On January 29th, the gorgeously designed English tavern with hard rock edges celebrated two years at their Cow Hollow location. Owners Hugo Gamboa, Adam Snyder, and Andy Wasserman provided a four-hour open bar of their famously well-made cocktails, smart beer list, and delicious wines to an eager crowd of regulars and newcomers, who grooved to a soundscape of classic Brit rock hits.
Highlights of the evening included generous rotations of the Brixton's delectable menu:
On March 8th—a surprisingly but appropriately warm and sunny day in San Francisco's famed Marina District—7x7 celebrated the Spring 2012 edition of its comprehensive pocket-guide to the City's vibrant nightlife culture with a lovely event at cover establishment, The Brixton (2140 Union St.)
Around summertime last year, three local restaurant and nightclub industry vets: Andy Wasserman (Otis Lounge), Hugo Gamboa (Mas Sake) and Adam Snyder (Taverna Aventine, The Ambassador), started working on an "English Tavern with an old world feel and a rock n' roll edge" for the shuttered Left at Albuquerque digs in Cow Hollow. For the life of them, they couldn't come up with a name. After months of brainstorms and "friendly" nudges from their publicist, the gents almost used the "Tar and Feathers" moniker that graced the location back in the 70s when it was a bar and live music venue. Then Wasserman threw out The Brixton, a shortened version of famous London rock venue, The Brixton Academy; and the tavern's fate was sealed.
Upgrade your usual store-bought Super Bowl eats and try these recipes cooked up by local chefs and bartenders from Maverick, Hog & Rocks, Public House, The Pilsner Inn and The Brixton.
3 lbs chicken wings
2 quart chicken or pork fat (vegetable oil is fine too)
1/2 gallon water
1 cup salt
2 cups Tres Agaves nectar
1 whole head of garlic