There’s something very cool and refreshing and boozy happening at TARTINE MANUFACTORY, and that would be the launch of their new bar program and cocktail service from their new director of bar operations, Julian Cox. I popped in for lunch recently and enjoyed the Crop Top ($12), with Beefeater 24, lemon, Amaro Montenegro, and Tartine grapefruit cordial. There’s also the Rhubarb ($14), with High West double rye, citrus, rhubarb consommé, Valdespino Inocente fino sherry, and Mekong cinnamon.
Take a peek at the preview menu here. Look for small producers, housemade bitters, cordials, and tinctures, plus fresh juices and some experimental zhoosh with dehydrated ingredients. He’ll also be using blocks of ice from a Clinebell machine, so expect some impressive ice too.
More boozin’: Negroni Week is here, and bars all over the world are making special concoctions with a charity component! It runs June 4th-10th, and you can search the site to see what your favorite watering holes are offering (and which charities they are contributing to). Gonna get thirsty!
And the new CENTO OSTERIA is serving up a limited-edition Campari-cured salmon flatbread with fennel pollen crème fraîche ($13), and a Sardinian-style Negroni made with barrel-aged Imea gin from Sardinia, Pelloni Bianco Vermouth from Sardinia, and Campari ($17).