1. Danny, what does the name “Scofflaw” mean to you?
Scofflaw represents doing the unexpected. In our case, it meant offering bespoke elements (hospitality, food, cocktails) in a neighborhood environment completely devoid of pretension. The word literally means "lawbreaker," but we chose a loose interpretation that suited our mentality.
2. Scofflaw is known as being a gin-centric bar, how did that come about?
Like all of our concepts, it started by determining a shared love among ourselves. And, the love of gin was our first connection we noticed and something we felt might resonate with other people. So, we built upon that, making sure to keep comfort and affordability at the forefront.
By Tierza Scaccia
10 Questions with Scofflaw Danny Shapiro, and head chef Nicole Bayani
Some of the many creative cocktails served at Scofflaw.
9. What’s coming next?
A brand new menu, which we’re working on now.
10. In your words describe Scofflaw.
It’s affordable cocktails, it’s affordable food, a cozy atmosphere, a place you're always going to feel comfortable - get drinks that are thoughtful, food that is thoughtful and you're not going to pay downtown prices.
3. How did you come up with this relaxed, urban-rustic bar with cozy nooks style?
The style of the bar developed organically from our tastes. We wanted something that looked handsome and polished, but also cozy and welcoming. We started with the elements we inherited when we took over the old business (Streetside Café) and systematically converted them as a team. I think the working design theory when we started the process was "a classic bar room in the front and a relaxed parlor vibe in the back."
4. What do you want people to walk away thinking?
Scofflaw is a neighborhood cocktail bar that delivers a great value and an exceptional experience. Whether you're after an amazing meal on a special date or just coming in for some drinks and snacks with your friends, you won't leave disappointed. We have amazing food here.
Try Scofflaw’s Burrata, served with
fresh green apple, pistachio, dill or
the charred and chilled cauliflower with curry-tahini dressing, cilantro and mint.
5. Nicole, you're young, only 30 years old and you don’t have a cooking degree. How did you become the head chef of a super well known, hip spot?
I started working at a deli, for not a lot of money, but I loved interacting with customers and the day went by faster than any other job I had in the past.
From there, I started to work at Highend, well known game changer type restaurants (Longman and Eagle, Yusho, Tru and other Michelin-rated restaurants.) I always knew I wanted to cook and I’m so thankful to have had the training I got.
6. What’s your goal here?
Scofflaw already had a great reputation off the bar menu, so I just wanted to match that with the food menu. I really wanted to bring elevated tastes (from my background) to the menu but keep the prices a little below what you would expect from this area.
7. What are you hoping to get across to the customers coming in?
I want the food to be exciting and affordable. We are showcasing elevated technique (taking fine dining technique and taste and providing it at lower prices) and elevated flavors at a price that's just under the neighborhood norm.
8. What happens here that's not typical of a bar scene?
Well one thing is at midnight we pass out fresh baked cookies, we also have an unusually late serving time; 1 AM most nights and 2 AM on Saturday nights. Our eclectic cocktails not just taste great but are beautifully served.
