Aaron Polsky is known for progressive and creative cocktail programs that demonstrate a reverence for the classics while showing an affinity for the modern. He began his career in hospitality in New York City at the age of 18 working for the likes of Thomas Keller at Bouchon Bakery, as a host at the acclaimed Milk & Honey, finally landing at White Star where he began to train behind the bar with renowned barman and mentor, Sasha Petraske. A regular guest at bars such as PDT and Death and Co., where the quality of drinks, innovation, and hospitality provided constant inspiration, Polsky was motivated to hone his own bar skills. He departed White Star for stints at Eleven Madison Park, Boom Boom Room, Neta, and Amor y Amargo where he built and maintained a loyal following.
Concurrently, Polsky and colleague, Damon Boelte, collaborated on “Cripple Creek,” a dynamic and interactive cocktail performance that used coordinated lighting and music to create a flight of drinks for all those in attendance. With this comprehensive approach to cocktails, Polsky’s next step was as beverage director for Project Group’s Mulberry Project and Greenwich Project, focusing on innovative methods of infusing flavor into drinks such as “ethanol vapor aromatization” to create a singular and original spirit from vodka and botanicals, and tailoring his cocktails to complement food menus.
Now in Los Angeles, Polsky heads the bar at Houston Hospitality’s Harvard & Stone. Here he creates eclectic, elevated, yet unpretentious cocktails to match the soul and grit of the East Hollywood rock n’ roll bar – an industry favorite and destination hangout where Polsky and his bar team are just as happy to serve balanced, craft cocktails as they are a shot and beer. Harvard & Stone is five-time Spirited Award nominee, and is consistently recognized as one of the best bars in the city by industry and media alike.
Awards & Press
- Eater Award
Aaron Polsky Wants to Do For Bars What Led Zeppelin Did for Concerts | Eater | June 2017