Adam Robinson
Deadshot | Portland, OR
APRIL 2018
Originally from Rochester, New York, Adam Robinson got his start running food, waiting tables, and bartending at Momofuku Ssäm Bar in Manhattan’s East Village. In 2009, after visiting family in Portland, Oregon, Robinson made the move to the City of Roses.
Upon arrival, he found his way to OG Portland Chef Scott Dolich’s Park Kitchen. Robinson went onto become the bar manager for Dolich’s new restaurant Bent Brick, where he met Rising Stars alum, Chef Will Preisch. There, Robinson began to earn his first critical notices, having his Pins & Nettles cocktail featured in Portland Monthly and winning the title of Eater Portland’s “Bartender of the Year” in 2012.
In 2013, Robinson became bar manager of one of his go-to bars, Michael Shea’s Rum Club. After a year, he went abroad to Taiwan, taking on a bar manager position at Ounce Taipei, an American-style speakeasy. While overseas, Robinson began to conceptualize Deadshot, a Mondays-only pop-up that would be at Chefs Joel Stocks and Preisch’s beloved Holdfast. The cocktail series made its debut in July 2016. Nearly two years into its run, Deadshot will share a new, permanent space with Holdfast in a dual concept. From there, Robinson will spread his brand of bold, complex cocktails—that you can drink on more nights than Monday.
