2023 Q2 Spirited VA - 72

BEHIND THE BAR
Ruby Knerr, Crafted, 4900 Libbie Mill East Blvd., Richmond
BILLY FELLIN
R
uby Knerr had been working in
various roles at Crafted restaurant,
from hosting to food running and serving,
when a position for bartender opened up.
She's been learning her new role on the go,
with a solid base of experience.
" I've met a lot of people, a lot of regulars,
which is one of the cool things about it, "
she says. " I really like talking to people, you
know, and connecting with people through
food and drinks. "
Crafted, a local Richmond restaurant,
focuses on Southern inspirations and local
ingredients, from the plate to the pint glass
and cocktail glass.
What have been some of the challenges of
bartending?
I have really enjoyed the challenge of learning
all this. There's so much to know, about drinks,
how best to communicate with customers,
finding out what they like. Then it's great
seeing customers try something new. Probably
the biggest challenge is being new. People
usually expect that you know everything, but I
feel like that has helped me learn a little faster.
I've had to be a little resourceful.
How do the drinks and food menu at Crafted
work together?
Justin (McDonald, Crafted owner) loves using
local stuff-including Virginia breweries and
distilleries. We change the menu seasonally.
and use the drinks to complement the food.
72 VIRGINIA ABC | ABC.VIRGINIA.GOV
What are some local products you use?
We get beef from Seven Hills (in Lynchburg).
In the spring and summer, it's definitely
easier to source a lot of our vegetables and
fruits locally. So that's another way we use
a lot of local farms. Many of our liquors are
from Virginia: for example, Virago Spirits,
Reservoir Distillery, The Veil Brewing, Solace
Brewing, Triple Crossing Beer, Potter's and
Buskey Cider.
Are there local pairings of foods and drinks
you would recommend?
One of our most popular items which go
well with our drinks is our burgers. Probably
the most popular is the Broad Street burger,
which I think goes really well with the
Equinox cocktail, a bourbon drink made
with Woodford Reserve. Our Lady Bird fried
chicken sandwiches-especially the Alabama
Lady Bird-pair well with lager beers, like
Hardywood Richmond Lager. Or with the
Left Shark, which is a rum cocktail, a little
fruity and sweet.
Given the challenges of the restaurant
industry these days, what are ways that
customers can make a server or bartender's
job more satisfying?
It's really just the little things that help,
that show you appreciate what I'm doing.
Something that makes me really happy-
nothing huge-but when somebody leaves
a little note on the receipt, like " You did a
good job. " Just so you know they feel good
about where they're spending their money.
Because that's what I'm there to do, is make
them happy.
What are some ways that you work to keep
your customers happy?
I think probably the main thing that I do is just
being able to communicate, to talk to people.
When someone really doesn't know what they
want, it's good to help them find new things
or just find what makes them happy.
What are some favorite customer cocktails
at Crafted?
It depends on the season. Two of the most
popular cold-weather cocktails are Equinox
and Sweater Weather-like a White Russian
with pumpkin spice. We have such good
Mules, too.
I know it's a simple thing, but we use
some of the best ginger beer I've ever had,
from Maine Root Beverages.
What are your favorite cocktails and spirits?
Left Shark is a great warm-weather drink-
it's rum and lime and brown sugar. My
favorite is actually just a simple Whiskey
Sour, and Crafted has some of the best
whiskies! My favorite spirit, hmm, I would
say it's Virago Rum from Virago Spirits in
Richmond. We actually had a tasting there,
which was really cool.
-Annie Tobey
http://ABC.VIRGINIA.GOV
2023 Q2 Spirited VA

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