Thieves Tavern: Casual bar, serious whiskey

Thieves Tavern is one of the reasons I love San Francisco. When you first walk in, you think you're in a neighborhood dive bar, nothing more. There are some pool tables, a good jukebox, a photo booth, and a bunch of PBR. The crowd, even on a Saturday night, is lively but not overwhelming. As far as dives go, Thieves Tavern is perfect. But there's more to this place than meets the eye. Besides the divey goodness, Thieves Tavern also has an enormous, eclectic selection of whiskeys from around the world.



When I asked our bartender––an impossibly nice guy named Brendan––for a menu, he said, "No can do, no menus. We've got a wide selection of whiskey. Tell me what tastes you like and a price range, and I'll make some suggestions." I opted for sub-$12, peaty scotch. He brought down these guys:



Even though it was moderately busy, Brendan patiently and knowledgeably indulged my annoying questions (without being condescending) and kindly offered to let me taste a few before I committed. 10/10!

Thieves Tavern
496 14th St
San Francisco
(415) 252-9082
Mon-Sat 12pm-2am.
Sun: 10am-2am
Cash Only

Where to Drink: Cocktails and Atmosphere at Rickhouse

I get a little nervous when we have visitors in town, and we have to take them around. I love this city, and the thought of leading our friends to a disappointment bums me out. But if you were to ask us about a quintessential San Francisco bar, Rickhouse would definitely make the list: beautiful wood interiors (like the inside of a cask), stunningly tall liquor shelves (so high that they need a rolling ladder), solid cocktails, punch bowls, live music, a good crowd, and not to mention a fireplace. Which is why whenever we have visitors in town, Josh and I inevitably find ourselves at Rickhouse.



Good thing there was Rickhouse this past weekend on the glad occasion of hosting Josh's friend Ash. After a satisfying bowl of some of the Bay Area's best hand-pulled noodles (I had to get that in there somehow) and a nap to ward off the happy, post-noodle sleepiness, we all found ourselves once again in the magnificence of Rickhouse.



Most weekday evenings, especially Fridays, the bar fills up wall-to-wall with Financial District suits and startup hoodies who are whiling away relieved post-work hours. A bluegrass band will set up in the back of the space, near the second well, and enthusiasts can gather around or climb up to the second floor—a modest loft space—and watch the band from above, leaning on the railings and looking down. This night was no different, and the bar was crushing it with throngs of people congregating in the bar's dark corners, clutching their drinks with happy abandon.

Though you might not know it, Rickhouse is part of an ever-growing empire of watering holes in San Francisco called Future Bars. And it's a good thing. With Bourbon and Branch, Local Edition, Swig, and Tradition among its offspring, Future Bars excels at creating enchanting, innovative, and often elaborate bar atmospheres. The wells are high volume, and the cocktails are always solid, using great ice and fresh ingredients.



We ordered a few drinks. We were especially excited because Victoria was there to mix them with her expert hand. She has one of the best palates in the city! She is amazing.

The menu is made mostly of contemporary classics and punch bowls. They used to have a much more extensive book of cocktails as their menu, but I suspect it got too unwieldy. You can still ask for a wide variety of drinks, though, even if it is not on the menu. In one misguided moment of inspiration, for instance, Josh and I felt like we wanted some flips (cocktails with a whole egg, including the yolk) and sat at the back bar on a quiet weekday night. We got three between the two of us and promptly got stomachaches from the overindulgence in yolks—but we were happy that we could even order it.

Josh got an Old Cuban, which is a bright, sparkling, refreshing drink made from aged rum, fresh mint, fresh lime juice, cane sugar, bitters (often angostura), and sparkling wine. It's great for a summer's day (or when you wish it were a summer's day) and seems impossible not to like, so it's accessible for a wide range of drinkers. A contemporary classic first mixed by Audrey Sanders, the cocktail was one of our first favorites at Rickhouse (introduced to us by Trevor Easter, if I'm not mistaken).



Meanwhile, I ordered a Nemean Cup—a citrusy cocktail made warm and viscous by apple brandy and wildflower honey, served over a large cube of ice. In addition to the apple brandy and wildflower honey, fresh lemon juice and celery bitters are used to make this drink. Think about the 3.0 version of lemon tea.



And the great news? Ashley loved the place!

The full Flickr set here.

Rickhouse
246 Kearny St
San Francisco, CA 94108
(415) 398-2827

Closes at 2 am. 

Where to Drink: Opening Week at Trick Dog [pictures]

It might be because the bar project has been three years in the making (that’s four human babies). Or perhaps because the bar brings some heavy design swag, even integrating Pantone colors into the menu. Or it could even be because the backers, the Bon Vivants, are among the darlings of the San Francisco bar scene. Whatever the case, Trick Dog has been one of the most anticipated bar openings this year—and it finally opened last week.

So Josh and I went there earlier this week to check it out—it’s a cool place! Nestled into the industrial border between Potrero Hill and the Mission, the two-storey spot attracted a small crowd of enthusiasts. Everything about the space is intentional—the latticed light bulbs, the stained floors, the elaborate light fixtures along the walls, and the namesake perched in an unassuming corner (a coin bank), to name a few. The bar offers a great addition to the small collection of watering holes in that part of town, like the Homestead and Dear Mom. It’s perfect for a lively nightcap (or starter!) before nearby Flour + Water, Central Kitchen, and Salumeria. Or a general night of food, friends, drinks, and fun.

Here are pictures of the new spot:

The outside of Trick Dog is clean and unassuming. Don't miss it! Inside, good times await.



The bar—a bit brighter and emptier than usual, since I took this picture after last call. You can see the second floor of seating where you can sit at tables and eat above the bar.



If you look closely, the design of the bar contains many details, like these wall lights.



The bar staff measures drinks carefully with these neat custom beaker-like jiggers.



There are also special beakers for stirring (see the vessel on the right)—a split from the Japanese Yarai mixing glasses that are so popular right now.



Peter makes drinks like a boss. What a pro!



The drink menu at Trick Dog is designed like the classic Pantone color guide (the definitive folks for color and design), using the same fan booklet format. They even cite colors by number (which is how Pantone labels the colors) and then match it in the cocktail.



I tried the Gypsy Tan (aka orange/2808), which contains Rittenhouse 100 rye, Mandarine Napoleon orange liqueur, Fernet Blanca, ginger, lemon, Erdinger Weissbier, and nutmeg. It's served long in a collins glass over ice.



Josh tried the Baby Turtle (Ocho tequila, Campari, grapefruit, cinnamon, lime, and egg white).



We also sampled the St Elmo's Fire — Denizen white rum, Amaro Averna, pineapple, coconut vinegar, all spice, and lime. It's served in a old fashioned glass on the rocks.



We finished off with a Witchwood (2803) — Torres ten-year brandy, Pampero Aniversario rum, Manzilla sherry, Pedro Ximenez sherry, Ron Miel honey rum, and Alhambra bitters. Served up. It's a great night cap for a cold evening—warm, dark, and rich, like cherries and stone fruit.



On a second research trip, I also got to try an Amaro and Moxie. Moxie is apparently one of the original sodas. It's much less syrupy and cloying than, say, a rum and Coke. A happy alternative.



For the hungry, there is also food. The front of the menu bears the bar's namesake—a coin box. The real thing actually sits in a corner above the bar.



The food is not your typical bar food either. There are some unusual gems like the Sweetie McNuggets (sweetbreads dredged and fried) and the Fernet ice cream.



Three cheers for Trick Dog.

For more pictures you can go to our Flickr.

Trick Dog
3010 20th St.
(between Alabama Street and Florida Street)
San Francisco, CA 94110
415.471.2999
http://www.trickdogbar.com/
https://www.facebook.com/trickdogsf

The Empire Tap Room (Part Noelle)

I’d like to add a little to Josh’s review of the Empire Tap Room. The main problem with the place as a bar is that it’s really not a bar. Despite what the name suggests, it’s more of a restaurant where patrons can find rich food in a fancy pub setting. Tables with tablecloths take up more of the room than bar seating. On one occasion, I actually went there for lunch and enjoyed a really lovely warm goat cheese salad and polenta (this expedition documented on my food blog). On warm afternoons, you can sit in the courtyard, where there are sunshine, vines and a fountain.

And if you’d like a beer with your meal, by all means…

Empire Tap Room
Yelp: http://www.yelp.com/biz/empire-tap-room-palo-alto
651 Emerson St
Palo Alto, CA 94301
(650) 321-3030