There has never been a better time to get a drink in the Newtown and Enmore Road area. In recent months, we’ve written about the latest additions to the area, from the excellent Silver’s Motel at the top of Enmore Road, to Bar Demo in Newtown — and there’s another place for good drinks opening this Wednesday.
Joe’s Tavern will open on Australia street, in the row of shopfronts that is home to Continental Deli, and comes from the same team, Paisano & Daughters: Elvis Abrahanowicz, Sarah Doyle, Michael Nicolian, and Joe Valore, the tavern’s namesake.
The venue offers a place for both eats and drinks, but leans a little more to the food side of things, with a host of old school classic dishes on the menu; expect prawn cocktails, and a signature burger made with half lamb and half beef. But, as bar manager Michael Nicolian spells out in the Q&A below, you’ll be able to stop by just for a drink, too.
The cocktail list is about as straight up classic as you can get, with eight listed drinks, priced at $24 — and if there were eight drinks you need to know how to make as a new bartender, you could do worse than mastering these eight.
Joe's Tavern will keep restaurant-like hours, opening seven days a week, from 5:30pm to 10pm, and for lunch on weekends from 12pm to 2.30pm. You can find them at 206 Australia Street, Newtown, and follow them on Instagram at @joestavernsydney.
Below, Michael Nicolian talks us through what they’re doing differently at Joe’s Tavern, his approach to the drinks, and more.
BOOTHBY: You’ve got a pretty classic approach to drinks at Continental — how will Joe’s Tavern be different?
MICHAEL NICOLIAN: Whilst Joe’s Tavern will also be a heavy emphasis on the classics it will differ from the Deli. The Deli takes classic drinks but uses modern techniques (milk punches, house ferments etc.) and playful twists (pre-batching with the canning machine, blending two cocktails into one like the Negroni Ramos). Joe’s on the other hand will be more stirred to order, heavier on the American whiskey-based drinks, and not venturing away from what the classics were when they were initially created.
BOOTHBY: Can you give us a little insight into maybe one or two drinks from the list typical of what you’ll be doing?
NICOLIAN: The list will have things like a Martini with blue cheese stuffed olives, classic Old Fashioned whiskey cocktails, Tom Collins, a Whisky Sour, Champagne Cocktail etc. The thing that we will focus on to elevate these drinks is the quality of the base ingredients, along with meticulous attention to detail and the ‘art of bartending’.
BOOTHBY: Mikey, what is it about the drinks you’re making at Joe’s that you love? How do they differ from what else is happening in the bar world these days?
NICOLIAN: These are my kind of drinks, old school, simple and done with care, love and attention to detail. Nothing to hide behind, nothing weird and wonderful, no rotovaps, fat washes or elaborate garnishes. Just good honest drinks.
BOOTHBY: It’s a small 30-seat space, can you drop in just for a drink or must you eat, too?
NICOLIAN: Yes! We will have limited space for walk-ins and no obligation to dine, however if you do come in for a Pabst Blue Ribbon tallboy it might be hard to pass up our burger, prawn cocktail, bone marrow toast or bar snacks that are looking seriously good.
BOOTHBY: What’s with you guys and long names? Continental Deli Bar Bistro, Joe’s Tavern Restaurant & Bar?
NICOLIAN: Yes, that’s so funny — I’ve never really thought about it in that way. I guess the name is just Joe’s Tavern. The restaurant and bar part is just an extension to let guests know what we’re doing. We didn’t want the Australian impression of a tavern to suggest we were something we aren’t, so it’s nice to give clarity and identity.
