When Park Tavern opened last September, the gorgeously appointed Washington Square brasserie quickly became a favorite of local critics and gadabouts alike. While menu items like the Marlowe burger and the decadent truffle fries with a side of caviar are standouts among the upscale California-French bistro fare, the dessert menu has a number of options where one can drink away their sweet tooth. more ›

The Page has been a neighborhood staple at the crux of Divisadero and the Lower Haight since around the same time both neighborhoods started their well-publicized turnarounds. While the lovely neon sign out front proclaims that they'll proudly serve you a cocktail, the bar's clientele tends to be more of the beer and whiskey variety — and it's obvious the management knows this, judging by their well-curated list of each. For Beer Week the bar recently tapped a keg of hard-to-find Pliny the Younger, but our go-to order is a sample of whatever's pouring for the rotating Whiskey of the Month. For February, it has been a nice oaky bourbon, but it may be a smokey Scotch or a straight rye — anything in the whiskey family is fair game here, but it's always priced to move at $5. more ›

In case you weren't aware, bartenders hate making mojitos. This week's springtime, mojito-like libation comes to us from Jason Rector, bar manager at Globe (290 Pacific Ave). It's called The Globe, but that wasn't, in fact, it's original name... more ›

This weekend's spring-y addition to our cocktail column comes to us via DOSA on Fillmore, where consulting bartender Johnny Raglin (of Absinthe) created this refreshing libation featuring lemon, ginger and gin as well as a Darjeeling Cordial you can make at home yourself! more ›

It's Friday, and therefore time for the next installment of our cocktail column, this week brought to you by the fine mixologists at Beretta over on Valencia and 23rd (in the old Last Supper Club space). If you haven't been there, you should give it a visit. Sit at the bar or at the communal table in the center and enjoy a pizza while sipping from their selection of great and original libations, created in part by bar manager Todd Smith, who helped open Bourbon & Branch. more ›

To kick off spring in the booziest of fashions, SFist is going to bring you a weekly cocktail column* featuring a recipe and few words from a local mixologist / chef de cocktail. This week, we inaugurate the column with Cantina SF's Duggan McDonnell, who co-founded San Francisco Cocktail Week, which is coming up in May. more ›

by Tiffany Maleshefski more ›

by Tiffany Maleshefski more ›

by Tiffany Maleshefski more ›

by Tiffany Maleshefski more ›