Bartender / bar director
Tracie Franklin
- Discipline
- Bartender / bar director
Portrait of Tracie Franklin
i. Biography
Tracie Franklin has described whiskey in working terms: as a spirit that can stay with the drinker without getting in the way of the next day’s voice. In that description, whiskey is not romance but fit — a liquid that matched her palate, her pace, and the demands of professional hospitality. “So whiskey became my drink of choice,” she said. That choice gives a clear read on her taste: practical, direct, and shaped by use.
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The Essentials Bar work and bar program management are where Tracie Franklin’s approach takes form. The craft here is not only service, but ordering flavor, setting standards, and communicating taste with clarity. Whiskey sits at the center of how she speaks about her own preferences, and that focus gives her point of view a steady register. In this line of work, the bar is not just a place to pour; it is where hospitality, decision-making, and flavor are held together.
Signature
Edmond’s Honor is listed as Tracie Franklin’s signature dish, and the name carries its own plain authority. As a calling card, it suggests a plate or program meant to be remembered for intent rather than excess. In the context of her broader sensibility, it reads as a choice that values specificity and restraint.
In Their Words “If I had wine, if I had Tequila, if I had other things, I had a little bit of a scratch. It was a little bit more difficult. But whiskey seemed to be this magic spirit that I was able to consume and still have voice in the morning.” “So whiskey became my drink of choice.”
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