Our objective is to challenge the conventional notions and boundaries of the cocktail experience.

Frankie Solarik

Artistically, I strive to create an experience involving all the senses: a visceral and emotional journey of taste, touch, smell, sound and sight. To the eye, BarChef is a dimly lit, intimate environment. Bottled cocktails line our shelves alongside jars containing over 5,000 oz of our bitters – ranging from cherry and vanilla to rosemary and lavender – aging and infusing for a minimum of three months. The bar itself is lined with fresh herbs and bottles of all the necessary components for our cocktail program. You'll hear the steady rhythm of our bartenders hand-chipping ice spheres and a nostalgic collection of music ranging from jazz to some more recent selections – all harmoniously paired with the sound of ice being shaken in tin. The scent of fresh herbs and spices lingers with the nostalgic, resonating aroma of our signature cocktail, the "Vanilla and Hickory Smoked Manhattan." The feeling of antique glassware in your hand accompanied by the taste of our original cocktails, all of which include our in-house made infusions, bitters and syrups.

Our menu is divided into sections. The punch bowls are crowd pleasing, large format cocktails meant to share. Sweet and sour selections are composed for their approachable flavour profiles. Our sipping page is a selection of cocktails based on a more classic, spirit-driven composition. And finally, my favourite is our molecular program – my personal approach to a more progressive and contemporary cocktail experience, challenging what is possible with flavour, smell and texture.

At BarChef, myself, Brent and our amazing team strive to provide our guests with the ultimate cocktail experience. We hope you enjoy.