Submitted by Melissa Howsam — Correspondent
A Chapel Hill native, the vino virtuoso’s been in the biz since his salad days bussing tables at Breadmen’s at the ripe age of 15. After cooking his way through college —studying psych and religion at N.C. State — the fringe benefits behind the fryer didn’t have quite the appeal as those more lucrative front-of-the-house spots. So, post-grad, he hit the dusty trail with his sights set on the snowy Vermont slopes and landed a ’tending gig at a local microbrewery to pay the bills. He beat out an applicant who wasn’t tall enough to reach the pint glasses.
“Working at the brewery was quite an adventure,” he said. “It was just like the show ‘Cheers.’ I could count on the same crazy group of regulars to show up every single day. You can meet some really unusual and interesting people standing behind a bar.”
Now, back in his hometown, he’s bumped way up from youthful busboy to mature oenophile, now drumming up convo and twisting corks at Chapel Hill hot spot West End Wine Bar and Cellar. Not a wino? Don’t worry, the food is good, and this sipster’s skills exceed his post as savvy sommelier. So, the “proof” is in the pudding. And, the Tandycane. Bottoms up.
Q&A Hometown: Chapel Hill, N.C.
How you landed at the wine bar: With a little luck and patience. They didn’t hire me first time around. After two years I reapplied and they finally caved.
West End Wine Bar in three words: Just grape juice.
What West End brings to Chapel Hill: A comfortable, non-intimidating wine drinking experience. A lot of people cautiously approach the bar and nervously say “Um, I don’t really know anything about wine.” Some folks seem to think drinking wine is only for snobs. We’re there to help you and open the door to one of the finer things life has to offer, without pretension.
What distinguishes West End from other Tar Heel taverns: Our location on the west side of Franklin Street is pretty much out of range of the rowdy, undergrad crowd. We have a more low-key, lounge-type atmosphere with an awesome rooftop patio. If you’re looking to rage, however, The Cellar is just one flight of steps below.
If you have a drink in your hand, it’s probs a: Jameson neat in one hand, a Bell’s Two Hearted Ale in the other.
Your signature drink: The Tandycane: 1 oz. Rumple Minze, ½ oz. Baileys, ½ oz. Godiva white chocolate liqueur and a splash of cream. Shaken ice cold and poured into a martini glass. It’s good for the holidays. It’s also perfect for the ski lodge if you add it to hot chocolate.
You’re anywhere you want to be right now. Where can we find you? Phish tour.
Which of your coworkers are you most likely to drunk text? Javon. He’s the only other person I know who would be awake at 4:45am.
If they made a movie about your life, who would play your alter ego? Nicholas Cage ... one of the finest actors of our time. I mean, has anyone seen “Bad Lieutenant: Port of Call?” It’s amazing.
If you could live in any fictional place, where would it be and whom would you room with? The Ewok village up in the trees always seemed pretty cool to me. The Dude could be my roommate. He’s probably low-maintenance.
What you probs were in your past life: A Sasquatch.
The decade you should have been a teen in: The 1950s, so I could be the perfect age to thoroughly enjoy the ’60s.
Something you believed as a kid you realized was a hoax: I truly thought the Easter Bunny was real. My dad would put the Easter baskets at the front door, ring the doorbell and run around the side of the house. My brother and I would burst outside in our pajamas, frantically looking up and down the street expecting to see a giant rabbit making its other deliveries to the neighbors’ houses. Now that I’m older, the idea of the giant rabbit seems horrifying ... like the one in “Donnie Darko.”
Trip you’d break bank to take: Tokyo.
Last book you read: “The Winter of Our Discontent” by [John] Steinbeck. I’m reading “The Shining” by Stephen King at the moment.
Last movie you thought worth the ticket price: It’s been so long since I’ve seen a decent movie in the theaters, I can’t even remember.
The last thing that made you want to run red lights to get to: Nothing. I’ve learned to relish red lights. They provide more time to play Words With Friends on my iPhone.
A pop culture phenomenon you could live without: Facebook. I disabled my account several months ago and it has not had a single negative effect on my life whatsoever.
Biggest celeb: Biggest? I had a chat with Robin Williams while I was an extra in “Patch Adams.” Favorite? David Sedaris, hands down. At a book signing he explained to me that breast milk tastes like the end of a bowl of Honey Nut Cheerios. Then he gave me a peanut.
A book that made you want to be a better person: “The Miracle of Mindfulness” by Thich Nhat Hanh.
If you were an animal, you’d be a: Three-toed sloth.
Something ‘90s that makes you nostalgic: Nirvana “Unplugged.”
Hidden talent: I can play the didgeridoo.
Weakness: Food trucks.
If we paid you enough, you’d: Watch TV.
Most ridiculous thing you’ve been asked to do while bartending? I can’t stand it when guys make me “the middle-man” by sending a drink to a complete stranger they’re trying to pick up. Get up and go talk to her. Don’t make me be the icebreaker.
Something that makes you want to poke people in the eye: Mojitos. Love to drink ’em, hate to make ’em.
What one thing do you wish you could tell people about patronizing any bar? Be patient. Please don’t snap, whistle, shake your empty glass or wave money at us when you need another drink. The bartender should be your best friend. Tip. One of the classiest things a customer has ever done was hand me a $20 tip on a busy night before I even handed him his first drink. You can bet he never had to wait for another drink for the rest of the evening.
If you’re not at work, you’re most likely: Drawing, playing disc golf, listening to music or taking a nap.
Other sip spots in the Triangle you’ve worked: Revolution (Durham), Zogs (Chapel Hill).
