Tag Archives: Berry & Rye

Transitorily Yours

February 22, 2017 by
Photography by Amy Lynn Straub

Editor’s note: This is the first installment in a new Encounter column focusing on millennial life by Brent Crampton. To share your significant life experiences, email millennials@omahapublications.com

Today is Jan. 7, 2017, and yesterday I walked out of House of Loom one last time. It was a place that I co-owned, DJed at, and curated events for. The scene I left was only a shell. There were no swirling lights or sounds, no Victorian lounge vibes, and certainly no lively, booze-fueled conversations. Just an echo of the life that filled that place for 5 1/2 years remained (along with the bustle of a construction crew ripping a hole in the wood floor).

Loom was many things to many people, but to me it was a lovely little social experiment that blended cultures, creatives, and communities. Categorically, it was a nightclub and event venue, but to the folks frequenting its experiences, it was a place where patrons and friends could mobilize around causes, express emotions, mourn passings, and celebrate life’s contrasts.

The influx of people was so fluid that you could not distinguish it as a straight or gay bar, but simply as a people’s bar. On its best nights, it brought together folks who normally wouldn’t intersect in our city, and lifted us out of the doldrums of our daily lives.

It is rare for a business to shut down without the force of an unpaid bill. As a friend and fellow small business owner says, it is a gift to be able to close on your own terms. And that is exactly what we did. For myself and the other owners, House of Loom was never meant to be permanent. It was a successful social experiment. And it was time to move on.

I have spent the past 13 years of my life fervently dedicated to contributing to Omaha’s nightlife. With this new year, I embark on a new chapter—one where the loud and flashy peaks of club life are swapped for the quiet joy of watching my 1-year-old baby stand on her own for the first time. Now, spontaneous social gatherings are traded for intimate dinner parties (often planned months in advance). Instead of falling asleep as the sun rises, I wake up  with the sun.

It is a different life—one with its own advantages. My prior life could never hold a candle to this new world. In fact, as I write this, my baby daughter is napping away on my chest after a messy meal of liquified plums, apples, and carrots. She is tuckered out, and so am I.

This brings me to why I am writing this column. During this next chapter of my life, I will be taking some time to hibernate in the creative womb. The invitation to turn to the reflective act of writing seemed like a synchronistic opportunity. Instead of only sharing my notions of creativity and thought from behind a DJ booth, I will gladly be able to do so in this space.

Much like my life right now, I am going to ad-lib my writing. Most likely I will touch on topics ranging from the social impact of nightlife (of course), the curiosities of parenting (because I’m new at this), food (because I get giddy when I eat good food), and inclusiveness and equality (because of our new president), all through the millennial lens of a 30-something, post-nightclub-owning new papa.

Here’s to new beginnings.

Brent Crampton previously co-owned House of Loom and is co-owner of Berry & Rye, a bar in the Old Market. A multi-award-winning DJ in a former life, he now prefers evenings spent at home with his family.

This article was printed in the March/April 2017 edition of Encounter.

Crafty Cocktails

June 20, 2013 by
Photography by Bill Sitzmann

House of Loom owners Brent Crampton and Ethan Bondelid finally took the plunge and dove headfirst into a new entrepreneurial endeavor, The Berry & Rye. Tucked away in the former Myth Cocktail Lounge at 1109 Howard Street, The Berry & Rye is a craft cocktail lounge with a unique objective in mind.

“I love the culture of the drink experience behind the craft. It’s a very soulful approach to imbibing,” Crampton explains. “Something I get to experience often is friends getting together to order these labor-intensive drinks that have lots of creativity and skill put into them, and enjoy good conversation in this sit-back-and-take-your-time kind of atmosphere. Then, when the drinks arrive at your table, people are so intrigued by their drinks, they become a conversation piece.”

Brent Crampton and Bondelid

Brent Crampton and Ethan Bondelid.

The craft cocktail is rooted in the classic recipes of the early 1900s. The practices were lost once the Prohibition Era hit in 1920, and people stopped caring about sculpting a superior drink with fresh juice, fresh ingredients, and high-quality spirits.

The Berry & Rye strives to provide not only a relaxed environment, but also a carefully concocted and tantalizing drink.

“In a sense, it’s like visiting a restaurant,” Bondelid says. “You wouldn’t expect to grab a menu and eat standing up. We ask that people take and enjoy a seat while being served at their table. It’s not the type of place to yell or act overly loud. It’s a comfortable, conversational bar, and this heightens everyone’s experience.”

Considering that loud behavior and drinking often go hand-in-hand, creating a more cultured craft cocktail atmosphere may seem like a lofty goal. But for Bondelid and Crampton, it’s something they’ve experienced throughout their many travels. They are bold enough to envision the potential in Omaha.

20130516_bs_6495_Web

“There is a wealth of great culinary and cocktail experiences out there,” Bondelid assures. “Omaha’s culinary culture has seen some great strides recently, and its cocktail culture is starting to grow as well. In traveling, I’ve been able to visit some of the country’s greatest cocktail venues. I’ve wanted to bring that flavor to Omaha, from the non-overcrowded, loud rooms to the incredible range that can come from balanced and creative cocktails.”

Both Bonelid and Crampton are confident in The Berry & Rye’s intriguing concept. To date, they have invested nearly $15,000 into their “ice program.” They have a massive reverse osmosis system, which provides the purest water possible for all syrups and ice machines. From commercial freezers to Japanese ice presses that create perfect spheres to order, they have taken ice very seriously.

“The thing that separates The Berry & Rye from the rest is that when you collectively consider all the aspects of our concept, such as the ice program, specialized tools, methodology, expertise, and dedicated atmosphere, we’re taking craft cocktails further than many people in Omaha have up to this point,” Bondelid explains. “Namely, we’re taking our ice program further than any other venue, and we’re the only non-restaurant craft bar that offers hosted seating, ensuring that the consistency in experience remains the same.”20130516_bs_6498_Web

Crampton is careful to point out that the seating-room-only policy isn’t a “VIP or exclusive” thing. It’s in place “solely for consistency,” he says. It takes time to craft each drink. The duo has also developed an in-house soda program; they make their own cola, tonic, and citrus syrups, but, of course, their focus is on original cocktails. Classics like gin and tonics are always an option, but they urge you to try one of 20 original recipes on their menu to truly grasp what The Berry & Rye is all about. Perhaps Lily’s Dinner Party, with Broker’s gin, wasabi, and egg whites; or Smoke Over Trinidad, with Zaya rum, sherry, and tobacco syrup made with pipe tobacco from SG Roi. (The latter is served in a corked carafe so guests can pour for themselves at their own speed.)

“When tending a bar and making drinks becomes an art form and an experience visually and flavorfully for the guests, then you know what makes it special,” Bondelid says. “When you have people that follow their passion to the farthest extent of their skills, it’s a beautiful thing.”

Berry & Rye
1105 Howard St.
402-613-1331
theberryandrye.com