I was watching the news on Friday night and was sorry to see Martin Cate of ~SMUGGLER’S COVE~ talking to a reporter on ABC about how someone (er, a drunken douche) stole a Fijian war club off the bar’s wall, one that was especially made for the bar. If you see someone with a new tiki club in their apartment or dorm room, please whack them with it and then call Cate.
Scotch lovers will be able to get their heat on at this upcoming Scotch party hosted by Nell Waters of SOAK fame, an upcoming urban bathhouse project in SF and advocate of Healthy Hedonism (it’s a lifestyle). There will be Scotches, ryes, Japanese whiskies, and single malts, plus some bites like oysters, Tartine bread with blue cheese, and Negroni popcorn…and music by Brightline. It all goes down on Saturday February 21st. Tickets are $55. 8:30pm-12am. The Barrelhouse, 80 Tehama Alley (between 1st and 2nd streets).
Get your tickets now for the annual Whiskies of the World, coming to the (docked) SF Belle Hornblower Yacht on Saturday March 28th. You’ll meet whisky makers, distillery owners, and brand ambassadors from big brands and boutique distilleries, and sample more than 200 whiskies from all over the world. The show will feature educational master classes, mixology booths, and a full dinner. Tickets are $125. 6pm-9pm. Pier 3, Embarcadero.
Good news: ~WING WINGS~ in the Lower Haight is now serving beer and wine (and sake too), from Almanac IPA to wine from E40, plus you can order beer with your delivery order. Sweet. So the next time you are burning your mouth off with too much Hella Hot sauce, a swig of Golden Gate Gose can help extinguish the fuego.
Just a reminder: last month we broke the news ~BOXING ROOM~ was going to launch a full bar (yay), featuring classic and straightforward New Orleans cocktails from Jonny Raglin (director of bar operations for The Absinthe Group). You can now get your Hurricane and Sazerac on, just in time for Mardi Gras. There are some new menu items, too, including an expanded seafood bar (raw littleneck clams, marinated mussels, a Gulf shrimp cocktail, New Orleans-style barbecued shrimp, a boozy oyster shooter) and Taste of the Swamp (turtle soup, fried frog legs, alligator sauce piquante).