Death Or Glory Stirs Up Cocktails, Fresh Food

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Staff report 

Cocktails and comfort. That is the goal of one of Delray’s newest restaurants, Death or Glory.

When the founders got together to create the concept, they agreed they wanted the vibe to feel like a place locals could come and hang out, as if they were in their own home.

The restaurant is located in a historic house, the 1925 Falcon House.

“It is all about this house,” co-founder Annie Blake said. “We love this house.”

The team of Blake who also works for Cocktail Kingdom, Ayme Harrison, former owner of Kreepy Tiki; Isaac Grillo and April DeVona, co-founders of Repour Bar in Miami, all knew each other from the hospitality industry. They decided to join forces to bring Death or Glory to fruition.

Inside, the house looks like it is someone’s home. Real family photos that date back to a time before color film line the walls. The outside bar, a rum bar, pays homage to the rum rummers of yesteryear.

Blake said the team worked together to fix up the interior to bring back the glory of the Falcon House.

“We wanted to shake it up in a really comfy home,” she said.

As for the name of the watering hole, Blake said everyone has their opinion on the boldness of it.

In actuality, she said the name comes from a song by The Clash. Head bartender Keith Popejoy also had a pop-up bar last year with the same name.

The founders all have a background in craft cocktails. Making a proper cocktail is all about knowing the history of cocktails, Blake said.

She said all the bartenders know why certain flavors work with others. They know how to master classics as well as new concoctions.

Cocktails include the Jet Pilot, Mt. Gay Rum, grapefruit, cassia, falernum, atomized absinthe and aromatic bitters; Peachy Blinders, an unsuspecting whiskey drink, of Jameson Irish Whiskey, lemon, ginger peach jam, garden basil and egg white; and classics like a Mai-Tai, Flor de Cana, mandarine napoleon, like, orgea, served in a fitting tiki-themed glass.

As for the food, that is always changing as well. Chef Jessie Steele creates items from local farms that change seasonally.

On a recent late afternoon, locals began filing in at the bar for happy hour. Just a few weeks after opening they joked with their favorite bartenders while sipping on a craft cocktail.

“We are here for the Delray community,” Blake said.