While we had just about had it with the Mission in 2012 — our frustration with the city's glossy-magazine neighborhood-of-choice has nothing to do with a lack of love for it, we should point out; but that's a topic for another post and another time — we have not had it with Hogs & Rocks for it serves two of our favorite things: ham and oysters. And the other night, along with a few members of the media who don't mind seeing us stumble past tipsy, we headed over to the the 19th Street joint to check out their new dining option, the Feast. And, boy, what a feast it was.

We started out with a few drinks at the bar. As usual. The very patient bar manager, Michael Lazar (formerly of Plum), probably did not care much for our order of a Vesper (we have less than highbrow tastes that need satiating), but amicably concocted one of the finest martinis we've had in town. After being properly lubed for the meal, we dined on gougères plump with La Quercia Bellota Lardo and leeks; two dozen local oysters for a much-needed savory protein boost; a farmers market shaved salad, featuring radicchio and quartered beets; short ribs and pork roast. Burp. Delicious. Many thanks goes out to sharp executive chef Robin Song (formerly of Daniel Patterson' Haven and Plum).

But. One of the more memorable moment of the evening (in a night ripe with blackout possibilities) came at the bottom of a punch bowl. Lazar's Whiskey Barrel Punch involved a pool of Old Gran-Dad Bourbon, lemon, Grenadine, bitters and Brut Blanc and served in a vintage punch bowl with matching glasses. We drank most of it for we are thirsty and gluttonous when it comes to dining. (Think Henry VIII but with better hair and tighter clothing.)

The Feast at Hogs & Rocks (3431 19th Street), for around 6 or more people, runs $45 per person with the (highly recommended) punch component available for an additional $45.