BAR PILAR OPENED AROUND THE TIME THE TERM GASTROPUB WAS COMING INTO FASHION. UNDER THE HELM OF CHEF JUSTIN BITTNER (AND LATER CHEF JESSE MILLER) IT WAS AN EXAMPLE OF JUST HOW ENJOYABLE AND GREAT A PLACE LIKE THAT COULD BE.

 

WHEN I STARTED AT PILAR I HAD BEEN REALLY INTO COCKTAILS FOR A WHILE BUT I HAD NO CLUE HOW TO GET THAT GOING. A FRIEND GAVE ME THE IDEA OF DOING A COCKTAIL THING ON ONE OF THE NIGHTS I BARTENDED. I CALLED THEM TUESDAY COCKTAIL SESSIONS. I DID THEM WEEKLY MORE OR LESS THE ENTIRETY OF MY TIME AT PILAR. THE REGULAR DRINK MENU BECAME FOCUSED ON CLASSICS AND AS WELL AS PULLING WHAT HAD WORKED PARTICULARLY WELL ON THOSE TUESDAYS.