From Behind the Bar: Sam Levy of Fern Bar
Sam Levy is the former bar manager of Michelin-starred The Restaurant at Meadowood in St. Helena and is currently operating partner at Fern Bar, located in Sebastopol, CA.
How would you describe your Fern Bar?
We are an award-winning bar-focused restaurant, we craft garden-to-glass cocktails served alongside Chef Joe Zobel's modern American cuisine inspired by West Sonoma County's abundance of biodiversity. Along with our menu of innovative and delicious dishes, the bar features house-made beer and spirit-free elixirs, as well as locally-sourced and small-production wines by the glass. Fern Bar's airy, plant-filled space can be found within The Barlow, Sebastopol's popular shopping and dining destination.
How often does your bar menu change?
We keep the heavy hitters for as long as we can. People don't go to a name brand store for new experiences. They go back because they have what they want, every time. We have a few drinks and dishes that have been here for years and will be here for years to come. Most of our menu constantly changes based on natural seasonal influences. We get bored, try new things, and if it's better than what we did before, it is how we do it moving forward.
What drink have you added to the menu recently?
The FernBargarita. This drink was made by our lead bartender PJ McGinnis, our bar manager Matt Katzin and myself.
Fern Bargarita
2 Lemon Verbena infused Tequila
1.5 oz Watermelon
.75 oz Yuzu
.5 oz Chili Liquor
0.25 oz Lime
.25 oz Agave
Add all ingredients to a cocktail shaker, shake hard but not too long, the watermelon juice cuts it down pretty well already, and serve up or over ice.
Garnish with Watermelon Candy rim and a watermelon slice
Fern Bar Watermelon Candy
3 parts Salt
2 part New Mexican Chili Powder
2 parts sugar
1 part Citric Acid
1 part dehydrated Watermelon pulp from after juicing
Verbena Tequila
15 fresh leaves in 1 L overnight or 2 TBSP of dried leaves
Chili Liquor
1/2 cup Guajillo Chili
1/2 cup Arbol Peppers
2 sticks Cinnamon
1 lime zested
2 Jalapenos
2 cups Sugar
2 cups Water
1 cups Tequila
Mix all ingredients besides the Tequila in a pot and bring to a boil for 10 min, Cover and cool in the fridge. Strain after 12 hrs. Add the Tequila.
How do you stay up to date with current drink trends?
Our team is pretty well-connected in the area. There are only a few of us who have been doing this for a long time, and still enjoy it. We surf Instagram, hang out at friend’s bars, and get excited about geeky stuff, so new techniques and ways to use ingredients travel fast.
Which new (or new to you) spirits brand(s) have you been using lately and why?
We have been diving into Monday NA spirits. I know this is the opposite of what your question was looking for, but it has opened so many doors, while a new spirit is generally just more of the same, but a little better. Monday allows us make so many of our drinks, or classics for guests that we weren't able to before we found it.
What’s the best thing to happen in your bar lately?
We just got Best Craft Cocktails, and Best Bar from The Press Democrat, and the local voters here in Sonoma County.
What’s your after-work drink?
To be honest, I love making fancy cocktails with intricate builds, and layers, with beautiful garnishes, but at the end of the night I either have some whiskey on the rocks, or our Guera cocktail, a take on the Paloma that I have been making in some form for about a decade.
What cocktail or spirits book have you read recently?
The Instagram account @moverandshakerco has been filling my brain recently with funny industry commentary. Real reading has been put on pause. Punch is my go-to for cocktail trends and articles that are written well and have great content, and the most recent book I read and liked was San Francisco Cocktails by Trevor Felch (The Guera cocktail from Fern is featured!)
What jigger do you use and why?
OXO measured jigger and OXO double jigger. They are accurate, can measure down to a quarter, or up to 3 oz. Look, I like the look of the Japanese jigger, but I care more about consistency and keeping a tidy workstation.
What fresh ingredients are you using this time of year?
My wife Victoria and I grow the flowers and a lot of the herbs for our bar program. Right now our Aztec Sunset zinnia, Mojito Mint, asters, Love in the Mist nigella, and Thai basil are the stars. Gravenstein apples, peaches, watermelon, cucumbers and strawberries have been our workhorses this season.
What’s the best way to build rapport with guests?
What works for us is actually caring. We want people to have a good time and feel comfortable. We find out what they like and make it the way they like it. We don't judge based on the drink you order, just how you behave once you've had a few...
How long is a normal shift and how many shifts do you typically work?
I am an owner, so I don't clock in or out. It isn't healthy to see how many hours I work. I work before work, 7-8 hours at work, and then after work once my children are fed and in bed. A nice half day is from 10am to 5pm. A full shift on Sat and Sunday is from 9:30am to 8pm if I can get out early. I do have to say that we have an incredible team, and although I work a lot of hours, it isn't something that feels like a burden. I have worked less at other jobs, and it has been excruciating. If you enjoy the work, the people, and take pride in the product it isn't a hardship.