C.W.S. CRAFT COCKTAILS AND KITCHEN TO OPEN MARCH 2016
3-J Hospitality introduces its new social dining concept in Lake Worth, Florida
3-J Hospitality, one of the leading hospitality brands in South Florida, is making its way north to Lake Worth with a new concept – C.W.S., a casual yet sophisticated craft cocktail bar and restaurant, opening March 2016. Owned and operated by entrepreneurs Jeff John and Brian Freed, 3-J Hospitality is the renowned hospitality brand behind such popular venues as Revolution Live, America’s Backyard and Fort Lauderdale’s trend-setting craft cocktail den Stache. The opening of C.W.S. will be significant for it signals 3-J Hospitality’s expansion north of its Broward home base as well as its evolution; C.W.S. will be both a must-try for craft cocktail enthusiasts and late-night carousers as well as foodies. “The C.W.S. concept is one we’ve been developing for some time and we’re thrilled to be bringing it to Lake Worth,” says John, who founded 3-J Hospitality in 2003. “We see the city as South Florida’s next hot destination and think there’s a real hunger, and a thirst, for what C.W.S. will offer.”
Whether it’s Panther coffee in the morning; post-work stress relief; dinner with family or a casual get-together with friends to grab a few pints and catch a game, C.W.S. is designed to deliver. Heading the bar with his one-of-a-kind craft cocktails will be 3-J Hospitality Beverage Director William Binder III. Responsible for the acclaimed bar program at SoHo Beach House (Miami Beach); Binder is a master mixologist, as adept at delivering perfectly-rendered classics as he is at creating eyebrow-raising signature concoctions. In a similar vein to Stache, Fort Lauderdale’s first bonafide craft cocktail bar (it opened in 2013), C.W.S.’s inside bar will showcase a wide array of spirits with an emphasis on bourbons, whiskies and ryes and will, no doubt, become a standout on the regional mixology map. Several Stache classics will follow Binder to Lake Worth, but for C.W.S. the talented barman is developing an array of new signature drinks, such as the Lucerne Swizzle which incorporates aged rum, brandy and mint leaves.
Complementing Binder’s cocktails will be an array of culinary delights created by Executive Chef Joshua Hedquist. A protégé of celebrated chefs Jean-Georges Vongerichten, Todd English and Stewart Woodman, Hedquist has been in the industry for more than two decades. He brings to the 3-J Hospitality team a boundless enthusiasm and a dedication to delivering bold, sophisticated food guised as contemporary approachable fare. C.W.S. will feature indoor and outdoor environments and menus respective of each, seating 150 in total. Inside, diners will be able to experience shareable plates in a cool, intimate, speakeasy setting. Prices will average a wallet-friendly $25 per person; the menu – still in development – will include dishes such as Social – smoked bone marrow, radish, mushrooms, olive oil, lemon zest, parsley and garlic bread; and The Deal – Chef’s local catch, corn jus, native succotash, and Cajun rouille.
On the outdoor patio, which seats 80, guests will enjoy the spirit and fun of a classic beer garden, complete with: a tented bar, featuring 28 local and imported craft beers; Oktoberfest-style picnic tables (designed for a communal dining and imbibing experience); gaming area (think ping pong tournaments, a putting hole); multiple TV’s, including a 10 ft. X 6 ft. TV wall; and its own menu of bar-driven fare. Menu items, completely made in-house from scratch, will include Bavarian pretzels and sausages on house-baked rolls; cured meats and cheese boards; burgers and other tasty noshes.
“The beer garden will definitely be the spot to meet up with your friends or make new ones,” offers Freed, who became interested in the nightlife business before moving to Florida in 2012.
“C.W.S. will feel sophisticated without being stuffy; it’ll be about cool and casual. Outside is designed to be a hangout – a great spot to grab a few beers and a burger, catch a game or unwind. “We see C.W.S. as the type of establishment that will embrace the Lake Worth lifestyle.”
Sure to be one of the hottest seats in town, patrons will also be able to reserve the Chef’s Table, an intimate 10-seat table set in a private, fenced in, charmingly lit garden at the back of the restaurant. Surrounded by planters featuring herbs and spices used by Hedquist and Binder, guests can enjoy a guided chef’s tasting, a cocktail clinic or host a private function.
C.W.S., named after its fictional proprietor – gadfly, raconteur and barkeep Charles William Stache (http://stacheftl.com/about/), is slated to open March 2016 in Lake Worth, Florida. Dinner and Sunday brunch served initially; lunch to be introduced later. A Panther Coffee bar with light pastries will be available every morning. 522 Lucerne Avenue in Lake Worth, Florida. www.cwslw.com.
3-J Hospitality introduces its new social dining concept in Lake Worth, Florida
3-J Hospitality, one of the leading hospitality brands in South Florida, is making its way north to Lake Worth with a new concept – C.W.S., a casual yet sophisticated craft cocktail bar and restaurant, opening March 2016. Owned and operated by entrepreneurs Jeff John and Brian Freed, 3-J Hospitality is the renowned hospitality brand behind such popular venues as Revolution Live, America’s Backyard and Fort Lauderdale’s trend-setting craft cocktail den Stache. The opening of C.W.S. will be significant for it signals 3-J Hospitality’s expansion north of its Broward home base as well as its evolution; C.W.S. will be both a must-try for craft cocktail enthusiasts and late-night carousers as well as foodies. “The C.W.S. concept is one we’ve been developing for some time and we’re thrilled to be bringing it to Lake Worth,” says John, who founded 3-J Hospitality in 2003. “We see the city as South Florida’s next hot destination and think there’s a real hunger, and a thirst, for what C.W.S. will offer.”
Whether it’s Panther coffee in the morning; post-work stress relief; dinner with family or a casual get-together with friends to grab a few pints and catch a game, C.W.S. is designed to deliver. Heading the bar with his one-of-a-kind craft cocktails will be 3-J Hospitality Beverage Director William Binder III. Responsible for the acclaimed bar program at SoHo Beach House (Miami Beach); Binder is a master mixologist, as adept at delivering perfectly-rendered classics as he is at creating eyebrow-raising signature concoctions. In a similar vein to Stache, Fort Lauderdale’s first bonafide craft cocktail bar (it opened in 2013), C.W.S.’s inside bar will showcase a wide array of spirits with an emphasis on bourbons, whiskies and ryes and will, no doubt, become a standout on the regional mixology map. Several Stache classics will follow Binder to Lake Worth, but for C.W.S. the talented barman is developing an array of new signature drinks, such as the Lucerne Swizzle which incorporates aged rum, brandy and mint leaves.
Complementing Binder’s cocktails will be an array of culinary delights created by Executive Chef Joshua Hedquist. A protégé of celebrated chefs Jean-Georges Vongerichten, Todd English and Stewart Woodman, Hedquist has been in the industry for more than two decades. He brings to the 3-J Hospitality team a boundless enthusiasm and a dedication to delivering bold, sophisticated food guised as contemporary approachable fare. C.W.S. will feature indoor and outdoor environments and menus respective of each, seating 150 in total. Inside, diners will be able to experience shareable plates in a cool, intimate, speakeasy setting. Prices will average a wallet-friendly $25 per person; the menu – still in development – will include dishes such as Social – smoked bone marrow, radish, mushrooms, olive oil, lemon zest, parsley and garlic bread; and The Deal – Chef’s local catch, corn jus, native succotash, and Cajun rouille.
On the outdoor patio, which seats 80, guests will enjoy the spirit and fun of a classic beer garden, complete with: a tented bar, featuring 28 local and imported craft beers; Oktoberfest-style picnic tables (designed for a communal dining and imbibing experience); gaming area (think ping pong tournaments, a putting hole); multiple TV’s, including a 10 ft. X 6 ft. TV wall; and its own menu of bar-driven fare. Menu items, completely made in-house from scratch, will include Bavarian pretzels and sausages on house-baked rolls; cured meats and cheese boards; burgers and other tasty noshes.
“The beer garden will definitely be the spot to meet up with your friends or make new ones,” offers Freed, who became interested in the nightlife business before moving to Florida in 2012.
“C.W.S. will feel sophisticated without being stuffy; it’ll be about cool and casual. Outside is designed to be a hangout – a great spot to grab a few beers and a burger, catch a game or unwind. “We see C.W.S. as the type of establishment that will embrace the Lake Worth lifestyle.”
Sure to be one of the hottest seats in town, patrons will also be able to reserve the Chef’s Table, an intimate 10-seat table set in a private, fenced in, charmingly lit garden at the back of the restaurant. Surrounded by planters featuring herbs and spices used by Hedquist and Binder, guests can enjoy a guided chef’s tasting, a cocktail clinic or host a private function.
C.W.S., named after its fictional proprietor – gadfly, raconteur and barkeep Charles William Stache (http://stacheftl.com/about/), is slated to open March 2016 in Lake Worth, Florida. Dinner and Sunday brunch served initially; lunch to be introduced later. A Panther Coffee bar with light pastries will be available every morning. 522 Lucerne Avenue in Lake Worth, Florida. www.cwslw.com.
