20 Years of Employees Only: NYC Speakeasy Oral History

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Discover how Employees Only transformed NYC's cocktail scene with creativity, community, and warmth, celebrating 20 years of joyful hospitality. Cheers!

The Evolution of Cocktails: A Toast to Employees Only

A New Dawn for Cocktails

Two decades ago, the cocktail landscape was a mere shadow of what it is today. Enter Employees Only (EO), a bar that would not only reshape the industry but also redefine the very essence of nightlife in New York City. Founded on November 15, 2004, EO emerged from a collective dream of four passionate bartenders—Igor Hadzismajlovic, Jason Kosmas, Dushan Zaric, and the late Henry LaFargue—who sought to create a haven for industry professionals and casual drinkers alike. In those formative years, EO introduced an innovative approach to cocktails that emphasized quality and creativity without sacrificing the convivial spirit that makes bars so essential to social life.

The ethos of EO revolves around fun and hospitality—a refreshing departure from the often pretentious atmosphere of upscale bars. As Jason Kosmas puts it, "We wanted a space where people could enjoy exceptional drinks without feeling like they had to adhere to any stringent rules." This inclusive mentality sparked a movement in cocktail culture, inviting both novices and aficionados to revel in the artistry of mixology.

Crafting an Iconic Identity

From its inception, EO distinguished itself through its unique blend of high-quality cocktails served in a vibrant environment. The founders took inspiration from their time at Pravda, where they learned from Dale DeGroff—the godfather of the cocktail renaissance. “Dale taught us about hospitality and history,” recalls Hadzismajlovic. “We wanted our place to reflect that knowledge while still being accessible.”

The bar’s name itself is an intriguing story. Initially met with skepticism—voted "the worst name for a new bar" by Time Out—it encapsulated EO’s dual identity: a speakeasy vibe with an open-door policy for those in the industry. Bill Gilroy emphasizes this point: “It was about creating an exclusive yet welcoming atmosphere—a sanctuary for bartenders and patrons alike.”

Moreover, EO’s interior design drew on European traditions with white jackets for staff members and thoughtful decor that fostered intimacy among guests. This curated ambiance set the stage for countless memorable evenings filled with laughter and camaraderie.

Six to Soup: A Nightlife Ritual

As EO gained momentum, it became famous not just for its drinks but also for its unique rituals that resonated deeply with patrons. One such tradition is the “six to soup” phenomenon—where revelers would arrive at 6 PM and stay until closing time when chicken soup would be served as a parting gift.

“This idea came from my childhood in Belgrade,” shares Dushan Zaric. “After nights spent partying at tavernas in Greece, I thought it would be nice to send guests home with something warm.” The ritual quickly became emblematic of EO’s commitment to hospitality; patrons cherished not just the cocktails but also this personal touch that made them feel cared for.

Simon Ford of Fords Gin notes how this gesture transformed late-night drinking culture: “EO taught us that little details matter; they elevate the experience into something unforgettable.” The chicken soup has since become a symbol of warmth and community spirit within EO—a hallmark trait that keeps customers returning time after time.

A Legacy Built on Community

Over the years, EO has transcended its status as merely a bar; it has evolved into a global brand with locations around the world while maintaining its original charm. Each new venue reflects local cultures while staying true to EO’s foundational values—hospitality first.

Kosmas emphasizes this connection: “Every new location retains our core philosophy: we’re here to serve people joyfully.” With successful branches now in Singapore and beyond, Employees Only demonstrates how adaptability can coexist with authenticity—a balance vital in today’s fast-paced world.

The camaraderie among partners has been crucial in this expansion. As Gilroy states: “Having five owners present every night creates an undeniable energy; we are all invested in every aspect.” This collaborative spirit ensures consistency across locations while fostering personal connections with guests—a rare gem in an era dominated by impersonal service models.

Embracing Change While Honoring Tradition

In reflecting on two decades of success, Employees Only stands out as a beacon amidst evolving trends within the cocktail landscape. While many establishments have come and gone over these years—including iconic bars like Milk & Honey—the core values at EO remain unchanged.

Zaric aptly summarizes their enduring legacy: “In times when loneliness is prevalent, bars must provide refuge—places where people feel accepted.” As technology continues to shape modern drinking habits—from robot bartenders to AI-generated recipes—the human element remains irreplaceable.

Hadzismajlovic affirms this sentiment: "Our focus will always be on free pouring—it’s our signature." This dedication underscores their belief that genuine interaction will always trump mechanization.

In celebrating its 20th anniversary this December, Employees Only invites both old friends and new faces alike to raise a glass—not just to commemorate two decades but also as an affirmation of community, creativity, and above all else—joyful hospitality. Cheers!

Photo by Maria das Dores on Unsplash