Philip Dizard is the head of operations and beverage director at One MICHELIN Star Noda in Flatiron and the 2022 MICHELIN Guide New York Exceptional Cocktails Award winner, presented in partnership with Rémy Martin. The unique, expertly crafted cocktails at Noda differentiate this sushi counter from others in New York City, so much so that an off-shoot, Shinji's, recently opened. As part of the 2022 MICHELIN Guide New York Star Revelation, we chatted with Dizard about summery and autumnal cocktails and pairing fried chicken with Champagne.
What are you drinking these days?
Over the summer I found myself craving cocktails that I can drink a few of without getting too deep in my cups, so to speak. My favorite has been a shandy style drink of lager and Suze with a squeeze of lemon juice. It's smooth with refreshing bitterness and a subtly sweet finish. Perfect for the long lazy summer afternoons, which I had far too few of this year due to opening our new cocktail bar Shinji's. Now that autumn has begun to descend and New York begins its most Gotham time of year, I've reverted to the familiarity of Vesper martinis and daiquiris, depending on my mood and circumstance.
Favorite non-alcoholic drink?
Like most New Yorkers, I am fueled by caffeine, and my preferred delivery method is coffee during the day. Large format Starbucks cups litter my work area. I have a habit, for which I carry great shame, of encouraging my daily water intake by adding Crystal Light to tap water. I will go to my grave with a packet of Raspberry Lemonade Crystal Light in my pocket, I suspect.
How have your cocktail tastes changed over the years?
Like many bartenders and restaurant professionals my tastes have simplified as I've progressed through my career. I find that the ideas that speak to me most persuasively are ones that, rather than being reinterpreted, have been refined and explored to the fullest possible extent. The nuance of a sweet vermouth blended in a well-made Boulevardier [for example] or the hand carved ice, used to stir a drink to perfect dilution and temperature. Intentionality and clarity of purpose over ambition and novelty.
What’s the biggest misconception about mixology, or cocktails in general, that you’d like to dispel?
That knowledge and skill is the surest course to being a great bartender. Your ability to connect with those you work with and serve, emotionally and intellectually; the sense of joy and dedication you bring to your work on a daily basis; and a commitment to humility and growth are qualities that distinguish between the proficient and the great.
What’s your ideal meal and pairing?
Blue Ribbon fried chicken, Robuchon pommes purée, a tin of Black Diamond Royal Ossetra caviar, and Krug.
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Hero image: Noda head of ops and bev director Philip Dizard. © Noda
Presented in partnership with Rémy Martin
