I_heart_JC wrote:
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papadage wrote:
hearty..

unless his appetite can survive a cold winter?

papadage wrote:
hearty..

user1111 wrote:
The mistake I made I went there for dinner and left hungry and with a buzz. Great place but not for a 6 ft dude with a hardy appetite

RickSp wrote:
We had a drink and a bite at the bar. It is a nice place. Comfortable and attractive. The bartender and service staff were friendly and attentive without being intrusive.

The beer list was odd. They offered six beers, four of which had ABVs over 8% with several at 12% or so. Personally, I am not crazy about high alcohol beers. Just my own preference. The two remaining beers were a lager that I had tried before and wasn't crazy about and an overly cute craft beer, which might have been great, or not. I like a lot of different styles of beer so a broader beer menu would be greatly appreciated.

gt2220 wrote:
Quote:

RickSp wrote:
I like a lot of different styles of beer so a broader beer menu would be greatly appreciated.

Most cocktail-focused bars, which The Archer is, are going to offer a limited range of beers. There are now so many places in JC with an excellent selection of beer, while the number of places to get a good cocktail is still low. I'm ok going 50 feet down the street to Barcade or Skinner's if I want a wide range of beers, I'd rather a cocktail bar focus on cocktails.

RickSp wrote:
I like a lot of different styles of beer so a broader beer menu would be greatly appreciated.

RickSp wrote:
I like a lot of different styles of beer so a broader beer menu would be greatly appreciated.

JcDevil wrote:
My last message ended "this place will also live or die based on the skill of their bar staff". I sincerely hope that is true, because if so, this place will thrive. I stopped by yesterday on their first open-to-the-public night, and while the printed cocktail menu was just comprised of a few safe classics, one look behind the bar was enough to show that they know what they are doing.

Natalie was the head bartender (running the program at Archer, I believe as a consultant, though) and had spent time working at the Flatiron Lounge, Dutch Kills and PKNY. Despite being the first day, her and Chris, the other bartender, made off-menu drinks that were both creative and perfectly composed. On their first day, they were already punching well above Dullboy's weight class, and at the very reasonable price of $12/cocktail, far less than the $15-16 that drinks of similar quality cost across the river at D&Co, Attaboy, etc.

Environment was exceptional - dark, warm, booths/tables perfect for conversation (although I was busy nerding out at the bar). The small plates menu looked very good, game-heavy, but didn't get a chance to try anything. They'll be rolling out their full cocktail menu of both classics and originals in the next couple weeks, as well as an extensive whiskey list.

Open one day, and it's likely already become the best bar in Jersey City. Can't wait to see where it goes from here.

JcDevil wrote:
My last message ended "this place will also live or die based on the skill of their bar staff". I sincerely hope that is true, because if so, this place will thrive. I stopped by yesterday on their first open-to-the-public night, and while the printed cocktail menu was just comprised of a few safe classics, one look behind the bar was enough to show that they know what they are doing.

Natalie was the head bartender (running the program at Archer, I believe as a consultant, though) and had spent time working at the Flatiron Lounge, Dutch Kills and PKNY. Despite being the first day, her and Chris, the other bartender, made off-menu drinks that were both creative and perfectly composed. On their first day, they were already punching well above Dullboy's weight class, and at the very reasonable price of $12/cocktail, far less than the $15-16 that drinks of similar quality cost across the river at D&Co, Attaboy, etc.

Environment was exceptional - dark, warm, booths/tables perfect for conversation (although I was busy nerding out at the bar). The small plates menu looked very good, game-heavy, but didn't get a chance to try anything. They'll be rolling out their full cocktail menu of both classics and originals in the next couple weeks, as well as an extensive whiskey list.

Open one day, and it's likely already become the best bar in Jersey City. Can't wait to see where it goes from here.

moobycow wrote:
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bodhipooh wrote:
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third_street_hats wrote:
I'm not sure if you're directing that at my use of the word fancy or the concept of a bespoke cocktail.

Fancy certainly applies here and I think also to the menu Dullboy as they use not-too-common ingredients like rhubarb amaro, piri piri spice, orgeat syrup, etc.

Bespoke plays into the millennial trope that we're all special and deserve unique experiences. Silly, but certainly not something I would let stop me from walking through the doors of a new bar. The word itself wasn't printed on the flyer-like menu they handed out, just a line or two saying pick a liquor and tell us what flavors you like, but it is on the menu at Ward III and seemed appropriate.

No! Of course it wasn't directed at YOU. It was a mini rant at the annoying use of certain words to denote a certain coolness. As you rightly point out, it plays into the (sad) millennial trope of being/portraying everything as special and unique.

And to better explain myself, I would add that I give Dullboy a lot of credit for not giving into the temptation of following on those fads. Of course, their cocktails and staff are a notch above the rest, but they don't take themselves so seriously as to be ridiculous in how they present/sell themselves, which is precisely why I continue to patronize them regularly.

When I was in there a week or two ago they were dressed in what appeared to be old time bartender clothes, with vests and striped suits, one guy had a top hat. If you're looking for 'not ridiculous' I'm not sure that Dullboy is a great example.

bodhipooh wrote:
Quote:

third_street_hats wrote:
I'm not sure if you're directing that at my use of the word fancy or the concept of a bespoke cocktail.

Fancy certainly applies here and I think also to the menu Dullboy as they use not-too-common ingredients like rhubarb amaro, piri piri spice, orgeat syrup, etc.

Bespoke plays into the millennial trope that we're all special and deserve unique experiences. Silly, but certainly not something I would let stop me from walking through the doors of a new bar. The word itself wasn't printed on the flyer-like menu they handed out, just a line or two saying pick a liquor and tell us what flavors you like, but it is on the menu at Ward III and seemed appropriate.

No! Of course it wasn't directed at YOU. It was a mini rant at the annoying use of certain words to denote a certain coolness. As you rightly point out, it plays into the (sad) millennial trope of being/portraying everything as special and unique.

And to better explain myself, I would add that I give Dullboy a lot of credit for not giving into the temptation of following on those fads. Of course, their cocktails and staff are a notch above the rest, but they don't take themselves so seriously as to be ridiculous in how they present/sell themselves, which is precisely why I continue to patronize them regularly.