At Your Service: David Armstrong, General Manager at The Rumpus Room
September 07, 2018
When did you join the Bartolotta team?
I joined the management team at Harbor House in January of 2014. In May of 2015, I took on the General Manager position at Rumpus Room and have been in this role ever since.
What is your favorite thing about your job?
The people I work with. We get intensely busy before theater performances and concerts, and everyone works as a cohesive team to deliver exceptional food and service in a fast-paced environment. I’m extremely proud of the effort the Rumpus Room team puts into this restaurant!
What do you like to order when you eat at Rumpus Room?
The Scotch Egg appetizer is a musthave. For dinner, the Pork Schnitzel is exemplary pubfare comfort food- juicy and tender, while it’s golden coating gives it that perfect crunch. An accompanying Pale Ale or Pilsner is my ideal Rumpus Room meal.
What are you looking forward to in the coming months?
We have worked with four distilleries- Blanton’s, Angel’s Envy, Weller and Buffalo Trace - to produce unique single barrel bourbons that are exclusive to Rumpus Room. We stashed a few bottles of each, and on September 25th, Chef Andrew Koser will prepare a four-course dinner that features each of these outstanding bourbons! We are also hosting an Orin Swift Wine Dinner on October 10th. They make big, bold wines that are the perfect accompaniment to our gastropub fare.
What do you like to do when not taking care of guests?
Beer is a passion of mine, and I love to visit the local breweries as well as out-of-state breweries while traveling with my girlfriend Morgan. I enjoy spending time at home, either in the yard or relaxing with my cat Henry and my dog Daisy.