Bartender Emily Kilroy of The Pond House Grille in Glastonbury (Melissa Byron photo) |
Emily Kilroy
found at: The Pond House Grille
(Glastonbury)
with Melissa Byron
There has been a lot of change here in the last year. What was it like going from Tango to Pond House Grill?
The transition from Tango to Pond House has been a slow one. Tango had more of an upscale atmosphere in relation to fine dining. With Pond House, the focus is on quality service in a funky, casual atmosphere. The clientele is a mixture of regulars from Tango and new customers that come from our partner restaurant Pond House Cafe in West Hartford. We still feature local artwork in our bar lounge area and the artists change every month. We are now open for lunch and in addition to the full bar have a wide array of wines.
Did your role as a bartender change?
Now I'm the bar manager. I have gotten emotionally attached to this place. I'm not going anywhere; I love it. I've been doing it for seven years and I have grown as a bartender.
How have you influenced the drink menu?
I feel I have influenced the drink menu from day one when it was Tango because I consider myself a mixologist. There is a new cocktail menu and on this menu I created almost all of the drinks.
Do you think it's harder for a woman to gain respect as a career bartender?
I think as long as your knowledgeable in your expertise, then respect is easy to gain.
found at: The Pond House Grille
(Glastonbury)
with Melissa Byron
There has been a lot of change here in the last year. What was it like going from Tango to Pond House Grill?
The transition from Tango to Pond House has been a slow one. Tango had more of an upscale atmosphere in relation to fine dining. With Pond House, the focus is on quality service in a funky, casual atmosphere. The clientele is a mixture of regulars from Tango and new customers that come from our partner restaurant Pond House Cafe in West Hartford. We still feature local artwork in our bar lounge area and the artists change every month. We are now open for lunch and in addition to the full bar have a wide array of wines.
Did your role as a bartender change?
Now I'm the bar manager. I have gotten emotionally attached to this place. I'm not going anywhere; I love it. I've been doing it for seven years and I have grown as a bartender.
How have you influenced the drink menu?
I feel I have influenced the drink menu from day one when it was Tango because I consider myself a mixologist. There is a new cocktail menu and on this menu I created almost all of the drinks.
Do you think it's harder for a woman to gain respect as a career bartender?
I think as long as your knowledgeable in your expertise, then respect is easy to gain.
