ONLINE PRESS KIT
Welcome to online press kit for Banzarbar.
A NEW COCKTAIL EXPERIENCE LAUNCHES
BANZARBAR is a twenty seat cocktail bar on the second floor of Freemans Restaurant that opened in January 2018. The bar was inspired by early 20th Century explorers and the BANZARE Antarctic expeditions. BANZARBAR will bring exotic ingredients from world travels to a cozy retreat hidden away on New York’s Lower East Side. Freemans owners, Taavo Somer and William Tigertt, launched this concept to create a new elevated cocktail experience inside their classic New York City restaurant. Eryn Reece, formerly of Death & Co. and Mayahuel, helms the ship as Head Bartender. Chef Humberto Guallpa, of Freemans, has created an original bar menu with a seafood emphasis.
LOW ABV COCKTAIL TASTING MENU
BANZARBAR features an a la carte cocktail menu, as well as a five-course low ABV cocktail menu, paired with seafood. This menu is a two-hour experience with five drinks and small appetizer pairings with each cocktail. It is built around low proof cocktails so that the entire menu can be experienced without overwhelming the guests with too much alcohol.
Please click on the link below each photo to open full resolution and then right click to "Save As" the image to your local computer. If you require higher resolutions photography or need a photo that isn't available below please email us: firstname.lastname@example.org
BANZARBAR FOOD AND DRINK MENU
BANZARBAR INTERIOR PHOTOGRAPHY
BANZARBAR COCKTAIL PHOTOGRAPHY
BANZARBAR FOOD PHOTOGRAPHY
ERYN REECE, BANZARBAR HEAD BARTENDER
Originally from Portland, Oregon Eryn Reece moved east in 2007 to be part of the New York City cocktail scene. She has worked her way up the ranks behind the bar at Bar Milano and Mayahuel, followed by a four-year tenure as Head Bartender at world renowned Death & Company. Eryn is excited to raise awareness for female bartenders, and is a founding member and secretary of LUPEC NYC, and a Dames Hall of Fame Inductee by Tales of the Cocktail. Eryn is Speed Rack National champion and has been featured in numerous publications, including Imbibe, New York Times, and Cosmopolitan.
HUMBERTO GUALLPA, EXECUTIVE CHEF
As the Executive Chef of Freemans Restaurant, Humberto Guallpa brings his classical training and techniques to Freemans rustic menu. Before starting at Freemans in 2018, Chef Humberto’s most recent projects included Vandaag, the Nordic-inspired restaurant which received two stars from the New York Times; and Sag Harbor’s Page @63 Main, Prior to that, he worked at perfecting his craft alongside many of New York City’s top-rated chefs, including Mario Batali, Marco Moreira, Paul Zweben, Larry Forgione, Marcus Samuelsson, Rocco Dispirito, Julian Alonzo and Franklin Becker. He also worked as a stagiaire in some of the country’s finest kitchens, including New York’s Per Se and Eleven Madison, Chicago’s Alinea, and Guy Savoy in Las Vegas
WILLIAM TIGERTT, OWNER
William is serial entrepreneur having founded half a dozen successful companies. His first venture was Sigma6 (1995), a Detroit based design firm working with top automotive companies such as General Motors’ GMC, Pontiac, and Buick brands. After the successful sale of agency business, relocated to NYC and founded Freemans and Freemans Sporting Club in 2004, as well as Fellow Barber (2006), a men’s grooming and lifestyle brand.
ABOUT FREEMANS RESTAURANT
In the fall of 2003, proprietors Taavo Somer and William Tigertt happened upon a perfect intimate space at the end of an unused alley off the Bowery while scouting for a Halloween party spot. The party was subsequently abandoned and Freemans Restaurant was born. The idea of the restaurant was to make a masculine, clandestine, colonial American tavern where the founding fathers could have conspired and caroused while making plans for the new nation. The cuisine was also imagined to be early American: simple, rustic, and inspired by the Old World traditions from which the colonies were formed. Freemans’ classic cocktail list – heavy on American Bourbon and Rye – round out the experience. The restaurant, opened in August 2004, was expanded in 2011 when the second level private dining rooms opened, with capacity for up to 150 people. In 2018, Banzarbar a 20-seat private cocktail bar opened on the second floor.