Drink Philly (DP): Tell me a little bit about the place.
Maria Polise (MP): This is the first place in Philly that really started doing serious cocktails, pressing the state to buy better spirits, all while asserting classic service. - at the beginning they weren’t quite as modern level as we are now, but I feel like many bartenders coming up in the early 2000’s can point to Southwark as an example of the craft. it’s been an industry spot for a long time. Other bartenders came here to try their first Last Word or Red Hook and watched bartenders who were great at their craft. What I hope, is that we're keeping that spirit alive today. I learned the essential basics of the craft from watching Kip, George & Paul work. I also learned that the most essential part of bartending is knowing your guests personally and treating them like part of the family. It takes two sides of the bar to make a successful establishment.

DP: What’s trendy right now?
MP: We have a dealer’s choice option here, which is very popular with the guests, and spirit forward and brown is still king.  Mezcal, Amari, and fortified wines like Quin-Quina and Sherry are hard on its heels.

DP: What are some trends you wish would die?
MP: I’m not a fan of this trend where bartenders are on display rather than interacting with their guests, which I think leads to this culture of a “star bartender.” A good bartender is nothing without the rest of their team, and I couldn’t do anything without every single person I work with - a truly great bar means everyone there is working as a unit to create the best possible experience. If I could have, I would have brought my entire staff in to take a photo! One of my favorite drinks on the menu right now is a creation spearheaded by our barback, who's only been in the industry for 6 months. He got excited, workshopped with everyone and came out with a drink I think is beautiful. That's the best sort of working experience. Collaboration and mutual learning. Every new palate and personality is important to the greater goal of the best possible experience for the bar as a whole.

DP: Any predictions about where the industry might go next?
MP: I think it’s going to simplify and we’ll see a return to social interactions between the guests and the bartender. Maybe you want a fancy cocktail, but maybe you want a shot and a beer at a comfortable place to have a good time at a place where it’s very social. It's the best when you can have both.

DP: One unexpected fact about you?
MP: I’m an open book. If you know me, I’ve probably already told you.