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Hendricks BBQ’s Keyan Still: Featured Bartender of the Week

By Kaitlin Steinberg Fri., Apr. 26 2013 at 11:00 AM

Welcome to Girl Walks Into a Bar, a weekly Gut Check feature that spotlights local bars and bartenders. This week, Kaitlin Steinberg profiles Keyan Still of Hendricks BBQ. Below is a Q&A with Still, followed by his recipe for a “Hendricks’ House Bloody Mary.”

Keyan Still is intent upon talking to everyone who sits at his bar. It doesn’t get in the way of his service. In fact, it adds to it.
If you don’t immediately know what you want, Still will ask you three questions: What’s your favorite wine? What’s your favorite beer? What’s your favorite cocktail?

Based on your answers, he will mix you the perfect drink. Seriously. Go challenge him.

Still started running the bar program at Hendricks BBQ (1200 S. Main Street, St Charles; 636-724-8600) when it opened in September 2012, and he’s been the driving force behind putting the small bar in the giant barbecue restaurant on the map.

Still was originally in marketing, but he grew tired of the cubicle life. While on a trip to Spain when he was 22, he tried alcohol for the first time in the form of a flaming shot. If ever there was a way to start a life devoted to alcohol, that has got to be it. Now, at 28, Still feels like he’s finally caught up to his peers who started drinking at a much younger age. And he also feels like he’s found his passion.

“It’s a learning experience,” Still says of mixing cocktails. “I’ve learned so much more about people and history through drinks than I ever did in school.”

His excitement about spirits is evident when he talks to customers, but also, it seems, when he talks to the rest of the bartending staff. As I was preparing to leave, one of Still’s bartenders pulled me aside to tell me about his boss.

“You know,” he said, “Keyan’s a really good teacher. He trained all the bartenders and servers. There are 300 people in here at some point, and all the servers have to know how to talk to people about the drinks. And that’s all because of his training.”

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