We're all going to need to drink a lot to get through this winter. And then some. And what better way to start your weekend, or any morning really, than with a stiff Bloody Mary.
There are always going to be occasions for brunch. How about going somewhere where you won't have to wait hangry and hungover for 45 minutes before sitting down? Nobody needs that. It's just brunch.
It's important to keep track of and celebrate all those local dives and restaurants that have kept up the good fight and held onto the old fashioned record or CD-based machines.
There are the classic SF foods we can definitely call our own — and then there are the newer classics, signature menu items that make up the current SF foods. Below we bring you our favorites.
Bookstores may be becoming things of the past in parts of the world, but San Francisco is still home to wonderful, stalwart neighborhood bookshops that are thriving and serving a loyal readership.
"We first heard about this spot last March from the team behind Causwells and Popsons. The menu is from chef/partner Adam Rosenblum, who with Alvin Garcia opened Causwells in the Marina in 2014."
"Judy Rodgers, who passed away in 2013, knew how to fix a Bloody Mary, and her Market Street restaurant carries on that legacy. The not-so-secret ingredient: balsamic vinegar."
"While it's changed quite a bit in the last six or so years — no longer is a bad look at a bartender enough to get you tossed out — the wonderful Bloody Marys have remained the same."
"This well touristed Embarcadero seafood spot does a brawny (and prawn-y) version of a Bloody Mary with Ketel One, a house-made spice mix, bacon, and a large Gulf prawn as garnish."
"The Tipsy Pig offers multiple varieties of Bloody Mary: The Mary Pig, which they describe as a classic-style Mary, and a Spicy Mary, which includes Crater LakePepper Vodka."
"Part of the draw for many is the BLT Bloody Mary. That's what it sounds like: a garnishskewer of bacon, lettuce, and cherry tomato (with a smear of cream cheese on it)."
