Fresh brews for Los Gatos
Scott Youkilis is no stranger to the restaurant industry in San Francisco, having operated several Mission District spots, including Hog & Rocks and the now-closed Maverick. But his new Loma Brewing Co. in Los Gatos marks his first venture in the South Bay.
In another first for the veteran restaurateur, Youkilis has partnered up with younger brother, Kevin, who played in the major leagues for a decade, mostly with the Boston Red Sox. Retired since 2013, “Youk” — as the Boston fans dubbed him — was a two-time World Series champ and three-time Major League All Star.
While this is Kevin Youkilis’ first foray into the restaurant industry, he’s apparently no beer newbie. According to his brother, Kevin has always been into beer, but really immersed himself during his time in Boston when he became friends with the guys at Harpoon Brewery. As far as shifting from beer enthusiast to brewery owner, Scott Youkilis says his brother “thought it would be a fun project after baseball.”
At first, the brothers considered opening a production brewery in the South Bay, maybe with a simple tasting room, but with Scott’s restaurant background, a brew pub seemed like the better business plan. They had been scouting possible locations when the Los Gatos Brewing Co. space went on the market; it seemed like the perfect opportunity.
“It was a no-brainer for us,” says Scott Youkilis, noting that while the previous brewery decided to close after 23 years in business in 2015, it still had a strong following and is located in an area with a lot of shopping and foot traffic.
The new 7,000-square-foot brew pub is a large undertaking for the brothers — “I can fit seven Mavericks in there,” jokes Scott Youkilis — but they have help with master brewer Warren Billups, formerly of Fairfield’s Heretic Brewing Co., who handles the beer coming out of the pub’s 14 taps.
The opening beer roster includes a number of house beers, including an IPA, a pale ale, a dry Irish stout and a traditional Berliner Weisse. More brews will be added in the coming weeks, such as a kolsch and an American lager. Guest taps highlight nearby breweries like East Cliff Brewery, New Bohemia and Corralitos Brewing.
On the non-beer side, Hog & Rocks bar manager Daniel Veliz is orchestrating the cocktail menu. There are three $13 whiskey-based cocktails on tap: a Black Manhattan (made with rye, Nardini Amaro and sweet vermouth), a Boulevardier; and an Old Fashioned. In the kitchen, Aubree Arndt, who worked with Scott at Maverick, oversees the beerfriendly food menu, which includes sausages, charcuterie, salads, a burger and fried chicken.
Hours to start are 5-10 p.m. daily, with expanded lunch hours next month.