Eat + Drink
This week in restaurant and bar happenings around town, we bring you news of the new Bar Agricole spinoff Trou Normand, a new chef back at Bar Agricole, a new Mexican brunch option, and news about the replacement concept at Fifth Floor, arriving in May.
Most beer is never better than the day it leaves the brewery, but certain beers, properly kept, improve with age. As we shift away from the strong, dark beers of winter to spring’s lighter fare, it’s time to make one last run to the beer store and stock up on a few select heavies to store away for the future.
Your guide to the tastiest foodie happenings going down this week. Bon Appetit!
Looking for somewhere new to eat? We’ve got you covered. Here’s your monthly cheat sheet of five brand-new places that recently opened around town.
Here's a week's worth of drinking suggestions. Better get started.
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.