Life & Work with Nick Britt of Macon

Today we’d like to introduce you to Nick Britt.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
After having worked in restaurants, both separate and together, in both the kitchen and up front, we decided to focus our attention on ingredients and flavor beyond anything else, and a cocktail bar fits the social and creative requirements with incredible ease. We wanted the drinks to emulate the dusty old cocktail manuals and recipe books we’d found, where whole sections were devoted to nothing but tinctures, bitters, and tonics. We’ve teamed up with a good number of local farms so we can ensure as much of our produce is as fresh as possible and we have a good supporting cast of people who help us source our dry spices. Include a great network of strong friends, partners, and an A-class downtown community and we’re cooking with gas!

We all face challenges, but looking back would you describe it as a relatively smooth road?
There were definitely setbacks, as there always will be, but that’s why beans and rice exist. Potatoes can be prepared in an alarmingly large number of ways as well. All joking aside, you have to take the setbacks on the chin. It is *your* dream after all, isn’t it? Nothing will ever go according to plan, but that’s half of it. Everyone will have a different experience starting something up, but they will all experience hurdles along the way.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
We may have accidentally answered this before, but essentially bringing a more intense approach to ingredients and inputs as a whole. Not a lot makes up a fresh cocktail, so why are certain elements so much more in tune with others? We’re big fans of the science side, so looking at everything under a microscope is engaging. When you make that discovery (pineapple/bubblegum flavor combo, or parsnip espresso martini), the payoff is quite rewarding—and tasty.

Alright, so to wrap up, is there anything else you’d like to share with us?
Just to make the trek down to Macon for a weekend and see the town, there’s a great number of attractions, very solid dining and drink—it’s a good time, you won’t be upset.

Pricing:

• ~15-30$ per person

Contact Info:

• Website: https://www.themanupstairsbar.com/

Image Credits
Scutt Britt