Century Grand is known for its immersive themes driven by Mat Snapp, executive vice president of operations at Barter & Shake Cocktail Entertainment. Barter & Shake operates Century Grand in Phoenix, which houses Platform 18, Grey Hen Rx and UnderTow, which also has a location in Gilbert. The company also runs Sunny’s Lounge, a neighborhood bar in Phoenix.
Snapp joined Barter & Shake in December 2021 after several years at Fox Restaurant Concepts. He studied English literature and creative writing at Arizona State University, which helps him create the narratives for the themes and menus.
A creative and collaborative process
It took four months and extensive collaboration to create the “Midnight in Harlem” menu.“We spend a lot of time teaching and training our staff, so we decided to let them contribute to this menu,” Snapp says. “They got to pull back the curtain and learn how a menu is created, share ideas and commiserate. Without the great discourse and time for research and development, we wouldn’t have been able to create such an incredible menu.”
Each drink on the menu includes the name of the staff member who created it.
“It’s a pride of ownership and teamwork moment for them,” Snapp says. “It’s exciting and fun for the employees who contributed to the menu to have guests tell them how good their drinks are and share the process of creating them.”
Cocktails on the "Midnight in Harlem" take inspiration from the era of jazz and Prohibition.
Grace Stufkosky
What’s on the menu?
People visit Platform 18 for a variety of reasons, from in-depth conversations with the mixologists about the award-winning cocktail program to the simple pleasure of enjoying a delicious drink while aboard the train.“Our menu needs the right amount of cocktail geekdom and technical fortitude, as well as great flavors and balance for people who don’t care how it’s made, they just love what it tastes like,” Snapp says.
The new menu is divided into sections, taking guests on a journey through 1925 New York City for a festive evening in the age of jazz and Prohibition.
The “At the Station” section includes cocktails like Beware the Paparazzi, made with bergamot vodka and strawberry honey syrup, and Famous Back Home, a drink inspired by Mexican mole made with anejo and reposado tequila, chile liqueur and crème de cacao.
The “Unlikely Syndicate” section features drinks based on characters, such as the Film Star, a take on a Vesper with olive oil-washed gin, vodka and lemon-infused lillet served with orange and thyme caramel corn; and the Musician, inspired by a New York Sour with a bourbon and rye blend, orange marmalade and Pinot Noir foam.
Many of the cocktails offer bold and interesting takes on classics with a focus on flavor, balance and whimsy.
The “Dinner & Dancing” portion of the menu includes Welcome to Lombardi’s, named after the iconic New York City pizzeria, with bourbon and flavors of tomato, mozzarella and oregano served with parmesan grissini; and La Condessa Roma with strawberry-infused Aperol, tequila and resposado topped with a shortbread cookie.
Dessert-inspired cocktails in the “After Dinner” section include Banana Pudding with banana-infused bourbon, sweet vermouth and Nilla Wafers; and Coffee Con Cubano with Café Bustelo coffee which was created in Harlem, vodka, rum and cold brew, garnished with a chocolate cigarette.
The menu also has a section of handmade boozy ice cream treats, including Sundays in June with strawberry-jacked fernet, white chocolate gelato and strawberry compote; and George Washington Carver, featuring bourbon, peanut butter and blackberry jam.
Nonalcoholic offerings include Death in the Afternoon with nonalcoholic absinthe and booze-free bubbles, as well as nonalcoholic versions of classic cocktails like Aperol Spritz and Negroni.
Platform 18's menu features handmade boozy ice cream treats, including George Washington Carver with bourbon, peanut butter and blackberry jam.
Grace Stufkosky
A legacy continues
“Midnight in Harlem” was the first Platform 18 cocktail menu created after the departure of Jason Asher, a visionary leader in Phoenix’s cocktail industry and co-founder of Barter & Shake. He left the company in December 2024.“Jason and others have worked so hard to elevate Phoenix’s cocktail scene,” Snapp says. “His knowledge, palate and capabilities in finding and setting trends are an amazing part of Century Grand, and we learned a lot from him.”
With the addition of the new menu and its updated storyline, Century Grand’s concepts continue to focus on the customer experience.
“We want our guests to be relaxed, forget what’s happening outside and be immersed in the experience while they are here,” Snapp says.
After four months of working on the Platform 18 menu, Snapp is thrilled to share the fruits of the team’s labor.
“The new menu is highly anticipated and we are excited for people to come in and see what we’ve all been working on,” he says.
