Eat + Drink
Robert Mondavi is no longer alive. But if he were, he would be turning 100 years old today. To commemorate his would-be centennial birthday, Margrit is dedicating a block of the famous To Kalon vineyard to her late-husband and throwing a huge bash tonight at the winery.
MateVeza is celebrated here in the west for its flagship IPA brewed with yerba mate. Its Cerveceria de MateVeza at the corner of 18th and Church is frequented by local beer lovers for its eclectic nanobrewery tap offerings, its well-stocked cooler of 100 types of craft beers, and its flaky Argentinean empanadas from El Porteño. But until it runs out sometime this summer, the cerveceria may best be known for its Boston Tea Party Saison, a collaboration ale created with craft beer heavyweight Boston Beer Company, brewer of the Sam Adams line of beers.
True foodinistas may be quick to say that pop-ups are so 2009, but the fact of the matter is that the nonstaurant scene in San Francisco is still going strong.
“This is a terrible idea,” said my buddy Matt when I met him out one Wednesday night. I’d recruited him to try some “cleansing cocktails”—essentially boozy drinks made with fruit and vegetable juices. He was less than enthused. With his un-hip beard and penchant for processed foodstuffs, Matt is not one for fresh anything. So, naturally, he’d be the perfect critical accompaniment on my journey through the so-called healthy cocktail trend.