by Jacque Oldfield
Daily Lobo
Beyond the metal mesh exterior of Rebar, the renovated Sprockets space across from UNM, is a civilized, industrial chic — metal, yes, but definitely not scrap metal.
Last Friday night, Rebar was packed with locals, mostly students watching a basketball game and a happy hour broke out.
Rebar celebrates happy hour twice daily, from 2-6 p.m. and 10 p.m. to midnight, featuring 25-cent wings and mozzarella sticks. Patrons can choose from a dozen fruity martinis or a rotating selection of draft beer for reasonable and competitive prices.
For those who prefer their liquid libation sans alcohol, a variety of herbal teas, mineral and sparkling waters, juices and coffees are available. In a welcome retro-twist, Rebar also offers free chips and salsa during happy hour.
Get content from The Daily Lobo delivered to your inbox
“This is not a sport’s bar, it’s not a pick-up bar,” owner Sam Frantzeskos said. “This is a conversation bar.”
Originally from Australia, Frantzeskos brings his outback insight to Albuquerque. Along with partners Pat Keene, Terry Keene and Chris Gordon of Artichoke CafÇ and Bien Shur fame, the group recognized the potential and competition in the University district.
“That just meant we had to think harder, to do something different,” Frantzeskos said. “We thought, this was a really great location, right across from UNM. Sprockets was looking a little worse for the wear. We figured we could breathe new life into the old place.”
Frantzeskos put thought into coming up with an original name.
“‘Rebar’ comes from a couple things,” he said. “It’s the rebirth of an old bar, but also in Australia, we abbreviate everything. If a word has more then two syllables we won‘t use it. ‘Rebar’ is restaurant-bar, we morphed the two words together.”
Rebar is a smoke-free establishment. Frantzeskos predicted Albuquerque would follow California in adopting anti-smoking legislation and to avoid the rush he posted his “No Smoking” signs before opening in February. This summer, Frantzeskos plans to add outdoor seating in back to accommodate smokers. They hope to provide an alternative to what Frantzeskos calls, the “drive-up mentality” bar scene.
Four plasma TV monitors costing $16,000 adorn otherwise plain maple pegboard walls. For Frantzeskos, the music was the most important element of the decor and the bar’s acoustics were a major design consideration for Albuquerque architect, Ed Fitzgerald. Hi-tech, bass-trapping materials encased in the walls result in recording studio sound quality.
Presently a crew of 30 is employed at Rebar, including several TVI and UNM students. Keeping the money-conscious student in mind, a multi-ethnic, moderately priced menu was developed by Artichoke CafÇ head chef, Richard Winters. Chile con queso or homemade soup of the day will run you $3.45, steak frites tops out the menu at $11.95.
An average dish costs between seven and eight dollars. The oh-so-delicate Vietnamese spring rolls, with fresh mint and basil and the shrimp and veggie tempura sticks served with an amazing plum, ginger, rice wine sauce are both excellent dishes.
The menu was designed with a fusion of tastes in mind. Thrill-seekers may opt to start with the lahvosh, Armenia flatbread topped with melted havarti and parmesan, served with salsa fresca, or try a taste of Indonesia with the Gado-Gado tofu vegetable salad and spicy peanut sauce.
Rebar is classy, yet casual. The diverse, reasonably priced menu appeals to a wide range of tastes. The phenomenal acoustics are perfect for conversation, so go with someone you actually want to talk to.
Rebar is at 2216 Central Ave.
