In San Francisco’s restaurant scene, the bar has risen to star status while the kitchen plays a supporting role.In an odd plot twist, bartenders have taken on the role of chefs with a complex mise en place of house-made syrups and infusions, seasonally sourced components and even customized ice cubes. But at the new Comstock Saloon, in a location that has been a watering hole since 1907, we get an ensemble production in which food and drink equably share the stage. Read More