A colonia lounge’s upscale setting and unique table-side cocktail creation service are adventures in urban atmospherics
by Susan Lunny Keag
When Saurabh Abrol envisioned his new restaurant and lounge, Le Malt, in Colonia, he had a very specific concept and clientele in mind.
“It’s pretty much a bar without a bar—a concept of table-side cocktails,” said Abrol, who helped grow his father’s single liquor store into the Wine Chateau, which has three locations in New Jersey as well as an on-line business. “There was a big demand for such service. We started building and the concept kept evolving.”
Abrol essentially wanted to create an upscale lounge for those looking to avoid the long drive into Manhattan, and his customers were, from the start, pleasantly surprised at the ambiance at Le Malt, largely due to its modern yet elegant décor. The posh atmosphere offers low-slung leather chairs, charming Chesterfield couches, a glass chandelier (the centerpiece of a round, recessed ceiling), and a dramatic black, white, gray, and cream color palette (with pops of red and silver). It also has deep-white leather cabana-like booths set against cream walls and dark tables for semi-private larger parties. The Hennessy Paradis Room features mirrors and glass doors for private meetings and parties.
“The response has been great since the beginning,” added Himanshu Sahni, director of communications and marketing for LeMalt. “You’re not just coming in for a drink, but also for the experience.”
To create that experience, Abrol made sure he created the right team. Players include Executive Chef Duke Estime (a graduate of the Institute of Culinary Education in New York City who trained at the Mark Hotel in Manhattan) and General Manager Richard Tandoc, who has extensive hospitality experience both in the Philippines and in New Jersey, and wears another hat as “master mixologist.” He has won various mixing competitions and been recognized with awards including the #1 Mixologist in New Jersey by 10 Cane Rum and Southern Comfort.
Le Malt offers no fewer than 750 brown spirits from around the world, including bourbons, cognacs, and brandies, as well as more than 200 wines and a selection of high-end craft beers. It prides itself in signature cocktails such as the Royal Sangria (a combination of the Johnnie Walker Platinum, infused red wine, and fresh fruit), the Prohibition (a classic Mojito made with Hennessy Black Cognac, fresh mint, champagne, and fresh lime) and the Billionaire Cocktail. A cool $175, it combines Hennessy Paradis Cognac, Grand Marnier Cuvee 1880, Moet & Chandon Imperial, moonshine, and edible 23-carat gold flakes, and is served in a plaid Tiffany martini glass.
Le Malt’s cuisine features elegant, small-plate tapas, meant to be shared. The fare has French, Indian and American influences, and standouts include seared scallops with lemon preserve horseradish and wonton chips, Kobe beef “Le Malt” sliders stuffed with gorgonzola and caramelized onions, vegan empanadas, and deviled eggs with bacon, shallots, and black truffle. Desserts include Grand Marnier Truffles and Pumpkin Cheesecake.
The lounge will soon add a cigar menu, and features an outdoor extension where customers can enjoy their sticks as well as a more extensive dessert menu—additions generated in response to customer feedback.
“We always listen to our clientele,” said Sahni. “We want to make sure everyone here feels like a VIP.”
Le Malt
1021 St. Georges Ave. / 732.510.7700 / lemalt.com