here to see the
Brandy Library magazine.
knowledgeable and Attentive Service…
of 20 Librarians do their best every night to bring our
guests the most memorable experience without letting them
feel that they are Kings and Queens of the land: Brandy
Library’s approach to service is indeed different. The
product, these wonderful gems lining the shelves that
passionate Distillers and Cellar Masters have crafted during
many years are the stars of the venue; our patrons
are well treated of course, pampered should we say, as long
as what is drunk is appreciated to its full extend.
is therefore well trained into Brand Spirits knowledge:
a newly hired member has been through a 15-hour video
session, an introductory test, and further reading based on
the latter’s result before serving his or her first
customer. Weekly mini tests are submitted to all
bartenders/waiters/waitresses who are commonly labeled
“Spirits Sommeliers”, for they each must undertake our house
“Standard Spirit Training Program” after 3 months of
“age” in the house and pass a final 200-question exam. A
Beverage Director and Head Spirit Sommelier serves as a
mentor as well as a tutor to all of them. But with about
1500 different tipples and over 60 menu pages, it is
greatest respect is given to the product, we make sure to
show our guests the bottle before we pour the drink in front
of them, whether wine, beer or aged spirit is ordered.
Another difference with most places lies in the agreement
from the customer: a taste is poured to make sure that it
matches what our patrons had in mind. In the affirmative, we
pour 2oz of spirit or 6oz of wine.
While we do
not distribute olives/nuts/etc to our guests, we
automatically give gougères (savory cheese puff)
away; after dinner time, these free nibbles morph into
mignardises (sweet little things like caramels,
meringues, shortbread cookies, marshmallows, candied
oranges). Naturally, all of the above are made in-house.
service is not common at Brandy Library, as we want to stay
away from the nightclub-like service. However, it does
happen, rarely though, that a table orders a bottle of
Single Malt Scotch, we then multiply the price of one glass
by 12 to get its full cost.
We use the
“O” series line from Riedel, for their elegant thin high
quality glassware. Their stem less attitude has proved to be
both practical and classy.
When Whisky is
served it is always neat, but we provide a side of ice for
the drinker to help himself/herself as pleased as desired.
We do not rush our customers and do not aim at “turning
tables”, as we know better that profitable business can be
generated in a comfortable and peaceful atmosphere,
and call for more repeat clientele.
OPERATION: Sunday to Wednesday 5pm to 2am. Thursday to Saturday
4pm to 4am
Copyright (c) Brandy Library
2004. All rights reserved.
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