Lindsey Young grew up in San Francisco Bay Area, where she had strong roots and family influence from Louisiana.
These both contributed to her appreciation for culinary arts at a young age. Lindsey received her BA degree in Landscape Architecture from UC Davis, where she was introduced to the relationship between terroir, vineyards, and wine.
She held multiple different positions in the restaurant industry which ultimately led her to pursuing her Sommelier Certification. She has a passion for the interaction between food and wine. Since receiving her certification, she has been a Sommelier at Alexander’s Steakhouse and a Beverage Director at Park Tavern. Recently, Young passed her Advanced Sommelier Certification through the Court of Master Sommeliers.
Can you share how to make one of your signature cocktails?
Nikka “Yoichi” Single Malt Highball: Fill a highball glass to the top with crushed ice. Add 1.5 oz of whisky and top with 4.5 oz Fever Tree Club Soda. Finish with lemon peel.
What’s a bar tool you can’t live without?
I think our glassware is such an important part of the cocktail experience. We use the Riedel “Bar” Series whisky glasses for our highballs. The glass is extremely thin and almost transforms into a sheet of ice, enhancing the enjoyment of each sip.
What cocktails do guests at your bar NEED to try
At Gozu we want to emphasize the nuance of the whisky, and therefore recommend drinking whisky neat or with a rock or two should you want to lighten it up. That being said, our highballs are great accompaniments to the lighter fare on our menu. We make an excellent Old Fashioned and Sazerac as well.
What’s your favorite way to practice self-care after a shift right now?
I typically go home, pop a bottle of wine, and read myself to sleep.