Locals lead fight against substance abuse and other life-threatening issues in F&B industry
Mickey Bakst did just about everything during his working years that were swallowed up by addiction. He did alcohol. He did drugs. When he was trying to prove to himself that he wasn’t an alcoholic, he did three bottles of NyQuil a night.
The only thing that Bakst didn’t do was die. It’s a miracle the Charleston Grill general manager attributes to the conviction he developed, around the time he woke up in a straitjacket, “that if I were to drink or drug again, I would kill myself.”