Today we’d like to introduce you to Meredith Barry.
Hi Meredith, thanks for sharing your story with us. To start, you could tell our readers some of your backstory.
My journey as an artist and creator is deeply intertwined with my upbringing, passions, and the challenges I’ve faced along the way. It feels as though hospitality runs through my veins, woven into the very fabric of my being. I feel as though it is within my blood. I was ingrained into my DNA. I was destined for this life of creation and service. I have always been inclined to experiment. I cooked with my mother and grandmother; this was how I was in an Italian household. However, at home alone, I would create strange combinations for myself. I’m curious to see how food and flavor would react. My father is in the hospitality industry, so I was put to work at a young age. I began, however, painting the walls of the Country Club, absorbing the ebb and flow of hospitality around me. I became close with people who worked on the food and beverage side. And as much as I wanted to work there as a server, my father hired my brothers first. I remember him saying I couldn’t do it because I was too emotional. This felt like just another moment when I was told I could not do something because I was a girl. It happened often when I was even a small child. So I sought to prove him wrong, honestly. Eventually, he hired me, and I began to love it. I took those skills through college, worked in theatre, and found my way to Chicago, where I worked as a bartender for 12 years. Bartending paid the bills. However, it indeed became something so much more for me. I have worked at every iteration: pubs, dive bars, nightclubs, award-winning restaurants, and just some fancy cocktail bars. Every one of these establishments/venues is significant to me and how I have grown in this industry.
From understanding what it’s like to be on your feet for 18 hours, doubles, clopen’s, to valuing the expression “work smarter, not harder.” Knowing how to take 10 orders at a time without writing anything down and that coffee filters shine the beer tap the best. To think that I used to bartend on pieces of cardboard on a flooding floor with no bar mats at one point is so wild. Even the moments that I recall being underestimated when I would work as a host or server and wait until I had a moment to show that I could handle the bar. Knowing every menu item, every recipe, and every garnish, I was ready to assist in anything the bar required. I wouldn’t be who I am without having to go through that. Soon, the bar became my stage, home, rush, and obsession. I have worked every job from back of the house, host, server, bar back, bartender, head bartender, bar manager, beverage director, bar consultant, and now, which has been my dream, the bar owner. I began to be encouraged to use my passion for blending flavors, ambiance, and community. So, I embarked on a quest to craft immersive experiences that linger in the memory long after the last sip. I feel so fortunate to have met so many people along the way in my journey, especially my regulars (frequent guests at the bar), who many have become true friends. That support and some of my peers pushed me to achieve my dream—their belief in me. I am now the proud co-owner of Platypus in the Grove, a partner in New Society on South Grand, and a consulting partner of Whiskey Girl Tavern in Chicago, IL. I’m grateful and ready for more partnerships and collaborations. I have begun private cocktail classes for enthusiasts, which has been fulfilling. Feel free to reach out if you want to learn! I am also starting a new quest. I desire to create the physical space behind the bar—efficiency with aesthetics. Create an ease of service for the staff and the guests based on the positioning of tools, sinks, and trash cans. I am building a beautiful drink-producing factory! So, I’m beginning to take on consultant projects again. I want all bars to be perfect for everyone. If the space creates ease of service and creation, the main focus can be hospitality.
Would it have been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
However, like many, my journey has been far from smooth. I’ve encountered obstacles that tested my strength and resolve, and some I did to myself. I lived out of my car at one point, was young, had no direction, and was definitely on too many drugs. I went from battling self-doubt and societal expectations to enduring trauma and health struggles. Surviving domestic partner abuse, grappling with the aftermath of sexual assault, and navigating the fear of being out and gay in a world still rife with prejudice was what I carried. Unfortunately, these experiences feel all too familiar for queer women of my age in today’s world. Truthfully, I’ve navigated the turbulent waters of the hospitality industry as a woman and member of the LGBTQ+ community. The experiences and traumas that have led to the acceptance of myself and my queerness, evolving to an eventual celebration of my queerness, have affected me in a myriad of ways, including my self-worth. At times, distance, fear, and strange survival coping mechanisms continue to take place.
I have made myself small, and I have made myself big. I continue to self-reflect on the outstanding balance of creating space for others to thrive while also struggling for my own space just to be. Amid these trials, I faced a health crisis that nearly claimed my life. Just a few years ago, as I was on the cusp of opening Platypus, I became extremely ill and frail, with a 6.7 blood count. Little did I know, a tumor the size of a melon was growing inside me, marring my uterus and sapping away my life force. Despite the debilitating pain and exhaustion, I pushed forward, convinced that my symptoms were simply something I had to endure, mainly because so many doctors told me that this was just the way it was and I should be put on birth control. Mind over matter, I thought. It was only when I found Dr. Amanda Simmons that I received a blood test and an ultrasound, and we realized the gravity of my situation. I underwent an emergency C-section that ultimately saved my life.
I’m still in the hustle and grind. I put everything I have into my business. I went to rock bottom and have been back and up and down. And I persist. I try to look at all that I am grateful for that is around me, even when it is the hardest thing to do. And it can be challenging. Because I am constantly feeling like I am not doing enough, I’m not reaching high enough; I’ve fucked up this opportunity and that opportunity. I’ll go through all the mistakes I have ever made through my head up and down. I’ll feel guilty for saying no; I feel guilty for saying yes. And I am still too emotional. But I know that I care, I know that I love hard, and I know I have so many more things to create. And so many new friends to make and share it with. I’m optimistic about the future: mine and the city of Saint Louis. If I can make one person’s day by feeling seen, safe, and enjoying a beautiful moment of respite with a delicious drink in hand, it’s all worth it.
As you know, we’re big fans of you and your work. For our readers who might need to become more familiar with what you do, what can you tell them about what you do?
I am an artist. Beverage is my current expression—flavors, texture, aroma, presentation. I love creating drinks that make people think, feel, and enjoy—invoking emotion and memory. I am also a community builder. I can make all the fantastic drinks in the world, but what is the point if there is no one to share it with? Bars are spaces that galvanize ideas, spaces to experience something new or experience something familiar, places to let go, to have connections, and to be a part of a community. They are so crucial to the fabric of who we are as humans. I have an unwavering belief in the transformative power of resilience and self-discovery. I want to defy conventions, challenge stereotypes, and advocate for more excellent representation in the industry—a relentless pursuit of authenticity and inclusivity.
I’ve curated spaces like Platypus and New Society with my team, not just as venues for libations but as sanctuaries of acceptance and celebration of diversity. I am proud to say we have Platypus, named Best Under The Radar Bar by Liquor.com, and New Society, awarded Best New Bar in Saint Louis.
I had the opportunity to be on Drink Masters on Netflix. This experience was transformative. Good and bad. Definitely for me on my journey to finding my voice in this world, but also for the bartending industry. Or at least, and perhaps naively, it can be. Despite the overwhelming self-doubt and imposter syndrome, I’ve always held on hard to hope.
We can make more than just these fancy diorama-like cocktails in this program. Do I love taking drinks to the next creative level that brings flavor, sense, and art together? For sure! However, there is a time and a place for it. That show was the time and place to push the boundaries and create a place of wonder for those, not in our industry or those who desire inspiration in our industry. The truth is Drink Masters is inspiring.
Drink Masters on Netflix gave the bar community a platform, showing people that bars are community spaces and culinary establishments. No matter if it’s a frosty Busch beer, a shot of Fernet, a flavored vodka soda, a Zero-proof beverage, or a clarified milk punch made with unicorn milk from a magical floating island, topped with purple fairy jelly, sparkly forbidden fruit tulie, and fucking rainbow foam. We have an opportunity to make it more than about what’s in the glass. Because it truly is.
There’s enough judgment in this world. Trust me. I just went through the gauntlet of my mind, not to mention what’s outside of it. So support each other. Don’t gatekeep. Information should be shared. Experiences should be shared. True collaboration is so important. Over the years, I have told many of my staff members, “No bartender is alone on an island; you must work together and set each other up for success.” That goes for ownership, partnership, friendship, and citizenship. Set each other up for success, and then we all win.
Where do you see things going in the next 5-10 years?
I envision an industry defined by inclusivity, innovation, and resilience. As consumers increasingly seek out experiences that resonate with their values and identities, there will be a greater emphasis on authenticity and community-driven spaces. As a queer woman in the hospitality industry, I’m committed to driving positive change, advocating for diversity, and inspiring others to embrace their authentic selves. In the face of uncertainty and challenges, I remain steadfast in my dedication to creating spaces where everyone feels seen, heard, and valued. Together, we can usher in a new era of hospitality that celebrates the richness of our differences and the power of community.
I want to inspire others to embrace their authentic selves and challenge societal norms. Together, we can create a more inclusive and equitable industry that celebrates the richness of our differences and the power of community. I am also looking forward to creating better-designed bars. That has to be a trend! If it’s not a trend, I will make it one. Sound the alarm. Fix your bars for everyone’s sake! Please don’t have your poor staff work on cardboard, at the very least. I know it’s easier said than done; I’m on a budget, too, barely hanging on by a thread sometimes. But it can be accomplished.
One cannot hide away from ‘trends’ in this industry, especially in this era of Social Media. This industry is ever-evolving; it is living and breathing because it is composed of humans. Many of these trends harken back to the past, reminiscent of classics like the Espresso Martini, which captivate the public interest once again. However, my approach isn’t one of outright dismissal or blind adherence. Instead, I remain committed to a journey of perpetual learning and expanding my repertoire, ensuring that I always have diverse techniques and flavors at my disposal. Adaptability and versatility are the most important. Cocktail conferences like Tales of The Cocktail, Portland Cocktail Week, and BCB serve as invaluable forums for bartenders and enthusiasts, offering opportunities to delve deep into various facets of our craft, from overarching industry themes to intricate techniques such as the argument of reverse shake or dry shake. I prioritize exploring culinary science through seminars and books like The Flavor Wheel and Mouthfeel because science will never go out of style. While trends may come and go and are essential to note, I believe in remaining focused on discovering flavors, utilizing tastes that stand the test of time, and then pushing the flavor boundaries and innovative techniques. You can read and discuss these concepts all day. However, nothing beats your own ‘Trial and Error.’
Pricing:
- Private Cocktail Classes Pricing varies contact through email for availability and packages
Contact Info:
- Website: www.meredithbarry.com
- Instagram: @meredithbarry92517
- Facebook: https://www.facebook.com/meredith.barry
- Linkedin: https://www.linkedin.com/in/meredith-barry-37563964/
Image Credits
Kevin A Roberts, Matt Klos,e Jason Hacket, Netflix
