Mixing Up Fun

NY Magazine shows a PVD bar some love


Downtown needed another cocktail bar, and recently it got one, in the form of The Eddy. The intimate space just off Westminster Street is already a popular spot for the after work and late night crowds. The Eddy has already picked up some national attention as one of New York Magazine's 50 best cocktails pick. Jay Car is the self-proclaimed "bossman, barkeep."

Tell me about The Eddy.
We wanted to bring all the drinks, beer, wine and bar snacks to the city in a way that they have not been done before. The cocktails we create here are difficult to make if you don’t have everything within reach; that’s why we have a small u-shaped bar. It’s a small bar that lends itself to more personal service.

What’s the cocktail world like here?
Interpretations of classics, improvements on classics and classic cocktails. I do things like barrel aging. I really try to bring the basic classic cocktail so people have some sort of foundation. I want guests to have one of these and say, “That’s cool. Where is it from?” I’m slowly going to bring in my own variations of cocktails other than ones I have found.

The cocktail menu offers ”bartender’s choice – you’re in good hands” for $12. What is that?
It’s a quick consultation on what you like to drink. I try to tailor a cocktail or give you a cocktail that I think you’ll enjoy based on your specification. It’s the priciest because it takes the most time to do, but it’s the most popular.

Which craft cocktail is fun to create?
I love to make a Vieux Carré, which means “old square” in French. It’s a classic New Orleans cocktail made with Rye Whiskey, Cognac, Bénédictine, Sweet Vermouth, Peychaud’s Bitters and Angostura Bitters with a lemon peel.

What is The Eddy’s mission?
I want people to have a drink that has a flavor profile; one they sip and then think about. I like the idea of bringing community to the bars. In the old days, mail from your family overseas would be sent to the local town bar. I want people hanging out for better or worse where bartenders don’t just make drinks – they interact.

How did you end up co-owning The Eddy?
I spent a lot of time working for other people. I got to the point where I was confident how to do it and knew enough about what people want traveled to different cities and researched other bars. A friend told me she had a friend who had a friend who had a friend who wanted to be a silent partner in a bar. Steve Durkee had always wanted to open a bar here in his building to help revitalize the city. Introductions were made and here we are. Being an architect, the space is Steve’s vision; the menu is mine.

What can guests snack on?
Everything is good. Chef John Dilly of the Garden Grill helped me develop the menu. It’s simple, quality food made from local products when possible. The fresh, local mozzarella and piquillo sandwich with house made basil pesto is simple but amazing.

What’s a good introductory craft cocktail that you’d recommend?
An Old Fashioned; sugar, water, bitters, whiskey and lemon peel. It’s the definition of a cocktail. When made correctly, each ingredient starts to sings. It’s a really smooth, simple drink.

Who frequents The Eddy?
It varies in age and demographic. It’s completely different all the time. The Eddy attracts people who are looking for something di!erent and have a certain inclination toward good stuff. They’re people like me who want to go somewhere where you can talk to the bartender, get a really good drink and talk to other people.