There’s no hotter bar in Silom than Vesper. The stylish watering hole started out as an Italian restaurant, serving Sardinian-focused fare alongside classic-style cocktails, before it was partitioned into a full-fledged bar and a Mediterranean dining room dubbed Via Maris.
Not even a year later, its owners, Foodie Collection (who are also behind dining establishments, Fumo, 80/20 and La Dotta), have decided to give its first Mediterranean venture another revamp. The new 1919 by Vesper goes back to its roots, serving Italian aperitivo drinks and a selection of hearty Italian fare.
“Italian cocktails put a lot of pride in the nation’s diverse liquors, each of which boasts a long history, exceptional quality and distinct flavor profiles,” explains Supawit “Palm” Muttarattana, head bar manager of Foodie Collection and the winner of the 2018 Campari Bartender Competition Asia.
Among all the Italian cocktails, the Negroni is probably the most well-known. It was first created in 1919 in Florence, as requested by Count Camilo Negroni. “This year [2019] is when Negroni is 100 years old. So we think there’s no better way to celebrate it than opening a bar dedicated to the cocktail,” says Palm, who was the only Asian bartender to be invited to the Negroni’s recent centenary celebrations in Milan.
The drinks list is mainly a tribute to the Italian cocktail, and includes both traditional and creative variations. The classic Negroni (B300) is as good as it should be, mixing equal parts Bulldog Gin, Campari and Cinzano 1757 Rosso vermouth. If you need a boost of energy, try Spatial Concept (B360), an adaptation of Palm’s winning Negroni-inspired cocktail at the Campari competition, but with a touch of clarified espresso. There’s also the Truffle Negroni (B490), which doesn’t use truffle oil as you’d expect but actual truffle bits.
Palm, likewise, puts his own spin on other classic cocktails. The Gin + Tonic + Espresso (B340) is a variation on another beloved drink, as is the Amalfi Gin Fizz (B360), a refreshing sipper with hints of basil. Italian aperitif and digestif spirits are also on offer.
The food at 1919 by Vesper is the domain of Chef Francesco Deiana. The pizettas stand to become a crowd favorite, particularly the one topped with slow-cooked egg and truffle (B690). The same goes for the bucatini carbonara (from B350), which is served in the traditional way with pecorino romano cheese, egg yolk and salty pork cheek. For something heavier, order the braised wagyu cheek (B590) served atop polenta. The chocolate lava cake with red berry sauce (B290) is the perfect way to end your meal.
