If speakeasies are supposed to be hard to get into, then Manifesto wins. I knew the recently opened bar was located directly below 1924 Main and that you're supposed to go around the back to enter. What I didn't know was the access code for the keypad on the door, or which suite number to dial. Turns out there is no keypad number to dial. You simply press the call button. After you're buzzed in you descend down old wooden steps, past a fuse box and gas meter, before going through brown curtains and traveling back in time 80 years.
Manifesto partner Ryan Maybee says the inspiration for the space and
the menu came from the old days. "I've always
and will forever be fascinated by the high form, the skill level, the
creative level of bartenders and mixology ... my era is definitely
pre-prohibition, 1850 to 1920, a really good time for bars. Every drink
-- or nearly every one we serve -- is based on a classic cocktail."
is not to say Maybee is stuck solely in the past. He admits to
experimenting in molecular bartending and using some modern techniques.
But his focus is on
ingredients. The bar is a true scratch bar and then some. The type of
drink you get determines the type of ice. Right now there are four
different ices, from a square block in an old fashioned glass to a
rectangular wedge in a Tom Collins glass. The restaurant is working on
several infusions and eventually plans to make its own bitters.
The
menu has the same attention to detail. All drinks are listed by their
spirit. Next to each drink's name is a guide showing what type of glass
it comes in and whether it's shaken or stirred.
Some drink highlights include the Shatto Blanc made with Tito's vodka,
Shatto root beer milk, yellow Chartreuse and bitters. In the whiskey
category is the Jackson Co. Democratic Club Cocktail with rye, Luxardo,
yellow chartreuse, lemon and orange bitters. The Girl from Cadiz is
Hendrick's gin, sherry, lemon, mint and dried juniper berries.
Adding
to the speakeasy feel are the house rules on the back of the menu.
Yelling and screaming allowed only to warn of an impending police raid.
Guests must keep their shoes on and, thank God, "Please silence your
cell phone" is also included. My favorite rule is this:
Gentlemen,Chivalryplease don't approach uninterested ladies. If you must, ask the
bartender to send her a drink on your tab, and she will let the
bartender know if it's OK for you to join her. Ladies, please feel
welcome to start a conversation with anyone you wish.
is not dead at Manifesto. Its hours are 5 p.m. to 1:30 a.m. seven days
a week, with a food menu from 1924's kitchen upstairs. Reservations aren't required but are a good idea on the weekends. Phone number is
816-536-1325.
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Nice departure from the p&l crowd?! Yeah-so is a root canal. Honestly-know your audience....that place is so contrived and try hard it's pitiful. Ryan Maybee and his staff is a joke. There is a difference between confidence and arrogance that the ownership and misguided staff doesn't understand. Just another futile trend.
Went Sat night and LOVED it! Yeah the interior is a little dry, but it's cool and dark and the drinks are good. What a refreshing change from the P&L crowd!
Another speak easy that is really hard to get into is found in St. Joseph. You must go to the basement of the Albrecht Kemper Museum. It has been around since the 1920's with the original art deco still present! Here are a couple pictures I took last fall.
http://stoogez.com/html/images...
I love the idea of a speakeasy. The interior once again, is cheap, no soul, and remind me of a glorified hotel event rooms. Sweet idea, decent drinks, bad interior.
@clay: Nice! I'm a NYC'er born and bred in KCMO, and I'm coming home for a spell this week... as a fan of NYC's Milk & Honey and others of its ilk (looks like Manifesto took a lot of their concept from M&H, down to the list of house rules), I will definitely stop by and have a cocktail.
Nice to see someone bringing the art & craft of the drink to kc.
I just moved here from New York where the exclusive speak easy concept is well played and has been for years. I am not convinced that Kansas City will ever be able to avoid this dilemma.
That said, you can't complain about a cocktail mix with fresh ingredients, proper types of ice (something no one here seems to understand or care about) and a well trained bartender. Looking forward to checking it out (if they will let me in. :)
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