Holy Ground: Martini 101 with Robby Nelson- MON 11/25

Holy Ground: Martini 101 with Robby Nelson- MON 11/25


wednesday, november 25th

1st Seating: 6:30pm - 8:30pm

2nd Seating: 9pm - 11pm

holy ground (map)

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Enter Holy Ground- a subterranean hideaway that welcomes you to a prohibition-era speakeasy.

Replete with dark mahogany & brown leather booths, this “smoked meat speakeasy” is the sort of place that would make Sammy Davis Jr. shed a tear.

Led by Matt Abramcyk (Smith & Mills, Yves, and Tiny’s), Nathan Lithgow (Café Altro Paradiso) and Franco Vlasic (Fort Gansevoort BBQ), the team has injected a NY state of mind into their killer smoked meats & barbecue program. 

As for their cocktail program, it’s a serious affair.

Join Holy Ground as they welcome Robby Nelson, East Coast Sales Director for AMASS- an innovative spirits startup based out of L.A, to teach us everything there is to possibly know about the martini.

In this experience, we’ll learn about its origins, history, & enjoy a hands-on tutorial on building the classic martini.

The experience will be paired with bbq mainstays from Holy Ground.

Paired Food Menu

Grilled Branzino | Salsa Verde, Watercress

Smoked Chicken | Smoked & Char Grilled, House Sauce

Charred Broccoli | Chive, Yuzu Kosho

Crispy Potatoes | Mustard Aioli, Celery

Your Booking Includes

Welcome AMASS Gin & Tonic cocktail

Discussion of history & background on the martini

Exploration of commonly used martini bases, including gin & vodka

Hands-on tutorial on making a martini (essential elements like stirring and dilution will be covered)


About Robby Nelson

Robby Nelson is the East Coast Sales Director for AMASS, an exciting new spirits startup. Robby comes to AMASS with seven years of hospitality and spirits experience, from managing Momofuku's cutting edge cocktail bar, Booker & Dax; to bartending at top Brooklyn cocktail destinations, Prime Meats and Long Island Bar; to serving as the East Coast Brand Ambassador for Pernod-Ricard's Plymouth Gin.

About Holy Ground

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Holy Ground is a restaurant and speakeasy where classic New York Steakhouse meets Smoke House and Cocktail Bar. Named for it’s location in TriBeCa, the downtown area once known as the “Holy Ground” in the mid 1700s, Holy Ground borrows from the neighborhood’s rich and colorful history to create a unique dining and drinking experience.

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Songs of Praise

Walk down the steps into a space that feels a century old, drink a sazerac at the bar while reminding yourself that you should get more into jazz, and fill the table in front of your red leather booth with cuts of meat you’ve only ever eaten off wax paper.
The smoky flavors lingered into the mains: platters of fall-off-the-bone ribs, Wagyu brisket drenched in a tangy barbecue sauce and an unctuous, slow-smoked beef rib. Each piece of meat was expertly cooked, creating a concentrated crust of intense flavor to balance the richness of the tender flesh.
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So where is the city’s ‘cue culture headed? One possibility is Holy Ground, the subterranean barbecue joint masquerading as an old-school chophouse, which opened in Tribeca this summer.