72 PUNCHMAGAZINE.COM {food coloring} for the menu. “We didn’t want to just slap something together and make it non-alcoholic,” he states. “I wanted these drinks to be purposely and thoughtfully designed.” In particular, he enjoys The Shorebird, made with zero-proof Aplos Calme, verjus, apple, sea salt and gingerscallion oil. It’s inspired by Dzu’s affinity for adding an unexpected savory component to a refreshing cocktail. “A lot of drinks are sweet and fruity and cloying. But when I think of designing a citrusy cocktail, I want to make sure there’s a savory element because it whets your palate,” he explains. “It makes the flavor and sweetness pop.” Despite being the second outpost for Horsefeather, the new location is not an afterthought. “Horsefeather Palo Alto has its own identity. We’re not a San Francisco joint coming into town,” Dzu says. “We bring neighborhood hospitality and an unfussy experience with great food and beverages.” The comfort food menu combines classic American favorites with multicultural influences, like the cochinita pibil tacos with braised pork, miso linguini topped with crispy nori, and fried chicken served with Sriracha honey, corn esquites and mac and cheese. The food and beverage space has become Dzu’s new lab. And if you ask him, he has no regrets about the detour his career path has taken. “I took from science what I needed to learn. I’ll never not be grateful for that experience,” he says. “But I know my home is in running a restaurant and bar. When you see a guest’s face light up when you bring them a good drink and good food, you know you’ve succeeded. You never get tired of seeing that. That’s success.” mix it up horsefeather.com SAUVIGNON BLANC THYME SYRUP This herbal syrup is featured in Horsefeather’s California Cooler cocktail, but can also be used to jazz up lemonade or your favorite spritzer. INGREDIENTS 2 cups sauvignon blanc (other white wines also work well) 2 cups sugar ½ bunch thyme 1 bay leaf make it Add wine to a pot and bring to a low simmer. Reduce heat until only small bubbles are forming on the edges. Add the thyme and bay leaf. Let them steep for 5-10 minutes or until fragrant, then remove. Bring wine back up to low simmer, then add sugar and whisk until fully dissolved. Remove from heat, strain out any stray thyme leaves and allow to cool.
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