I confess: I am having an unhealthy love affair with Crudo. The bar, specifically. (C’mon, like you didn’t know that was coming.)
Tucked away in the back of a strip mall in Phoenix, Crudo is a cult favorite of foodies in Phoenix. Their space is open and airy, and makes me feel like I’m somewhere else, like San Francisco. The food is fresh, inventive, and delicious, with the squid ink risotto as a tasty headliner. Chef Cullen also makes all his own cheese in-house–I love the fresh mozzarella with the bacon relish (yes, it’s a real thing!) and caramelized onions. Anyways, enough about the food. For now.
Bar Crudo is run by mixologist Micah Olson, who hails from Phoenix institutions like Merc Bar and Jade Bar at the Sanctuary. His warm smile and affable manner put you right at ease when you walk through the door. There’s a giant chalkboard wall outlining the signature cocktails and small bites available at the bar–note that the full menu is available in the bar, as well. There’s plenty of seating around the cozy bar, but I prefer to pony up and have Micah mix up one of his magical cocktails with the spirit of my choice–always a good option, in my opinion. One of the things I really love is the beautiful glassware that the cocktails are served in. Micah rolled out a few new cocktails last month, and I decided to try them with my trusty cocktailing friend, Chase.
We started off with the Daring Dutchman. I wasn’t sure what to expect, given that the cocktail has mascarpone cheese in it. Yes, that’s right. CHEESE. But holy crap–this one knocked my socks off. The Daring Dutchman is made with Bols Genever, Dried Apricot Shrub, Honey, Mascarpone, Soda Water, & a float of Galliano, and served on ice with a silver straw. The silver straw has a spoon at the bottom, so you can stir your drink and sip, without messing with your vibe–like a spork, but classier. The drink is smooth, sweet, and decadent–like a dessert version of a Bloody Mary. Throw your hesitation to the wind and drink this. Trust me.
The next cocktail we tried was the Core Survivor #2 (not sure what happened to #1, but I’m not asking questions.) Micah mixed up Gin, Cronin’s Swedish Punch, his house-made Grapefruit-Cinnamon Syrup, Bitterman’s Emmanuel Tiki Bitters, dash of lemon, served up with an orange peel garnish.
The last drink on our list was The Corleone. I’m a bourbon girl, but if I were to only drink gin, I would drink this. Made with Plymouth Gin, Alexander Grappa, Muddled Grapes, Lemon, White Wine Syrup, & 50/50 Orange Bitters, and served up. It’s mild, smooth, and just slightly sweet, thanks to the muddled grapes. The Corleone is dangerous–it goes down easy, and next thing you know, you’re teetering off your bar stool. This drink also pairs really well with the infamous Fried Pickles, served with aioli.
Not sure you want to try the Fried Pickles? Suck it up, kids. Drop my name (BoozyBrownGirl) to the staff, and get an order of the salty, crispy treats for only $5! I guarantee that you won’t regret it. As I mentioned, Crudo’s Chef Cullen also serves up amazing food–the Meatloaf Burger is a favorite. It’s moist, tasty, and great to help soak up the booze.
Get yourself over to Bar Crudo sooner than later, my friends. Amazing cocktails, great atmosphere, and the funny, courteous staff sell themselves. Oh, and you can’t forget the daily happy hour–Tuesday through Saturday, from 5 to 7pm!
Crudo & Bar Crudo 3603 E. Indian School Road, Phoenix, Arizona 85018