Scott Baird and Josh Harris spent years honing their knowledge of the craft cocktail at Bay Area restaurants like Quince, Comal, César, and 15 Romolo. They teamed up to form The Bon Vivants, a cocktail, hospitality, and design firm that brings their signature style to bars, restaurants, and events, and in 2013, opened Trick Dog, a multi-level cocktail bar in the Mission District of San Francisco with a menu changes entirely twice a year. The result was a perennially packed hangout that was nominated Outstanding Bar Program by the James Beard Foundation earlier in early 2015. The duo are also partners in Aatxe and Cafe du Nord, which both opened this year.
We asked the two to put their thoughts on everything, from the 1970s cocktail comeback to the case for the jigger, down on paper. Here’s what they had to say about the evolving cocktail culture (and why Japan is a must-visit).
Get to know all of the members of the Williams-Sonoma Chefs’ Collective, and see their latest travels, eats, and other inspirations on Instagram under the hashtag #wschefs.