Skip to Navigation Skip to Content

The Brixton

The Brixton's Second Anniversary

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:

Photos: 7x7 Spring 2012 Nightlife Guide Launch at The Brixton

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.)

The Brixton Will Leave You Full and Happy

The Brixton

Opened early last year by the owners of respective hotspots Otis Lounge, Mas Sake, Taverna Aventine and The Ambassador, Union Street's The Brixton is the kind of place you can always count on being full of lively sounds, good smells and happy vibes.

The Brixton: If Walls Could Talk

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.

Super Bowl Party Food: Recipes from Hog & Rocks, Public House & More

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.

 

 

 

Chicken Wings a la Casa, courtesy of Scott Youkilis of Maverick & Hog & Rocks

3 lbs chicken wings

2 quart chicken or pork fat (vegetable oil is fine too) 

Brine:

1/2 gallon water

1 cup salt

2 cups Tres Agaves nectar

1 whole head of garlic

Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's