The man behind the Corner Bar’s cocktails

The story of Jason Sims and the popular new Corner Bar in Mill Valley — where he’s managing partner — is really a series of Marin County serendipities. Sims’ story runs almost in parallel with the property at 106 Throckmorton Ave. in Mill Valley, or at least down the street from it.

Paul Lazzareschi originally purchased the property, then known as the Frog and the Peach, in 1997. (It had also once been O’Leary’s, and, in the ’50s and ’60s, the Old Mill Bar.) Lazzareschi named it Vasco Restaurant after his father. Meanwhile, concurrently, Sims began his Marin bartending career the same year. Working first at the Alta Mira, he briefly moved to Las Vegas to work at the Mandalay Bay before being courted back to Marin by Sam DuVall at Izzy’s Restaurants to manage the bar at their then-new Marin property in Corte Madera. He then helped DuVall open the Cuban-themed Habana Bar & Restaurante on Van Ness Ave. in San Francisco, which was awarded the “best mojito” in San Francisco from the San Francisco Chronicle. Still calling Marin home, Sims then opened his own bar in North Beach called the Royale.

“After the birth of my son in 2008, I decided that I wanted to be closer to home,” says the 48-year-old.

So, in 2009, he sold the Royale and took a job as the manager of Buckeye Roadhouse, meeting both Bill Higgins and Peter Schumacher in the process, both of whom he would later go on to work with.

“In 2011, I had a unique opportunity to help fix the new Sweetwater location. Their opening hadn’t gone very well, so I was brought in to create a new successful bar program as their bar manager for a year,” he says.

He returned to Buckeye in 2012, then moved over to the affiliated Bungalow 44, also in Mill Valley, becoming the managing partner there in 2018.The video player is currently playing an ad.

In 2023, while Sims and his partners were working on plans for a new concept in Marin — they have a history of taking over struggling legacy properties and turning them around, i.e., the Buckeye Roadhouse, Avenue Grill (now Bungalow 44) and Playa — Lazzareschi sold Vasco to the family that owns Piazza D’Angelo — cousins and business partners Felicia Ferguson and Luigi Petrone. The cousins renamed it Coho and operated it for less than a year. When it became available again, Sims and his partners pounced on it.

“In April, I moved over to Corner Bar, and am now the managing partner of both locations,” Sims says.

Recently, I caught up with Sims to ask him some questions.

Q Many bars open these days without a team in mind, or even in place. You built a team before you even opened. What are the benefits of doing this?

A Opening with the right team was a priority for me. I had the team in place for months before we opened. I think it has been a huge part of our success. We all know first impressions are crucial, and we had almost zero growing pains. My bartenders and servers looked like they had been here for years on the first night we opened.

Q Having been both a bartender and a bar manager, what qualities do you think make for a great bartender?

A The basics are being clean and on time, having the discipline to study the recipes and menu, so that you are knowledgeable and can guide the guests’ experience, and to follow those recipes so drinks are consistently perfect. The intangibles, which can put you over the top as a great bartender, are multitasking, being able to focus and smile under pressure and, most importantly, a love of hospitality: being warm, hospitable and truly having a desire to take care of people and make sure they have a great time. People remember how you make them feel.

Q Cocktail lists can seem overwhelming sometimes. What philosophy do you employ when creating cocktails?

A I like to make cocktails approachable and fun. Classic cocktails stick around for a reason. So, first off, I like to make sure we make those perfectly. I often take classic cocktails and add a layer to them for a fun, nuanced twist. But I make sure the balance and integrity of the cocktail stays the same. I also really enjoy coming up with fun and sometimes almost risqué names. They become a great topic of conversation and make a lot of people smile.

Q How would you describe the concept at Corner Bar?

A We want to be the perfect blend of a charming neighborhood bar and a sultry cocktail lounge, with amazing food. You can enjoy the bar in so many ways. You can pop in for a beer and a shot while you watch a game. You can meet up with friends for high-level drinks and tasty bites. Or you can come see us after a Sweetwater show, or after dinner at Bungalow or Playa, if you want to keep the party going. It is also the perfect space for private parties. We really want the be the cornerstone of downtown Mill Valley for years to come.

Q After all these years, what keeps you going into work every day?

A The people. My staff is my family, and being a part of this great community is all I need.

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II,” the host of the Barfly Podcast on iTunes (as seen in the NY Times) and an award-winning bartender at a local restaurant. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com

Recipe

Corner Bar’s Spa Day

Ingredients

1 ¾ ounces Santo Spirits Reposado Tequila

½ ounce Chareau Aloe Liqueur

½ ounce cucumber syrup

¾ ounce fresh-squeezed lime juice

4 to 5 washed fresh mint leaves

1 thin sliced cucumber ribbon

Directions

Fill a cocktail shaker with ice and add the first four ingredients, placing mint leaves on top. Shake hard and then double strain over a large-format ice cube in a serving glass. Garnish with the cucumber ribbon.

Note: To make cucumber syrup: Add 2 cups of sugar to 1 ½ cups of boiling water, stir and then add in three peeled cucumbers, blend and strain. Cucumber ribbons can be made by taking a thin-skinned cucumber variety (Armenian, English, etc.) and using a large horizontal peeler. Pull down lengthwise, discarding pieces with too much skin. Trim ends for neatness.