AP Hotaling Warehouse
'If, as they say, God spanked the town/For being over-frisky/Why did He burn His churches down/And spare Hotaling's whiskey?' The...
Head down a Jackson Square alleyway and back in time at Bix, a 1930s-style supper club with white-jacketed barmen shaking martinis at...
Chef-owner Michael Tusk is racking up James Beard Awards for best chef, and you'll discover why: he balances a few pristine flavors in...
Farm-to-table is to restaurants what Barrique is to wine bars. Here your glass of high-end, small-batch vino comes straight from the cask, directly from Sonoma, sans label. There's a bottle list, but stick to barrel tastings for the full experience. There's good people-watching up front, but we prefer the white-leather sofas, near the casks, to watch blending in action.
The fruit-forward, high-alcohol wine-making style is very Californian – zinfandel and pinot noir are specialties. Cheese and charcuterie plates – artisinal and organic, natch – keep your buzz in check.