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pina colada

Do You Like Piña Coladas? SF Bartenders Say Yes

There's no Coco Lopez cream of coconut in the classic piña colada at Charles Phan's new Wo Hing General Store. Bar manager Brooke Arthur uses handmade coconut cream instead, giving the drink an unexpected lightness and sophistication—this is not your grandma's all-inclusive cruise ship piña colada. The cream is made in Charles Phan's commissary kitchen. "It has a milky texture and taste that adds a lot to the cocktail," says Arthur. Compared to the intravenous sugar hit that is Coco Lopez, it's a revelation. What else goes into a pina colada befitting Phan's food? You'll be able to taste it for yourself when the restaurant opens this Friday, but here's a preview.

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