Century Grand is a venue which offers guests a truly immersive experience from start to finish, impeccable attention to detail has gone into transforming what was formerly a Chicago style pizzeria into a space that genuinely feels like you’re stepping back in time. Upon entering, guests are transported to a rickhouse in Kentucky, with barrels reaching from floor to ceiling in the start of the narrative centering on shipping practices in the early 1900s and late 1930s. The centrepiece is the next space – Platform 18, a 45 foot Pullman train carriage that is 15 feet across that seats just 36 people. Incredible attention to detail on the fixtures and finishes of the carriage ensures this space transports guests and a custom created soundscape to emulate the rumble of the train and monitors that simulate the movement of the train as you go through first the Rocky Mountains. It’s an utterly immersive experience. The final stage of the journey takes guests to 1930s New Orleans – and as you step off the train there’s the final destination – The Grey Hen – an apothecary and bottle shop. Here they’ve brought outside in – as it feels like you’re sitting on a patio with trees and lush foliage and a new soundscape of fireflies, cicadas and the sound of distant rain. 

Cocktails throughout are an extension of the overall experience – and have been developed through a process that draws on history and cuisine, delving into the cultures and culinary traditions synonymous with various ethnic groups and capturing the defining flavours of the dishes through the liquid and edible garnishes, resulting in impressively theatrical serves. Whilst this concept draws on the past, techniques are rooted firmly in the present, and the menu relies heavily on house-made ingredients. Harnessed techniques include milk clarification, fermentation, production of Non Alc spirits from cold-steeped teas and the creation of as many as 100 tinctures in rotation at one time. This is all managed by a team of prep professionals that spend around 190 hours a week creating these ingredients.

In order to deliver such slick service, great consideration has gone into the development of the bar stations themselves, developed across all spaces to be ergonomically safe and comfortable. The bar team are employed to focus solely on service and drinks – as there’s a full cleaning team that arrives after hours to break down the bar. 

Sustainability is important, and the programme makes use of prep waste by turning it into intricate garnishes,  Coffee grounds enhance chocolate, fruit and vegetables go into creating cookies and fruit leather while leftover beets are powdered for beet jerky. Locally-sourced ingredients are prioritised, and the team are collaborating with the city to develop  a restaurant composting program as part of this commitment to sustainability.

A predominantly female leadership team, Century Grand has achieved a high degree of diversity amongst the team and new staff on-boarding includes briefing about their inclusion and privacy ethos. Training is intense, and staff are only promoted to a bar position after at least 40 hours of “water pouring”, with technique repeated over and over to develop proficiency.  The wider bartending community is also important, and representatives from the bar often host educational seminars around the world.