The Booze News is a roundup of pertinent or otherwise interesting drink-related stories from the media. I try to do it once a week.
Even though we San Franciscans are chilly most of the year, during these rare scorching days of summer, it's hard not to occasionally fantasize about a cold beverage, filled to the top with glistening, frosty ice cubes. We don't usually spend a lot of time thinking about ice, but I can assure you that many of city's bartenders do whether it's cubed, spheroid, chipped, shaved or crushed.
I raved about the drinks at Heaven's Dog after my first visit, which was only a week or so after it opened. I loved the menu, the style, the execution. But no restaurant should be judged prematurely--revisiting is good both to see if things have improved or to see if they've remained consistent.
Usually I try to avoid having to purchase any sort of food or drink at the airport. Besides being overpriced, the food--even simple things--tends to be so bad that it can take the joy out of being alive. This has happened to me recently with such comestibles as a sandwich from the La Brea bakery outlet in Los Angeles--if mustard had been slathered on a piece of particle board, I couldn't have told the difference.The same often goes for cocktails, which are always bad and made of artificial things. So if forced into drinking, I opt for a beer, even though it's not hard to tell that most airport bars have never cleaned their beer lines. But sometimes you've got to succumb . . .
I've always meant to go to Conduit more than I've managed to, which is hardly at all. Might be something about the name: It's always sounded more like a professionally named corporate finance/tech/insurance kind of business (Intuit, Agilent, etc) than a place I'd go to tickle my gastronomic senses. Nevertheless, the other night I made it in for a thorough and overdue visit and found it to live up to all the hype.
In troubled times, it is said, the sinful shore of vice stocks is often heralded as a safe haven.
And brother? Nuthin’ could be truer these days.
Enter master of the mix: Doug “Bix” Biederbeck, the dashing EssEff restauranteur (Bix, Market Bar, Florio) who is a sort of modern-day Nick Charles for the cocktail set.
With my rapidly advancing age, marital state and experience working at Cantina on many Fridays over the last year, I have largely stopped going out on weekend nights. Bars are just too crowded, too loud. You know . . . too "too." And I don't even have kids.
But I had friend in town from LA this weekend who was interested in the SF cocktail scene, so Friday was a good chance to observe the weekend nightlife at a couple of the city's more happening cocktail outposts.
As the second part of our series of guest food bloggers, 7x7 welcomes food stylist Katie Christ. Katie worked as Culinary Producer for the first season of Top Chef and in 2008, she won the first ever Food Network Challenge for food stylists. Tune in to get a taste of Katie's inspirations as she eats and drinks her way through our fair city.
We recently sat down with designers Philip Wood of CITIZEN:Citizen and Becka Citron to discuss the perfect martini glass. We set up shop at B Restuarant and Bar, where Don Harbison mixed what he thought was the perfect cocktail for each specific glass. From the ridiculously inexpensive to the jaw-dropping three figures, each glass is very different and brings something unique to your tabletop (or party!).
1. Phases martini glass from Rosenthal, $245 each
We like that the glass is unconventional and opaque, and how it really makes you consider the color and contents of the cocktail you'll put it in.