Erik Bruner-Yang, a notable chef known for Toki Underground and Maketto, opened a new cocktail bar named Providencia in a former flower shop. Despite his desire to reduce his workload, he recognized the opportunity in the vacant space. Working alongside a talented team, including long-time friends and expert bartenders, the bar showcases a globe-trotting cocktail menu inspired by their cultural backgrounds. Emphasizing a lounge atmosphere, Bruner-Yang aims for the cocktails to take center stage, with snacks primarily serving to complement the drinking experience.
The globe-trotting menu at Providencia pays homage to the diverse backgrounds of the team, blending Taiwanese, Dominican, and Salvadoran flavors into craft cocktails.
Bruner-Yang emphasizes that Providencia is not a restaurant but a cocktail lounge with snacks, allowing the focus to be on the cocktails.
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