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.
Just because it’s flu season doesn’t mean you have to give in to your inner Grinch.
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:
While thoughts of eating crab may spawn memories of beach parties, fireworks, watermelon, and sunshine, don’t be fooled. For Bay Area dwellers, Dungeness crab season opens its doors in the colder months.
Fall is here, and that means turkey, pumpkin pie, and hot apple cider. With the falling of leaves comes the sprouting of new fruits: persimmons, pomegranates, pears, and apples.
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