If you’re looking for a great place to watch the Super Bowl, Kezar Pub is hard to beat. Located across the street from Kezar Stadium (the original home of the 49ers), the bar boasts 24 high-definition TVs, 24 beers on tap and a stunning collection of 49ers memorabilia. From framed 1940s-era publications commemorating 49ers games against teams that no longer exist, to massive autographed photos of legendary players at pivotal moments in their careers, the place would feel like a museum if it weren’t for its animated and diverse crowd of sports fanatics.
Read More
Native culinary guides are worth their weight in fresh-baked pita, let me tell you. If it wasn’t for my Lebanese pal Andy, I would never have noticed Arabian Nights.
Let me amend that statement: I probably would have noticed it and blown it off. Outward appearances — the name, the Ali Baba aesthetic, the clashing swords noises on the website — painted a cartoonish portrait.
And the menu, with its broad survey of hummus, shawarma and kebabs, did little to entice.
Read More
Washington contains more cabernet sauvignon and merlot vines than any state besides California. And like California cabs, most Washington cabs are fruit-forward, but to a different degree.
Eastern Washington gets very hot during the summer, but the evening temperatures dip. That gives the fruit a chance to cool off, preventing over-ripening. That is not to say that all California cabs are fruitier, but in Washington there is a better chance for the wines to have higher acidity, which in that sense makes them more like Bordeaux.
Read More
Burgundy and gold complement lush earth tones and vintage style in the bar’s warm interior. Robust wood, padded leather surfaces, diffused lighting and friendly chatter contribute to a comforting ambience that prevents the bar’s framed portraits of buxom, naked ladies from seeming inappropriate. Veteran bartender Josh Bluh has been a fixture at Homestead since film producer Raub Shapiro and actor Rio Hackford opened the Mission district bar seven years ago.
Read More
Ten years ago, people were just starting to get used to the idea of premium wines with screw caps. Now, wine on tap has pushed things further as many top producers are now selling wine in kegs, often to very good restaurants.
You might wonder, what’s the rub?
Read More
In San Francisco’s new tech economy, most of the foot soldiers are dudes. You don’t have to like it; I certainly don’t. For now, let’s just say, “It is what it is” (a beloved phrase of jaded New Yorkers).
Myriah Zaytoun says this landscape of young male programmers and engineers is a bit like “one big frat.” These boys may be great at coding and kegging, but many are still brushing up on their life skills.
Read More
When Blondie was given the Mission district bar at 21 by her entrepreneur mother, she did not know the difference between a vodka tonic and a gin and tonic. “My mom told me, ‘That’s the glassware, those are the bottles of booze. Go.’” Since 1991, Blondie’s has hosted a sweet and savory 16-ounce martini menu, garnished with home-stuffed blue cheese and sausage olives and pickled asparagus, using local and international spirits. Older crowds frequent the purple-neon-lit bar for the 4 to 8:30 p.m. happy hour.
Read More
If there is a time of year to drink port, it is right now.
Made in the Douro region of Portugal, port wine has been a hot commodity for centuries. The British have played a major role in its production and evolution, as indicated by brand names such as Graham’s, Churchill’s and Taylor.
Native producers have been equally important, as have other foreigners such as Dutchman Dirk Niepoort.
Read More
By:
Kevin Livingston
01/10/13 7:16 PM
Elixir Saloon has the distinction of being the second-oldest bar in San Francisco, but its modern take on serving up high-end cocktails and a unique beer selection is what sets it apart from other bars in the Mission district, particularly along the 16th Street corridor between Valencia and Guerrero streets. Part of the reason is the bar staff. One of the anchors of that staff is manager and bartender Shea Shawnson, a San Francisco native who, five years ago, went from building classic cars to making classic cocktails. BAR info: 3200 16th St.
Read More
It’s hard to say what could be more comforting in the foggy Outer Sunset than an impeccable bowl of steaming soup. Maybe that perfect soup with some homemade butter and bread, inventive entrees and artisanal cocktails.
Outerlands has it all, and walking into the cozy, woody retreat — complete with a driftwood, Hobbit-hole loft — is a bit like putting on a favorite, well-worn sweater: warm, soft and inviting.
Read More
URL: http://www.sfexaminer.com/archive/17556/17556?page=5&type[story]=story&quicktabs_6=2&quicktabs_1=0
