| Bars Articles |
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Less hippie, more hip After months of renovations, Magnolia, the 10-year old pub and brewery in the Upper Haight, re-opened in summer 2008 with a dramatic facelift and brand-new menu. The new Magnolia is vintage hip, with antique-looking fixtures, a communal table, a reclaimed wood bar, and even faux water stains. |
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Defining the “Drink Kitchen” Tablespoon has undergone a change of identity. The sleek, minimalist dining destination has been reinvented — with a bit more edge — into what’s been dubbed a “drink kitchen.” Bar Johnny is a place to stop in for handcrafted cocktails and simple, munchable comfort food executed with flair. |
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Cold Craft Beer at New Mission Hot Spot Opened in December 2007, The Monk’s Kettle replaces a string of mediocre restaurant ventures at the (some would say cursed) corner of 16th and Albion. Despite a few missteps by staff and kitchen, its mid- to high-end "craft beer and wine tavern" concept is flourishing; with only eight tables and limited seating at the bar, the restaurant fills up quickly, with quite a wait at the door. |
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No Invitation Required Everyone loves the idea of a “neighborhood” restaurant -- that little gem just down the street where you can almost always snag a table and run into someone you know. In San Francisco, or in any city for that matter, the concept seems to mostly be just that: a concept. In the case of Bar Jules however, chef/owner Jessica Boncutter seems to have created a true neighborhood spot. |
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Down Under Dining Spices Up the City One might wonder what defines New Zealand or Australian cuisine if one had never been to either place. But when I heard South was opening, with its “down under" concept, I began reminiscing about my visits to these beautiful and bountiful destinations for food and wine. I dreamt of barramundi (a delicious white fish that balances delicate flavor with meatiness), local produce, and lots of lamb and beef -- with an Asian undercurrent -- paired with delicious native wines that have quickly gained status in recent years. |
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The Hayes Valley Standard for Glam Drinks & Deluxe Brasserie Dining If you had to choose one word to describe Absinthe, it would have to be "rich". The cozy interior is flush with murals and deep crimson walls accented with Belle Epoque art and vibrant French absinthe posters, creating a warm and inviting ambiance with a rich patina of glamour. |
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Same Great Views, Even Better Food My mother’s rule of thumb for restaurants is the nearer the water, the worse the food. Experience has shown that she is often right (Fisherman’s Wharf), but sometimes wrong (Greens). In the case of the Mission Rock Café, now under new management and a new executive chef, Bronson Macomber (formerly of Gary Danko), my mother’s rule is wrong. Sorry Mom. |
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