Lettuce Life: 7 Bartenders You Should Know
A toast to stars behind the bar
Meet some of the ‘spirited’ souls who are mixing, shaking and stirring up the fun behind the bar at Lettuce restaurants. Raise a glass to a few of our favorites and give a shoutout to yours on Instagram.
Kevin Beary, Beverage Director and Scott Kitsmiller, Bar Manager, Three Dots and a Dash & The Bamboo Room
These two towering talents lead the bar team at the award-winning tropical cocktail haven Three Dots and a Dash and The Bamboo Room. Under Beary’s leadership, both bars have achieved numerous awards and accolades, and alongside Kitsmiller, they continue to reinvent classic tropical cocktails using modern techniques and thoughtful ingredients. Beary also lends his expertise to the incredible beverage menus at The Omakase Room at Sushi-san and R.J. Grunts (which Chicago magazine recently named the best happy hour in Chicago!). Check out Beary and Kitsmiller’s tandem pick for a rum flight at The Bamboo Room.
Make a reservation at Three Dots and a Dash | Make a reservation at The Bamboo Room
Diane Corcoran, Bar & Spirits Director, Miru and Tre Dita at The St. Regis Chicago
Armed with endless energy and creativity, Corcoran has been an integral part of the beverage leadership team for more than a dozen Lettuce Entertain You Restaurants, including Bub City, RPM Italian, RPM Steak, Three Dots and a Dash, Ramen-san and Summer House. along with Windy City Smokeout, Chicago’s premier BBQ and country music festival. She’s just putting the finishing touches on the menu of Bar Tre Dita (she recommends the Senza Nome!) and has curated a huge selection of notable Japanese whisky for The St. Regis Chicago’s modern Japanese restaurant, Miru.
Make a reservation at Miru | Make a reservation at Bar Tre Dita
Thomas Mizuno Moore, Senior Beverage Manager, Aba (and many more!)
Mizuno-Moore has spent seven years developing innovative bar programs on behalf of 15 Lettuce restaurants nationwide, including Aba in Chicago, Austin and Miami – Bal Harbour, Beatrix, Ema, and more. He’s passionate about reducing the stigma around spirit-free beverage options, and he also created a “Cocktail College” curriculum for any Lettuce employee interested in learning more about the ins and outs of bartending. His current cocktail recommendation? The Passionfruit Paloma at L. Woods Tap & Pine Lodge.
Make a reservation at the Aba location nearest you
Looking for some cocktail inspiration from Aba? Get the recipe for the Spiced Pear Negroni.
Eslam Daoud, Bartender, Lil’ Ba-Ba-Reeba!
Ask for Daoud to mix up tapas go-to Lil’-Ba-Ba-Reeba!‘s Spanish Espressotini, a fan favorite made with espresso, Mr. Black, Licor 43 and Basic Vodka. His pro tip: Order it with the Chocolate Truffle Bite for dessert!
Make a reservation at Lil’-Ba-Ba-Reeba!
Henry Barrett, Lead Bartender, Mon Ami Gabi – Lincoln Park
Since joining Lettuce in 2019, Barrett has relished serving up drinks at the French bistro like his fave, The Nomad Negroni. Of the drink, he says, “I really like the way the saffron in the vermouth and the bright, briny notes in the gin work together. They pair well on a conceptual level as well– the Azaline vermouth is infused with herbs from along the Silk Road, and the Grey Whale gin is flavored with botanicals drawn from the migratory patterns of grey whales, hence the name, Nomad.”
Make a reservation at the Mon Ami Gabi location nearest you
Joshua Keesecker, Bartender, Shaw’s Oyster Bar at Shaw’s Crab House – Chicago
