You might know Sother Teague from Amor y Amargo or Mother of Pearl but prior to his life behind the pine, Teague worked as a journeyman cook for Ben Barker of The Magnolia Grill and Scott Howell of Nanna’s in North Carolina and as the research and technical chef for Alton Brown on the Food Network show “Good Eats.” Before moving to NYC, he spent some time at the New England Culinary Institute in Vermont.
It took at least a year for me to reason why I wasn’t jumping back into my career. The mechanics are similar but there’s the added bonus of guest interaction and actually being a part of their experience. That’s what I fell in love with. That’s when I made the decision to lay down my knives.
You can find him most nights at Amor y Amargo or Mother of Pearl that is due out later this summer, a new spot replacing the Gin Palace, on 6th Street in the East Village.
1. Favorite NYC place to hang out over a drink when you’re not working?
On a day off, I adore Maiden Lane. Great spot in the Evill (East Village) for seafood and cocktails. Very casual vibe. After work – Holiday Cocktail Lounge. It’s always packed with tons of friends/colleagues and I can usually get there before last call.
2. What is your go-to drink when you are out?
Well, I drink like I eat. That is, first to the season, second to the atmosphere and third to the occasion (fourth is every fu$king day!)
- Day off in the Spring — Negroni and all variatons Crisp/bracing bitter
- Summer — Swizzles, I’m a sucker for them. Guilty pleasure.
- Fall — Old Fashioneds and their variations.
- Winter — Manhattans The colder it is, the darker I want them.
- After work — Coldest, sh*ttiest beer and an Old Overholt rye neat.
3. What was your first job in the industry?
When I was 14 I was an oyster shucker at a local oyster bar in my hometown of Panama City Beach, Florida. Their slogan was “We shuck ’em, you suck ’em”. Hard work but it taught me a lot. Plus, I got to eat all the oysters I wanted. Big juicy salty gulf coast oysters, not those little things we get up here.
4. What was your AHA moment when you realized that this was absolutely for you?
I was a chef for many years before I discovered the bar. I was the research and technical chef for the Food Network program ‘Good Eats’ with Alton Brown, I taught at the New England Culinary Institute. Then I took a bar gig that was supposed to last 6 months. I stood behind that bar for 3 years!
It took at least a year for me to reason why I wasn’t jumping back into my career. The mechanics are similar but there’s the added bonus of guest interaction and actually being a part of their experience. That’s what I fell in love with. That’s when I made the decision to lay down my knives.
5. Do you drink coffee or Tea? Where do you go and how many times a week?
Fun fact about me: On New Years Eve of 2001 my resolution was to drink only water. I did so for a year! The following NYE I went back to drinking alcohol but have stayed with only water otherwise. I don’t drink anything but water and alcohol.
6. What’s your hangover remedy?
Fun fact #2: I’ve NEVER suffered a hangover. I’ve read up on it, some sources cite genetics others claim there’s an immunity. Either way, I’m among them. It’s a blessing and a curse. I never know when to say ‘when’ because I don’t get punished for my behavior. Plus, it means I’m a pretty dangerous drinking companion.
If you’re out with me, please do not try and keep up.
7. So what are you into right now when it comes to cocktails?
I’m starting to play around with what we’re calling “post modern Polynesian” drinks for a new venue we’re hoping to have open in late summer (Mother of Pearl!). This gives us leeway to use the framework of Tiki without necessarily using Tiki ingredients. For instance, we’re doing an aquavit swizzle with underberg bitters.
Super fun to tear down preconceptions!
8. When you are creating cocktails do you think of the liquor you want to use first or the taste that you are going for? Like what is your process?
I reach back to my way of eating. I generally try and have a goal in mind before I start the process. Like, I want juicy flavors because it’s hot out or I’m trying to build flavors that connect a leather and mahogany space to the cocktail list. Then I reverse engineer until I have what I was looking for.
9. What is your favorite spot when you want to be low-key or date?
I try not to go to bars on dates. But for a low key night BUA in the Evill is pretty solid. Cold beer, friendly bar-keeps. they’re not afraid to mix up a classic either.
10. Hidden NYC gems or dive bars?
I love bars! I think they’re all gems. I encourage people to poke their nose into the bars closest to where they live and see if its a fit for them. Again with the food analogy’s: you’re probably going to eat fast-casual most nights and some nights fine dining.
So, you’re probably going to go to a dive/joint most nights and cocktail bars on some nights.
11.What are you most proud of in your career thus far?
I’ve been privileged enough to work with people who are like minded to me. Knowledge seekers with a strong work ethic. And I’ve trained many of them and helped shape their careers and mentor them along the way.
It’s fulfilling to see that I’m creating a ‘family tree’ of sorts. I love watching these people go on to do bigger and better things.
Follow Sother Teague on Social Media
Instagram: @CreativeDrunk
Twitter: @CreativeDrunk
Follow His Work:
Amor y Amargo – Website | Facebook | Twitter
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