clock menu more-arrow no yes

Filed under:

Decompress With Booze at The Clift Hotel; Eat Smokestack's Fourth of July Meats at Home

Plus, a whole pig roast at Starbelly and a carte blanche menu at Nico.

Smokestack
Smokestack
Patricia Chang

UNION SQUARE— The Clift Hotel turned 100 this month, and it's still partying. Their new "Decompression Hour" is continuing the celebration, with a menu of snacks like mini-bacon-wrapped hot dogs and blistered shishito peppers with yuzu kosho salt and a bunch of sweet drink deals. There's also a special centennial cocktail menu from San Francisco bartenders, in honor of the hotel's advanced age.  The happy hour goes Sunday-Thursday  from 5 p.m.-8 p.m. in the Redwood Room. [EaterWire]

SAN FRANCISCO— Smokestack at Magnolia Brewery has the 'cue that fourth of July revelers crave, without the effort. Din (formerly known as Forage) is delivering the goods for the holiday, offering smoked chopped pork and sausages, along with white bean salad and compressed watermelon with basil. Order it by Wednesday, July 1 for prompt Independence Day delivery; first time orderers will get their first four servings free (delivery, too).  [EaterWire]

CASTRO— Starbelly is kicking off a series of summer dinners, starting by roasting a whole pig on the patio. There'll be summery sides like bean salad and apricot and blackberry cobbler for dessert. The party starts at 6 p.m. on Tuesday, July 7; tickets available here. [EaterWire]

PACIFIC HEIGHTS— There's a new summer menu at Nico, in which chef Nicolas Delaroque is calling all the shots. Diners who choose the "Carte Blanche" menu put their entire dinner in the hands of the chef, who'll choose dishes based on what's good at the moment. The menu is available in five- or three-courses, with optional wine pairings that include a ton of new rosé offerings. [EaterWire]

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world