At Bergerac in SOMA (just down the street from Bar Agricole), Russell Davis sprays a mezcal drink with a moonshine tobacco tincture for aroma, flavors another with a Vadouvan spice blend, and attempts to "take barrel aging too far" by serving local bourbon finished in a barrel that has aged a Manhattan cocktail.
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When Kate Bolton and Alex Smith sat down to develop the drinks list for Novela, they found themselves facing a familiar challenge. How can you reconcile a craft cocktail program with a high-volume, potentially impatient clientele? The answer: punch on tap.
"I wanted a list that wouldn't scare away people who aren't cocktail-savvy, but would lure in the nerds, the people I hang out with, too," bartender Seth Laufman said of the opening menu. "I wanted to work with good spirits, with people who know what they're doing. But I want it to be approachable." This approachability is reflected in the cocktail names—from the Beez Nuts, a riff on a Bee's Knees, to the Campfire Fizz, which features smoky mezcal and Lagunitas IPA.
On February 1st, Chef Joshua Skenes and Sommelier Mark Bright re-opened their two-Michelin-starred Saison in a new space in San Francisco's SOMA district. The space offers a new addition: a 12-seat bar and lounge. Check out our sneak peak of the upcoming cocktail program.
So happy hour turned into many hours? All you know now is that noon is rolling around and if you don't find something to kick this hangover's ass the rest of your day is shot. It's times like these that call for a Mongolian Cheesesteak ($5.00) from HRD Coffee Shop in SOMA.