Behind the American Revelry Bar: Spotlighting Dakota Scott
There's a rhythm to a good bar, and at American Revelry, Dakota Scott crafts it. The best bartenders don't just pour drinks, they read a room and make it feel effortless, even on a packed night. We caught up with Dakota to talk about cocktail philosophy, the art of the whiskey smash, and why "craft" doesn't come out of a flavored bottle. Read on to learn more about one of your favorite American Revelry bartenders.
How did you end up behind the bar at American Revelry, and how long have you been here?
I have been at Revelry for the last 4.5 years. I wanted to grow my bar knowledge and move into a more upscale dining environment.
What's your bartending philosophy? What do you think separates a good bartender from a great one?
Good bartenders simply do "the job," a great one truly enjoys crafting cocktails and making sure people are happy and taken care of. When our regulars walk in, I've already got their drinks started.
What's the most interesting request you've ever gotten from a guest at the bar, something that pushed you creatively?
I have a guest who always wants me to make up a new whiskey smash, so every time he's in I'm looking for a new fruit and herb to put together in it.
Is there a cocktail on the current menu that you think is a genuine work of art? Tell us about it.
Personally, I love the Peach Spritz the most. It layers from a deep orange color to clear and bubbly at the top. With eight ingredients all balanced perfectly, it's a great summer sip. Fresh peaches and citrus topped off with crisp Prosecco — how could you go wrong?
The bar has its own energy in a restaurant. How would you describe the vibe at the American Revelry bar on a great night?
The bar top is full of friends, all laughing and enjoying each other's company, networking, meeting new people. The bar at AR is a lively, fun crowd who are always a hoot and a half.
What's a spirit or ingredient you've been experimenting with lately that has your attention?
I've been toying with using a whole egg instead of just the white. Using the entire egg gives the cocktail a very smooth, rich flavor. Traditionally called a "flip."
What food and drink pairing from the menu would you stake your reputation on right now?
Two things I crave on our menu are the Whipped Feta and the Cucumber Mint-Tini. Both are light, refreshing and lightly sweet. Extra points if you swap the pita bread for cucumbers and carrots for dipping.
What do you think guests get wrong about craft cocktails, the biggest misconception you hear at the bar?
"Craft" doesn't mean getting flavors from flavored liquors. It comes from house made syrups and purees. So, you're really getting a higher quality product that's actually made with love.
Come Taste It for Yourself
Some things are better experienced than described. Grab a seat, tell Dakota what you're in the mood for, and let her take it from there.