Just because it’s flu season doesn’t mean you have to give in to your inner Grinch.
Whether you love it or loathe it, Fireball is one of the hottest shots around right now. Maybe it's your punctuation mark to a long night or maybe the smell is reminiscent of hangovers and bad choices. Either way, Fireball is taking over the bay, and now, top bartenders are mixing their own artisanal Fireball shots. For a grownup version of this college-friendly booze, head to these local SF bars.
With the opening of new bars around town comes the introduction of unexpected cocktail concoctions. So put those Old Fashioneds and Martinis on the back burner, and welcome cocktails featuring savory ingredients like vegetables and spices, salty additions like powdered insects and seaweed, and creamy components like yogurt, oats, and clarified milk.
It’s finally that time of year in San Francisco when you can don your sandals and sunglasses, and enjoy a six pack in the park. In honor of springtime we’ve rounded up a list of the city’s bright, citrusy, and cool ceviches.
Barrel-aging cocktails isn’t a new trend, but it certainly has taken hold here in SF. Bartenders are batching up classics and aging them for several months, softening potent flavors, and adding new depth to once familiar cocktails. What started as simple barrel-aged Negronis and Old Fashioneds has grown into a science experiment of aged-everything. We’ve rounded up some of our favorites, from traditional to transformative.
In the wake of SF Beer Week, there’s no need to mourn the loss of that great sudsy stuff. Beer is inundating local cocktail bars, satisfying hops-lovers and cocktail-aficionados alike.
Diners are fickle lovers when it comes to the wedge salad — a retro menu item that has gone in and out of favor more times than bow ties and baggy pants. The crunchy, refreshing, thick cut iceberg adorned with creamy blue cheese and salty bacon bits brings either fond memories of white table-clothed steakhouses or thoughts of formica table tops at the local diner.
As the weather’s been indicating for weeks now: winter has come. There’s no denying it. Christmas trees attach precariously on car rooftops, red and green lights dot apartment buildings, and eggnog is making its way onto menus around the Bay.
In an era of passion fruit caviar, cheesecake foam, and coconut bubbles, it’s a wonder that chefs even use fire for cooking anymore. Surprising, then, that one of the oldest and most traditional methods of cooking is having a resurgence: wood-fired ovens. Molecular gastronomy step aside and make room for browned roasts, bubbling pizzas, and rich seafood stews. Escape from the cold and enjoy a dish straight from a wood-fire oven at one of these local restaurants:
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