Most recently, Alley Twenty Six doubled its size expanding into the space next door with a full kitchen and dining room. The new kitchen serves upscale food items to compliment the weekly rotating cocktail selections using seasonal ingredients and an experimental approach to crafting new dishes.
In 2015, Healy launched the bar’s housemade tonic syrup with partner Rob Mariani under the name Behind The Stick Provisions. Their foray into the beverage industry stems from a desire to bring the philosophy of making the best cocktails using the best ingredients available for home use.
Prior to this, Healy served as General Manager of the James Beard Award-winning restaurant Crook’s Corner located in Chapel Hill, N.C.. During his time at Crook’s, Healy was instrumental in curating a cocktail program complementing the restaurant’s “farm to fork” style philosophy.
Healy’s farm-to-sip approach continues with Alley Twenty Six, sourcing seasonal, local ingredients from North Carolina Piedmont farms whenever possible to make fresh syrups, shrubs and tinctures, and mixers. The weekly rotating menu combines Healy’s dedication to cocktail culture and its history as well as his inventive approach in coining new libations.
Healy has won multiple awards for best bartender from Independent Weekly and best cocktail from Durham Magazine.
When he isn’t at the bar, Healy spends his time with his wife Andrea and their son Michael.