Name/alias: Will Larkin aka Willis / Willamina / Master William (only if used jokingly and spoken with a British accent).
Current bar: La Societe
How long in the business: I would say about 11 years give or take, and of course I didn’t just start out behind the bar or in a management role. I started as a cook, actually I am still a cook, just not professionally.
First drink/drunk: Well growing up in the country we drank beer in farmer’s fields around camp fires with whatever music blaring from a pickup truck belonging to someone that was old enough to drive.
What influences me: What influences me? What is important? To me hospitality (and bar for that matter) is about seizing the opportunity to affect those around you in a positive manner. The goal is to give, to offer unexpected enjoyable experiences, and to have an impact on the lives of others, with the hope that they may reciprocate these ideals further. It all sounds grand and perhaps a little too philosophical but that is why I do what I do.
Best barfly: Oh I have stories, whether or not they are suitable for me to tell is another matter.
Cinematic bartender: That’s easy. Sam Malone from Cheers.
Rules: I have no rules in regards to drinks. I do lean towards components that are local and/or artisanal and/or seasonal, but I am willing to make anything.
Celebrity experiences: Yes, however I can’t really remember who off hand. Celebrity is rather unimportant, what I can tell you is the names of the people I served last night.
Best late-night or morning-after places: Well I’m new to this city so I don’t have an extensive repertoire of places up my sleeve, but for a late night bite I do quite like 416 Snack Bar. I still miss the “staff meal” from Fraser Cafe. For drinks I usually find myself at the Peacock, its a tiny, eclectic little club/bar right near my house, it’s a great time with great people. I rarely have brunch or breakfast, but when I do, I cook. I make wicked cinnamon, caramels apple, and dark rum pancakes, usually with candied bacon.
Best/Worst Tip: Best: A smile. Worst: N/A.
Favourite cocktail/beer/wine right now: Manhattan, with real rye (I use Wiser’s Legacy, Alberta Springs works too), a solid vermouth (Antica Formula, Punt a Mes), and a suitable bitters (any decent orange bitters works for me). As with almost any strictly spirit based cocktail, I believe stirring is the way to go, as there is no need or desire to incorporate air or ice shards (very quickly becomes water).
Watch for: We are launching our new spring cocktail menu shortly. We are also serving up $1 Oysters in the Lounge on Thursday nights. Come check us out.
___________
La Societe: 131 Bloor Street West
Kerry and Ivy Knight write the XX Files column for Toronto Standard. Follow them on Twitter at @keppsterr and @IvyKnight.
For more, follow us on Twitter at @torontostandard, and subscribe to our newsletter.
