Getting to know Park Social’s Cody Cruz

Know Your Bartender

Getting to know Park Social’s Cody Cruz
Photo by Clayton Baines
Name:Cody Cruz
Age: 24
Hometown: San Antonio
Occupation: Bartender at Park Social

Biggest pet peeve when it comes to service: Having an attitude. It's your job to make people happy. At the end of the day that's your goal. It's cool to be proud, but it's about the guest not about you.

> My favorite chef in town is: Other than Luis Colon, I really respect Michael Sohocki. I worked with him at The Cove. I was 16 and it was my first job ever and he had just gotten back from Hyde Park. He would talk using recipes that are exactly what he's doing now. And he's on restaurant
No. 3, so ...

The biggest lesson I've learned in the last six months: It would come back to service. I really refocused my efforts. We lose that and get caught up. We forgot why we're there. At the end of the day it's about people, not about drinks. The drinks are just the catalyst for the interaction.

Top three places for tacos: Rocky's on the South Side, only after 2 a.m. ... they're all on the South Side.

Breakfast taco order: Two bacon, egg and cheese, one potato, egg and cheese

If I've had a bad day I'm reaching for: A good read. I like to decompress with a book, article, usually work-related. It's a good stress-reliever.

Favorite cocktail: I'm a fan of a good gin and tonic. It's super simple, it's palate cleansing, it's refreshing.

Go-to beer: Austin Eastciders Dry Cider

Comfort food: Bean and cheese tacos

Guilty pleasure drive-thru: Bill Miller's. You can ask Lu. He hates how much I love it. A No. 4 with an extra strip and a brownie if I'm feeling extra fat.

Describe San Antonio's dining/drinking scene in 5 words: Evolving, self-aware, playful, community-driven, friendly

The general public should eat/drink more: local products. We should be going to as many locally owned spots as we can. It's cool to know where your money is going.

The hardest part of my job is: Brunch shifts

If I had all the money in the world, I would open a: Rock bar with a really good cocktail menu. I want to be able to bartend, do craft, but work at a venue and watch concerts while I'm working. Help people share the experience of live music.

What's your favorite tool in the kitchen/bar: A good citrus zester. It's super important.

What's the most bizarre dish you've ever eaten: I've eaten chapulines before — that's weird, right? Diego (Galicia) threw chapulines in my face and I ate them.

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