In this modern classic conversation with bartender and beverage consultant Toby Maloney, some of the topics we discuss include:

Toby's journey through the food and beverage world, from bussing and dishwashing, to culinary school, to tending bar, eventually landing gigs at famous venues like Milk & Honey, and Pegu Club, and going on to open The Violet Hour in Chicago.
The decisions and philosophies (plus the techniques and ingredients) that allowed Toby and his cohort at The Violet Hour to open the hearts and minds of the people of Chicago to the paradigm shift that was the Cocktail Renaissance.
What it's like to open a bar in 2025, specifically with respect to the ingredients and philosophies that carry over well from the last 15-20 years, and which practices and vibes might need a refresh.
Then, we take a close look at how Toby is setting the tone at The Elbow Room with pre-batched "Flavor Booms," free pours, dirty dumps, a Hawthorne strainer moratorium, and other service speed innovations.
Along the way, we learn why people hated The Violet Hour Team at first, how to "David-Chang-ify" a food or beverage program, why Gen Z is primed for their "Fern Bar" moment, and much, much more.

If you like this conversation with Toby, well buckle up for part 2, where we dig even deeper into how he develops cocktails, complete with a live, on-air cocktail building exercise. But for now, please enjoy part 1 of this super fun interview with Toby Maloney.