You don’t see house-made pop rocks, green-Chartreuse-compressed grapes and encapsulated brandy-apple spheres listed on most cocktail menus, but Rogue 24’s Bryan Tetorakis isn’t your average mixologist.
His official title at the avant-garde 24-course tasting-menu restaurant is cheftender, as he worked in the kitchen before stepping behind the bar. That transition was facilitated by the fact that he was mentored by two of D.C.’s most celebrated mixologists, the Columbia Room’s Derek Brown and Gina Chersevani, who was then at PS 7’s.
During his culinary career, Tetorakis developed a penchant for the molecular gastronomy that now gives his creations a modernist edge.
“I like to do the classics, but then take them in another direction,” he says.