Most restaurants have a small, out-of-sight area where drinks are prepared for guests dining at tables, as opposed to the bar, where bartenders are front and center mixing drinks and passing them directly to customers with a side of showmanship.
These nooks are called service bars. “Usually it’s an area that’s thankless,” says Chad Spangler, one of the founders of the new Service Bar DC. “You are behind the scenes, so it’s not about you, it’s about the guest and the guest experience,” Spangler says. “They don’t see you, they don’t know who made the drink, so everything has to be perfect because they don’t have that personal connection.”