While the sexy, contemporary atmosphere of Thompson Seattle‘s (award-winning) rooftop bar, The Nest, is the perfect setting for a cocktail bar, the main attraction of the bar is what its staff has to offer. The Nest is defined by three objectives: to provide sincere, hospitable service; to create Instagram-worthy delicious drinks; and to constantly evolve to match what is on-trend in the bar world. We chatted with Beverage Director, Silas Manlove, to get the scoop on what to expect from The Nest this summer.
How does the hotel influence the bar program?
Like any hospitality professional, I am a firm believer that hospitality is a collection of sincere minutiae that comes together to make someone feel ‘at home’ regardless of their familiarity with the physical space. Our experienced and passionate bartenders want to share what they know with the people sitting in front of them (while showing off, of course). Service at the Nest reaches beyond anticipating guest needs and staff achieve the ‘at home’ feeling through familiar-yet-reserved, candid interaction.
What can we expect on the menu?
Just as service is thoughtful, sincere, and effortless, our offerings are approachable by all – and nice to look at. The menu complements the service: the flavors and overall experience are neither intimidating to the novice nor pedestrian to the gourmand.
What about current cocktail trends?
Bartending trends move as steadily as any other evolving industry. House-made, fresh-squeezed, locally-sourced, hyper-seasonal products are gradually becoming the standard for bar service, which The Nest readily meets. Where we go beyond the norm is through creative incorporation of new products, machinery, and presentation styles, meaning a guest could visit several times over the course of a few months and find something new and exciting every time.