ATHLEISURE MAG #95 NOV ISSUE | THE ART OF THE SNACK Bohemien Bar

This month, The Art of the Snack takes us down to Brooklyn where we plan on spending the holiday season enjoying savory seasoned bites as well as cocktails that will transport us! In addition, we're loving that the attention to detail for the audio experience is next level as well! We took some time to chat with the owener of Bohemein Bar, Tarek Debira to talk about this spot, what we should enjoy on our next visit, why it was created, and why the audio is so key!

ATHLEISURE MAG: When did Bohemien Bar open?

TAREK DEBIRA: February 2020.

AM: We like the concept of an upscale cocktail bar and listening room. Tell me the vision behind this concept and why you wanted to create a space that incorporated these elements together?

TD: Being a melophile, I was so excited to create a space that would have creative cocktails, nice design but also a great sound system.

Bars with good sound system have been around in Japan for while now but there’s only a hand full in NYC, so having the opportunity to open Bohemien Bar in my neighborhood was such fun and fulfilling experience. The vision was to give as much attention to details to all aspects of a cocktail bar, with a focus on sound experience.

AM: What is the ambiance of the space like?

TD: The ambiance is light and comfortable, transporting you away from the environment you’ll find at many other bars in Brooklyn. We wanted to create a sophisticated, yet easy-going vibe, and a go-to destination for an array of events, whether it be for celebration, a first-date, or just a drink after work.

AM: Who is the owner of Bohemien Bar and tell us about their background and

why they wanted to create this space?

TD: Bohemien Bar is the most recent passion project from Husband-and-Wife team, Tarek Debira, (formerly at Hotel Costes in Paris and Nobu Los Angeles) and Patricia Ageheim, (formerly at Standard Grill and Indochine), who have an extensive resumé in the fine dining and the hospitality world. The pair also own one of Brooklyn Heights' most celebrated speakeasies Le Boudoir and beloved French bistro Chez Moi. Their passion and attention to detail come to life at Bohemien Bar, where they combine a high-fidelity listening experience with meticulously crafted cocktails and a chef-curated menu.

AM: Tell us about Perry Brandston and other projects, his background and how he came to Bohemien Bar?

TD: For the last few years, Pete has been hosting DIY audio meetups in Brooklyn for folks who like to build their own audio gear, and that's where Pete met Perry. Perry was describing a pair of line arrays he designed and built, and a few months later Pete hosted one of his meetups at Perry's space to give them a listen. Later on, a friend connected Pete and Tarek, Pete suggested a version of Perry's arrays for the bar, and the rest is history.

Perry has been in live sound and more creative sound implementations for the last 40+ years. He worked very closely back in the day with some of the pioneers of club sound. His designs come from a place of trying to recreate an authentic ecstatic experience - it has to sound great, but he's not chasing after the same audiophile nonsense others chase after. His last project was Oda - a small pair of compact flat-panel speakers that recreate the sound and feel of a live performance.)

AM: Pete Raho is the owner of Gowanus Audio. Can you tell us about his background and how he came to Bohemien Bar?

TD: Pete started Gowanus Audio to focus on classes for folks to build their own audio gear and build custom audio and speaker projects - pieces that sound incredible, made by hand, and look as good as they sound. When Pete and Tarek connected thru a friend, it was a natural fit to partner with Perry on this. We wanted to create something that sounded incredible, but that looked the part too - surprise and delight everyone who walks in, visually and aurally.

AM: What is the sound experience that one will have when here and can you tell us about the speakers that are here?

TD: We wanted to create a system that would sound great anywhere in the space - consistent throughout, not too loud or boomy anywhere - and that's easier said than done. We wanted folks to enjoy it, hear the details, and still be able to have a conversation. The opposite of typical "bar sound" where you put speakers in all four corners and call it a day.

To accomplish this, we placed two large Altec Model 17s in the rear - a speaker from the '70s the size of a small refrigerator with a lineage going back to the '40s that still sounds incredible - and then placed a pair of rather visually arresting floor-toceiling line arrays at the front. Small custom speaker "pendants" hanging from the ceiling throughout the bar fill in the rest.

The arrays look stunning - entirely custom for Bohemien - and project sound into the room a bit differently than more traditional speakers - all speakers together in the array are acting as one - each quiet on its own, but together they fill the room. Standing next to it, you can still have a conversation - it doesn't sound loud - and hear the music from the other array across the room. It's a really cool effect.

Overall, it "sounds like" the music is coming mainly from the Altecs or line arrays

(depending on where seated), but the pendants have a deceptively large role filling in the sound since they're delayed by a few milliseconds (but don't tell anyone!) - your brain doesn't register their output. Nowhere is it too loud, or too is boomy - it just sounds "right" throughout the space.

To find out more about the sound system at Bohemien Bar, you can read more about it at Gowanus Audio.

AM: What is the meaning behind the name, Bohemien Bar?

TD: Bohemianism is the practice of an unconventional lifestyle, often in the company of like-minded people and with few permanent ties. It involves musical, artistic, literary, or spiritual pursuits.

We loved the name and the meaning behind it. Bohemien bar’s concept, décor, food and cocktail list is inspired by free thinkers, artists, musicians, wanderers and adventurers. Each decision in its creation and daily operation is made through that lens.

AM: What kind of music can guests expect when they're at the lounge?

TD: We play all kind of genre depending on the time of the day or day of the week, but some of our favorite for the early part are Psychedelic rock, surf rock bands like Kruangbin, Arc de Soleil, Latin western band like Hermanos Gutiérrez, chillout downtempo and even some of our server Amy Vachal’s songs.

Later in the evening when the bar fills up, we change it up to genres like funk, afro house, Brazilian disco, reggae. We also have DJ’s Fridays and Saturdays.

AM: Tell us about Executive Chef Steven Barrantes background and how he came to the Bar?

TD: Executive Chef Steven Barrantes (formerly Executive Sous Chef at Times

Square Edition Hotel and Restaurant Daniel), who has created a menu that matches the sophistication and artistry of the cocktails has worked at Chez Moi back in 2012 with Patricia & Tarek where they became friends and stayed in touch. Steven has always had an amazing palate and is talented that we had to ask him to be involved with Bohemien.

AM: What is the thought behind offering small plates?

TD: We wanted to offer a wide selection of options in a small plate style as that’s our favorite way to eat.

We love trying many things every time we go out and thought it be a great way to go with the cocktails.

AM: What are 3 vegetables that we should order?

TD: The crudités, the crispy zucchini with smoked paprika aioli, and the beet dip with labneh and walnuts. All three selections provide a refreshing flavor, perfect to pair with your cocktails.

AM: Cheese as well as Small Bites are two categories that you offer. What are 3 dishes that you suggest that we should have from this portion of the menu?

TD: Baked Brie with herbs de Provence, Crispy Waffle Fries, and Mac & Cheese Bites with bacon jam.

AM: What are 3 dishes from Land and Sea that you suggest?

TD: Tuna on crisp is a must, Lamb chops with mint yogurt, and Duck flatbread with leeks and smoked gouda.

AM: What are 3 desserts you suggest?

TD: Warm chocolate cake, Crème Brulee cheesecake, and a bowl of candies to snack on.

AM: The cocktail menu which is so play-

ful between the glassware and a number of the names incorporating songs for the cocktails. Tell us 3 drinks that we should consider for our next visit!

TD: Espresso Martini: Vodka, Mr. Black, espresso, bitters, coconut water, coffee smoke

Birdbirdy Num Num: Gin, sugar snap pea, jasmine tea, peach, topped with cava

Depende: White wine, green apple brandy, cardamom, spiced apple cider, pear

AM: In terms of beer and wine, what are 3 that you suggest?

TD: Terra Roza | Muscat of Alexandria Muscat ----- amazing skin contact wine from Greece

La Patience | Vin Blanc Grenache Blanc, Rhone ----- cool organic wine from France

Kölsch | Reissdorf German beer

AM: What are 3 mocktails that we should have on our radar?

TD: Roselle: Ritual Tequila Alternative, bitter orange cordial, lime & hibiscus Ice

Chrysalis: Butterfly pea flower, tea, fresh ginger, lime, seltzer

Piano: Clarified green apple juice, celery, lemon, chamomile, mirin, aquafaba

AM: Are there any special events that we should know about?

TD: Yes, we are having a Christmas pop up during the month of December where we decorate the whole bar with Christmas decoration and offer special cocktails in santa mugs, ginger bread mugs etc…

@bohemienbar

PHOTOS COURTESY | Bohemien Bar