JOSH HARRIS & MORGAN SCHICK TALK SPIRITS
We sat down with infamous Bay Area bar duo, Josh Harris & Morgan Schick aka The Bon Vivants, of BV Hospitality and chatted about their inspiration behind the beverage program at San Francisco Proper’s award-winning restaurant Villon, and rooftop bar & lounge, Charmaine’s.
What was your inspiration behind the 7×7 cocktail menu at Villon?
For the 7×7 menu, the inspiration was the play on words — when people talk about how big the Bay Area is v.s. how big “San Francisco Proper” is. And as we all know, the city is seven miles by seven miles. We wanted to have a menu that guests could spend a long time interacting with if they chose, as a hotel is a place where people are more often at the bar alone. In addition to there being 49 cocktails, each of them are meant to have text to be read, both on the information about the history of the drinks, and also for the character that hopefully develops as you go through the menu.
What are your favorite cocktails on the menu?
For favorites, it’s always hard to choose. Of course, we like all the drinks on the menu, which is why they’re on the menu. “Personally, I really like the ‘Tuxedo #2’ and the ‘Pina Colada’, mostly because those are two of my favorite drinks ever”, Morgan adds. But it’s all based on mood and time of the day really. Hopefully everyone can find a favorite for whatever moment they’re in.
What was your inspiration behind the original cocktails at Charmaine’s? Do you have any favorites?
For Charmaine’s, the inspiration was pretty simple, what do you want to drink on a rooftop. The thinking on it started by considering places that we associate with al fresco drinking and the things that we associate with drinking there. That is not necessarily evident on the final menu, but it was the process. “I always have a ‘We Can’t Go Wrong’ when I stop in. But the ‘Let Me Touch Your Mind’ is pretty fun, and of course the ‘Proper Cup’ is a particular fave of patrons”, Morgan mentions. But again, everything on there is on there for a reason, or for a specific type of guest or a specific mood, so these are just the moods I find myself in most often.