May 1, 2018

May 1, 2018
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Rooftop 25 at Twenty Five Lusk. Photo: Anne-Claire Thieulon.

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The Ipanema Gold at The Beehive. Photo: Andrew Calisterio.

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School Night at The Pearl. Photo via The Pearl’s website.

There are three new bar openings to assist with you getting your springtime swerve on, starting with ~ROOFTOP 25~, the new rooftop bar (and you thought I was going to say basement bar!) at ~TWENTY FIVE LUSK~ in SoMa. It has its own upstairs bar, room for 100 guests, and a chic look by Cass Calder Smith/CCS Architecture + Design, complete with mahogany wood and olive trees. Grab a table with your date or snag a spot at the communal tables, and your next birthday posse can hit up the cabana lounge that seats up to 14. It is SF, so there are heaters, a windscreen, retractable canopy, and blankets (because Karl).

Executive chef Matthew Dolan’s menu includes albacore ceviche, Dungeness crab roll sliders, wood-fired pizzas, and a skillet burger on a pizza dough bun with shishito aioli, mushrooms, and Valley Ford’s Highway 1 cheese. Cocktails include a spicy blended passion fruit margarita, bottled cocktails, adult Otter Pops (caipirinha, watermelon sangria, or key lime pie), or keep things truly adult with a Spanish-style G&T with London dry gin, Fever Tree tonic, fruit, and herbs. Conveniently open Sun-Wed 11:30am-8pm and Thu-Sat 11:30am-10pm.

Over in the Mission, I had fun checking out the new ~THE BEEHIVE~ in the former Range on Valencia. Check out more about the retro 1960s-inspired décor, cocktails by lead bartender Emilio Salehi, midcentury party food, and swanky back room in my Table Talk column on Bay Area Bites. Open Mon-Wed 5pm-12am, Thu 5pm-2am, Fri-Sat 3pm-2am, and Sun 2pm-10pm. 842 Valencia St. at 19th St.

I mentioned a few weeks ago that Traci Des Jardins was opening a semipermanent bar in The Pearl in Dogpatch called ~SCHOOL NIGHT~, and it’s now open Sunday through Wednesday nights. You’ll find affordable and beautifully made cocktails from Arguello’s fantastico bar director Enrique Sanchez, from agave to pisco (Enrique is Peruvian, so duh) to whiskey. Scroll down a little more for the food menu highlighting dishes from the wood-burning oven, like queso fundido, albondigas made with Impossible non-meat, and tacos al pastor, plus a Tijuana Caesar. Open Sun-Wed 5pm-12am. 601 19th St. at 3rd St.

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