Tucked in the heart of the East Village in New York City, you will find Mister Paradise, a four-year-old enterprise that brings the ultimate “party vibe” to this eclectic neighborhood. Recently, Mister Paradise introduced a new culinary-inspired cocktail menu that keeps patrons coming back for more.
“The vision with Mister Paradise is to create a party vibe that marries an unexpected but approachable drinking experience. Come knowing what you like, or let us take you on a journey. We take our cocktails seriously but not ourselves,” says Owner Will Wyatt. “We want people to enjoy the experience of Mister Paradise with us and with each other. We’ve designed the space to reflect this. Post up at the bar and our bartenders will take you down a delicious rabbit hole, meet your new best friend on the next bar stool, or relax into a booth.”
Mister Paradise’s food menu has the same playful approach as its cocktails—high quality with unassuming flavor combinations for anyone of any adventure level to appreciate. For example, The Paradise Burger, a diner-style delight that is topped with caramelized onions and house-made bacon-infused American cheese has been a crowd favorite since Mister Paradise opened. They also boast oysters served with a watermelon and habanero mignonette as well as numerous fresh seafood offerings such as Salmon Tartare and Prawn Skewers.
And while the establishment’s culinary delights are patrons’ favorites, Mister Paradise also places a big emphasis on their culinary-inspired cocktails.
As Wyatt explains, they’ve utilized culinary techniques and unexpected ingredients to create a cocktail experience that’s fun for both aficionados and people wanting to expand their palate.
“Our Superb Owl cocktail, for example, has Green Chartreuse, Blanc Vermouth, Absinthe, and also Greek yogurt, lime, mint, and salt,” says Wyatt. “Our cocktail program is designed with a similar intention found in any high-end gourmet restaurant: high-quality ingredients, careful curation, and attention to detail.”
They have adopted practices such as clarifying cocktails, diluting with teas, and cooking drinks sous vide to prepare expertly balanced cocktails behind the scenes, while encouraging guests to experience a menu of unique, unsuspecting twists on familiar classics.
Mister Paradise is all about getting creative with their cocktail recipes and what they name them.
“We want our guests to have a laugh that’s accompanied by well-crafted cocktails. A lot of our drinks might surprise you at first glance, with really out-there ingredient lists and seemingly random names,” says Wyatt. “We wanted folks to be like, ‘hey, what is this,’ then be completely taken aback by the balance and flavors.”
Since opening, the goal of the Mister Paradise team has been to continue elevating their cocktail experience while offering a great time and a party atmosphere.
“We always want to have a stirred whiskey drink variation, an egg white/sour variation, and other spins to satisfy an array of palates and preferences,” says Wyatt. “We serve seriously good cocktails—whether a classic gin and tonic or something unique on our menu incorporating clarified mango for example—while not taking ourselves too seriously.”
Mister Paradise also has created three milk punches for their new menu: the Travolta (Bacardí Superior, Rhum JM Blanc, Fino Sherry, pineapple, Coconut Dulce de Leche, lime, milk); the Cage (El Gobernador Pisco, Community Vodka, Empirical Soka, Batavia Arrack, strawberry, Chicha Morada, lime, lemon, milk); and the third being a layered serve that combines both milk punches to create a clarified take on a Miami Vice, appropriately named, the Face/Off (a movie starring both Travolta and Cage).
“The Face/Off has certainly been the most eye-catching and talked about new cocktail,” says Wyatt. “The uniqueness of the combination of The Travolta and The Cage milk punches is a real looker and tastes even better.”
Guests also have been pleased to see Mister Paradise has kept some of their all-star hitters, including The Party Lobster, a riff on a spicy margarita with the heat of habanero, salted watermelon, lime, and a blend of agave spirits, as well as The Cougar Magnum, a unique balance of gin, Scotch, elderflower, smoked grapefruit, lemon, and buttered popcorn.
“We’re just grateful for the guests who have been once or who have returned countless times over the last four years,” says Wyatt. “Like many other businesses in New York City, COVID was a great challenge for us. Mister Paradise has always served as a place for people to come together and truly enjoy themselves regardless of what’s going on outside. That became difficult when…no one was outside. Pivoting our operations to that of a liquor store, Paradise Wines & Liquor; the ups and downs of to-go cocktails; outdoor dining; and just generally adapting to a new way of hospitality was a challenge that we are proud to say we were able to approach with creativity and come out of as a strong team.”
The Mister Paradise team truly believes that the establishment’s culture has to be as good as their cocktails. Wyatt points out that the pandemic gave the bar and restaurant industry a rare opportunity to reflect on the industry’s work culture; many realized how unsustainable and toxic it can be.
“We think—and hope—that every bar will pursue the opportunities to build a healthier work environment,” Wyatt says. “It is in the safest and trusting spaces where our teams can be the most creative, passionate, and committed to the craft. Every day we strive to create that space, and we hope it remains not just a trend, but also a priority for all of our peers.”
Looking ahead, Mister Paradise is excited to continue producing delicious, smart, and approachable cocktails.
“We have an amazing team that is eager to grow together: We offer R&D sessions, training, and spirit classes that are nearly attended by our whole staff. This growth yields amazing results, and we're proud to see a new team member put a cocktail on the menu,” says Wyatt. “Doing so requires a decent amount of trust: Everyone on the team tastes every draft, and a cocktail can have eight-plus drafts. We want to maintain this level of collective growth for 2023 and continue to find ways for each team member to shine and contribute to Paradise.”
Wyatt recognizes that this will give them both the best cocktails and culture. Of course, the Mister Paradise management team is always open to new ways to nurture the business’ growth.
“And since we're a party bar, we want to find ways to create a truly safe space for anyone to feel comfortable to party in,” he says. “This means providing staff with the right training to identify and prevent behavior and incidents that might make anyone feel unsafe. We strive to be the fun cocktail bar that allows anyone and everyone—including ourselves—the right to enjoy their night out.”
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: [email protected] p: 212-895-8244
Tim Schultz (for companies H to Q) e: [email protected] p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: [email protected] p: 917-258-5174
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.