The Tasting Panel magazine

August 2012

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Page 55 of 128

Lenny Gumm is Bar Manager at Dosa, San Francisco. For the Love of Gin A love affair between Southern Indian cuisine and botanical gin plays out like a Bollywood musical at San Francisco's Dosa restaurant. "Uncle Val's gin is a spirit that fi ts perfectly with our cuisine," said Lenny Gumm, Bar Manager and Assistant General Manager for the company's Fillmore and Valencia Street locations. "We've got a unique scenario at Dosa; there is a close relationship between the fl avor profi le of the gin and many of the spices and herbs used in the kitchen." With 30 to 45 gins on hand at any given time, Dosa's cocktail program Bijou adapted from The Savoy Cocktail Book ◗ 1½ oz. Uncle Val's Botanical Gin ◗ ½ oz. Green Chartreuse ◗ ½ oz. Dolan Rouge ◗ Dash orange bitters ◗ Stir with a curry leaf and slice of ginger, strain and garnish with a curry leaf and cucumber stick. explores a broad range of styles and what Gumm calls "new Western dry gins." Gumm uses fl avor profi les like that of Uncle Val's Botanical Gin to create balanced, cooling cocktails that provide a counterpoint to Dosa's curries and chile-laced dishes. "We're a self-described gin bar, " said Gumm and we're using botanical gins like Uncle Val's to put a modern twist on the classics." Dosa is on the front line of gin evangelism by offering gin fl ights and cocktails that showcase the clear, bright fl avors of Uncle Val's. Before opening Dosa, Gumm who is 42, was the Bar Manager at Prana nightclub and Temple restaurant. He also worked with Steve Izzo at One Market restaurant and credits Izzo with igniting his thirst for knowledge and refi ning his skills as a service-oriented professional. Over the last three years at Dosa, he has focused on constantly improving the bar program and service. august 2012 / the tasting panel / 55

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