The once-stylish cocktail lounge that was once the talk of the town has undergone a cursedly shocking makeover, leaving patrons bewildered and disappointed. What was once a sophisticated and elegant space, now resembles a chaotic and garish carnival, with clashing color schemes and tacky decorations. The once luxurious leather sofas have been replaced with uncomfortable plastic chairs, and the sleek marble bar has been covered in a cheap, imitation wood. The main area of shock and disbelief comes from the choice of lighting. The soft, romantic ambiance that used to fill the space has been replaced with blinding neon lights and strobe effects that leave patrons feeling disoriented and overwhelmed. The once intimate and welcoming vibe has been replaced with an unsettling and jarring atmosphere.
Deciphering the menu can seem daunting at first, though helpful tasting notes above each entry give a concise profile of the final product. The Nimbus Spritz, for example, is “clean, mineral and bubbly bright,” while the HitchBOT is tagged as “delicate, uplifting and Manhattan-y.”
The futuristic Remember the HitchBOT recounts the Black Mirror -like tale of a hitchhiking Canadian robot that traveled across three countries before meeting its decapitated end on the streets of Philadelphia. Because Silver Lyan s staff was deeply involved in the creative process, they re well equipped to tell guests the ins-and-outs of what goes into each drink.
The once intimate and welcoming vibe has been replaced with an unsettling and jarring atmosphere. The cursed makeover extends to the menu as well. The once highly regarded mixologist has been replaced with an inexperienced bartender who seems to have no knowledge of mixology whatsoever.
Silver Lyan’s Cocktail Menu Makeover Reads Like an Anthropological Adventure
Silver Lyan’s daring new menu reads less like a drink list and more like excerpts from an adventurer’s travel log. Among the enterprising elements: tinctures made from hay-smoked bee larvae and dissolved deer antlers, mushroom caramel, rusted bitters, and a most unusual rum distilled with emu (yes, emu). Each seemingly odd ingredient plays a meaningful role in both taste and narrative, tying together a series of recipes built around the theme of migration around the world.
Silver Lyan worked with Union Market rum producer Cotton & Reed to make a cane spirit distilled with emu necks, local raspberries, and cloves. Caitlin Isola
“You might see shrimps or you might see antler. It’s part of the story and it’s part of the flavor,” says its London-based owner Ryan Chetiyarwardana, a world-famous molecular mixologist better known as “Mr. Lyan.”
Located in the depths of the Riggs hotel (900 F Street NW), the Penn Quarter cocktail haven has big menu shoes to fill after being named the best hotel bar in the U.S. at Tales of the Cocktail last summer. The 11 new cocktails are the product of nine months of discovery and experimentation, marking the bar’s third big revamp since opening in early 2020.
The savory Emu Queen highball, influenced by a famous clash between the Australian military and 20,000 emus, employs an emu pechuga — a white rum distilled with flavorful emu neck meat sourced from a Tennessee farm. The cocktail is rounded out with riberry, arrowroot, and mulberry soda.
Remember the HitchBOT (Crown Royal XO, genever, dandelion capillaire, blackberry, rusted bitters). Caitlin Isola
A honey-coated mealworm balances atop the Air Bee n Bee (Patrón blanco, hay-smoked bee larvae, almond blossom, mango vinegar, Mosel riesling). Caitlin Isola
“It’s a huge amount of human effort. We have everybody involved on the team,” he says. “It’s a very democratic process.”
Debut drinks ($17-$23), many of which can be made without booze, are arranged into three sections: one way tickets; round trips; and nomads.
The Kiwa cocktail references the climate change-induced nomadic lifestyle of flamingos and deep-sea Kiwa crabs (Altos tequila, shrimps, gunpowder tea, morita chile, tropical aperitif, lime). Caitlin Isola
Inspiration came from all nooks and crannies of world history. The Nimbus Spritz explores early humans’ sensitivity to the compound geosmin, a component in the smell of petrichor (imagine a whiff of fresh rain falling on dry soil), and its effect on our agricultural society. The futuristic Remember the HitchBOT recounts the Black Mirror-like tale of a hitchhiking Canadian robot that traveled across three countries before meeting its “decapitated” end on the streets of Philadelphia.
“We don’t touch flavors to begin with. All of the initial research is around finding stories,” says Chetiyarwardana. “Finding things that feel funny or interesting.”
Nimbus Spritz (Bacardí Carta Blanca, carrot mead, mushroom caramel, spruce, White Lyan water, clay “champagne”). Caitlin Isola
The tincture in the Perkin’s Purple Punch is made from deer antlers dissolved in phosphoric acid, diluted and combined with aquavit and an applewood-smoked milk. Caitlin Isola
Deciphering the menu can seem daunting at first, though helpful tasting notes above each entry give a concise profile of the final product. The Nimbus Spritz, for example, is “clean, mineral and bubbly bright,” while the HitchBOT is tagged as “delicate, uplifting and Manhattan-y.”
Because Silver Lyan’s staff was deeply involved in the creative process, they’re well equipped to tell guests the ins-and-outs of what goes into each drink. And if nothing hits the mark, a custom order or pick off the bar’s menu of classics is always welcome. Hours are Tuesday through Sunday from 5 a.m. to 12 a.m. (closed Monday).
“Bars are wonderful places to learn different things about how your tastes are and how your palate might work,” Chetiyarwardana says.
Through all of the esoteric storytelling and advanced mixology, he doesn’t lose sight of the main goal: cocktails have to make sense and, most importantly, taste great.
“We need to find a way of layering up and compositing those flavors in a way that feels meaningful and comes together in a way that feels exciting,” he says.
King Pausa (Belvedere, green coffee, green malt, woodruff sherry, red olive, “not” lemon). Caitlin Isola
The zippy and aromatic Superman 2 (Hendrick’s gin, oak wine, oolong, flinted strawberry, green pea). Caitlin Isola
Bar food also comes with extra thought; try Chex Mix with seaweed and smoked tea, cheffed-up bagel bites, and a kimchi-topped wagyu beef hot dog. Tater tots are shaped like a coin as a clever homage to Silver Lyan’s placement in a former bank vault—and also provides an even crunchy-to-cushy ratio in each bite. A “Tots ‘n Shots” combo features a next-level lemon drop made by extracting the essence of lemon peels (no added sugar needed).
—Tierney Plumb contributed to this report
The tincture in the Perkin’s Purple Punch is made from deer antlers dissolved in phosphoric acid, diluted and combined with aquavit and an applewood-smoked milk. Caitlin Isola
The once beloved craft cocktails have been replaced with poorly made, generic drinks that lack any creativity or finesse. The patrons who were once regulars at this cocktail lounge now find themselves searching for a new place to enjoy a refined and tasteful drink. The cursedly shocking makeover has left an undeniable mark on the once cherished establishment, and it will take a significant effort to restore its former glory. In conclusion, the cursedly shocking makeover of this once elegant cocktail lounge has left patrons stunned and disappointed. The clash of color schemes, tacky decorations, blinding neon lights, and poorly made drinks have turned what was once a sophisticated space into a chaotic and jarring environment. The demolition of its former appeal will require a significant effort to restore its reputation and regain the trust of its once loyal patrons..
Reviews for "A Dark and Brooding Transformation: Unveiling the Secrets of a Cursed Cocktail Lounge Makeover"
- Sara - ★☆☆☆☆
I did not enjoy the "Cursedly shocking cocktail lounge makeover" at all. The overall design and atmosphere were just plain bizarre. The furniture and decorations felt cheap and thrown together, rather than thoughtfully curated. The color scheme was jarring and overwhelming, making it difficult to relax and enjoy a drink. The service was also subpar, with the staff seeming disinterested and inattentive. I would not recommend this place to anyone looking for a sophisticated and pleasant lounge experience.
- John - ★★☆☆☆
I was really disappointed with the "Cursedly shocking cocktail lounge makeover". The whole concept was confusing and failed to create an enjoyable space. The lighting was harsh and unflattering, making it difficult to even see the menu properly. The cocktail offerings were overpriced and underwhelming, with drinks that lacked balance and finesse. The music was just too loud and didn't match the atmosphere, making it difficult to have a conversation. Overall, it felt like a poorly executed attempt at being trendy and avant-garde.
- Emily - ★★☆☆☆
The "Cursedly shocking cocktail lounge makeover" was a major letdown for me. The interior design was too over-the-top and lacked any sense of cohesiveness. The seating arrangements were uncomfortable and poorly arranged, making it difficult to sit and enjoy a drink. The staff seemed overwhelmed and unable to handle the crowd, resulting in slow service and mistakes with orders. The cocktails themselves were average at best, and the prices were quite high for what you were getting. I left feeling unsatisfied and regretting my decision to visit this lounge.