Base New York was born in Geoff Cook’s Soho apartment. In those early days, when he and fellow partners needed a break, they would move things to “The Office,” a bar at 144 Sullivan St called The Room. It was here, against a backdrop of carefully curated beers and music, decisions large and small were made. Perhaps the one factor however that differentiated The Room then and now from other establishments was a bartender named Thomas Morrison. He of the Virginian drawl, unkempt hair, and gas station shirts marked with names of anything but “Thomas.” He who, while minding his own business, was spotted by Gawker at Sundance, who referred to him in a post thereafter as “The Coolest Bartender on Earth.” He who over the years has become a true friend of many at Base.
[Parts of this interview were conducted at The Room while Morrison was serving many of the beers shown below]
Base: We first met you on opening day of The Room. About 10 years ago. You still remember that day?
Thomas Morrison: Well, Geoff, it was actually 13 years ago! Although at times it seems like only two. I do remember that day very well. I could only compare it to that first big party you would throw when your parents left you all alone. We were running around like chickens with our heads cut off, making sure we had everything that we needed. “Is the beer working? Oh, no, we don’t have napkins! We forgot to install the toilet seats! Do you think anyone will show up? What tape should we play?” It was a ton of fun and much anxiety. I do remember meeting you, our neighbor, and immediately thinking, “The tall dude with the pony-tail, is he an artist… or is that Conan O’Brien?”
B: Was The Room your first bartending job?
TM: Yes, I had recently had a failed attempt at running a record label and needed some quick cash to survive. I thought it would be a fun thing to do for a few months, meet some cute girls and then get back into the music industry. Now, after 13 years, I’ve made a tiny bit of money, met a million girls, and just get my music fix at the bar. I take pride in turning people onto new music.
B: What does it take to be a good bartender?
TM: There is one main thing that makes a good bartender, and that is paying attention to people and just listening. Remembering names is also a good tool. It is just like that ridiculous theme song from “Cheers”….a place where everybody knows your name.
B: What are some memorable moments from The Room?
TM: O.K., here’s one, but it doesn’t happen every day and hopefully it won’t get us in trouble. One night we had one of our regulars, who had recently moved to LA, return. We all were glad to see him. Things got a little racy and he convinced everyone, all 40 in the room, to play a game of “Strip Chug”. That’s right, you chug a beer… if you lose, you take off an article of clothing. I was a very good drinker at the time and kept winning. Next thing I know, everyone in the bar was buck naked, except me. So, obviously I said, “This is no fun,” and I proceeded to join the festivities.
B: Have there been any barroom brawls in your time there? If so, what do you do when one breaks out?
TM: My father taught me that “the first man who raises his fists is the first man to run out of ideas.” That doesn’t always work when alcohol is involved. I try and use that logic though. I calmly separate people and speak to them in a soft tone about how immature that is (and that it doesn’t impress girls like that old cartoon involving sand being kicked in your face on the beach).
B: How many beers do you have on tap at any one moment?
TM: We have ten tap beers on tap at all times, spanning the globe. We also have over 60 bottled beers as well. As you very well know, Belgians make the best beer in the world so we do have a heavy skew toward those. We also have some of the great beers that the U.S. has to offer, mainly the smaller craft brews.
B: What are some of your favorite beers you’ve served over the years?
TM: My favorite beer from the U.S. is from a brewery in Northern California called Anderson Valley. Their “Boont” Amber is amazing. Also from the U.S., all of the Bear Republic beers are quite tasty. As for European, my favorite is a Rauchbier called Schlenkerla Urbock. It is like a liquid smoked sausage.
B: How do you select which beer to have on tap?
TM: I usually like to mix it up to give people new things to try. For U.S. beers, usually the ones with ridiculous names seem to do well. I always like to have a few of the great Belgian and German beers on tap, mainly the classics like Chimay, Hoegaarden, Duvel, and Weihenstephan.
B: Who is the cast of characters involved with the bar?
TM: Brian is the guy that does the windows. His passion is jazz music… I believe he’s a saxophone player. He does the window thing twice a week. He must do 150 doors in Soho, Chelsea… It takes him about 10-15 minutes to do them here. He charges $25. He definitely does well. We get a Christmas card every year!
Stay tuned next week for part II of this interview.
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