Nas Mirizadeh of Triniti on Growing Up in Azerbaijan and the Interesting People You Meet Student Teaching
Quite often for this column, I will wander into a bar and simply strike up a conversation with a bartender -- a process which has led to some great stories. But every now and then, it's all laid out for me and I have a bartender suggested by a reader or someone in the industry. This week's bartender was recommended not by one but by two separate sources within days of each other, so I knew I had to make time to sit down and talk with Nas Mirizadeh at Triniti.
Good thing, too, because Triniti always seemed a little out of my wheelhouse. Beautiful places with tasting menus aren't typically where I go to hang out at the bar. But Nas and the awesome bar menu at Triniti have since shown me the error of my ways.
I sat down and ordered the classic Martinez, which Nas was quick to inform me may have very well been the precursor to the Martini.
Where did you get your start?
I was a bar back at Yelapa. I had done other things in the restaurant industry and I was pretty tired of it. Just kind of, you know...I don't want to be in the food industry anymore. But they needed a bar back and I thought, well that sounds cool. I remember my first day -- we were cutting limes, and I didn't know how to cut limes. I cut my finger open. It was the first day of soft opening and I had my finger bleeding everywhere and I'm running around. Once I got through that day, I knew I was gonna be okay. Bartenders started leaving and I said, "I know how to do that!" The other bartenders and the chefs there were good and I learned a lot.