ESTADIO CHS

(2O19-2O21 )

ESTADIO CHARLESTON FEELS IN A LOT OF WAYS LIKE TRUE TAPAS BAR IN SPAIN.  THOUGH SMALLER THAN THE ESTADIO IN DC, THE BAR IN CHARLESTON IS MORE PRONOUNCED AND THE PATIO AND COURTYARD ENHANCE THE SPANISH BAR FEEL. CHEF ALEX LIRA'S MENU REALLY PLAYS ON THIS, GIVING EQUAL FOOTING TO THE BITE-SIZED PINTXO SNACKS AND THE MORE SUBSTANIAL DINNER FARE.

 

WHILE I BROUGHT A FEW DRINKS DOWN FROM THE LIST IN DC, I FOCUSED ON MORE OF A LIGHTER STYLE FOR CHS. FOR EXAMPLE, I ESCHEWED THE HEAVIER SPIRITS OF DC’S BRANDY AND RYE SPANISH OLD FASHIONED IN FAVOR OF THE LOW ABV SHERRY AND SALT-CURED ORANGE OF THE OLOROSO OLD FASHIONED. AS WELL AS ON THE MORE REFRESHINGLY CRISP SIDE WITH DRINKS LIKE THE VERMOUTH AND GINGER JUICE BASED SPRITZ COPA DE VERANO. HOWEVER, OVERWHELMINGLY THE MOST POPULAR DRINKS ARE THE GINTONICS MADE WITH THE MADRIDLENO AND MENORQUINA TONICS SODA-MAKER BRENT SWEATMAN PRODUCED IN COLLABORATION WITH MAX AND ME. AFTER MANY MONTHS OF CONVERSATIONS AND PROTOTYPES, WE ARRIVED ON THE TWO TONICS TO REPRESENT THE INDIAN AND MEDITERRANEAN STYLES PREVALENT IN SPAIN