Today we’d like to introduce you to William Cutting.
William, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I moved out here for a job in the music industry. Career that lasted a little over nine years before the company I worked for over extended itself about a year after moving me to LA. I spent the next few years as an actor and real enjoyed just being an artist for a while. But as the all too familiar story goes I was running out of money.
I had three years as a bartender/manager for Irish pubs back in Denver but it had been several years since I was behind the stick. But I figured with my resume it wouldn’t be long until I was employed and making quick cash. Reality quickly kicked in when I realized that the world of bars had changed since I was gone. I didn’t know anything about crafted spirits and cocktails but I was determined to find employment. When I say I’ve easily been turned down by hundreds of establishments in Los Angeles that number is over 700 “nos”. I have records.
Then one day I got a “maybe”. I walked into this tiny little establishment in Glendale called “Neat Bar”, Very dimly lit narrow but long bar. It took my eyes a second to adjust. I gave my usual “inexperienced but determined speech to the girl behind the bar.” She had that same look of being unimpressed that I’d seen so many times. She then cut me off and asked me what I liked about whisky. I don’t remember my response but twenty minutes later found myself deep into conversation with this woman that was so passionate about what she did. I knew then and there it was something I had to be a part of. She ended the conversation with “look we don’t hire bartenders, but if you’re interested in being a bar back, something might be open soon,” She then mentioned that the owner was in the back if I wanted to meet him. I glanced over and at the back of the room was a massive oak table with a huge chandelier hanging over it and a man sitting in the luminance of a lap top. I was intimidated and declined.
Two weeks later I got a call, and a job offer. That girl turned out to be Cari Ha now Beverage Director of Big Bar and the muniment man in the back Aidan Demarest creator of Spare Room and Mama Lion and too many things to list.
The doors were open and they couldn’t kick me out at that point. I wanted to know everything! I worked harder and faster so to free up time to pester them to teach me. I’m sure I annoyed them at times but I’m the beast they created and still working to make them proud. I also picked up a second job working for Marcos Tello the other half of Liquid Assets at 1886 and getting spent the next six months getting an education you just can’t buy.
It wasn’t long until I was made a bartender. Finding a job was a lot easier after that. The doors that had been slammed in my face so many times were now open. I worked for a few great places all over LA. Within about three years I had an offer from the Garland Hotel to design and run their bar program. I then left there for a head bartender assistant manager position at Resident and then a short stint with SBE before meeting Jared Meisler through my friend ET of Dirty Sue and Jack Daniels.
Jared and I instantly got along like lifelong friends. It’s been that way since the beginning and it’s that way now. We share so many passions for the love of spirits and quality but making it approachable for anyone. Through my five plus years of the craft world, there’s nothing more important than good ownership. My hard work has made me very lucky and I don’t take that for granted.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Finding a job in the first place is the biggest challenge. Getting that first door open like in any other field out here can be a real challenge. Now being on the other side of the bar I see why. I know hundreds of very talented and seasoned bartenders that have been doing this for years. Why would I hire someone with no experience or credentials?
What we do takes love and determination. Most people will waste your time trying to learn what you’ve learned in a few weeks that you’ve spent years on. Day in and out honing your craft it’s not something you’re just good at. Everyone can get lucky now and then but it doesn’t make you good. Too many new people trying to get into the craft world think they deserve to be a bartender now. Just because. I’m very hard on my barbacks and bartenders but I don’t expect from them anymore then I have myself.
Don’t ever do this job because you have to. It takes a lot of love.
The Friend Bar – what should we know? What do you guys do best? What sets you apart from the competition?
At the Friend we are a trifecta of personality. We have three primary owners that formed the concept. They set out to create an environment where people who love original and funky art, thrive on the most subversive of sounds can come together over a delectable cocktail and enjoy the world we’ve provided.
I was brought in by Jared Miesler to design the bar program. We wanted to create something that was unique but approachable. It’s not life or death it’s just cocktails. No one like to feel silly when they order a drink and that’s the approach I like to use when creating something new. Bring the public something that’s familiar but in a whole new way. You won’t often find more than one or two eclectic ingredients in my creation as a result.
I am known for two things. My great love for mezcal and agave spirits and demystifying the craft world. I have a finished book to be released called “21 Craft Cocktail Essentials”. Most books you see on mixology are as thick as a bible and very intimidating. Same is the experience of walking into the average craft bar. Tinctures with unfamiliar names, atomizers, infusions whatever the creative construct is but the fact is that most people still don’t quite get it. I wanted to even the playing field and make it so the average consumer could confidently walk into any craft bar and rode with confidence and additionally set the standard of expectations for your average craft bartender.
At the friend, we’ve created such a unique experience. It’s a comfortable place for locals after work and people to get dressed up and dance their hearts out. It’s the hot night club that everyone’s invited too. Unless we hit capacity then you may have to wait a little. But we will take amazing care of you.
What is “success” or “successful” for you?
Success is seeing the same faces each week. Knowing that when they get here it’s a party. Looking around at all the smiling faces knowing we’ve done something really special. It’s seeing the same group order PBR’s and a cocktail with a Damascus rose infusion. Finding that common ground where we can all be good to each other and just enjoy the moment.
Pricing:
- Cocktails $12-$15
- Spirits $10-$15
- Happy Hour $3-$6 until 9pm daily
- Beer$4-$10
Contact Info:
- Address: 2611 Hyperion Ave, Los Angeles, California, 90027
- Website: TheFriendBar.com
- Phone: 323 522 6835
- Email: [email protected]
- Instagram: instagram.com/thefriendbar
- Facebook: facebook.com/TheFriendbar
- Yelp: https://www.yelp.com/biz/the-friend-silver-lake
Image Credit:
Photos by William Cutting
Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
