Oakland Tribune, Jun 17, 2009 by Laurel Miller
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About Me
- BIO:
- Erick Castro has been in the restaurant industry since he first starting washing dishes in a Southern California eatery at the ripe old age of 14 years old. Although, he loved the excitement and glamour of scrubbing filthy pots and pans, it didn't take him long to realize that behind the bar was where the real magic happened. Even as a teen, he knew that if you were gonna hang out in bars all night, and flirt with women of questionable character, you might as well be on the clock and getting paid for it. Over the years, Castro has evolved into a professional cocktail enthusiast and has been known to travel far and wide just for a sip of that next tasty beverage, though not necessarily, because of his insatiable thirst for knowledge, but because he believes that anything worth doing (in his case, drinking) is worth doing well. Over the years, he has worked at such amazing bars as Heaven's Dog and Bourbon & Branch, however, these days he can be found running the bar program at San Francisco's Rickhouse.
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