In case the name doesn’t make it clear enough for you, Sessions at the Presidio will have a whole lot of beers ready for its opening Monday. One hundred, to be exact, all curated by master cicerone Nicole Erny and explained daily by cicerone candidate Jordan Spaulding. There are plenty of the restaurant's namesake session (lower-alcohol) beers, as well as Belgian-style, gluten-free, sour, draft in every style and some large-format bottles, too. Winos need not feel left out with a 30-bottle selection along with 10 wines on tap, plus spirits and cocktails made by Peter Ziegler (Urchin Bistro) for those who want something a little stronger.
Partners Evin Gelleri, who will be general manager, and Michael Bilger, executive chef, have put together seasonally-driven menus that incorporate beer into dishes like duck liver mousse with Flanders red ale gelée, pickled stone fruit and seed crackers, and a crystal malt ice cream sandwich on molasses cookies, made by pastry chef Johanna Lopez (El Paseo, Wayfare Tavern). The menus (there's brunch, lunch and a pared-down afternoon option, too) are divvied up between small and large plates, meant to lend itself to the communal vibe of the 3,500-square-foot space. Prices range from $4- $32, and there will be an automatic 20 percent service charge on top for employee's wages, health care and paid vacation.