Stephen D. is BACK at Majid's

Forumite and Mixologist has returned to Majid's in Chenowith Square! I had heard the rumble, but stopped in last evening for a bite, and there he was.

Also, be sure to chat him up about the new little Dennison! Lot's of good things happening there!

What happened to all of the big plans?

Re: The Evolution of a Concept by Stephen D » Mon Sep 12, 2011 5:05 pm It's gonna be a lot of fun... In the tradition of the true Catalonian Tapas Bar, we will not be a gastropub- we'll be a bar that serves a collection of small bites. Very few things (if any) will be cooked over fire. Instead, we wil rely upon acids, extreme cold, curing, smoking, pickling, canning, crock-pottery and even a flamb torch to do that work. There was a thread here a while back about what Louisville needs. Excpect to see two of the concepts involved here, in addition to a full late-night menu. Molecular Gastronomy and the concept of the Bohemian lounge dedicated to the creatives regardless of demographics Unless you see the bill, you'll be able to walk into the place (between 9-12) on most nights and walk into an eclectic world of the unrtried and unafraid (slight cover charge, methinks- even the starving artist needs money for Ramen Noodles- trust me, they'll be provided 'social lubricant!') Expensive it won't be, but if you're expecting a 15 second signature cocktail- you may not get it. If you're expecting the same drink/cuisine/beer menu as six months ago- I can promise you won't find it. You're gonna find a couple of fellas that love what they do and are on a shared culinary journey. It's gonna be playfull and experimental, yet not so out of touch that it becomes freakish. I'm not sure anyone can mirror the dedication that Bourbon's Bistro makes to our national spirit. We're not going to try. But we're going to assemble, over time, a nice collection of whiskys, from around the globe. America, Scotland, Ireland, Canada and Japan will all be in-house. As will the small-production craft producers. The wine selecion will be 8 - 10 deep, but will focus on styles. If you like a tanically aggressive, ight-medium bodied red, I'll have something for you (Malbec.) You'll be able to purchase anythin on the list by the glass. All-in-all, we will carve out our own little niche and are going to have a great deal of fun along the way.(and so will our guests) PS. I'm extremely excited about what's coming down the pipe for the cocktail culture in Louisville over the next year- the cocktail turks already have a decent respect, internationally. The best are now owners of thier own places and get to follow thier own visions and leanings. Watch out, worl here we come Mixologist, Chef

Well, Brian, it obviously didn't work out. I wish Matthew the best but will not speculate on what he is moving towards. What I've learned over the years is that when you have a clearly defined approach, as I do, sometimes it's the right fit- sometimes not.

What you didn't see was my commitment to Robin on my FB page that 'the foodies would be there, the whole way.' I've always operated this way with regards to the forum. I've always allowed everyone into my process, warts and all. I've always done this with almost reckless abandon.

Many of my brethren treat this place solely as a PR outlet and only post here well after they have the fine lines drawn. That's a fine approach, but not mine. I'll always consider this place not just a source of customers or guests, but of friends and compatriots- whose positive feeback I find invaluable.

You never, ever, burn your bridges in this city- because everyone is on thier own particular journeys and sometimes they coalesce, sometimes not. Give it six months and WHAM! You're asked back into the home that you built and are happiest in...

That being said:

Some big things are getting ready to happen at Majid's. We have begun by bringing in the finest handcrafted bitters in the world, sparing no expense for the commonest of ingredients. The prices will stay the same- this simply adds further value to the simplest of drinks. Look up Boker's and Dr Adam Elmegraib. These are the bitters held by the finest in NYC, London, Chicago and Tokyo and we are pleased to feature them when no other bar in the city (to the best of my knoweledge) holds them.

The Lineup:

Boker's- Classically Styled
Dandelion and Burdock- Are you kidding me?
Aphrodite- Cocoa and Cinnamon based and probably not what you think it is.

The dedication to the wine program will not waver, nor will the value-based pricing on the spirits. Instead I will be working with a talented group of bartenders to produce a cocktail program that will be avante-guard, but not priced so.

I will still continue posting here about my work, warts and all. I will not change my philosophy based upon the fear that someone could make a 'gotcha' post. My life has been enriched so much by this place, these people and this attitude. I'm not gonna change what has blessed me over the years.

Monday Industry Night will become the platform from which we debut new cocktails, on a weekly basis. We will run said cocktails until the product runs out. This will give us a great source of feedback and will give us a good idea about executability (as I can assure you many of these techniques fall into the 'slow cocktail' category.) This will be our greatest concern, I think, especially as we ramp up for the holidays.

Majid has a great vision for the lounge. It would seem that the entire cycle has come full circle and it is time again to walk down the culinary journey together...

Many of my brethren treat this place solely as a PR outlet and only post here well after they have the fine lines drawn. That's a fine approach, but not mine. I'll always consider this place not just a source of customers or guests, but of friends and compatriots- whose positive feeback I find invaluable.

Just one of the things I don't appreciate about some of your "brethren" and one of the things I most appreciate about you Stephen. <two thumbs up> Not everyone could pull it off but you do.

Don't forget the beer drinkers, Stephen. We really enjoy the food at Majid's, and it is right in the neighborhood, but the last time we were there the beer list was very lacking. Just my unsolicited advice/request

Happy you are back in the neighborhood Stephen! Had a bunch of gal friends in this past Thursday, they all love Majid! Hope to see you soon!

Boy am I glad you are back! The last time we were at the bar I had the worst Hemmingway of my life. Majid was there as usual and all smiles (does the man ever go home to sleep?), and I certainly drank it but it was a super sweet with no actual grapefruit juice. Truly a Hemmingway in name only. Welcome Back!

Sorry it didn't work out at DCE, Stephen.

Can you believe I still haven't tried Majid's?

You being back behind the bar might be just the incentive I need.

Well, I was actually looking forward to the changes you wrote about at DCE. To me DCE's environment now is kind of a cool, hippy hangout which is unique here in town. Not saying that's a bad thing but sometime change is good.

Anyway, I believe you even had something about "owner" on your signature line here on LHB. I was thinking that there was a buy in or a partnership formation based on that info. So if you jumped the gun on plans, you did it big. I guess sometimes a vision gets ahead of reality.

Stephen D is indeed back.

I arrived at Majid's around 7:30 and there was a terrific sax/piano jazz duo playing a repertoire that would appeal to anyone over 30. One set included "Cool Change" by Little River Band! Talk about a flashback.

Stephen and another bartender were orchestrating to a happy crowd and it was obvious that many there knew Stephen and were enjoying interacting with him.

Stephen set me up with progressive courses of alternating premium bourbons, scotches, and mixed concoctions that provided me with an extraordinary array of contrasting tastes exceeding anything I've previously experienced.

If that weren't enough, between rounds, he served up an appetizer plate with apple compote, duck bruschetta, and butternut squash that was an absolute riot of flavor. Throughout, Stephen provided a commentary about each course that was both informative and entertaining.

Mixed in, were pickled watermelon rind, olive foam, crushed candy granules, and a watermelon puree. Oh, and a snifter of something that provided a sublime aroma of cherry cigar that combined with everything else can only be experienced, not adequately described.

This was an experience that exceeded my expectations in every respect and I would urge anyone looking for something entirely different and extraordinarily affordable to try.

Thanks Stephen for a delicious and entertaining two hours and please elaborate on my descriptions where necessary as I'm sure I did not adequately describe the experience!