Scott Youkilis, Owner
Cincinnati-native, Indiana University (BS Public Management) and Johnson & Wales (AS Culinary Arts) graduate has been a San Francisco resident for more than a decade. He misses Skyline Chili, but gets to root on his hometown teams (Reds and Bengals) and brother’s team with his son Everett and wife Stacy from their digs on Potrero Hill all year long. Any spirit suits his busy lifestyle, but it’s the brown, aged juice from Kentucky that gets poured the most. Up, neat, rocks, or sour, it’s the bartender’s call. Scott can also be found at Maverick or hocking his Youk’s Hot Sauce at several choice locations around town. His love for art, culture, food and family make Italy his regular vacation destination. Indie rock, Alt-Country, and Phish blares from his car rides to the Farmer’s Market all while he plots his next snowboarding trip to Tahoe. Get in touch with Scott.
Robin Song, Chef
Chris Vittorino, General Manager
Chris really misses Kansas City BBQ, and especially Arthur Bryants. He’s a “hands over fork guy” and really digs Miller’s East Coast Deli sandwiches. If it’s nice out, find him at Zeitgeist grabbing a burger and a beer on his days off or first stop when friends visit (luggage in hand). Pliney the Elder is probably the best beer going right now and a Manhattan, neat, in a rocks glass if drinking professionally. No frou frou. If Scott gives him time off he plans on living the “Corona commercial”. He plays soccer with a pretty rad group of guys and loves kicking a total stranger in anger because they’re wearing the wrong color jersey. Get in touch with Chris.
Michael Lazar, Bar Manager
Brooklyn-native now longtime Bay Area resident, Michael is one of the leading experts in spirits and cocktails in San Francisco. His passion became a profession while working on his published cocktail book Left Coast Libations. When not behind the stick at Hog & Rocks, “Mr. Manhattan” can be found drinking rye and bourbon at Prizefighter or Hotsy Totsy in the East Bay wishing he could hit up White Castle for a six-pack of the original sliders for a late-night snack. He is (secretly) addicted to video games, probably more than a person his age should be, but who doesn’t have a secret right? Get in touch with Michael.
Scott Beattie, Bar Commander
San Francisco native and UC Berkeley graduate put his English degree to good use by authoring Artisanal Cocktails, (Ten Speed Press 2008). He was recognized nationally by Food and Wine, Gourmet, Bon Appetit, and on Anthony Bourdian’s No Reservations for his work at Cyrus. Scott has created world-class bar programs at Spoonbar, Mateo’s Cocina Latina, Hog & Rocks, Goose and Gander (formerly Martini House) in St. Helena, and the upcoming Hi-Lo BBQ. He teaches seasonal cocktail classes at the Boothby Center and partnered with H. Joseph Ehrmann (Elixir) and Marco Dionysos (Smuggler’s Cove) to form a cocktail catering business, HMS Cocktails. His “stranded island” features a dim sum restaurant that pours Pappy Van Winkle Rye and only makes one cocktail, Last Word, and where mushroom foraging, scuba diving, watching Planet Earth or anything else that David Attenburough narrates are the daily activities. (There is also a small rock/alternative concert venue on this island.) Get in touch with Scott.
