There’s no better, more iconic food pairing than a bloody mary alongside brunch. But these San Francisco versions make the argument for drinking bloody marys even outside of brunch hours. For the purists, there are highly-traditional versions made with vodka and adorned with celery and olives, or more whimsical riffs that incorporate tiger prawns and bacon to glorious excess. There’s no need to relegate these 14 bloody marys to the weekend; they’re delicious all week long.Read More
14 Decadent Bloody Marys in San Francisco
A bevy of excellent, tomato-based cocktails to cure what ails you
The flavors of the classic bloody mary get a Filipino twist at Abacá. Vodka acts as the base, but branches out from there — pinakurat vinegar, a spiced version from the Philippines, is added to the mix, as well as pineapple kimchi, pandan, tamarind, and calamansi, and a bit of house-made hot sauce. If you’re looking for a tart, nontraditional version of the bloody mary, this is it.
If you’re one who loves a good pickle alongside your bloody mary, Causwells in the Marina has a version that makes its pickles the star. Expect a typical vodka base, but zhushed up with fresh horseradish and “farmers market pickled veggies,” which means a variety of pickled vegetables adorn your drink. It’s also worth mentioning the restaurant’s North Beach sister spot Red Window also has a low-proof version of the bloody mary on its cocktail menu, if that’s what you’re searching for.
The bloody mary here comes thick and tomato-y, bolstered by Tabasco, horseradish, Worcestershire sauce, pickapeppa, and a celery stick. Enjoy it at weekend brunch, or come in for some day-drinking with the fancy older crowd that are the restaurant’s main patrons.
Hog Island Oyster Co.
Sure, Champagne and oysters are perhaps the more classic pairing, but if we can say a kind word for the bloody mary and oyster combo, let us say so here with a simple, “It’s delicious.” It’s a no-brainer to head over to Hog Island for oysters in the Ferry Building, but with it is the long-running bloody mary that has been a crowd favorite, so much so that it’s been spun off into its own mix that they sell by the bottle. At the restaurant, however, enjoy this version mixed with St. George vodka and includes Castelvetrano olives.
This may be the most Instagrammable bloody mary in San Francisco. It’s served next to a fantastic view, but it’s not the water you’ll be focusing on. Waterbar has built a deliciously decadent experience atop a traditional bloody mary foundation made with Grey Goose vodka, garnishing the drink with a seasoning of Tajín on the rim, two whole slices of bacon, tiger prawn, and greenery in the form of a cucumber.
Harry Denton’s first San Francisco bar, Harry’s Bar, remains a Fillmore Street institution after nearly 40 years. So it only makes sense that it continues to feature all the great classic cocktails, including the esteemed bloody mary, as part of its brunch menu. The bar’s classic vodka version anchors the bar’s house mix, finished off with the requisite accoutrements of olive, celery, and pepperoncini.
Hi Dive Bar
Drinking a bloody mary before a Giants game at Hi Dive is a classic move. They make their own horseradish-heavy tomato mixture, which is served with a heavy dose of vodka and classic olive and citrus garnish. Enjoy the view, and get to know your neighbors at this legendary San Francisco dive bar.
Astra at The St. Regis San Francisco
The St. Regis has long claimed ties to the originator of the bloody mary and with that history comes a unique version of the cocktail from every location of the hotel ever since. The St. Regis San Francisco is no different, with its Golden Gate Mary sporting Don Julio blanco tequila, lime juice, and a made-in-house tomato mixture. Three other bloody mary versions also grace the cocktail menu, and at weekend brunch, patrons can order a bloody mary flight if they please.
If you’re not attached to a certain idea of what a bloody mary should be — i.e. only vodka, no other spirits — then Sweet Maple has two soju-based versions to drink alongside your meal. Everything else necessary, including olive adornments and requisite celery, is included.
Any proper brunch menu requires a bloody mary, and Aziza’s weekend brunch delivers with three versions of the tomato-based cocktail. Mourad’s Mary is made with house-infused lime leaf vodka, red charmoula, and heirloom tomato; the Bloody Filthy Mary uses habanero vodka to up the heat factor, along with chile liqueur; and the Spice Trade Mary uses blanco tequila as its base, with lemon, Cointreau, fennel, caraway, and cumin. Each bloody mary version comes with a sumac-Tajín salt rim for a nice tart start to each sip.
Zuni is made for day-drinking: Awash in sunlight from the huge windows, it feels like time stands still as diners eat roast chicken for two and drink white wine at lunch. But, though the wine list beckons, forget not the balsamic bloody mary: tomato juice and vodka seasoned with six-year-old balsamic, Tabasco, salt, pepper, and spicy pepper-onion relish.
A great place to get a hangover, Zeitgeist is also a great place to cure one. Drink a bloody mary on the outside patio starting daily at 2 p.m. on weekdays and 1 p.m. on the weekend. It’s a classic in all ways, especially in its ability to revive a weary partier.
This Mission Bay brunch hotspot — and former bait shop — serves up a classic spicy bloody mary with generous servings of celery and limes alongside a bay view that can’t be beat. Catching Giants games here also comes highly recommended, if you can’t get into the actual baseball stadium down the road.
Foreign Cinema has one of the dreamiest brunches in town, with tons of natural light, cold oysters, and its very special madras bloody mary. In line with the restaurant’s wide-ranging use of spices from all over the world, this mary combines organic tomato juice, lime, sherry vinegar, South Indian curry, and sumac for a flavorful morning beverage.