Today we’d like to introduce you to Don Marsh.
Hi Don, we’d love for you to start by introducing yourself.
I started in 1990 at a Bennigans here in San Antonio. I mainly bartended and managed restaurants, hotels, and bars. Then, in 2003, I got hired at a fine dining restaurant to be the bar manager and to do classic high-end cocktails. This is where the cocktail scene started in San Antonio. I ran 2 other places before I opened up my first bar in 1919, back in 2012. It has the largest selection of spirits in the state, is ranked the top cocktail bar in the U.S. by The New York Times, is one of the top 3 whiskey bars by USA Today, and has won best bar in the city multiple times. My newer bar, Rock and Rye, opened in early 2021 and is on pace to pass 1919 in every aspect. I continue to teach both staff and patrons.
Alright, let’s dig a little deeper into the story – has it been an easy path overall, and if not, what challenges have you had to overcome?
When I started the cocktail scene in 2003, nobody understood or believed this would be what it was.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
We are a whiskey/cocktail bar with an extensive selection of spirits. We also carry over 100 beers, along with several bubbles and wine. We also have a small kitchen for small bites.
Can you share something surprising about yourself?
I like country music, but it doesn’t fit our vibe in the bar.
Pricing:
- We carry spirits from$4-1500 a pour
- We have several lil cocktail teaser going at $4
Contact Info:
- Website: Rockandryebar.com
