As Bar Manager at Town in Honolulu, Kyle Reutner has a very laid-back approach to his cocktails: he wants them to be infinitely sippable, use as many local ingredients as possible, and be a perfect counterpoint to whatever meal is being served (Reutner is less a gin-slinger and more a sommelier for the hard stuff, constantly seeking good pairings). But despite his comfort-first style (he’d like to see less boozy cocktails and more guest-centric, friendly drinks on menus), Reutner does try to infuse his drinks with just enough twists as to keep his patrons ever-so-slightly on the edge of their bar stools.

Reutner started his bartending journey at thirtyninehotel in Chinatown, where he worked alongside his mentor Christian Self, and also tended bar at Apartment 3, Nextdoor, and Hotel Renew. Reutner is also a founding member of the U.S. Bartending Guild’s Hawaiian chapter, and has represented his state in several competitions. He also started a cocktail consulting company, Imbibe, which has helped create drinks at Alan Wong’s Pineapple Room, among other restaurants.