Get to Know These Lettuce Bartenders
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 & Scott Kitsmiller, Beverage Team:
Gus’ Sip & Dip
Your favorite neighborhood tavern in Chicago, Gus’ Sip & Dip, serves up 30 timeless cocktails crafted with precision by award-winning Beverage Director Kevin Beary and Assistant General Manager Scott Kitsmiller. The duo behind some of the country’s most celebrated cocktail programs at Three Dots and a Dash and The Bamboo Room, Kevin and Scott have crafted a menu of expertly executed classics, from Dirty Martinis and Clover Clubs to Gin Gimlets, all made with premium spirits and approachable pricing. Most recently, Kevin and Scott brought their signature cocktail expertise to Crying Tiger, the new Southeast Asian restaurant in River North known for its bold flavors and vibrant energy.
Gus’ Sip & Dip welcomes guests on a first come, first serve basis.
Tyler MacLellan, Bar Manager:
Crying Tiger
Tyler MacLellan began his Lettuce career alongside Beverage Director Kevin Beary at the award-winning tropical cocktail havens Three Dots and a Dash and The Bamboo Room. Both bars achieved numerous accolades as MacLellan and the bar team reinvented classic tropical cocktails using modern techniques and thoughtful ingredients. In addition to collaborating with the world’s most notable bars, MacLellan was honored to be a part of Tales of the Cocktail Foundation’s Cocktail Apprenticeship program in 2023. Recently, Tyler has joined the team at Crying Tiger and Gus Sip and Dip and is helping lead the beverage program, bringing his creativity and expertise to elevate each cocktail experience.
Make a reservation at Crying Tiger
The Talented Bar Team at The Bamboo Room and Three Dots and a Dash
Behind the bar at The Bamboo Room at Three Dots and a Dash is a team of dedicated rum specialists whose expertise defines the experience. Focused on limited-edition rums from around the world, these bartenders pair deep knowledge with thoughtful hospitality, resulting in perfectly balanced pours and innovative, rum-forward cocktails.
Make a reservation at The Bamboo Room at Three Dots and a Dash
Make a reservation at Three Dots and a Dash
Sam Garcia, Bar Manager:
Bar Tre Dita and Tre Dita
Sam Garcia studied rhetoric and cinema studies before returning to Chicago in 2009, taking classes at The Second City while working in restaurants — where he discovered a passion for hospitality and guest connection. He loves introducing guests to new spirits or reshaping their perception of familiar ones, viewing cocktails as both art and science, with balance and flavor as vital as execution. After working nearly every restaurant role, from prep cook to bartender, he is now Beverage Manager at Tre Dita. Drawing on his theater and writing background, Garcia treats service as a performance, leading with preparation and mentorship, while personally favoring classics like a Last Word or 50/50 martini, preferring gin and mezcal, and enjoying white wine or rosé off the clock.
Natcha Gibson, Lead Bartender:
Miru
As lead bartender at Miru at The St. Regis Chicago, Natcha Gibson enjoys celebrating her Asian heritage by creating “exotic and exciting [cocktails] that showcase and elevate Miru’s Japanese cuisine.” Her signature drink is the Campari-San, crafted with Toki Whisky, St. George Spiced Pear, Campari, yuzu, strawberry, Fernet-Branca, and soda. Bold, bittersweet, and beautifully balanced, it’s the perfect sip to savor at Miru with the sparkling Chicago skyline as your backdrop.
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
Alex Radillo, Lead Bartender:
Summer House – Lincoln Park
Alex Radillo, has been a part of the Summer House team since opening day in 2013! Radillo works with Beverage Director, Ben Marquart, to help develop the cocktail menu and handles receiving for their bar, ensuring they have everything they need to make all your favorite cocktails. He describes Summer House’s beverage program as one that is designed to fit the aesthetic of sipping a cocktail on a beach. Leaning into his Mexican and Caribbean heritage, Radillo loves to work with tequila and rum. His favorite cocktail on the Summer House menu is the Art of Passion, a rum cocktail that is refreshing and bright.
Make a reservation at Summer House – Lincoln Park
Ariana Rogers, Lead Bartender:
RPM Italian – D.C.
Ariana Rogers is a Northern Virginia native who grew up in Woodbridge and currently lives in Arlington. A veteran of the hospitality industry, she has spent the last 11 years honing her craft, beginning her career in 2015. Ari joined the team at RPM Italian – D.C. in July 2024 and recently became lead bartender.
