From the team behind the beloved restaurant Causwells we present Lilah, a casual but elevated globally inspired Craft Cocktail Bar. Lilah features small plates highlighting Southeast Asian ingredients while utilizing classic French & American techniques. Our craft cocktail menu takes a global approach in creating flavors, using the modern techniques that have made Causwells’ cocktail program a neighborhood staple. We’ve created a beautiful and comfortable space perfect for any occasion and look forward to welcoming you! See you in the neighborhood!
Chef Adam Rosenblum
A native of Maryland, Chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Adam attended the Culinary Institute of America in New York. Adam moved to New Orleans to work alongside renowned Chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms.
Displaced by Hurricane Katrina, Adam opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Adam moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce. Adam opened Causwells in 2014 and is the owner of Red Window, a spanish dinner & brunch spot in San Francisco’s North Beach neighborhood.
Elmer Mejicanos
Elmer was the driving force behind 25 Lusk’s cocktail program, both within their roof deck & restaurant spaces and with their popular Pop Up Series in their lounge area. As the Beverage Director for Red Window, Elmer brought the first craft-driven low-proof cocktail program to the Bay Area.
He assumed the same role, along with ownership, of Causwells in 2022, where his cocktail program has helped Causwells evolve into the Neighborhood spot that proves to be one of the Marina District’s favorites. Elmer’s cocktail programs have been featured in the New York Times, The San Francisco Chronicle, Esquire Magazine’s Best Bars in America, Food and Wine Magazine, and he was the creative force behind CUESA’s Summer Cocktail Series at the Ferry Building Farmer’s Market.
Elmer began in the Hospitality Industry as a bar back and brew master-apprentice in 2003 at Beach Chalet. He found his passion in service and quickly moved behind the bar, where that passion, combined with his unique take on craft cocktail creation was able to flourish. He took the role of Beverage Director for Tony Gemignani's Tony’s Pizza from 2009 until 2020 and helped that group open multiple locations throughout the West Coast, including Capo’s, Pizza Rock, and others.
Nathan Sheeran
Nathan began in the Hospitality Industry at the age of 14 in Cleveland, Ohio, bussing tables, washing dishes, and cooking throughout High School. While obtaining his degree in Journalism, Nathan waited tables and bartended to make ends meet. After a short stint covering sports for the AP and ESPN, the pull of fine foods, wine, cocktails, and hospitality drove him back to the restaurant business full time in 2004.
After beginning his career in Management in Cleveland, a desire to test his skills in a larger, more vibrant restaurant market brought him to San Francisco in 2009. Nathan has been the General Manager at multiple highly regarded restaurants, Prospect and 25 Lusk, before he took the step into multi unit operations. Most notably as the Director of Operations of Fine Dining for the Omakase Group, where he helped Omakase Restaurant maintain its Michelin Star for two consecutive years in 2021 and 2022, and helped guide Niku Steakhouse to its first Michelin Star in 2021, while maintaining that Star throughout his tenure.
With extensive experience in openings, profit analysis, team building, and a commitment to The Guest Experience, Nathan brings his skills to Mensch and Mejicanos, with the goal of successfully opening multiple profitable restaurants with the group.