There’s just something about the prohibition era in the 1920s that continues to inspire parties. Perhaps it’s the shiny flapper dresses, quirky phrases like “cat’s pyjamas,” or the optimism that the war had ended—and the blissful ignorance of the looming depression and another world war.
Regardless, in addition to a roaring cabaret last Sunday, on Monday the Group of Seven chefs comprising of Cowbell‘s Mark Cutrara, Tempered Chef Bertrand Alépée, Beast‘s Scott Vivian, Buca‘s Rob Gentile, Globe Bistro‘s Kevin McKenna, Parts & Labour‘s Matty Matheson, and The Stop‘s Chris Brown put on a speakeasy themed cocktail party at Cowbell. More than 100 people dressed up and packed themselves into the restaurant to snack on delicious plates made by the chefs, and drink cocktails that thankfully weren’t made in some guy’s bathtub.
Diners were asked to enter through Cowbell's back door.