Eater SF: All Posts by Virginia MillerThe San Francisco Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2013-11-01T06:44:09-07:00https://sf.eater.com/authors/virginia-miller/rss2013-11-01T06:44:09-07:002013-11-01T06:44:09-07:00SF Bartenders Predict What's Next in Cocktails
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<p></p> <p>For over a decade, SF has been a predictor of where cocktail trends will head nationally. For example, we were early progenitors of enjoying bitter liqueurs, out-drinking the nation in Fernet years before it caught on elsewhere. But there's always the next wave to predict. Sometimes it's a trend that sticks, trickling down around the country, like moving away from speakeasies and hidden bars to high-quality drinks in casual settings. Other times, it's one that fizzles out. We asked some of the Bay Area's leading bar managers and bartenders what waves of change might be underway. Here are their responses: </p> <p><strong>Brian Felley</strong>, <strong>Big</strong> and the <strong>Love Boat</strong>: "With all the artisan liquor production and craft spirits coming to market, I see a future of product-driven cocktails produced for the masses at restaurants with communal tables, and lounge/dive hybrid bars that thrive on quality and accessibility? Nothing that feels like Disneyland or that was made famous by <em>Portlandia</em>."</p> <p><strong>Zachary Brian Taylor, Ziryab</strong>: "I'm seeing more smoke elements added to cocktails. I'm using smoky Lapsang Souchang tea in my Manhattan, and I've seen a few other people use that same ingredient. I also know that 25 Lusk has a cocktail with applewood-smoked orange bitters, called Smoke and Mirrors."</p> <p><strong>Tim Zohn</strong>, <strong>AQ</strong> and the forthcoming <strong>TBD</strong>: "People keep using the term low-ABV cocktail, or low-alcohol cocktail. I feel like these cocktails fit a certain niche (lunch menus, mostly), but the term has a negative connotation. Like you're not getting a 'real' cocktail. Atlanta has 'suppressors', low alcohol/end of the night cocktails, and while I respect the idea, the name never really sat right with me. Very cool though.</p> <p>For TBD, I'm taking on the task of another 41 license cocktail list [AQ, which now has full liquor, opened with beer and wine only], and as my second attempt, I'm working with the idea of loophole cocktails. Basically, everything you can use to make a cocktail, without the usual suspects. I think this might be the year for the idea of a 'cocktail' to break out of the base-spirit-plus-modifiers mold, and move into an idea of crafted experience thoughtfully delivered, whatever the ingredients used. Nothing I put into any of the drinks will be a 'cheap' product, and even at three ounces, a drink will have the same amount of alcohol as a glass of wine. So can we stop calling them low-ABV already?"</p> <p><strong>Amy Currens, Farmshop Marin</strong>: "I feel the aperitivi cocktail trend gaining momentum. Guests are responsive to wanting refreshment without high alcohol. As far as going for octane, though, mezcal is being asked about more and more. Mezcal offers such an interesting range of notes to play, appealing to a lot of tequila and whiskey drinkers. There's something very masculine and mysterious, but often made into very refreshing cocktails."</p> <p><strong>Chris Lane, Ramen Shop</strong>: "The future of drinks is kind of a less-defined one right now, at least looking at it from this side of the bar. I think that cocktails will relax...they are already beginning to. As bartenders continue to push flavor profiles, plumb cocktail manuals, and spread information via online forums and blogs, the cocktail is becoming more commonplace and less stuffy. Drinks will still be elegant and by no means lazy—if anything, they will be more interesting because they will no longer be 'the pre-Prohibition drink', 'the Tiki drink', 'the molecular drink', but hopefully more the sum of all parts as such. They will be more prevalent in the corner bar and neighborhood joints, as opposed to solely being found in designated cocktail destinations. Mindfully sourced ingredients and housemade anything will be less showy and more an accepted/expected part of a culture that we as bartenders and patrons have contributed to."</p> <p><em>—<a href="http://theperfectspotsf.com">Virginia Miller</a></em></p> <p>· <a href="http://sf.eater.com/tags/cocktail-week-2013">All Cocktail Week 2013 posts</a> [~ ESF ~]</p>
https://sf.eater.com/2013/11/1/6337717/sf-bartenders-predict-whats-next-in-cocktailsVirginia Miller2011-08-05T09:50:30-07:002011-08-05T09:50:30-07:00Ritz Carlton Revamp, 3rd Pica Pica, Tenderloin Parklet, More
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<p> <strong>CASTRO</strong> - As <a href="http://insidescoopsf.sfgate.com/blog/2011/08/04/pica-pica-expecting-a-castro-location-but-thats-not-all/">Inside Scoop reported yesterday</a>, <strong>Pica Pica Maize Kitchen</strong> is opening their third location of Venezuelan eats in the Castro hopefully in September. [ISSF]</p> <p><strong>TENDERLOIN</strong> - In the wake of a hookah crackdown, <a href="http://thetender.us/2011/08/02/nile-cafe-breakfast-parklet/">The Tender</a> announces that <strong>Nile Cafe</strong> is reinventing themselves by launching breakfast and lunch... and they applied for a parklet. [The Tender]</p> <p><strong>NOB HILL</strong> - As announced by <a href="http://insidescoopsf.sfgate.com/blog/2011/08/01/the-dining-room-at-the-ritz-carlton-is-closing-for-a-remodel-and-revamp/">Signore Lucchesi earlier this week</a>,<strong> The Dining Room at the Ritz Carlton</strong> is closing for a complete revamp. Ron Siegel will stay on as chef, but, you guessed it, it's going the less formal route. [ISSF]</p> <p><strong>PORTOLA</strong> - We've talked about <a href="http://sf.eater.com/archives/2011/06/22/kellerverse_addendum_thomas_kellers.php">Fresh & Easy markets</a> moving into the Richmond and Bayview. There is another on its way in the former Bell Market at 1390 Silver Avenue. [EaterWire]</p> <p><strong>NOE VALLEY</strong> - Longtime Noe Valley liquor shop <strong>Urban Cellars</strong> has shuttered and in its place will be <strong>Noe Valley Wine Merchants</strong>. Here's hoping they'll keep up the tradition of drunken quotes and general hilarity on the Urban sign. [EaterWire]</p> <p><strong>MISSION</strong> - It appears that a business called <strong>Hot Press SF, Inc.</strong> is going in at 2966 Mission Street where <strong>Ana Dollar Store</strong> was. Anyone with details, feel free to share. [EaterWire]</p> <p><strong>UPPER HAIGHT</strong> - In other wine shop news, it looks like <a href="http://www.122westwinery.com/">122 West Winery</a> is on its way out as MJ Lords Wine Cellar has a pending license to move in. [EaterWire]</p> <p><strong>INNER RICHMOND</strong> - There's a pending beer, wine and "eating place" license in for the <a href="http://burmatealeaf.com/">Burma Tea Leaf</a> space on Clement. Any news on what this place is going to be is welcome. [EaterWire]</p> <p><strong>TREASURE ISLAND</strong> - Despite the word "bar" in the name, <strong>Oasis Bar & Grill</strong> only just secured their liquor license. This is good news for islanders with only a handful of neighborhood watering holes. [EaterWire]</p>
https://sf.eater.com/2011/8/5/6664541/ritz-carlton-revamp-3rd-pica-pica-tenderloin-parklet-moreVirginia Miller2011-08-05T09:45:34-07:002011-08-05T09:45:34-07:00Which Outside Lands Food Vendors Are Worth Trying?
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<p>· <a href="http://chowhound.chow.com/topics/799748">Outside Lands - which food vendors are worth trying?</a> [Chowhound]<br>· <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.yelp.com%2Ftopic%2Fsan-francisco-best-poutine-in-san-francisco%3Fcategory%3D10&referrer=eater.com&sref=https%3A%2F%2Fsf.eater.com%2F2011%2F8%2F5%2F6664841%2Fwhich-outside-lands-food-vendors-are-worth-trying" rel="sponsored nofollow noopener" target="_blank">Best poutine in San Francisco?</a> [Yelp]<br>· <a href="http://chowhound.chow.com/topics/756691">What to order at Mission Chinese Food</a> [Chowhound]<br>· <a href="http://www.seriouseats.com/talk/2011/07/how-do-you-take-your-coffee.html">How do you take your coffee?</a> [SE]<br>· <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.yelp.com%2Ftopic%2Fsan-francisco-sriracha-who-loves-it%3Fcategory%3D10&referrer=eater.com&sref=https%3A%2F%2Fsf.eater.com%2F2011%2F8%2F5%2F6664841%2Fwhich-outside-lands-food-vendors-are-worth-trying" rel="sponsored nofollow noopener" target="_blank">Sriracha: who loves it?</a> [Yelp]</p>
https://sf.eater.com/2011/8/5/6664841/which-outside-lands-food-vendors-are-worth-tryingVirginia Miller2011-08-05T06:50:30-07:002011-08-05T06:50:30-07:00Locally-Tied Pisco
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<p><img alt="EncantoPisco.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/1229724/EncantoPisco.0.jpg" width="150" height="128" class="padded float-right"> <a href="http://www.encantopisco.com/">Locally-connected Encanto Pisco</a> (from <strong>Cantina</strong> <a href="http://www.sfbg.com/2010/07/14/appetite-campo-de-encanto-sf-gets-its-own-pisco">bar owner Duggan McDonnell, spirits guru and sommelier Walter Moore, Peruvian master distiller Carlos Romero</a>) just celebrated their one year anniversary by announcing they'll release a Distiller's Reserve Single Vineyard Quebranta pisco (hopefully this October). This is the baby that won them Best in Show in Lima's annual pisco awards last November. Though supplies will be limited, it's a special bottling with the balance of their first release and added earthy complexity. If it's good enough for Peru... [EaterWire]</p>
https://sf.eater.com/2011/8/5/6664765/locally-tied-piscoVirginia Miller2011-08-05T04:05:03-07:002011-08-05T04:05:03-07:00Is Culinary School Useful?
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<p><img alt="culinary-school-196.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/1207900/culinary-school-196.0.jpg" width="196" height="120" class="padded float-right"><a href="http://eater.com/archives/2011/08/04/hot-topics-5.php">Culinary school: an important foundation for a career or expensive waste of time?</a> Eater National asked five chefs, including including <strong>Anita Lo</strong> and <strong>Chris Lusk</strong>, what they look for in employees and whether they themselves found culinary school useful. [-EN-]<br></p>
https://sf.eater.com/2011/8/5/6664605/is-culinary-school-usefulVirginia Miller2011-08-05T03:25:44-07:002011-08-05T03:25:44-07:00Unterman Deems Txoko A "Whimsical, Bat Cave of a Place"
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<p> This week, <a href="http://www.sfexaminer.com/entertainment/2011/08/delicious-eclectic-basque-inspired-tapas-txoko">Patty U. reviews North Beach's new Txoko</a>, the Basque restaurant that took over the former Enrico's space. Having just returned from a visit to Basque city, San Sebastian, she was particularly curious about <a href="http://www.txokosf.com/">Txoko</a>. Unterman calls chef Ian Begg's cooking style "refined and complex." She deems "portions and prices small", but says "miniature dishes are incredible values". Patty waxes eloquent about liver and onions (a foie gras starter), calling it "a sumptuous creation", and grilled quail with a creamy sauce that is "haunting." Despite noting that some of Begg's ideas "don't quite pan out" (she doesn't say which), in the end, she calls Txoko "an eccentric, whimsical, bat cave of a place with no frills except for some outrageously lush fancy cooking." [Examiner]</p>
https://sf.eater.com/2011/8/5/6664821/unterman-deems-txoko-a-whimsical-bat-cave-of-a-placeVirginia Miller2011-08-05T02:30:03-07:002011-08-05T02:30:03-07:00PizzaHacker Shut Down
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<p> Breaking news on beloved street food pizza guy, Jeff, aka <a href="http://thepizzahacker.com/">PizzaHacker: looks like he was shut down last night by the SF Health Department</a> as he was cooking pies on his Frakenweber grill outside of <a href="http://www.bloodhoundsf.com/">Bloodhound</a>. A few hours ago he Tweeted <a href="http://twitter.com/#!/pizzahacker">@PizzaHacker</a>: "...looks like I was the one who got the pie of his life tonight. Humble pie, served by SF Health Dept." Then an hour later: "It's the truth, shut down in my prime. It was a great night and a great run. I am still available for catering." Another one bites the Health Dept. dust? [EaterWire]<br></p>
https://sf.eater.com/2011/8/5/6664649/pizzahacker-shut-downVirginia Miller2011-08-05T02:00:25-07:002011-08-05T02:00:25-07:00Alton Brown Leaves Twitter, Dunkin' Donuts Goes Euro?
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<figcaption> Alton Brown | Photo: <a href="http://thekitchn.com">thekitchn.com</a></figcaption>
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<p> </p> <p>· <a href="http://yourlife.usatoday.com/fitness-food/diet-nutrition/story/2011/08/The-high-cost-of-healthy-eating-out-of-reach-for-many/49805612/1">Healthy Eating Is a Rich People Thing</a> [USAT]<br>· <a href="http://www.guardian.co.uk/lifeandstyle/2011/aug/03/seaside-foraging">Seaside Foraging? It's a Shore Thing</a> [Guardian]<br>· <a href="http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/">Food Stamp Use Rises to Record 45.8 Million</a> [CNN]<br>· <a href="http://www.businessweek.com/printer/magazine/spams-long-march-in-china-08042011.html?chan=magazine+channel_news+-+companies+%26amp%3b+industries">Spam's Long March in China</a> [Bloomberg Businessweek]<br>· <a href="http://abcnews.go.com/Business/wireStory?id=14219353">Dunkin' Donuts Eyes Europe, Afternoon Pick-Me-Ups</a> [AP]<br>· <a href="http://www.themorningnews.org/article/mastering-the-art-of-american-eating">Mastering the Art of American Eating</a> [The Morning News]<br>· <a href="http://www.chicagogluttons.com/how_to_butter_popcorn_with_a_straw/">How to Butter Popcorn With a Straw</a> [Chicago Gluttons]<br>· <a href="http://eater.com/archives/2011/08/04/alton-brown-deletes-twitter-account.php">Alton Brown Leaves Twitter to 'Sick, Low Life Scumbags'</a> [-EN-]<br>· <a href="http://sanfrancisco.grubstreet.com/2011/08/mobile-spinach-strange-deals.html">Mobile Spinach Posting Half-Off Deals Restaurants Didn't Agree To</a> [Grubstreet]<br>· <a href="http://bernalwood.wordpress.com/2011/08/04/bernal-supper-club-launches-tasty-pop-up-restaurant/">Bernal Supper Club Morphs Into Pop-Up Restaurant</a> [Bernalwood]<br>· <a href="http://www.missionmission.org/2011/08/04/what-your-vodka-soda-says-about-your-personality/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MissionMission+%28Mission+Mission%29">What Your Vodka Soda Says About Your Personality</a> [Mission Mission]</p>
https://sf.eater.com/2011/8/5/6664817/alton-brown-leaves-twitter-dunkin-donuts-goes-euroVirginia Miller2011-08-03T09:45:38-07:002011-08-03T09:45:38-07:00Creme Brulee Cart Gets Wheels
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<p><img alt="IMG_2321.jpg" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/1230064/IMG_2321.0.jpg" width="150" height="100" class="padded float-right"> The ever popular <a href="http://www.thefeast.com/sanfrancisco/restaurants/Creme-Brulee-Cart-Launches-Truck-126729418.html">Crème Brûlée Cart</a> takes it to the next level, moving from cart to wheels with the gain of a food truck. Per <a href="http://www.thefeast.com/sanfrancisco/restaurants/Creme-Brulee-Cart-Launches-Truck-126729418.html">The Feast</a>, the truck launches Friday morning at <a href="http://offthegridsf.com/">Off The Grid: Civic Center</a> (11am-2pm). The cart's not going away, this just now gives Proprietor Curtis Kimball more options in spreading the creme brulee love. [The Feast]</p>
https://sf.eater.com/2011/8/3/6665071/creme-brulee-cart-gets-wheelsVirginia Miller2011-08-03T08:00:38-07:002011-08-03T08:00:38-07:00Academy of Sciences Spirits (R)evolution
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<p><img alt="AcademyofSciences.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/1230068/AcademyofSciences.0.jpg" width="150" height="179" class="padded float-right"> Have you noticed the evolution of the <a href="http://www.calacademy.org/events/nightlife/">Academy of Sciences Nightlife</a> lately? While DJs and rainforests continue to provide the backdrop for 21-and-over Thursday nights at the museum, Shane McKnight, Director of Mixology for <a href="http://www.bestbeverage.com/services/bbc-elite%20%20">BBC Elite</a>, has been bringing on more and more smaller, craft spirits to the drink line-up. So instead of Bacardi, you can opt for a cocktail with <a href="http://www.fairtradespirits.com/">Fair vodka</a> or Russell's 10yr. Bourbon. Tomorrow it's "Artisan Spirits on The Rocks" to pair with the night's overall rock climbing theme. Climbing while buzzed on artisan spirits? Sounds like a fine Thursday night. [EaterWire]</p>
https://sf.eater.com/2011/8/3/6665073/academy-of-sciences-spirits-r-evolutionVirginia Miller