Issue link: https://digital.copcomm.com/i/5037
W hen it comes to the Roman god of wine and good times, Modesto, California, is not likely to leap to mind as one of his habitués. Restaurateur Trinity Amador, how- ever, thought otherwise and named her downtown eatery and bar after the drunken deity. True to its name- sake, Amador describes the scene at Bacchus Food and Spirits as simply "wild." "I swore I'd never move back. The only way I would ever do is if I opened my own place—and here we are," recalls the Modesto native, who opened Bacchus three years ago, but insists that hers is not a "local girl does good story" so much as a "local girl gone crazy enough to open a restaurant" story. Insanity, at least in Amador's case, has had its rewards. "I love it," said Amador, who launched the popular restaurant with her aunt and business partner, Patty Amador. "She's great. She only comes in to dine and have cocktails," Amador adds with a laugh. "She's behind the scenes; she's the smart one, and I'm the crazy one." Continuing with the Roman roots of Bacchus, Amador proffers a Baileys Irish Cream–based cocktail inspired by the delectable Italian dessert tiramisu. Amador does away with the egg yolks and mascarpone of the little crème cake but keeps its signa- ture espresso and cocoa. Baileys Irish Cream does the rest. Of course, in keeping with the rest of her cocktail menu, Amador christened the drink T hough it's about as authentic an Irish pub experience one can enjoy outside of the Emerald Isle, Stout Brothers Irish Pub and Res- taurant presents a bit of misnomer. It's named not for its proprietors, brothers Jeremy and Ryan Crone, but rather their favorite brew. They've come a long way for a pair who didn't even enjoy their first taste of the dark ale until their twenties. Now 36 and 32 respectively, the Brothers Crone have also come to enjoy the taste of success as their venture enters its third year. "We've always gotten along. We played well together and we work well together. I couldn't have a better business partner," says co-owner Jeremy Crone. "As the chef, my brother takes care of the back of the house, and I take care of the front of the house. It's a great relationship." Ryan, the chef, concurs. The broth- ers' bonhomie is likely contagious, as Stout Brothers Irish Pub and Restau- rant is something of a social center in downtown Santa Rosa, California. With the amazing volume the pub generates over a weekend, the brothers frequently face stor- age issues for all the stock—at least temporarily. "It's always a challenge. Every time we get a shipment, we've got to shuffle things around to make it fit; we don't have a lot of storage," explains Ryan. "Just to get through a weekend, our keg fridge is full—front to back—and by the end of the week- end it's empty." Very popular at the pub is the "Bai- leys à Trois," an admixture of Baileys Irish Cream, Baileys with a Hint of Caramel and the latest Baileys creation, Baileys with a Hint of Coffee. Fortu- nately, Baileys doesn't require refrig- Getting Raucous with Baileys PHOTO: RYAN LELY Trinity Amador—pictured with her Baileys cocktail, Tickle Misu— describes her Modesto restaurant Bacchus as "wild." on-premise You, Me and the Baileys Makes Trois Ryan and Jeremy Crone are the Stout Brothers. Cover Story PHOTO: RYAN LELY 50 / the tasting panel / december 2009