Eat + Drink
The girl you see in the photo is one of the great characters of San Francisco mixology. Full of life, joy, and wit (as you can tell in the photo), Brooke is the head bartender at Range, where she runs one of the most dynamic cocktail programs in the city. I’ve gotten to know her a little over the last year and can say that she possesses a unique ability to brighten any room she walks into (and not just because of her blonde hair and incandescent smile).
The chef of the hour: Where will he go next?
Without question, the biggest thing to happen to the spirits world last year besides the legalization of absinthe was the unstoppable success of St. Germain, the elderflower liqueur released in Spring 2007. Bartenders, shop owners—everyone fell in love with it. It was hard not to because it is so damn good—fully flavored, but in a remarkably integrated and tactful way, sweet but not too sweet, incredibly long finishing… just an extremely well-made product for sipping or mixing.
Kate's Fruit Orgy
It’s that time of year, when a high level of fatigue seems par for the course. With the holidays behind us and very few big events to look forward to, mid January usually marks the beginning of a personal hibernation of sorts, one that usually lasts until the start of March, when green things return to the market in earnest and the sun shines at least a few days of the week.
I don’t really make New Year’s resolutions, but I’m a huge fan of to-visit lists. (I keep a running tally of all the restaurants I want to eat at with me at all times.) Here’s a list of 7 openings that I’m keeping on my radar:
1. Star chefs take on the locavores: Former Fifth Floor chefs Charlie Kleinman and Jake Des Voignes take over Fish and Farm.
2. A jolt of java comes to Mint Plaza: Blue Bottle Cafe is projected to open this month (January).
Wine that Loves, a new wine brand that doesn’t seem to tell where the wine is from, of what grapes it’s made or the vintage. It just makes things easy for you by declaring on the label that it’s the Wine that Loves Pizza. Or the Wine that Loves Pasta with Tomato Sauce.
I’m not joking—that’s what it says on the label. It’s really brilliant as there’s an endless number of possible versions: Wine that Loves Tiki Masala, Wine that Loves Stale Bagel Chips…. Then they could move on to other areas: