Mona Gallosi is much more than a bartender: She is a creator of experiences, a visionary who transformed the cocktails into an integral art. With a trajectory marked by innovation, empathy and excellence, it consolidated itself as undisputed reference of mixology in Argentina. Today, at the head of Mona pointhis bar In Chacarita’s gastronomic heart, he continues to challenge limits and propose new ways of living hospitality. In this interview, he shares his gaze, his tour and the challenges of his most personal project.
Journalist: What factors led to Chacarita as a location for the project and not other more consolidated gastronomic poles?
Mona Gallosi: Chacarita has something unique: it is in full growth, with a very strong neighborhood identity and an incredible creative community. I didn’t want to get lost to being part of that moment. In addition, I was seduced by the idea of betting on a pole that is not saturated, where you can still be surprised.
Q.: How did the incorporation of vinyl and DJ sets set in analog format within the proposal arise?
MG: Music is an essential part of my life and my work. The vinyl has that warm sound and that physical connection that reminds me a lot of the artisanal cocktail bar. Incorporating fairs and DJ sets in vinyl was a way of adding a language more to the experience of the bar, something that is not only heard, but also lives.
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Q.: What was the criterion for the development of the gastronomic menu and its integration with the cocktail chart?
MG: We seek both Speak the same language: versatile dishes, with personality, that can be shared and accompany from a classic appetizer to a more complex cocktail. The idea is that eating and drinking are parts of the same sensory trip.
Q.: What aesthetic and sensory concept guided the design of the setting and decoration of space?
MG: I wanted Mona point will breathe city. We are inspired by night energy and that mix of glamor and urban pulse that have cities such as New York or Buenos Aires. We work based on a shed of the Audiovisual district of Chacarita and transform it with light, color and details that evoke movement, industry and modernity, but warmly. The idea was that Each corner invites you to stay, to be part of the visit as much as a good cocktail.
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Q.: In a challenging economic context, what strategies are applied to maintain balance between quality and profitability?
MG: We prioritize working with seasonal products and reliable suppliers. We optimize processes to reduce waste and train A lot to the equipment so that each service is efficient. Profitability comes from taking care of every detail, not to lower quality.
A cultural agenda that makes the difference
Q.: With what criteria are cultural events and activities that integrate the agenda of the place?
MG: We are looking for proposals that align with the identity of Mona point: quality, authenticity and an artistic or cultural look that gives something more to the client. It is not about filling the calendar, but about healing what we offer.
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Q.: How is the evolution of space projected in the next five years, in terms of proposal and positioning?
MG: We want to remain a reference point for those who are looking for integral experiencesNot just go out to eat or drink. I imagine Mona to grow in cultural programming, in collaborations with other artists and bars, and perhaps expanding the concept to other places.
Address: Fraga 93, Chacarita.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
