Bev Retail Spotlight - Food & Spirit Spotlight

This is just one sample of the many stained glass windows throughout the restaurant.

The Forge Restaurant
432 Forty First Street
Miami, FL 33140
305.538.8533
http://www.theforge.com/

“…home of the #1 Steak in America and one of the world’s finest wine cellars.”

This is one place you don’t want to miss when visiting Miami. Be sure to make a reservation for dinner – and take time to enjoy a cocktail at the bar. Alternatively, have a late night dinner and after head to their adjoining nightclub, Jimmy’z at The Forge.

Upon a recent visit to The Forge in trendy Miami, general manager Joseph Day was kind enough to allow Bev Retail Spotlight (BRS) to steal some time from the head bartender for an informal interview.

Martín Matas (MM) has been working as a bartender for about four years and is pretty much self-taught. Don’t misunderstand Martín hasn’t lost out on the art of the cocktail by being self-taught. He brings a creative edge to his mixology and isn’t hesitant to try a new combination of flavors to see where it goes.

At the time of my visit he was in the throws of revising their specialty drink list. Of course the one drink that remains a specialty is the Forge Mojito. The perfect blend of Bacardi Light, Captain Morgan and Malibu rums are what takes it a step-above the rest.

BRS: What do you find to be the most requested cocktail on a busy night?

MM: Bar none, it’s the Forge Mojito quickly followed by an assortment of “martini’s” and standard Mojitos. Martini’s alone it’s not unusual for me to make around 40 an evening – multiply that by three or four bartenders depending on the week night.

BRS: In a city like Miami with all the great restaurants and night spots from which to choose, what does The Forge do to set itself apart from the others?

MM: Besides the great food, what makes us a pretty popular place is we offer an “Open Bar” to all ladies from 10 pm to midnight every Saturday and Sunday night. That means we don’t charge anything for cocktails for two hours. It’s a huge draw.

BRS: Which begs the question of responsible serving? Have all the bartenders here been through a TIPS program or something similar?

MM: There’s an in-house responsibility program that all employees – not just bartenders – are required to complete. We are pretty watchful.

BRS: Of all the spirits categories you work with, which do you find the most challenging when creating a cocktail?

MM: I would say bourbon. Neat or on the rocks, that’s how it should be served. Of course there’s the classic Manhattan but for the most part this is the one that I personally find the most challenging.

BRS: What do you recommend when someone doesn’t know what they want?

MM: Most men know what they want to drink. The ladies will sometimes ask for a recommendation so I’ll ask them if they prefer sweet drinks. Most prefer sweet so it’s an easy place to start. Champagne cocktails are pretty popular, too.

Martín may find incorporating bourbon into new cocktail creations a challenge, but he’s at the top of his game when it comes to making creative martinis. BRS was delighted to try Martín’s French Martini.

This French Martini was a delectable blend of Ciroc vodka, Chambord and pineapple juice...just a touch of sweet that imparted the flavor of a fresh chilled pineapple. Shaken and strained into a chilled martini glass.

BRS proposed Martín try his hand at mixing a cocktail quite popular with this BRS writer…ingredients are Grey Goose L’Orange, Cointreau and fresh lime juice, with lime garnish. No measurements revealed. True to form, Martín did not disappoint. The “martini” was every bit as good as the original…maybe better.

MM: So what do you call this cocktail?

BRS: I call it “The Estella” named after the woman who created it. Feel free to put it on your specialty drink list. I know she won’t mind.

Martín Matas and Ivette Corredero

An evening at The Forge is quite a dining experience and certainly not lacking in ambience. The wait staff and bartenders were all very gracious and welcoming which stood out all the more since the maitre d’ was neither pleasant nor welcoming…bad day perhaps?

The bar is surrounded by cozy sofas, hassocks and cocktail tables. Original artwork landscapes the brick walls. One almost doesn’t notice the two flat screen TVs. No wood stools at this bar. You’ll find pin-tucked leather bar chairs that make settling in for an evening very easy and comfortable.

In the bar and throughout the restaurant’s many dining rooms you’ll find stain glass, not only as part of the wall but ceiling, too. The crystal chandeliers in each dining room bring back images of another era – think Frank Sinatra. Dark wood, ornate scroll work, make up a wall of wine racks full of bottles. Lots of elegance set in soft low lights. Can’t read the menu? Not to worry – all waiters carry mini pocket lights.

BRS commends The Forge for their thoughtful touch in keeping the great background music at a decibel diners can appreciate, and not so loud it requires conversation to be shouted vs. spoken.

Here’s a sampling of what BRS tasted on a visit to The Forge:

Colorado Double Lamb Chops
Rib Eye Steak
Au Gratin Potatoes
Steamed Asparagus
Grand Marnier Soufflé *
Paired with a bottle of Franciscan Merlot

The lamb chops were incredibly moist and tender – cooked to a perfect uniform medium temp. BRS focused on the rib eye which was seared on the outside, juicy and tender on the inside. The portion was easily large enough to share between two diners.

The potatoes were lightly creamy without being heavily laden in sauce and nicely browned. The asparagus was crisp tender and included a side of béarnaise sauce which wasn’t necessary as the asparagus was quite fresh and full of flavor. Side dishes are substantial and meant to be shared by two or more. BRS would not recommend ordering more than two unless there are several diners.

Leave room for dessert. The soufflé was worth every calorie and a good reason to not overindulge on the entrée. Simply fabulous.

Cheers!