THE NONSENSE

It opened in July 2017 near Spaccanapoli, a large thoroughfare that bisects the Campania capital. In the intimate 30-square-meter spaces of this cocktail bar, head bartender Gianmaria Avolio and bartenders Jordan Caruso, Raffaele Di Rosa, and Ivan Mongiello, supported by bar manager and partner (one of four) Carmine Angelone, serve a bespoke menu. The idea is to satisfy customers directly at the bar, both by creating bespoke drinks and the signature dishes featured on the menu. The increasingly important goal is to respect seasonality and product freshness, but recently there has also been a growing focus on sustainability, as evidenced by the recycling of waste behind the bar. Clementine peels, for example, are used to flavor a honey, while whatever isn't used for tomato juice is turned into chips.