Eat + Drink
The latest foodie happenings across the Bay Bridge.
Barrel-aging cocktails isn’t a new trend, but it certainly has taken hold here in SF. Bartenders are batching up classics and aging them for several months, softening potent flavors, and adding new depth to once familiar cocktails. What started as simple barrel-aged Negronis and Old Fashioneds has grown into a science experiment of aged-everything. We’ve rounded up some of our favorites, from traditional to transformative.
Tea is the new coffee. So says Jesse Jacobs, 42, the Samovar Tea Lounge owner who’s opening a new concept store on Valencia Street in April, a few doors south of Four Barrel Coffee. Inspired by said neighbor and its ilk, as well as by the lack of easy tea options, the loose leaf evangelist is taking his beloved drink to third-wave level.
Prepare your taste buds, Chamisal Vineyards it set to launch its Stainless Pinot Noir nation-wide this month. Created from the first vineyard planted in Edna Valley, the stainless pinot noir is a unique wine, crafted in stainless steel barrels and made to express the distinctive, varietal characteristics of Pinot Noir.
San Francisco has always been a town that rewards good eats and innovation, and the story of SF's oldest continuously operating business is no different.
The big food headline of the week is the closure, later this month, of Chris Cosentino's 12-year-old flagship Incanto. But also in the news is the opening of Humphry Slocombe's Ferry Building shop, the debut of Local Cellar in the Mission, and yet another beer bar on its way to Lower Nob Hill.
Eat + Drink editor Schuyler Bailey is hungry. Here are her cravings this month.
Doughnuts. Cops aren’t the only ones who love ’em. Of course we all adore the institution that is Bob’s on Polk, but here’s a roundup with some newcomers on the scene, plus other doughnut stars around town.
Your guide to the tastiest foodie happenings going down this week. Bon appetit!