The Water Works Restaurant and Lounge in Philadelphia offers a spectacular view, stunning architecture and ambience, as well as delicious food for group events and dinner meetings
The newest addition to the Garces Group restaurants, The Olde Bar, just made its debut in Philadelphia in the historic Bookbinder's building on Walnut Street just a block from the city's waterfront. A new interpretation of a classic oyster saloon, The Olde Bar marries Chef Jose Garces’ culinary passion with the ambi- ence of this famous address. A raw bar built into the original handcrafted wood- work captures the nostalgia of the space. Chef Garces’ fresh approach to seafood classics and an inventive cocktail pro- gram provide a modern perspective.
For its debut,The Olde Bar hosted a cele- bratory NewYear’s Eve event, followed by its official opening in early January.2015
“We’re paying homage to the original tra- ditions that made Bookbinder’s a land- mark in Philadelphia,” said Jose Garces. “It’s an important responsibility to live up to the history of the building and the expectations for the space. We’re going to do our best to recreate the nostalgia of that place and time, but with our own spin.”
Abundant raw bar offerings with rotating items and a nightly selection of oysters anchor The Olde Bar’s menu.
Other culinary highlights include: fried clam bellies with roasted lemon remoulade, snapper turtle soup, the JG
30 January February 2015
crab cake with green chile mayo,and bar snacks like salt and vinegar nuts.
The cocktail program for The Olde Bar,
developed by Erich Weiss and Charlotte Voisey, features classic and innovative drink recipes that pay respect
to
Philadelphia lore and the oyster saloon’s storied past.
Weiss is the grandson of Old Original Bookbinder’s proprietor John M. Taxin, and is a noted documentarian and part- ner in WeHolden, a creative consultancy specializing in spirits.
Voisey, company mixologist with William Grant & Sons USA, has been recognized by the James Beard Foundation for her significant contributions to mixology.Her signature cocktails have earned critical acclaim across the world.
Chris Mann,a nine year Garces Group vet- eran, serves as general manager, while Mike Siegel, formerly atVillageWhiskey at Revel, is the restaurant's Chef de Cuisine.
The historic space of The Olde Bar was redesigned by Dash Design, bringing a modern update to the traditional seafood house, with a nod to the history of the
building.The restaurant will offer two on site event spaces, the first being The Blackburn Room at 125 Walnut Street. Open since November, it can accommo-
date up to 225 guests for private and cor- porate events, as well as weddings and social gatherings along the east end of the building. A second private event space, The Vessel Room, which sits along the west side of The Olde Bar, will open in February 2015.
Food As The Attraction:
Catered Events
Sometimes it is easier for the food to “come to the meeting,” so the planner must choose a caterer that will impress attendees on site. Some caterers build such a reputation for impeccable service and superb food that they are called on for events regularly, becoming a top choice of event planners.
Garces Events is a full-service event plan- ning group that brings the unparalleled hospitality and acclaimed cuisine of Jose Garces to any occasion. The Garces Events Catering Department is truly a moveable feast, able to bring the cuisine of any of its restaurants to virtually any site.
Fromfood stations where guests can inter- act with the culinary team, or a sit-down, multi-course dinner, the Garces staff of hospitality professionals provides the
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