Tag Archives: Myth

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.

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“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

Good Drinks, Good Music, Good People

December 25, 2012 by
Photography by Bill Sitzmann

“We keep it mellow but fun,” says Joanna Murzyn, one of the owners of Myth, a martini bar in the Old Market at 11th and Howard streets. “We like to have a calm feel. Nothing dancey or headbanging.”

Guests sit back on chocolate-leather couches and converse over craft cocktails while acoustic or jazz sets play in the lounge’s front window every Thursday night. The club sends out events news and promotions to anyone who texts “Myth” to (402)-965-0230, or guests can check Myth’s Facebook page to find out who’s playing next. If it’s the first Thursday of the month, you’ll find local musician Chris Saub with his guitar, a microphone, and folk rock sung with slight gravel. “It’s a sort of relaxed kind of rock,” says regular John Lewenthal. “He plays his own music, but occasionally he’ll mix in a cover.”

Myth is a rewarding place to be a regular. “We have a great crowd here,” Murzyn says. “You really develop relationships over the years.” Regulars know they’ll have a place to escape the downtown crazy on New Year’s Eve, and a special rum stays behind the bar for the only patron who drinks it. “Only one customer wants it, and we get it for him,” she says.

Owner Brian Murzyn

Owner Brian Murzyn

Murzyn credits her husband and co-owner, Brian, with a talent for bringing guests back for more. She recounted the story of someone freshly moved to Omaha who walked into Myth one night. “He said he knew he had to force himself to get out and meet people,” Murzyn recalls, “and there was Brian behind the bar. He’s been a regular for a couple years now.”

Regulars and newcomers alike should feel free to ask the versatile bartenders to make them something off-menu if none of the Myth suggestions sound quite right. “They love that,” Murzyn says. She estimated that roughly 80 percent of the cocktails served over the stained concrete bar are unique to the lounge. The Mystique, for example, has been a favorite since Myth opened in May 2007. The sweet pink drink is comprised of X-Rated Fusion Liqueur, mango rum, and pineapple.

“They have a really good feel for various drinks,” Lewenthal says. “They have such a large repertoire of things they’re able to put together, even for somebody that may not know they enjoy drinks like that.” The average cost of a Myth cocktail is $9, though there’s wine and beer (bottled and draft) for those with simpler tastes.

A couple menus from next-door restaurants are kept under the bar in case patrons need a pizza from Zio’s or an appetizer from Stokes to go with their cocktails. There is one TV behind the bar, positively small in comparison to what you’d find at a sports bar, for taking a break in conversation to check a score.

EDITOR’S NOTE: Myth is no longer open.