Eben Freeman

Native New Yorker Eben Freeman has worked in the city’s food and beverage industry for more than two decades. Beginning as a stock boy at Crossroads Wine & Spirits while attending New York University, Freeman bartended in the West Village, on the Lower East Side, in Midtown at Palladin (when Wyle Dufresne was in the kitchen), in Brooklyn, and at the fast-paced Spring Lounge in Soho. His performance at Spring Lounge so impressed the proprietors, that they asked him to become a partner in their new venture in Hell’s Kitchen, The Collins Bar. There, Freeman developed his first cocktail program and spirit selection. He joined the team at wd~50 when it opened in 2004.

Possessing a thorough understanding of wine, spirits, and classic cocktails, Freeman’s innovative, cutting-edge drinks employ the latest scientific methods with a focus on fresh ingredients, underutilized spirits, and a playful, culinary character. He met Pastry Chef Sam Mason while managing the bar at wd~50, and together they opened Tailor, which was known as much for its food as for its imaginative cocktails.

In 2009, while managing the bar at Tailor, Freeman recorded a series of videos for Epicurious onHome Bar EssentialsandMixing Classic Cocktails. In them, you'll see that Freeman has a theatrical air, effortless ad-libs, and a great sense of timing—all while delivering the essential information you need to make perfect cocktails at home. In 2010, Freeman signed on as director of bar operations and innovation at Altamarea Group, where he joined forces with Michael White to open The Butterfly, a bar that featured all of Freeman’s greatest cocktail hits.

Freeman left his position with Altamarea in 2014, and moved into the position of beverage director at the chic design and concept firm, AvroKo, which he left in 2017. Today, Freeman works as a bar and restaurant consultant.