Jun
15
2014

Imbiber

Creative Asian-influenced cocktails from Danny Louie at brand new Chino in the Mission

Creative Asian-influenced cocktails from Danny Louie at brand new Chino in the Mission

My Top Drink Recommends: June 1-15

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

As I have been for over a decade, I’m on the ground daily looking for early standouts at each new opening, while sharing underrated places and dishes you’ve seen me write about here at The Perfect Spot for years, and, of course, plenty of drink coverage (cocktails, wine, spirits, beer).

Spirits

4 NEW LOCAL SPIRITS from a rye and New Orleans-influenced coffee liqueur, to a California aperitif and a sloe gin

Cocktails

The 5 BEST MARGARITAS in San Francisco

6 early favorite cocktails from Bar Manager Danny Louie at CHINO

5 classic NEGRONIS to seek out in San Francisco

FIRST LOOK at THE INTERVAL at the Long Now Salon, complete with robot behind the bar and a Drinking Around the World menu (among 8 mini cocktail menus from Bar Manager Jennifer Colliau)

What to eat & drink at the new Paris-meets-NY chic hotel bar, THE EUROPEAN

NEGRONI WEEK Highlights

Coffee

Unsung Heroes: GRAFFEO COFFEE since 1935

Tea

Check out the new SAMOVAR: you’ve never had tea like this

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Jun
15
2014

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St. George's NOLA Coffee Liqueur (photo: Virginia Miller)

St. George’s NOLA Coffee Liqueur (photo: Virginia Miller)

6 New West Coast Spirits

Article by Virginia Miller; photos from brand websites except where noted

[Taken from my ZAGAT article on 4 New Local Spirits to Try, I have also added two additional recommended spirits, another one from California, and one from Oregon]:

In the scheme of quality spirits, each of these is fantastic. Even better, they’re all made locally from Sonoma to Mountain View. After all, we live in the region that pioneered the craft distilling movement back in the early ’80s at Germain-Robin (home of the first Cognac-quality brandies in the U.S.), St. George Spirits (where Jorg Rupf introduced European-style eaux de vie to the U.S.) and Anchor Distilling in SF (Where Fritz Maytag pioneered craft beer in the 60′s, then moved on to whiskies, genever and Junipero gin). In this rich tradition, come four new spirits, all released recently, utilizing local ingredients and talent.

1) Sonoma County Distilling Sonoma Rye Whiskey $62

Sonoma Rye1512 Spirits recently changed its name to Sonoma Country Distilling Company in tandem with Owner/Distiller Adam Spiegel’s expansion to a much larger Rohnert Park facility. What this means for you? More whiskey. Sonoma Rye Whiskey is the brand’s flagship whiskey made from 100% rye grain, ensuring robust spice and white pepper notes balanced by sweet caramel and oak. We appreciate the grain-to-glass processes and single-minded whiskey focus. Don’t miss their 2nd Chance Wheat Whiskey and West of Kentucky Bourbon either.
How to Drink It: Whiskey lovers are going to want to drink this neat or on the rocks. But the rye also makes a lovely Sazerac or Old Fashioned.
Where to Drink: They do it right in a cocktail at Alembic
Where to Buy: In SF at D&M, The Jug Shop, Healthy Spirits; at Ledgers in Berkeley

2) St. George NOLA Coffee Liqueur ($33)

In March, venerable distilling pioneer St. George Spirits, released NOLA Coffee Liqueur. The liqueur starts local with cold-brewed Ethiopian Yirgacheffe coffee beans roasted by Jewel Box Coffee Roasters, an up-and-comer in Oakland. St. George distiller Dave Smith cold-brews the coffee with their vodka base, adds distilled French chicory root, Madagascar vanilla and organic cane sugar. It’s like fresh, bracing, cold-brewed coffee – beautiful served neat, on ice, with cream. The liqueur is earthy and rich, with a whisper of sweet vanilla, and New Orleans spirit from the chicory.
How to Drink It: Sipping this spirit over ice transports us straight back to the hot, sultry streets of NOLA where we down chicory iced coffee as if it were water. It’s nearly as thirst-quenching but with a decided kick.
Where to Drink: The Lexington House in Los Gatos shows off the liqueur in this beautiful cocktail, Coffee & Cigarettes
Where to Buy: Order through K&L, Cask, or purchase directly at the distillery in Alameda

3) JARDESCA California Aperitiva $30

JardescaJust released a little over two weeks ago, this Sonoma-grown and blended apertif was created by SF bartender/Cantina owner, Duggan McDonnell, who is also behind Encanto Pisco. As with Encanto, JARDESCA is balanced and elegant, made with California grapes and 10 locally-grown herbs/botanicals. While you can consider it in the family of a lovely dry vermouth or European aperitif wines like Lillet, this is a unique, dry, crisp but also slightly sweet and floral, fortified white wine, evoking hints of peppermint and orange blossom.
How to Drink It: While you can certainly make lovely, light cocktails with it, we love it solo, served over ice.
Where to Drink: Absinthe, Michael Mina’s Bourbon Steak, Clock Bar and the new Chubby Noodle Marina is featuring a JARDESCA infusion during its first month
Where to Buy: K&L, Little Vine in North Beach

4) Spirit Works Sloe Gin $38

SpiritWorks Sloe GinFrom husband/wife distilling team, Timo and Ashby Marshall, comes Spirit Works Distillery, opened last year in Sebastopol’s cool, forward-thinking The Barlow complex. They’re crafting gin, vodka, wheat and rye whiskies, but it’s their sloe gin that immediately began making waves. A berry-infused gin made from rosy sloe berries (in the plum family), traditional English sloe gins are often cloying, sweet and medicinal. But this is the best sloe gin we’ve tasted. And many others agree: Pay attention to how many local bars you’ll see stocking it. Made from wild sloe berries foraged in Timo’s native UK, the Marshall’s sloe gin maintains a bright berry sweetness balanced by dry, fresh acidity.
How to Drink It: It shines with tonic or in classic cocktails like a Sloe Gin Fizz
Where to Drink: Two Sisters Bar and Books in Hayes Valley, the new Zazu in The Barlow in Sebastopol
Where to Buy: D&M, Liquid Experience in Upper Haight

5) MARGERUM AMARO ($50)

Margerum AmaroMargerum Amaro is ideally timed for the amaro craze of recent years. California Central Coast (Buellton, to be specific) winemaker, Doug Margerum, developed a love for amari in trips to Italy and wanted to craft his own. With a Sangiovese base, its herbs and spices include parsley, sage, thyme, marjoram, lemon verbena, rosemary, dried orange peels, and local oak, for a fascinating sipper also lovely in cocktails, as Saison proved at their bar this winter.

6) CALISAYA ($30)

CalisayaFlorence, Italy, native, Andrea Loreto, lives in Eugene, Oregon, where he makes Calisaya liqueur, a sweet and subtly bitter liqueur. Bitter orange, gentle spice, floral, earthy and woody notes, and subtle bitterness from cinchona bark result in a pleasing entrant in the American amaro category.

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Jun
01
2014

June 1, 2014

“Only those who have transcended the world can bring about a better world… Everybody you come in contact with will be touched by your presence and affected by the peace that you emanate… You teach through being, through demonstrating the peace of God.” Eckhart Tolle, The Power of Now

Learning about saké brewing in the Willamette Valley

Learning about saké brewing in the Willamette Valley

As I settle in as Zagat Editor for San Francisco/Bay Area, I am daily covering new openings and old favorites, drink and events all over SF and NorCal (weekly Bay Area newsletter here; follow along on Twitter @ZagatSF). I’ve been keeping busier than usual with the unreal slew of 6-8 major openings a week we’ve been experiencing in SF alone (see “Top Tastes”), while savoring inspiring overnight jaunts in places like Port Costa (articles to come).

Here’s to a rich summer for each of you…

This issue:

A Grasshopper shake at Pepe Le Moko in Portland

A Grasshopper at Pepe Le Moko in Portland

Top TastesMy Zagat Articles, May 15-31: Food & drink recommends, early tastes at new openings, major food events, coffee and cocktail coverage, South Bay day trips and more.
Wandering Traveler/ImbiberSaké in the Willamette Valley: In the heart of Oregon’s wine country… for proper saké.
Wandering TravelerOne Night in Portland: Back in PDX for an izakaya/sushi crawl and 2 cocktail bars.
Imbiber5 NorCal Beers You Should Try: Unusual small batch beers from Santa Cruz to Palo Alto, SF to Sacramento.

As your personal concierge who tells it like a good friend would, I also create personalized itineraries: trips, meals, explorations (under “Services“).

Virginia

CLICKABLE LINKS to Social Media & Articles:
Twitter
Facebook

Liquor.com
Zagat
7×7 Magazine
Spoonwiz
Pinterest

**Unless otherwise noted, all photos by Virginia Miller**

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Jun
01
2014

Top Tastes

Weekending/day trip to Saratoga at the Mountain Winery

Weekending/day trip to Saratoga at the Mountain Winery

My Food & Drink Recommends, New Opening Tastes and More: May 15-31

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

As I have been for over a decade, I’m on the ground daily looking for early standouts at each new opening, I also share underrated places and dishes you’ve seen me write about here at The Perfect Spot for years, and continue with plenty of drink coverage (cocktails, wine, spirits, beer).

Events

OUTSIDE LANDS FOOD LINE-UP announced – plus for more summer festivals for food & drink lovers

BAYVIEW UNDERGROUND FOOD MARKET every Thursday in the Dogpatch

New Bay Area Openings

Every Friday: 25 NEW RESTAURANTS TO TRY IN THE BAY AREA

10 BAY AREA RESTAURANTS set to open this Summer

BEST BITES at the new GASHEAD TAVERN

Early favorite dishes at the new GASPAR BRASSERIE

First Look at PALM HOUSE, a new tropical/Carribean-inspired restaurant and bar

BARTLETT HALL (aka Maverick Downtown) opens near Union Square

Bay Area BEER GURUS open PERDITION SMOKEHOUSE in BERKELEY on June 13

UNO DOS TACOS opens on Market Street

Drink Coverage

Local bars, writers, bartenders and industry folk finalists in the Oscars of the cocktail world, TALES of the COCKTAIL

5 COCKTAILS to LOVE at the new SMOKESTACK

3 COFFEE COCKTAILS you’ll want for breakfast

8 EARLY FAVORITE COCKTAILS from Kevin Diedrich at the new GASPAR BRASSERIE

Trend Alert: 3 PRICKLY PEAR COCKTAILS around the Bay Area

3 LOCAL WHITE WINES to pair with take-out

South Bay/Peninsula

10 REASONS SARATOGA should be your next day/weekend trip, from a Michelin starred restaurant to quality Indonesian food

Coffee

EQUATOR COFFEE opens first SF location downtown

Underrated & Established Spots & Dishes

5 BEST CARIBBEAN SPOTS in the Bay Area

6 BEST BAY AREA LOBSTER ROLLS

UNSUNG HEROES: Gaspare’s Lasagna

10 TOP OUTDOOR dining and drinking spots in the Bay Area

SECRETLY AWESOME: Champurrado at La Espiga de Oro

PAXTI’S GIVES AWAY $500 worth of pizza

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Jun
01
2014

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Exploring the Willamette Valley from our home base, Abbey Road Farms

Exploring the Willamette Valley from our home base, Abbey Road Farms

SAKÉ in the WILLAMETTE VALLEY

Photos and article by Virginia Miller

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SakéOne’s rice milling machine

In the heart of the Willamette Valley, Oregon’s most lauded wine region, I found myself surrounded by vineyards, rolling hills, farmland… reminding me not a little of home in Northern California. I also found myself immersed in… saké? Yes, my Springtime jaunt not only caught rare, blissful, sunny days breaking out amid a sea of rain, but an education on the quality of sake now being made in the US, thanks to SakéOne.

Studying

Studying saké

j

The only cedar Koji room in the US

Founded in 1992 (bottling began in 1998) as an offshoot of Japan’s Momokawa Brewing, SakéOne sought to fill a gap in the US where few sakés were made and most of low quality. Head brewer Greg Lorenz (who has been at SakéOne since 2002) and president Steve Vuylsteke graciously gave us proper schooling on saké, covering styles from gingo to daigingo, and walked us through the brewery for a step-by-step of the brewing process.

As with many spirits and beverages, water source is crucial, and theirs is nearby Hagg Lake, a reservoir filled with fresh coastal rain and mountain water.

SakéOne stores tons of rice, a Japanese strain grown outside Sacramento, California, which is first polished in the rice milling machine (pictured above, left), imported from Japan.

What rice looks like as it ferments

What rice looks like as it ferments

SakéOne is the only saké brewery in the US who mills their own rice. The milling/polishing process strips fats, removes bitter and “undesirable” flavors, getting down to the starch core. As with beer and spirits, there are yeasts involved, but with saké, there is also mold (aka koji), which helps convert starch into sugar over a 2-day period in their cedar-walled Koji room – the only one in the US (pictured right). The room is like a dry sauna, hot with aromas of cedarwood and rice.

g

Milled rice

While there are numerous styles of saké, SakéOne focuses only on junmai gingo sakés in their production, which refers to the level the rice is milled or polished down to (60% or more, which gets to the essence of the grain, daigingo is at least 50%, gingo is at least 40%) and in Japan, it also refers the fact that no brewer’s alcohol (aka honjozo) is added (in the US, adding brewer’s alcohol is outlawed entirely). They also import a number of sakés from Japan, allowing the pleasure of comparing the subtle differences between US produced and Japanese sakés.

Studying rice in various stages of sake production

Studying rice in various stages of sake production

They cover the range, starting with entry-level sakés, like fruit-infused Moonstone sakés, or the soft, elegant import SakéMoto, produced in Japan in partnership with Hakutsuru brewery. I am particularly taken with their unpasteurized Nama saké, which is sadly only available in Oregon since it is quite fresh and perishable so quality degrades when shipping. It’s subtly effervescent and crisp, gorgeous with food.

I can’t get enough of Momokawa Organic Nigori, the unfiltered, creamy style of saké that leaves rice solids in for texture. It sings with coconut and pear notes and goes well with all manner of takeout and every day eating. One of their imports I am drawn to is the Kasumi Tsuru Kimoto Extra Dry, which is, yes, dry, but also crisp and earthy, produced by traditional methods from a brewery that goes back to 1725.

Hanging with llamas, sheep and goats at Abbey Road

Hanging with llamas, sheep and goats at Abbey Road

Try not to fall in love - my new friend, a precious, one day old baby sheep

Try not to fall in love – my new found friend, a precious, one day old lamb

Abbey Road Farms silos

Abbey Road Farms silos

Sleeping in Silos on a Farm

Enjoying a lovely charcuterie and cheese platter over dinner in the wine room/event space at Abbey Road

Enjoying a lovely charcuterie and cheese platter over dinner in the wine room/event space at Abbey Road

After one night in Portland, I made the jaunt about an hour outside the city to stay at Abbey Road Farms, an idyllic farm where I was surrounded by sheep (including just-born lambs who won my heart), goats, llamas, all manner of animals, and slept in converted, upscale silos.

The stay was made memorable by husband-wife owners, John and Judi, and their sweet dog, Fuzz, whose soulful calm invades the place, ensuring a visit is rejuvenating and restoring… even a press trip, which is normally about a morning-till-night, nonstop schedule. Over farm-cooked breakfasts and singing around a fire pit at nights under the stars, I left renewed and inspired.

Wandering the farm

Wandering the farm

Dining in a Restored Victorian

The Painted Lady

The Painted Lady

The Painted Lady in the town of Newburg, OR, is a special dining experience in a restored Victorian house (yes, the house is a historic Painted Lady, restored as part of the movement begun in San Francisco), which also doubles as a guest house. Charming and elegant, we ate in the intimate upstairs dining room with excellent service over fine dining, each course thoughtfully paired with saké.

Hazelnut-crusted venison loin, horseradish potatoes, foie gras & chestnut sauce with G Sake Fifty

Hazelnut-crusted venison loin over horseradish potatoes in a foie gras & chestnut sauce infused with G Sake Fifty

There were a number of standouts from Chef/Owner Allen Routt, including sweet onion custard accented by smoked, raw diver scallops and porcini consommé (paired with Momokawa Diamond saké) and pure-as-silk, slow-roasted (blessedly rare inside) steelhead salmon alongside spinach and butternut squash ravioli, paired with Momokawa Silver saké.

Tasting Regional Beverages

Big Bottom Whiskey

Big Bottom Whiskey

SakéOne threw an Oregon Craft Beverages tasting while we were visiting, showcasing regional wines, beers, spirits, cider and liqueurs that gave us a chance to meet producers and sample what is happening in drink in the region.

While Reverend Nat’s Hard Cider was a fresh, strong cider in the scheme of artisanal, small production ciders, they were oddly withholding at their table (considering this was a press event) in allowing tasting of the most interesting-sounding bottles at their table saying they were for display (?) and weren’t coming out till the fall, though the full bottles probably shouldn’t have been brought if they weren’t meant to sample. We’ll have to guess what their Sacrilege Sour Cherry (modeled after kreik lambic beer) tastes like.

Reverend Nat's Hard Ciders

Reverend Nat’s Hard Ciders

While I was wary of Vertigo Brewery‘s Razz Wheat beer made with fresh raspberries, fearing it might be too fruity, even after tasting their enjoyable Friar Mike’s English IPA, I actually preferred the Razz Wheat, which was dry, tart and subtle.

Based in Hillsboro, OR, Big Bottom Whiskey was refreshingly forthright about sourcing their “juice” (whiskey) from the South, as countless distillers do, to blend their Big Bottom Straight Bourbon Whiskey. It’s a pleasing whiskey, blending 36% rye whiskey with the corn/bourbon for stronger spice and complexity. They also were also pouring Calhoun Bros. Aged Rum, aged in their bourbon barrels, subtle with sweet, bracing spice.

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Jun
01
2014

Wandering Traveler

s

Pepe Le Moko Grasshopper

Pepe Le Moko Amaretto Sour

Pepe Le Moko Amaretto Sour

One Night in Portland

Photos and article by Virginia Miller

In visits past, I’ve had a full week to dig into over 50 restaurants, food spots and bars around Portland. But this Spring it was a visit to the Willamette Valley with the wonderful SakeOne that brought me up north. I only had one night in Portland, though, in typical fashion, I packed in 3 restaurants, a coffee shop and 2 cocktail bars.

Basement charmer: Pepe Le Moko, the new bar from Jeffrey Morgenthaler

Basement charmer: Pepe Le Moko, the new bar from Jeffrey Morgenthaler

Cocktails

Luc Lac cocktails

Luc Lac cocktails

Let’s just get the bad news out of the way: some of the worst customer service I have ever encountered behind a bar anywhere in the world (out of a few hundred visits per year) – and from the bar manager, no less – happened at Luc Lac Kitchen. Though I must warn against making this a stop, it’s not worth getting into the details of disinterested, distant and cold service from the moment guests walk up to the bar (ask, and I’ll fill you in, however). The biggest disappointment  – besides having to pay for such treatment – was wasting a visit on this spot when I had singled out Luc Lac for its unique cocktail menu featuring Asian ingredients from kaffir lime to Thai tea to mung beans. The cocktails were good but the service makes it a big “no” (try Danny Louie’s fantastic Asian-influenced cocktails at Chino in SF… with gracious service).

Bakersfield Picon Punch Royale ($10): Torani Amer Picon, lemon, Oregon brandy, grenadine, sparkling wine

On a happier note, modern day bar legend Jeffrey Morgenthaler‘s Pepe Le Moko, around the corner from his famed Clyde Common bar, was merely a month old when I visited this Spring. Besides a warm welcome at the door, we received engaged service downstairs in the intimate bar that feels akin to spots like the new Nitecap in NYC… but Pepe Le Moko is friendlier. Bar snacks ($3) include cumin roasted pistachio nuts, and there’s also bocadillos ($5) loaded with the likes of sardines and pickled fennel or nutella and Jacobsen sea salt.

What’s fun about the cocktails here is the menu dominates with guilty pleasure favorites like an Amaretto Sour, Grasshopper or a Long Island Iced Tea – yes, elevated but not necessarily always using “artisanal” spirits. In fact, it’s funny seeing mainstream, sweet brands mixed in with smaller brands. Given the cocktail expertise behind the bar, balance is the name of the game and the four I tasted were lovely (and should be, at up to $14 per cocktail).

Pickled mackerel at Biwa

Pickled mackerel at Biwa

Morgenthaler’s Amaretto Sour ($14) recipe is a good as I’d heard: nutty, tart, sweet and boozy with amaretto, overproof bourbon, lemon and egg white.

But I couldn’t help it: my favorite is the Grasshopper ($11). While I’ve had (and make at home) gorgeous versions of what was my first favorite cocktail as a girl (ahem!) when Tempus Fugit first came out with their incomparable creme de menthe and creme de cacao in 2011, the Pepe version is more like a boozy-but-light milkshake – made with Bols Crème de menthe, Decaypur crème de cacao, Fernet BrancaMenta, vanilla ice cream and sea salt for balance. An ideal dessert.

Charming Zilla Sake

Charming Zilla Sake

Izakaya Crawl

Natto fried in shiso leaves at Yuzu

Natto fried in shiso leaves at Yuzu

On an izakaya crawl with SakeOne, I hit three memorable, wide-ranging spots within the category in one night.

The first, YUZU, is technically in Beaverton, a suburb of Portland, and worth the trek out for Japanese food aficionados. A humble hole-in-the-wall in a strip mall known for their sake and their ramen, we fared best on authentic Japanese small plates/pub (izakaya) fare. They shine in affordable dishes like tender, thinly shaved beef tongue, grilled sardines and natto (funky, fermented soybeans) deep fried in shiso leaves.

Snacking at Zilla

Snacking at Zilla

ZILLA SAKE HOUSE is more hipster and funky, but in a more residential area of Portland, it’s mellow and welcoming in rustic woods, churning out solid sushi and sashimi, with pleasing izakaya plates and specials, and a 40+ sake menu.

BIWA is a bustling izakaya with a basement dining room that serves food till midnight every night, fusing Korean and other cuisines and flavors into Japanese pub fare. There’s a number of enjoyable small plates but it’s all about the room temperature, pickled mackerel. Bright, pickled, briny and delicious, it accompanies the array of sakes beautifully.

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Jun
01
2014

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Sampling beers during Strong Beer Month at Magnolia Pub in San Francisco

Sampling beers during Strong Beer Month at Magnolia Pub in San Francisco

5 NorCal Beers You Should Try

Article and photos by Virginia Miller

SANTE ADAIRIUS’ SAISON BERNICE, Capitola

Sante Adarius' cask

Sante Adarius’ cask

Sante Adairius is Santa Cruz’ beloved beer haven since it opened in May 2012. Run by gracious Sante Adairius co-owners Tim Clifford and Adair Paterno, they not only make some the best beers in the area, but among the more exciting to come along in the massive beer world of California in the last couple years.

When I visited back in January, the place was mobbed on a Sunday afternoon, though at the end of deserted-looking street bordering the freeway. While I enjoyed the like of their Vanilla Joe made with local Verve Coffee, it’s their Saison Bernice (6.5% ABV), named after Tim’s mom’s middle name, that made the strongest impression, with its classic Belgian profile and lively nature. 

MAGNOLIA’S PROMISED LAND IMPERIAL IPA, San Francisco

Promised Land Imperial IPA’s 10.5% ABV, long, grapefruit-bitter finish was a standout during Strong Beer Month in February at Magnolia Pub. Thankfully, it’s still on the menu so we can continue to enjoy this bright, boozy beer.

RUHSTALLER’S GILT EDGE CALIFORNIA GOLDEN LAGER, Sacramento

Weekend crowds at Sante Adairus

Weekend crowds at Sante Adairus

Ruhstaller Beer uses almost all local, organic hops, grown at 2000 ft. elevation in volcanic soil near Mount Konocti. They’ll inform you that pre-Prohibition, Sacramento was once the world’s greatest hops growing region.

Their understated beers keep winning awards, particularly the refreshing Gilt Edge California Golden Lager. Best of all, they give a percentage of their sales to Pride Industries towards jobs for disabled and mentally handicapped.

PALO ALTO BREWING COMPANY’S COOL BEANZ COFFEE PORTER, Palo Alto

Palo Alto Brewing Company‘s Kasim Syed was brewing in San Jose, serving his beers only at Palo Alto’s Rose and Crown Pub, but demand grew and now his beers are all over the Bay Area. Cool Beanz Coffee Porter is a nutty-chocolate laden standout made with beloved cult SF coffee, Philz.

KNEE DEEP BREWING CO.’s HOPTOLOGIST DOUBLE IPA, Lincoln

Yes, it’s hoppy. In all the right ways. Knee Deep Brewing, located in the town of Lincoln between Sacramento and Auburn, creates award-winning, uber-hopped beers, thanks to Founder/Brewmaster Jeremy Warren, that keep the sometimes maligned category from being merely a gimmick. He crafts drinkable, flavor-intense beers, particularly Hoptologist Double IPA and Simtra Triple IPA.

Cheese platter with beer at Magnolia Pub

Cheese platter with beer at Magnolia Pub

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May
15
2014

May 15, 2014

“It is good to love many things, for therein lies the true strength, and whosoever loves much performs much, and can accomplish much, and what is done in love is well done!” Vincent van Gogh, My Life & Love Are One

Returning to the Eternal City... and my favorite in the world, Roma (see "Wandering Traveler")

Returning to the Eternal City… and my favorite in the world, Roma (see “Wandering Traveler”)

You may have heard: I took on the job as Zagat Editor for San Francisco/Bay Area (sign up for the weekly Bay Area newsletter here; follow along on Twitter @ZagatSF where I post daily articles).

For one who marked up Zagat guides for NY, LA, Chicago and SF – and other food books, including my favorite, Patty Unterman’s San Francisco Food Lover’s Guide – with my own rating system and notes over 15 years ago, it’s special to be providing daily content for a site that I go way back with – one that focuses on the best dishes, drinks and tastes over “the news.” So I can do what I do best: hunt down and share best discoveries with you.

Chilis on a bike at Campo dei Fiori market in Rome

Chilis on a bike at Campo dei Fiori market in Rome

My multiple daily posts and articles mean I will have to shorten articles here at the Perfect Spot, though I don’t plan on discontinuing what has been my entrance into the food writing world since I launched the site back in 2007.

Because I am sharing so much of my knowledge on Zagat daily, I will link to some of those articles here so you can peruse the many new openings and places I am photoing and writing about.

This issue:

Top TastesMy Zagat Articles, May 1-15: Food & drink recommends, early tastes at new openings, and more.
The LatestMeet You At The Square: Delighted with the food and drinks at North Beach’s latest in a historic restaurant space.
Wandering Traveler12 Food & Drink Destinations in Rome: Returning to my beloved Roma, the Eternal City.
ImbiberBests from Whiskies of the World 2014: Three standout whiskies aboard the boat this year, including Taiwan’s first whisky line – and dinner with their master blender, a stunning 1969 Scotch and experimental goodness coming out of Monterey, CA.

As your personal concierge who tells it like a good friend would, I also create personalized itineraries: trips, meals, explorations (under “Services“).

Virginia

CLICKABLE LINKS to Social Media & Articles:
Twitter
Facebook

Liquor.com
Zagat
7×7 Magazine
Spoonwiz
Pinterest

**Unless otherwise noted, all photos by Virginia Miller**

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Written by in: Intro Letter |

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