GUEST SHIFT: ZACH WOLFGRAMM, Kindred
Zach Wolfgramm. Credit: Victoria Sedefian/The Dishing
Zach Wolfgramm, bar manager of Kindred in Saratoga, talks to The Dishing about snowboarding, graffiti art + running an almost waste-free bar.
Interview: Susie Davidson Powell
Photos: Victoria Sedefian/The Dishing
Location: Kindred, Saratoga
Tastemaker: Zach Wolfgramm, bar manager | IG: @life_elevated710
Where: Kindred | IG: @kindred_saratoga
Hometown: Salt Lake City, Utah
Current city: Saratoga Springs, NY
Personal style: Street wear. No “lifestyle” brands.
Listening to: Dubstep and House. Daily Bread, SvddenDeath, and Mau p easy top 3.
Favorite spirit/non-alc: Mezcal
Favorite classic cocktail/non-alc drink: Negroni
Coffee or tea and what’s your order: Espresso shot or a London Fog depending on the day.
Biggest industry influence/inspiration: Death & Co
Drinks industry trend that should end: Hot dog water cocktails!
Zach Wolfgramm. Photo: Victoria Sedefian/The Dishing
The Dishing talks with tastemakers in the hospitality industry + trailblazers at the intersection of food, culture + art. Today we’re talking with Zach Wolfgramm, bar manager of Kindred in Saratoga, about snowboarding, tattoos and shooting for a waste-free bar.
Hey, Zach. Thanks for talking to The Dishing! Let’s get into it! How long have you been bartending and how did you get into the industry?
I’ve been bartending full time for 6 years; part time for another three. I had been working at Park Mountain Resort, although I was getting a lot of time to ski. I needed a supplemental income so I picked up some shifts and found my home in the service industry.
As the bar manager at Kindred in Saratoga, you’ve mentioned that it’s a priority to try to make the bar as waste-free as possible. What does that mean for a commercial bar and how do you work to make it happen on the daily and across your cocktail menu?
We truly try to be as intentional as possible. When curating menus, we’re incorporating ingredients that will be 100% utilized. If we are using a fruit for a garnish, we’ll juice the scraps or incorporate them into a cordial. We do a ton of local and seasonal sourcing — and dehydrating ingredients that are about to expire to extend their shelf life. We also re-purpose our used liqueur bottles and recycle all glass, aluminum and cardboard.
You’re born and raised in Utah. What brought you to Saratoga and how have you adjusted to the North Country + the East Coast? What are some of your favorite things to do?
I met my girlfriend Haley in Salt Lake City. She had relocated there from upstate in 2020. We had joked about moving to Upstate New York to find a bar gig and a change of scenery and then fast forward March of 2024 and we found ourselves in Saratoga Springs. I love cliff jumping and boating on Lake George; I really enjoy skiing at Gore Mountain in the winter time. And the Adirondack Balloon Festival in the fall is something I’m looking forward to.
Zach Wolfgramm. | Photo: Victoria Sedefian/The Dishing.
Where do you derive your inspiration for your seasonal/revolving cocktail menu and how (or why) do you incorporate batched cocktails?
My mind is always thinking of cocktail inspiration. Whether I’m traveling and eating a unique dish, or laying in bed at night and thinking of recipes. I’m always spitballing cocktail concepts, and constantly trying to push the boundaries of what is the norm.
I like to incorporate batching parts of our menu to ensure speed and consistency during our service. I truly believe that we are in the hospitality industry to provide an experience to our guests. That being said, I want to minimize pick ups without compromising quality, while also being able to give a quality guest experience.
Outside of bartending, you and your partner make art that you sell as vendors at maker fairs including Second Sunday in Saratoga. Can you describe your art? Do you collaborate on it together? Do you have a website?
Yes, we’re vendors at the Second Sunday market from May to October in Congress Park. (Shout out Noah and Mariah!) I also host an event called Art in the Alley at Kindred. I enjoy utilizing aerosols and acrylics on various canvas options and Haley and I do collaborate on pieces, plus we both run the booth. It’s a really nice way to keep my creative brain happy.
Zach Wolfgramm shakes up a Prettier In Pink at Kindred. | Photo: Victoria Sedefian/The Dishing
During the shoot, we loved really focusing on some of the striking tattoos on your arms as you built the cocktails. What’s the story behind them?
Honestly my tattoo of our van is the most sentimental. In 2023 we were traveling the U.S. in our converted van Bertha-Tajin. She’s just a weekend warrior, or a spare bedroom for company these days. But we got matching tattoos in London with graffiti that we drew on top of the van. I also have an owl skull done in graffiti style that is homage to an owl that had flown into the side of my house and died a few years ago. I was seeing a lot of owl signs before I had gotten the piece done and I felt the creature needed to be honored.
And on my right arm is a tattoo I got when i moved to Saratoga. I got it from Jackson at Gold Tiger Tattoo on Broadway. (He went to high school with my girlfriend.) He posted a flail on his Instagram a few months before I got it and I asked if he wanted to do another one because it looked bad ass. He’s going to blow up one day because he’s only 25-years old.
How important do you think it is for bars to accommodate low or non-alc into drink menus nowadays and how do you go about it at Kindred?
With a decline in drinking you have to really elevate that mocktail menu. I find myself going through dry spells quite frequently, so I really do try and bring zero-proof options that are going to make people feel like they’re not missing out on a craft experience. We utilize decalcoholized wines, zero proof spirits, and quality ingredients to ensure that if you are getting a mocktail you don’t have to have a glass of juice set in front of you.
What cocktail are you most proud of to date and what’s something that you haven’t yet made yet but you’d love to figure out?
The cocktail I am the most proud of is a really strange one from last fall, we called it "Escobar's Revenge” . It was Mezcal, Jalapeno Tequila, Roquefort Liqueur, Olive Juice, and Habanero Bitters.
I’m working on a cocktail with mustard infused vodka, I’ve tried it a couple times and it wasn’t as well received as I would have liked.
Let’s focus on local tastes. Where are 3 of your favorite spots for breakfast, lunch or dinner in the Hudson Valley or Capital Region?
Sub-Culture in Albany is my go to right now — they’re holding it down for the vegans. Karavalli in Saratoga is by far my favorite Indian food. UnBeetable in Schenectady is also one of my favs for a date night; arcade bars are the best!
Imagine an ideal day or night out. If you could go anywhere with no limits on costs or reservations, where would you go and how would your day or night unfold?
I'd head across the pond to the UK. London has some of the best food options, in my opinion. I’d also plan on hitting 5 or more spots…. I’m a big fan of getting a drink, a couple small plates, and making my way to the next spot. Savory pies could take off in the States and I wouldn’t be mad one bit!
How do you manage a work/life balance and what do you do to relax?
I try to allocate times for my brain to be in work mode, and times for me to turn off the work brain. Art really helps me relax and allows my mind to use its creativity. I’m also a really big fan of being outside. Upstate has such beautiful scenery so I do take advantage of being outdoors as much as possible.
Restaurants and bars are still experiencing less foot traffic in part due to remote work and also a decline in drinking. What do you see as the future of bars?
I think that if you can continue to set yourself apart from what everyone else is doing, even during tough times your establishment will still thrive. People will prioritize where they want to enjoy their time out. And if you can continue to stay relevant I think your seats will always be full.
It’s been 5 years since the pandemic lockdown. Are you where you thought you’d be five years on and where do you imagine you’ll be 5 years from now?
In 2020 I would have never imagined I would be in the position I am today. I was still living a ski bum/service industry life. Five years from now I’m very optimistic that I will be running my own establishment and still curating unique experiences for the people.
Thanks so much for talking with us, Zach! We’re looking forward to you talk + tasting as our guest expert in the upcoming Sonic Dish: Wasted series.
*This interview has been lightly edited. - SDP