Charleston Grill's Jason Hall knows the joys of The Big Apple

Jason Hall moved to Charleston from Orlando, Fla., 10 years ago. He has worked at Charleston Grill for three years. When he isn't working, he loves watching movies and playing Wii with his daughter.

Q: How long have you worked at Charleston Grill?

A: Almost three years.

Q: What brought you here?

A: This is one of the best restaurants in the city. This is where I came to eat before working here. I wanted to spend my evenings here, anyway, so this worked.

Q: How did you get into the bartending business?

A: The same way that everybody else does. I started working at Kaminsky's about seven years ago waiting tables, I said I wanted to bartend, and that was it.

Q: How does Charleston Grill compare to other places that you have tended bar?

A: I have a tremendous amount of freedom as the bartender here. I am allowed to create drinks based on the menu and fresh ingredients that we have on hand. You aren't allowed that freedom in many places. I work closely with the chef and try to make drinks that will highlight her offerings. It is a very collaborative job. I'm also really fortunate to be able to experiment with high-end, unusual ingredients, like yuzu.

Q: Tell our readers a bit about your selections here.

A: Our wines are amazing, we have a 1,200-bottle wine list, and the wines by the glass are just as diverse. Our cocktails are very unique and personal. There's a big craze to move toward classic cocktails right now, and I love that. There's a reason why they are considered classic cocktails. I've been trying to work off those ideas and give them a 2010 twist.

Q: How do you try all these cocktails and stay sober?

A: I let everybody else try them, too. Sunday nights are good for taste tests. We have regular guests who ask for my experiments. I couldn't do it all myself.

Q: What is your specialty cocktail?

A: The Yuzu Mojito. The Big Apple, I think, is my best drink ever. It's vanilla infused bourbon with apple cider bourbon, lemon juice, apple cider granita and crushed ice with sparkling apple wine. It's like apple pie, but it isn't a prissy drink, it's bourbon.

Q: What do you serve most often?

A: Lately I've been serving The Big Apple; it's not even on the menu, but people who've tried it love it, and it's popular right now.

Q: Tell me about the bar menu that you serve?

A: Our truffled Parmesan popcorn is the best popcorn you've ever had in your life. I want to come in here and get it every time I go to a movie.

Q: It's a little different when you work in a hotel, I would imagine. Do you tend to see more locals or more travelers?

A: It's pretty split, I think. We get the occasional businessman, they come sit at the bar, order 1/2 bottle of wine and have a great time. The locals though, are our backbone. That's also due to (General Manager) Mickey (Bakst) and what he has been trying to do here.

Q: What's the most unusual thing you were ever asked for at the bar?

A: A customer told me once that she would dump her boyfriend and kick him out of the house if I would go on a date with her.