By Mike Kostyo
Abe Vucekovich
Meadowlark craft cocktail bar takes a unique approach to its menu, finding inspiration in unexpected places and keeping things interesting by changing things up regularly. The bar offers a rotating themed cocktail menu with a printed design that resembles a wildlife field guide, specifically highlighting the exploration of Midwestern birds.
Inspired by the cedar waxwing, a brown, gray and yellow bird, Beverage Director Abe Vucekovich took cues from its northern habitat, looking to recreate flavors that bring to mind the region’s chilly, forested, hilly terroir. The resulting build includes the Alpine amaro Braulio, herbaceous Green Chartreuse, and a base of St. George Terroir gin, which itself is inspired by California’s Mount Tamalpais. It’s finished with a spritz of grassy sotol. “The drink tastes the way I imagine the air around you smells while peering at a cedar waxwing through your binoculars,” explains Vucekovich.
He says the drink has been a hit with industry friends and guests alike because it delivers a big sensory experience with those forestdriven flavors. But it’s not challenging to the guest, as each ingredient is deliberately balanced to play well with each other. “There’s no fluff here,” he says.
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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