Brian Means is Bar Manager of the Dirty Habit, an edgy, sultry bar-centric restaurant and hideaway in San Francisco’s Hotel Palomar, (former Fifth Floor Restaurant space). As Bar Manager,Means leads the concept’s innovative cocktail program, which features creative craft libations, an extensive selection of rare whiskeys, tableside service, and other surprising touches.
Means has had an impressive career crafting cocktails behind some of the Bay Area’s most successful bars. Previously, he served as Head Bartender at the former Fifth Floor, where he invigorated the restaurant with a new, seasonal beverage program. Before Fifth Floor, Means was behind the bar at ZeroZero in San Francisco’s SOMA district, where he collaborated with a number of the city’s influential bartenders. Means began his career as the lead bartender at Chow in Danville, where he regularly developed cocktails for the ever-changing menu was also responsible for all staff training and inventory management.
Means is currently Vice President of the United States Bartenders Guild (USBG), and has been an active member of the organization throughout his career. He also contributes regularly to a number of cocktail websites as an expert in the field. In his free time, Means can be found perfecting his creative drinks in the Dirty Habit kitchen, or guest bartending at venues throughout San Francisco.
We met at Dirty Habit for our Foodie Chap Chat and over a cocktail or two talked about Brian’s journey behind the bar.
KCBS Foodie Chap Podcast:
(credit: Foodie Chap/Liam Mayclem)
Sunrise in Bombay
1 oz. Los Altos Blanco
.75 oz. Lustau Amontillado Sherry
.25 oz. Lime Juice
1 oz. Mango/Curry Syrup
1.Shake ingredients together
2.Strain into a vintage coup
3. Garnish with a thai basil leaf