70 PUNCHMAGAZINE.COM {food coloring} the newest Horsefeather location in Palo Alto’s Town and Country Village. His eyes light up when discussing all the elements of his favorite creation, Birds of a Feather, which is based on the classic Jungle Bird cocktail. “We use an artisan blood orange aperitif and make an in-house pineapple syrup, and also add in black cardamom to give it a little bit of smokiness,” Dzu excitedly describes. “It’s tropical and refreshing, but the back end is earthy. It’s got a lot of complexity and depth.” Dzu says he’s enjoyed the challenge of coming up with lowproof beverages and mocktails landed at Horsefeather in San Francisco and managed its bar program. He started using his creative side, concocting craft cocktails for the menu. He did so well in his role that he was asked to take over as general manager just a year later. “Honestly, working in a lab translates well into managing a restaurant,” says Dzu. “It’s all about project management. I’m far more detailoriented because of it and that helps, especially when there’s so much going on in the restaurant environment.” These days, he is no longer working behind the bar, but Dzu’s versatility has served him and the restaurant well. As general manager, he’s developed a number of inventive drinks specifically for
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