Asia Meets The American South

At Present Tense in Nashville, Tennessee, Rick Margaritov honors Japanese culture.

Rick Margaritov focuses on Japanese food, sake, and good vibes at Present Tense in Nashville, Tennessee.
Rick Margaritov focuses on Japanese food, sake, and good vibes at Present Tense in Nashville, Tennessee. (Photo by Angelea)

Rick Margaritov has dedicated his professional life to the beverage and hospitality industries, collaborating with renowned restaurateurs, winemakers, and brewers. “Early on I gained hands-on expertise in how to create impactful and memorable food and beverage experiences and managed service teams that elevated the expectations of the industry,” he says. “I led the opening of acclaimed Chef Thomas Keller’s Bar Bouchon, and opened and developed service programs for James Beard Award-winning chefs Tom Colicchio, Jonathan Waxman, and Suzanne Goin and Caroline Styne.” These experiences led Margaritov to found The Drinkery, a Los Angeles- and Singapore-based distributor of craft beer and artisan wine.

Ever the entrepreneur, Margaritov next set his sights on Nashville, Tennessee as the city in which to launch his own sake brewery, Pure Land Sake, with partner and long-time friend Chef Ryan Costanza. “Both of us have spent years traveling and working throughout Asia and developed a deep respect for various Asian cuisines and spirits,” Margaritov says. The pair originally planned a brewery and taproom, but ultimately found a restaurant location that changed their vision. “We decided to turn the concept upside down, and rather than manufacture, we partnered with a notable 500-year-old brewery in Kyoto, Japan to brew Pure Land Sake, and opened a Japanese izakaya and sake bar instead.” And so Present Tense, which opened in May 2023, was born.

In addition to offering minimalist Japanese cuisine from Costanza and an in-depth sake selection, Present Tense touts a cocktail program (drinks are $16) led by Kenneth Vanhooser that pays homage to the classics while still expressing the ethos of Present Tense. “Kenneth’s cocktails are esoteric and unique but very accessible,” Margaritov says, pointing to such drinks as the Aviation-inspired Orchid Mist and the Black Manhattan-influenced Andorra (recipes below). “This is what Present Tense is all about: escaping the day-to-day grind into a space beaming with good vibrations, tons of greenery, and great sounds. ” 

Present Tense’s Recipes

Orchid Mist

By Kenneth Vanhooser
Ingredients

 1 ounce Lunazul Blanco Tequila;

½ ounce Novo Fogo Silver Cachaça;

½ ounce Capel Pisco;

½ ounce Italicus Rosolio di Bergamotto 

bergamot liqueur;

¼ ounce Giffard Crème de Violette liqueur;

¼ ounce Luxardo Maraschino liqueur;

¼ ounce John D. Taylor’s velvet falernum;

¾ ounce lime juice;

Guava foam¹.

Recipe

In an ice-filled cocktail shaker, combine Tequila, Cachaça, Pisco, liqueurs, falernum, and lime juice. Shake and strain into a glass and top with guava foam.

¹In a pot on the stovetop, combine 6 packs Choward’s guava candies, 1 quart Jumex guava nectar, and 1 quart water. Bring to a boil, then lower to medium heat and allow the candies to dissolve, then take off heat. Separately, bloom 6 sheets gelatin in a quart of ice water. Once soft, squeeze to remove excess water and add gelatin to the guava mix. Once cooled below piping hot, add it to a ISI canister and charge with two nitrous oxide cartridges. Let sit for 20-30 minutes to further cool before use. Unused guava mixture can be stored in the fridge for up to two weeks.

Andorra

By Kenneth Vanhooser
Ingredients

 1 ounce Old Grand-Dad Bourbon;

½ ounce Buffalo Trace Bourbon;

½ ounce Rittenhouse rye;

¼ ounce Cocchi Di Torino sweet vermouth;

¼ ounce Lo-Fi Gentian amaro;

2 thin slices cucumber, plus two cucumber rounds for garnish;

For rim: dark treacle and ground blend of black, 

white, and pink peppercorns.

Recipe

In an ice-filled mixing glass, combine Bourbons, rye, vermouth, amaro, and 2 cucumber slices. Stir and strain into a coupe glass that has a swipe of dark treacle and ground peppercorn blend on the rim. Garnish with two cucumber rounds.