Wine and food were always a big part of Brenna’s life. Her parents’ home wine cellar had some 1,500 bottles. Her grandma, a pastry chef for Wilton, taught her to bake. In 2008, when a bartender failed to show at the west suburban bistro where Brenna waited tables after college, she stepped in and, as they say, showed up. That’s also where she worked closely with sommelier Megan Paul, who encouraged her to pursue wine education with master sommelier Serafin Alvarado. (FYI, she also knows a ton about chemistry and horticulture.) Brenna tended bar at Benny’s Chophouse, Uncommon Ground and Little Goat before joining Zoe in 2014 at Ada Street. Refined simplicity defines Brenna’s approach at Split-Rail, where potent cocktails, low-proof riffs, wines both funky and fruit-forward and craft beers share the menu. Post-shift, she’s partial to a Hayman’s Old Tom Gin and soda.