At Bergerac in SOMA (just down the street from Bar Agricole), Russell Davis sprays a mezcal drink with a moonshine tobacco tincture for aroma, flavors another with a Vadouvan spice blend, and attempts to "take barrel aging too far" by serving local bourbon finished in a barrel that has aged a Manhattan cocktail.
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When Kate Bolton and Alex Smith sat down to develop the drinks list for Novela, they found themselves facing a familiar challenge. How can you reconcile a craft cocktail program with a high-volume, potentially impatient clientele? The answer: punch on tap.
"I wanted a list that wouldn't scare away people who aren't cocktail-savvy, but would lure in the nerds, the people I hang out with, too," bartender Seth Laufman said of the opening menu. "I wanted to work with good spirits, with people who know what they're doing. But I want it to be approachable." This approachability is reflected in the cocktail names—from the Beez Nuts, a riff on a Bee's Knees, to the Campfire Fizz, which features smoky mezcal and Lagunitas IPA.
On February 1st, Chef Joshua Skenes and Sommelier Mark Bright re-opened their two-Michelin-starred Saison in a new space in San Francisco's SOMA district. The space offers a new addition: a 12-seat bar and lounge. Check out our sneak peak of the upcoming cocktail program.
San Francisco is no stranger to street food. But the Soma Streat Food Park is aiming to be a more permanent kind of installation. Open daily for lunch and dinner, the Park features a rotating roster of food truck options, including a sweets truck serving vanilla bourbon bread pudding, an Irish-Eritrean concept called "EireTrea," and more.
So happy hour turned into many hours? All you know now is that noon is rolling around and if you don't find something to kick this hangover's ass the rest of your day is shot. It's times like these that call for a Mongolian Cheesesteak ($5.00) from HRD Coffee Shop in SOMA.
Bruce Hill of Pizzeria Picco features Neapolitan-style pies at his latest joint, Zero Zero. The pizzas are cooked in a Valoriani oven stoked with almond wood, and I'm sure I don't need to tell you what type of flour Hill is using to make his dough. Zero Zero may be the most exciting of the recent expansions of SF pizzeria empires because it brings some really good pizza even closer to hand.
Bruce Hill, crafter of pizza awesomeness at Pizzeria Picco. [Photograph: Bix] Bay Area foodos probably already know the name Bruce Hill. As do regular readers of Slice. He's the executive chef and partner at Bix in San Francisco, Picco in Larkspur, and, most important to Slice'rs, Pizzeria Picco (also in Larkspur, right next door to Picco, in fact). Well, folks, Mr. Hill will be opening a new pizzeria in San Francisco proper. To be called Zero Zero, it "will feature chef Hill's famous wood-fired pizzas, artisan pastas, grilled meats and seafood, house-made salumi, antipasti, and seasonal organic salads." You...
Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details....