Michael Silva Celebrates Six Years of BĀS Craft Cocktails with ‘Concept’
The renowned local bartender is introducing Pawtucket to his idea of a conceptual craft cocktail bar for one night only, or go visit him at Bodega at Night.
Michael Silva of BĀS and Bodega at Night mixes a cocktail. Photo by Will Tundo, courtesy of Michael Silva.
“News flash: Mike Silva is doing another speakeasy,” says the man himself with a laugh.
Craft cocktail entrepreneur Michael Silva is not only celebrating six years of BĀS with a special popup event on Sept. 11 at Machines with Magnets in Pawtucket from 6-11 p.m., he’s also the new(ish) bar manager at Bodeda at Night in Smith Hill, which is a deli by day (Bodega on Smith) and secret cocktail bar at night.
Wednesday’s popup craft cocktail event at Machines with Magnets is called “Concept.” Silva will showcase his “concept” of what a craft cocktail bar could be for the city of Pawtucket. The bar will be based around a water theme to tie in the city’s connection to the Blackstone River. “Concept is an ode to the city of Pawtucket, which owes its entire identity to the Blackstone River,” he says. Silva will create clarified cocktails using his own infused syrups and harvested ingredients like fruits, vegetables and herbs combined with Maison Ferrand spirits. Little Friend chef Andrew McQuesten, formerly of north restaurant, will be serving a food menu to coincide with the cocktails. “It will be like a grand opening and closing night all in one event,” Silva says. He grew up in Pawtucket, and currently lives in Pawtucket, and that’s why he’s so excited to bring his own craft cocktail concept there for one night only.
A cocktail by Michael Silva.
But if you want to experience Silva’s cocktails on a more consistent basis, head over to Bodega at Night on Thursday through Saturday evenings, or hire him through BĀS to cater cocktails at any event. Silva has officially introduced his high-end classic cocktails to Bodega’s late night crowd. “I love this neighborhood. I used to live in this neighborhood. It’s a walkable bar if you live in that area,” Silva says.
Drive by the deli during the day for subs and sandwiches, then come back at night and see if you can find the hidden bar. “You walk in through the deli, and there is a faux door that looks like a bookshelf that we stack things on,” Silva says. “It swings open and you walk into this swank bar that you didn’t know was going to be there.”
Silva was formerly the bar manager at the Dean Bar, another hidden gem located in the Dean Hotel behind an unlabeled black door. Since then, Silva has spent a lot of time perfecting his craft by attending national conferences like Tales of The Cocktail in New Orleans, Camp Runamok whiskey and bourbon summer camp for bartenders in bourbon country, and Bar Convent Brooklyn. Dedication to his craft through research and education has solidified his career path.
“It’s cool to go out there and be celebrated in your profession,” Silva says. “It’s not like ‘Oh, are you still doing that bar thing?’ This ‘bar thing’ has afforded me a really interesting, lucrative, beautiful career, and I get to do all of these things.”
Bodega at Night on Smith Hill.
The experience and connections he’s gained through networking have helped him transform Bodega at Night into a craft cocktail lounge serving exceptional libations for $12 and under. The bar has space for 100 guests, including a sprawling outdoor patio, and they have deejays on weekend evenings playing everything from UK garage music to hip hop, sometimes led by deejay Charlie Tunes of LowKey. The bar is open until 2 a.m. and they also serve food until 1:30 a.m. with a menu that includes chicken parm and Cuban sliders and meatball subs.
“Our cocktail menu is paired with a smaller version of the deli’s menu,” he says. “If you are an industry worker and going out with your friends, and you think it’s too late to go somewhere to get a good quality drink, get seated, and get food, we’re dropping food until 1:30 in the morning.”
Bodega at Night also offers industry deals, and welcomes popup chefs to do takeovers in the kitchen. They recently teamed up with fork & flower chef Quinneil Simmons for Hold Fast, which is a successful burger and ice cream concept with boozy milkshakes and ice cream desserts that sold out on both occasions.
“That was so much fun. I want to incorporate some chef residencies, so you can switch it up and give people something to look forward to,” Silva says. “You gotta keep the algorithm alive.” Bodega at Night, 373 Smith St., Providence, bodegaonsmith.com; Machines with Magnets, 400 Main St., Pawtucket, 401-753-4049, machineswithmagnets.com
