gone for good...heartbreaking, really. Marshall's in Grandview has a bartender, short, shaved head, great performer, who although not a martini drinker, poured me three brilliant martinis not too long ago. The trick really is getting the right amount of water in the gin, and making it crazy cold...and the first one should be Big, and the others smaller, and ginnier...damn, I'm a nerd. I am sorry about all of that. I miss summer already, I guess.
Extremely well-written David. I hope you write either for a living or as a hobby. An ode to the martini if ever one was written. For me, though, martinis transcend the environment and season. They are a salute to my much beloved and much missed grandparents who were Long Island Suburbans cum Brooklyn apartment-dwellers and perfect examples of the mass-assimilation of Jewish culture into Anglican during the 50's/post WWII. Beehive hairdo on grandma, immaculately groomed and dressed, V-neck sweater and slacks on grandpa with too much Hai Karate aftershave, grandpa proud of his new Chevy sedan acquired every three years, always waxed and maintained like new, and the highlight of every day was a nice meal around the table preceeded by....How they loved their martinis. So when I sit back and enjoy a well-made martini, I think of my grandparents, 12 months out of the year and regardless of crowd or surroundings.Aha. I have a few nostalgia drinks of my own, but I absolutely love the tie-in with your family and you painted a great picture of your grandparents there; I hope my own descendants remember my recreational drinking so warmly. "Geez, Grandpa, I know you wanted that lemon peel a quarter of an inch wide, but I'm only four years old. Why don't you have Mom fix your drink?, you snotty old turd?" I wish you much luck in your search; I wish only the venerable Round Bar was still around for you. Perhaps the Clarmont? Awesome restaurant, awesome food and Very classic vibe.
@Bear -- Yes, the Vesper. I love Bond, but I think vodka is for curing a cold, and a gin martini should Not be shaken, in my opinion...having tried it both ways, back to back, my preference is definitely for the smoother and ice-free stirred cocktail.Posted 2 years ago # -
michaelcoyote
!seabus
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Cookie wrote >>
Mercurius wrote >>
Sage has Chris Dillman mixing currently. It wasn't traditional, but I had a tomato and basil martini that was pretty refreshing there. I'm sure Chris would be happy to mix you up one however you like.I pass the sign for their martini happy hours on my way home from work, but have never stopped in. If anyone wants to join me there, let me know.
I could be down for this next week. Especially when Mr. Dillman is on the other side of the bar.
Posted 2 years ago # -
catnfiddle
Giant Corncob District
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michaelcoyote wrote >>
Cookie wrote >>
Mercurius wrote >>
Sage has Chris Dillman mixing currently. It wasn't traditional, but I had a tomato and basil martini that was pretty refreshing there. I'm sure Chris would be happy to mix you up one however you like.I pass the sign for their martini happy hours on my way home from work, but have never stopped in. If anyone wants to join me there, let me know.
I could be down for this next week. Especially when Mr. Dillman is on the other side of the bar.
Count me in! Hanging out with Cookie and Coyote at once would be dreamy, plus I'll probably need a drink after a week of proctoring OGTs.
Posted 2 years ago #
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