Saturday, March 14, 2009
Plonk at Plonk
A few years ago a wine bar opened in the most unlikely of places: Bozeman, Montana. The concept was wonderful: a hip, inviting environment backed up by a solid wine list and consistently delicious food and small plates. Come to think of it, that description sucks. Plonk is, was, and hopefully will continue to be, a cool enjoyable place you never quite get enough of. As if this wasn't enough, Plonk also became a bar with some of the best hand-made cocktails outside of NYC or San Francisco.
Sitting at the Plonk bar tonight however, was a bit different. Animal species, concepts, even restaurants evolve. When Plonk first opened, it was a wine bar and a damn good one. Some time into the project, we noticed the disappearance of one of the proprietors...and the addition of hard liquor to the offerings. The wine bar became a bar with wine. Deep breath...it's okay, the commitment to quality remained despite the occasional flaky wait-person and a drift from the focus on the wine.
Hand-made cocktails with delightful and surprising concoctions of spirits, herbs, fruit - sometimes all three - were added to the already creative menu of hand-picked wines, tasty and creative small plates, all wrapped up in cool music and a chill environment that you hoped you blended into seamlessly.
Plonk is, was, and we hope will continue to be a unique and wonderful offering in this unique and wonderful place: Bozeman.
Which brings us to tonight: Plonk at Plonk. The proprietor that left Plonk some time ago has struck out and created his own wine. A wine of 100% syrah from Paso Robles. It was delicious with the perfectly medium-rare hanger steak and hand cut frites.
Tonight it was a little bit of the old Plonk at the new Plonk. Congratulations, Plonk on your new chapter...congratulations Plonk on your new release. We wish the best to you both.