J. Ashley Smith’s fondness for the Jazz Era has been brought to life in his latest project, Blue Owl, a modern day speakeasy that channels the Roaring Twenties with an emphasis on classic cocktails and warm, welcoming service. Ashley’s affection has deep roots: his mother, a celebrated jazz singer, was one of the first white females to perform at the famed Apollo Theatre in Harlem.
Ashley’s mother also fueled his passion for music of all sounds and stripes beyond the world of jazz. Virtually all of his previous hospitality projects, including Opaline, The Odeon and Radio Perfecto, possessed strong musical components that, as Ashley notes, “are essential to the nightlife experience.” Live DJs and a wide variety of music ranging from jazz to rock and hip hop are always played in Ashley’s establishments. Blue Owl is no exception.
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J. Ashley Smith’s fondness for the Jazz Era has been brought to life in his latest project, Blue Owl, a modern day speakeasy that channels the Roaring Twenties with an emphasis on classic cocktails and warm, welcoming service. Ashley’s affection has deep roots: his mother, a celebrated jazz singer, was one of the first white females to perform at the famed Apollo Theatre in Harlem.
Ashley’s mother also fueled his passion for music of all sounds and stripes beyond the world of jazz. Virtually all of his previous hospitality projects, including Opaline, The Odeon and Radio Perfecto, possessed strong musical components that, as Ashley notes, “are essential to the nightlife experience.” Live DJs and a wide variety of music ranging from jazz to rock and hip hop are always played in Ashley’s establishments. Blue Owl is no exception.
A devotion to personalized service is another vital component of Ashley’s projects. A multi-ethnic upbringing encouraged Ashley to learn the fine art of catering to different cultures and preferences at a young age. His hospitality inclination is akin to that of Danny Meyer and Jimmy Bradley, two New York restaurateurs and former business associates at Eleven Madison Park and Opaline, respectively. Ashley’s experience in the restaurant industry also taught him that true hospitality is never complete without excellent food. His role as general manager of venerable New York restaurant Picholine, in particular, informed his preference for Blue Owl’s small plates menu, which features a number of artisanal cheeses. In service and food, Ashley’s philosophy is simple: treat people with care and respect, ensure they have a good time and welcome their return again and again.
Blue Owl’s sultry lounge, knowledgeable staff and warm, inviting atmosphere – all in the heart of the East Village – mark Ashley’s welcome return to the New York nightlife scene. As he says, “it’s time to get back to who I am and what I do best.”
Charles Hardwick
Bar Manager
Charles started bartending almost fifteen years ago at Acme Bar & Grill, where he learned the basics of the trade. In addition to mixing drinks, he found it equally important to be personable and make people feel welcome. In later years, Charles continued to hone these skills at venues such as Match and The Odeon.
Charles Hardwick got his first taste of the East Village with a job at the Unique Clothing Warehouse, which served both as a clothing store and an eclectic meeting place for young artists. Charles found this scene to be a perfect fit, and continued to work in the neighborhood as an artist and a musician. Now as the bar manager of Blue Owl, Charles will also be able to display his considerable mixology experience in his favorite part of the city.
A turning point in Charles’ career came when he worked at Pravda, which featured a cocktail program developed by Dale DeGroff. As part of Dale’s program, bartenders received rigorous training in traditional mixology techniques that stressed uniformity and consistency in both taste and presentation. As a result, Charles’s bartending style evolved as he began to focus on the quality of his cocktails rather than spectacle of making them. Instead of pouring for show, he cared more that his drinks were well-balanced and properly chosen for the occasion.
After a stint teaching classes at the New York Bartending School, Charles moved on to Porcupine, where he first worked alongside Blue Owl proprietor J. Ashley Smith. As they grew closer as colleagues, they realized they shared the same philosophy regarding successful work environments – the importance of personal chemistry cannot be underestimated, and without the right blend of personalities something is sure to unravel.
The two kept in touch after leaving Porcupine, so when Ashley called about a new project he wanted Charles to participate in, Charles jumped at the opportunity to interact yet again with East Village community. After all, Charles’s favorite thing about bartending is the people; he thrives on discovering what makes them tick, anticipating their needs and helping them feel at ease no matter the occasion. Charles sums up his attitude well when he says, “Anyone can just pour a drink, but there’s another component entirely that goes into great bartending.”
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