Cocktail bar Encore debuts next week at Playhouse Square (photos)

Even bathroom wash stations give homage to the theater district.

CLEVELAND, Ohio — Encore, a cocktail bar, is opening Friday, Dec. 12, at Playhouse Square.

The 1,200-square-foot, 40-seat cocktail bar is in ground-floor space in the Lumen apartment building, across from the theaters.

The small, dark space has both elegance and coziness. Mirrors on the wall extend the visual line. The highlight is the crystal halo chandelier from Restoration Hardware. It crowns the 12-seat bar with light that dazzles through the clear crystals. It’s just stunning in the space.

The Charcuterie Martini is one of two savory snacks.

A wall of windows overlooks Euclid Avenue, framing theater marquees and creating a sense of engagement with the nightlife there.

The bar offers eight craft cocktails that wrap around key spirits including vodka, gin, mezcal, tequila, bourbon and rum. Elphie’s Exile is mezcal forward and mixed with mezcal, reposado tequila, amaro, honey, lime and orange blossom with a garnish of smoking rosemary. Meanwhile the Maroon is rum, rye, amaro, vermouth, pineapple, coconut, house bitter blend and nutmeg.

What the Duck is a container of duck rillette (pate) with sourdough crackers.

Logan Neisel, who has been doing popup dinners as the Prologue Dinner Series and other culinary contract jobs as the North Coast Culinary Group, is executive chef. He worked with Encore mixologist Marion Siperstein to ensure food and drink are in harmony.

Four small plates – two savory, two sweet — are available for pre- or après theater patrons looking for a snack. Each has a suggested cocktail pairing. They include

Charcuterie Martini – a charcuterie skewer with a few chunks of cheese, slices of meat and grapes balanced over a martini glass of salted nuts.
What the Duck – a mini mason jar of duck rillette (like a pate) and sour dough crackers.
A Cleveland Thing – cassata cake as if it were served with crepes not cake.
Close but no Cigar - buckeye candy reimagined as a cigar.

The team behind the project includes Abbas Mandviwala, Ben Lyons and Michael Trebilcock, who have experience in hospitality operations in Europe and New York City.