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. Read More