clock menu more-arrow no yes mobile

Filed under:

Inside Botellón, a Sleek New Castro Hangout

With basics like pizza and frosé slushies

Botellón, a new Castro cocktail bar and restaurant at the flatiron corner of Market and 15th Streets, is ready to host the kinds of informal gatherings for which it’s named. El Botellón, literally meaning “big bottle,” is the Spanish habit of communal street drinking — but at this Botelllón, it’s probably best to keep the party inside the chic new space, which was designed by the firm Architecture + Light, than to bring the party outside onto Market Street.

Botellón is the latest restaurant from the Andalé Management Group, which opened Mezcalito in Russian Hill in 2016 and runs the Andalé restaurants in Los Gatos and the San Francisco and Oakland airports. Now, they’ve taken on the space first occupied by Hecho (née Bandidos), which opened in 2014 and closed last spring. The updated space at 2200 Market boasts new lighting and murals from artists David Flores and Caroline Zarraga, but hews roughly to the same layout as its predecessor.

Architecture + Light designed Botellón’s space
Communal tables at Botellón
The bar at Botellón

The new restaurant also retains the cocktail focus that Hecho landed on near the end of its run, with Botellón’s drinks from Jesse Ostroski (Hog and Rocks, Hi Lo BBQ) and cocktail consultant Saul Ranella (La Mar, Hog Island Oyster Co). Those include many with mescal, like the Mission Statement (La Union mezcal, angostura amaro, lime, blood orange, honey), and several boozy slushy options including one with absinthe, sherry, and black cherry juice called Sherry, Cherry, and the Green Fairy.

Rosé castaway (rosé, Fernet Branca, strawberry, mint, lemon)
Pizza at Botellón
Mahi mahi with tabouli salad, roasted cauliflower, tzatziki sauce, romesco sauce and golden raisin chutney
Lamb pops
The kitchen and a new mural
The bar at Botellón
Sharable plates

Botellón is billing its food as “California cuisine with Mediterranean influences,” and the menu comes from two executive chefs, Nicholas Andoe (Tavistock Restaurants LLC, Cherokee Nation Entertainment) and Matthew D’Ambrosi (Mezcalito, La Urbana, Waterbar, A.Sabella, Picco & Picco Pizzaria). It’s divided into sharable plates (chorizo oil cornbread, lamb pops, ribs), salads (beets three ways with burrata and pesto, baby kale with black quinoa), large plates (crab ravioli, burgers), and seasonal pizzas from a sizable stone hearth.

Botellón quietly opened before the holidays and celebrates its grand opening tonight (January 17). Hours are 5 p.m. to 11 p.m. Monday through Thursday, Friday 5 p.m. to midnight, Saturday 4 p.m. to midnight, and Sunday 5 p.m. to 10 p.m. Weekend brunch service is coming soon.

A potato bomba (mushroom, pepper & onion medley, mozzarella, honey mustard sauce, cilantro ginger sauce)
Beets three ways
Citrus Crush cocktail with Evan Williams bourbon, Meletti amaro, lemon, honey, kumquat, angostura bitters
Mission Statement cocktail
The corner of the space at Botellón
Outside Botellón
Ahi tuna carpaccio

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

The freshest news from the local food world