The San Ysidro Ranch’s Plow & Angel Becomes a Speakeasy
The newest spot in town for a sexy sipper is, actually, a perennial favorite.
The Plow & Angel, the famed watering hole at the San Ysidro Ranch that, for decades, has been a classy yet approachable place to sip, unwind and be seen, reopened last month as a Prohibition Era-inspired watering hole. No secret password required, and walk-ins are welcome. But the new vibe is decidedly lavish and lush, swanky and seductive.
“No matter how great you are, you can always do more to strive for excellence and to offer the best you can,” says Tristan Pitre, the wine collections manager at the Ranch. Indeed, for a legendary luxury resort property with global prestige, the new speakeasy concept is the latest in a string of recent innovations – like the Secret Cellar, the luxe underground venue that reopened last year, housing 12,000 fine wine bottles from 70 regions and offering curated, customized meal experiences, and the all-inclusive aspect to overnight stays, featuring 38 upscale bungalows peppered across the 550-acre estate.
“It would be easy to sit back and coast,” continues Pitre, “but this is us trying something new and continuing to improve, all while respecting the property’s history.”
History – nostalgia may be a better word – factor big at the new Plow & Angel. The music’s back – a rotating roster of singers and instrumentalists who perform nightly, revisiting the jazzy vibe that greeted that bar’s guests several years ago. Set against its famous stone walls, the new décor oozes 1920s allure and sets an ambiance that’s escapist and sexy at once: rich red banquettes, copper tabletops, and, by that roaring fireplace, an iconic Chesterfield couch. The area rugs are unique and refined. The furniture is all vintage. The warm lighting helps set the mood.
Six plush chairs welcome guests at the wood bar, with a menu that’s an exclusive lineup of premium brands and inspired cocktails, with several bespoke experiences to boot.
“The absinthe service is definitely interactive,” says Pitre. “The whole fountain is brought over to the table, there’s a bit of a show, a ceremony, and people leave with a memorable moment.” The storied anise-flavored botanical is represented by various international bottlings, from modern domestic takes out of Kentucky and Louisiana to rare finds sourced directly from France. The Plow & Angel is also the only hotel bar in the world to have a specific chapter of Balvenie whiskeys; the collection is coveted by private collectors. “You can enjoy each on its own,” adds Mr. Pitre, “but it’s really amazing to be able to enjoy all of them together. The four Scotches tell the story of different barrels, different aging processes, different age designations. Enjoying the four together is the intention.”
Other flight options include a bourbon tasting of Old Rip Van Winkle 10 Year, Van Winkle Special Reserve 12 Year, and Colonel E.H. Taylor.
The page on ‘Forgotten Cocktails’ includes timeless sippers like the Bee’s Knees, made with Empress Gin and SYR Honey Syrup; and The Sidecar, made with Hine Cognac and Cointreau. The ‘Classic Cocktails’ is a liquid who’s-who, starring the Oaxacan Old Fashioned with Del Maguey Vida Mezcal and Codigo Blanco Tequila, dashed with Aztec Chocolate Bitters; and the Hemingway Daiquiri, featuring Plantation 3 Star Rum and grapefruit. Elevated takes on the classic martini include caviar and truffle infusions.
The bar also features a large selection of rare liquors, like the Macallan 1824 Series, along with selections of Gran Patron tequilas, Remy Martin cognacs and El Jolgorio single variety mezcals. Various Seedlip mocktails make an appearance. And guests can expect new concoctions offered seasonally.
The Plow & Angel is open from 5pm daily.
The new misty take on mixology at the Plow & Angel has also led to a new experience at its beloved sister restaurant, The Stonehouse, which has now added the bar’s former outdoor patio, shrouded in loquat trees, to its own roster of seating options. Guests of the restaurant, helmed by Executive Chef Matt Johnson, can also dine on the terrace, with its sweeping views, and inside the delectably reimagined 19th-century citrus packing house. Dinner reservations are
available nightly.
Find out more at www.sanysidroranch.com
