“One of the principles of Bauhaus was affordability,” says Savage. Here there’ll be louder music and more fun. “The front room, will be the clean design as you’d expect from Bauhaus,” says Lougrat. The lab at the back, while also open to guests, will host speakers twice a week the classroom of their Bauhaus school. Owners Remy Savage & Paul Lougrat and Maria Kontorravdis There will be wine and beer and in terms of food, they launch with one dish: Duck Egg Parfais, cooked sous vide in lapsang tea water, with caviar and bread crust. Twists not of whim but of a function of the limitations of their back bar. Lougrat adds: "We asked ourselves if we need a bourbon, or can we find a way to make one from other whiskies.” Their 20 choices will underpin nine of their own drinks and five or six twists on classics. “We want to create problems for ourselves in order to solve them,” says Savage. One of its pioneers, Mies van der Rohe, coined the phrase ‘less is more’.” So don’t necessarily expect conventional choices – Green Spot is their house whiskey and a quince spirit is just one of three eaux de vies included. “In the Bauhaus it wouldn’t make sense to have 400 bottles. We are trying to imagine what the pioneers of Bauhaus would create as a bar.”īorn in Germany between two world wars, Bauhaus was also a movement of scarcity, and so the bar will only stock 20 lines – each chosen by blind tasting. “We are trying to follow the same process as Bauhaus but for drinks. “Bauhaus was a movement for the people – and so will be the bar: approachable minimal drinks and super-fast service,” says Lougrat. “What we want to do is take an artistic vision and bring it to life in a way that isn’t pretentious, but is funny and playful,” says Savage. After their homage to Bauhaus, the decorative, naturalistic period of Art Nouveau could be the sequel of their own little movement. Then, Art Nouveau was going to be the directing theme, but one step into the 60-cover ground-floor site closer to Haggerston than Hoxton, and it was clear they had to change the concept to something more functional. When the bar opens – around December 10 – it will be very different from first imagined (and reported on in Oct 2019). Among the 20th century artist’s achievements was to find correspondence between form and colour his work found commonality between yellow and triangles, red and squares, blue and circles. If you haven't got the link, the bar is inspired by the functionalism and minimalism of the Bauhaus movement the name a reference to the work of one its key architects Wassily Kandinsky. At Artesian in London he and Lougrat worked on menus designed around evoking moments and memories and then a list of drinks that questioned the constitution of a cocktail – each drink had two principal ingredients. At Little Red Door in Paris he devised a menu in which artwork was the medium of cocktail description, then followed up with a drinks list inspired by applied architecture. His curiosity is naturally disruptive and in Lougrat he has found a co-conspirator. When Savage is involved, you can always expect more questions than answers. That’s not the intention, but it’s not not the intention either. If you’re not shaking your head right now, you’re probably scratching it. So the name is: Yellow Triangle, Red Square, Blue Circle? Yes, but no, says the bar's co-founders Remy Savage and Paul Lougrat, “the shapes are the name”.
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