18′ × 10′ · West wall · 7 stools · 20-foot front bar / 20-foot back bar
The bar zone is the working heart of Cacao Cellars: a 20-foot front bar serving guests on stools, a 20-foot back bar with the marble pastry slab and refrigeration, and a 120-bottle backlit wine wall above. The full equipment specification lives in two universal documents (Front Bar Equipment and Back Bar Equipment) plus a May 11 review against the NOVUS BOH layout.
Slot-by-slot review of both bars against the new Food Prep, Choco Prep, and Wash rooms. Lists every add, change, and confirmed-no-change — plus the wine fridge double-count resolution.
Napa Tech WineStation models compared, and Coravin Pivot vs. Timeless for red BTG service. Includes combined opening cost ($6,668–8,068).
Sourcing, display, and margins for the off-premise retail wine program leveraging the three NOVUS retail display zones.
The bar is built around a chocolate-first menu architecture: each house-made chocolate is presented with curated wine, fortified, and spirits pairings, and the front bar’s wine preservation system (Napa Tech for whites, Coravin Pivot for reds) is sized for a 14-SKU by-the-glass program. The back bar carries three signature Cacao Cocktails (Cacao Martini, Cacao Old Fashioned, Cacao Affogato) on the evening menu, plus a small coffee program (cold brew, Aeropress, French press for brunch) and hot chocolate service.
Stemware is washed at the front bar in a CMA 181GW high-temp glasswasher and never travels to the BOH dishwasher — the operational model keeps glasses, bartender focus, and breakage all forward of the back-bar wall.
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