First look at Rough Rider, a Teddy Roosevelt-inspired basement restaurant opening in downtown Phoenix
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The cocktails and the food are both based around the simplicity of those times, Hein says, with a modern twist.
Stepping off the wood-paneled elevator, guests are greeted at the bar s entrance by a picture of Teddy himself, hung between two leather chairs. The cement walls and exposed pipes of the basement are complemented with hand-crafted wooden pieces and marble table-tops, completing the bootlegger vibe. There s a fireplace, too, and a collection of vintage books (Teddy was a big reader).
A portrait of Theodore Roosevelt at the entrance.
Kyla Hein
Hein used old-timey bartender Jerry Thomas s book, 1862 s
Bar-Tender s Guide the first cocktail book published in the United States to create the drink menu, which is split into four sections, with the first including traditional, Philadelphia fish house punches, according to Hein. These cocktails date back to 1732 Quakers who created their own sovereign state to drink and fish. The simple recipe has always called
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The brightly lit lobby of the Ten-O-One building in downtown Phoenix, decorated with an all-white ceiling, walls, floor and furniture, couldn t be more different than what lies below.
Ornate wooden paneling inside the elevator hints at what customers should expect when they finally step out and into
Rough Rider, a new cocktail bar and restaurant located in the building s basement.
When the doors open, the atmosphere transforms. The decorative wood panels continue, studded with black metal medieval-looking light fixtures. Edison bulbs cast a warm orange glow.
Shiny accents, including golden chairs and sparkling glassware reflect the light. Black marble tables dot the dining room and lead up to a white marble bar. Tiny grey mosaic tiles on the floor round out the historic feeling of the space, while exposed concrete ceilings add a modern flare.
Perez s is one such business. Under normal circumstances, The Bread and Honey House dining room has a capacity of only 16 people. So, technically Perez could have eight diners inside (but again, one table). But it s so small that I don’t think putting in four more people inside would increase our revenue to afford another full-time person,” he says, adding that he only wants to hire an employee for whom he can offer adequate hours.
He s opened the patio, which normally seats and 30 and under COVID restrictions can accommodate about 16 seats outside. But the patio and takeout alone won’t cut it. The Bread and Honey House has, through a partnership with Local First Arizona, started catering to homeless shelters. Perez says the revenue has helped his business, easing the pain of paying bills.
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