Interview: bartender Nikki Sunseri (Dominick’s + Little Dom’s)

Bartender Los Angeles

INTERVIEW CONTINUED FROM PREVIOUS PAGE

What’s the most recent cocktail that you developed, and what was your inspiration?

There was one I created during the summer when I was looking for a Manhattan to serve during the summer. What I did is I did it with mezcal, tequila and a bianco sweet white vermouth and Castillian bitters. I ended up being this really beautiful, gold Manhattan style cocktail with that smoky, nice mezcal in it. It’s called Esposas de Oro. I thought it was kind of fun to do, to create a gold cocktail. I got mezcal that was aged, and that’s what created this gold coloring, and Castillian bitters. I found out that handcuffs and wife mean the same thing in Spanish, and I thought it was kind of funny, so I named it Esposas de Oro. People can kind of interpret it how they like.

What do you look for when you’re hiring somebody to work at one of your bars?

That’s a good one. I’ve been lucky enough to hire my entire team at Little Dom’s. Dominick’s, I have really great people over there, but I really like the fact that I got to handpick everybody who works here. I always look for somebody – there’s a feeling that I get when I meet somebody – they’re intelligent, they get it, they know how to talk and move and do eight things at one time and keep a smile on their face. You can kind of tell that when meeting somebody, with their personality, how they’re going to be behind the bar. Not 100%, but you usually get a pretty good idea. What I look for is that eager beaver that wants to learn and wants to work, has the same work ethic as I do. I come to work rain or shine. I work myself to death. I set that example for the rest of my staff, so I expect nothing less from them. I also look for somebody that is interested in learning and growing, and has a base knowledge. Fortunately, everybody here has had that. They’re all so awesome and talented. I’m lucky to have everybody in the company who I work with.

How are you able to maintain in your life?

It’s really hard, but I know a lot of people that are very successful, and I think with that, and with working towards something, and really having passion and goals, you give up some other things in your life, but it’s okay. When you do something and you are the boss or the top dog or you make it to the point where you’re actually successful at it, and doing it, there’s a certain level of sacrifice, but there are so many rewards that come after that. There is probably is no balance in my life, to tell you quite honestly. I just don’t sleep.

Where and what do you like to drink in those rare moments when you’re not working?

I do love going out and having cocktails. I always start out with that, but I’m a pretty straight drinker after that. I do love beer. I do love austere, earthy wines. I go out and drink, and when I drink, I always start off with something really interesting that catches my eye. Okay, that was cool, and then I’ll move on to a simpler cocktail. I’ll get a Manhattan, just made really well. I’ll get an Old Fashioned, just made really well. I’ll get a smash, or something like that, and have a few of those. Then it just boils down to drinking straight rye or Scotch. I’m a big Laphroaig drinker. I love that. I love peaty, challenging, S&M hit you in the face type of Scotch. That’s usually what I end up drinking. That, and a variety of stouts and really happy, delicious, sink your teeth into type of beers.

Anywhere in particular that you like to go for all those things?

There are certain places that I really like. I’m downtown a lot. I tend to find myself down there. I do like The Varnish. I learned under Marcos Tello, so of course I’m going to go to his places. I like Las Perlas. I go to Big Bar up the street a lot. I like supporting other bars in our community. That’s important. You’ll find me at Covell a lot too. I love getting a cheese plate and sitting there for five hours having a bunch of friends come over. I have a bunch of friends who work at Dark Horse, which is the tattoo place right next to it. We all end up over there all the time. Those haunts are usually where I’m at, but I dive bar it too.

It’s getting harder to do that these days.

I know. It really is, but I appreciate that. I appreciate Ye Rustic. I think that they have a place. I know that’s probably the wrong thing to say, me being in my position, but I don’t really care. I think they have a place. Chicken skins, and crappy beer and shots of bad whiskey. Sometimes. There’s always a place for that.

If you could only drink one more cocktail, what would be in the glass?

That’s a really tough question. If I could only have one more cocktail, it would probably be a Negroni. That would be my last one.

Who would you let make it for you?

I would have Marcos make it for me. I love bossing him around.

Address: 2128 Hillhurst Avenue, Los Angeles, CA 90027
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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

That was some interview. I’m pretty sure the writer is trying to bang that bartender so he figured this would impress her.

Corey,

That’s some theory. I’d actually never met Nikki before, have a girlfriend, and if you read other bartender interviews on Food GPS, you’ll see that I’m interested in going in-depth in every case: http://www.foodgps.com/people/bartenders-mixologists She does have an unique background, though, and is running totally different programs at two popular spots. Thanks for reading.

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