Drink and Be Neighborly in the Mission
Following the recent devastating fire at Mavericks restaurant on 17th Street in the Mission, Hi Lo and Hog & Rocks are pitching in to raise money for their neighbors displaced by the fire. Throughout the month of November, both restaurants will be donating 100% of the proceeds from dedicated cocktails to the Friends of Maverick Foundation. At Hi Lo, which just opened a brand new bar, patrons can support the cause by ordering the Jalisco Heat, made with tequila reposado, passion fruit, lime, cardamom, egg white and jalapeno. Hog & Rocks’ offering is the Missionaire, consisting of Hog HR3 McKenna bourbon, Carpano vermouth, gran classic bitters and walnut liqueur. Hi Lo: 416 19th Street @ Mission. Hog & Rocks: 3431 19th Street @ Mission
Pair a Pig with Pinot at Bluxome Street Winery
Think Pinot and pig are the perfect pairing? Bluxome Street Winery has a special meal for you. Chef Larry Piaskow will be roasting a pig this Sunday, November 17, and pairing it with Bluxome’s 2011 Russian River Pinot Noir from rock star winemaker Web Marquez. This smooth Pinot with a velvety finish is sourced from four different vineyards in Russian River. Tickets for the 6 pm to 8 pm dinner cost $100 per person, and you’ll need to make reservations soon, as there is only one pig. Members of Bluxome’s Wine Club are invited to meet Marquez for cocktail hour at 5 pm. Call 415-543-5353 or email meghan@bluxomewinery.com to reserve your seat before November 15. 53 Bluxome Street, b/t 4th and 5th
Celebrate with SF’s Second Oldest Saloon
A decade ago, H. Joseph Ehrmann purchased a dilapidated saloon with a storied history. The bar now known as Elixir burned down in 1906, was re-built, and operated as a “Soda Fountain” (wink, wink) during Prohibition. Over the years, it became a merchant marine bar, a gay Latino bar and a draft beer mecca before declining in the late 1990’s. When Ehrmann bought and restored it in 2003, it was the first time since 1906 that anything had actually been repaired, rather than patched. To celebrate 155 years as a San Francisco saloon and 10 years of success as its current incarnation, Elixir is hosting two barbeque parties this weekend. Stop by on Saturday from noon to 6 pm for special beers, punches and cocktails at 2003 prices, paired with complimentary barbeque from 4505 Meats. (Donations will be accepted for the Leukemia and Lymphoma Society.) Come back on Sunday from 11 am to 5 pm for the Hangover Brunch, featuring a selection of “hangover food” to go with Rum Punches, Bloody Elixirs, cold beer and NFL games. 3200 16th Street @ Guerrero
Super Friends are Popping Up at Alchemist
Alchemist Bar is bringing together bartender “super friends” Bran MacGregor, Kevin Diedrich and Kinson Lau for one night only on Monday, November 18, from 8 pm to 11 pm. The legion of bartenders will dress up as their favorite Superheroes for the evening, and patrons who do the same will be eligible for prizes. Guests who bring two cans of food to donate to the SF Food Bank will be rewarded with a cocktail from the special Super Friends menu. Choices include Kryptonite Punch (gin-based punch with sparkling wine and a big Midori ice cube - $10), Gotham City (Papa Pilar rum and punt e mes -$10), Cyclopes Sour (Broker’s gin and Licor43 - $10), and the Devastater! (boilermaker with Dale’s Pale Ale and Buffalo Trace bourbon - $7). 679 Third Street @ Townsend
SF Chefs Team Up for Bourbon Steak Dinner
Continuing in the Super Friends theme, Bourbon Steak is bringing together team of SF Chefs for an Earth and Sea Tasting Menu and Beverage Pairing on Tuesday, November 19. Chef Omri Aflalo has invited a crew of fellow chefs and friends to join him in the Bourbon Steak kitchen for the ultimate surf and turf experience. The Super Chef crew includes Brett Cooper (Outerlands), Bill Corbett (Absinthe), Evan Rich (Rich Table), Mourad Lahlou (Aziza) and Brandon Jew (Bar Agricole). Each chef will prepare a course that combines the fruits of the sea with a meaty protein. Expect over-the-top courses such as Beef Tartare with Mendocino Uni, Aged Umeboshi, Radish, Chrysanthemum and Kimchi Furikake (Brett Cooper); Winter Melons with Black Moss, Goji, Tree Ears and Toasted Seaweed-Ginseng Broth (Brandon Jew), and Octopus with Merguez, Potato and Red Pepper (Mahmoud Lahlou). The Tasting Menu is $165 per person, or $230 with beverage pairings. Most of the paired cocktails feature Art in the Age spirits, including the Beet, made with Ruby Tea Art in the Age, Monkey Shoulder Whiskey, lemon juice, honey syrup, egg white, beet juice and a beet chip garnish. Tickets are available online at SFChefsFoodWine.com for seatings between 5:30 pm and 9:30 pm. 335 Powell Street, in the Westin St. Francis
