It seems like everyone's on a Negroni kick lately, but to make one perfectly, you need a good gin, sweet vermouth, and Campari. Our friends at Liquor.com challenged some of SF's best bartenders from watering holes like Marco Dionysos from Smuggler's Cove and Rye, Erik Adkins from Heaven's Dog, and Ryan Fitzgerald and Vince Lund from Beretta to mix up the best Negroni they could to determine which gins and sweet vermouths are prime. Read about the results here, and mix up your own Negroni with the winning recipe.
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.
It was great to see last week's absinthe column by the New York Times' Eric Asimov. It was also great to be mentioned in his corresponding blog post. Just before the column ran, he came into town for a couple of nights, and on one of them I took him round to a couple of bars and later for dinner at RN74.
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.
Welcome to our exciting new partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his opinionated report on all the restaurant news that's fit to print, including chef gossip, a bit of PlumpJackin', hot openings, sad closings, and even some Top Chef updates.
1) As the calendar changes, the final tally of all the restaurant closures in the month of January topped 25, so to commemorate the fallen, it was time to take one last look back at those that passed away. Godspeed.
For a long time I've been awaiting the opening of Heaven's Dog. Yes, I've been looking forward to the food, but even more so I've been anticipating the drinks. Why? Simply because the Slanted Door cocktail program, long managed by Erik Adkins, is one of the best in the country. It doesn't get enough praise in the national press because it's overshadowed by the entire restaurant concept. But people like Adkins, Jen Colliau and the rest of the crew are as big of cocktail aficionados as anyone working at Bourbon and Branch or New York's PDT.