Tagged Under Luke Sykora

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Dear Inga (Restaurant/Bar/Retail Reviews)

The now-shuttered Bar Tartine used to be the place where San Franciscans could find dishes that playfully referenced Eastern Europe, with feisty Croatian and Hungarian wines to match. Now, Dear Inga fills that void. Executive chef (and Nopa alum) David Golovin partnered with ...Read Full Story

Verve Wine (Restaurant/Bar/Retail Reviews)

An outgrowth of the Manhattan shop launched by Derrick Mize and Dustin Wilson, MS, this Pacific Heights wine merchant usually has multiple bottles open, but the best move is to grab a bottle off the shelf and drink it at the chic marble table at retail pricing plus a...Read Full Story

Ungrafted (Restaurant/Bar/Retail Reviews)

From husband-and-wife team Chris Gaither (former wine director at Gary Danko) and Rebecca Fineman, MS, Ungrafted packs some serious juice into its gussied-up industrial warehouse space in Dogpatch. The couple’s tastes lean toward the classics: A lot of Champagne, both growers and grand marques, plus Burgundy...Read Full Story

Pearl 6101 (Restaurant/Bar/Retail Reviews)

An outgrowth of Pizzetta 211—a tiny Outer Richmond pizza place that made this list last year—this new project next door is drawing folks from across town. The best place to start is the Pearl Martini. Taken in a salty direction by Manzanilla Sherry and a pickled...Read Full Story

Pacific Cocktail Haven (Restaurant/Bar/Retail Reviews)

Kevin Diedrich’s bar on Nob Hill has some of the more unusual cocktails in the city, blending spirits with Asian ingredients like pandan and calamansi. They also have a Toki Highball machine, a Suntory-designed contraption new to the US that turns out highly carbonated, ice-cold whisky highballs.

Obispo (Restaurant/Bar/Retail Reviews)

A new bar from Thad Volger, a rum scholar who runs Bar Agricole and Trou Normand, Obispo veers old-school, toward traditional drinks like daiquiris and mojitos. In the Obispo Daiquiri, a splash of absinthe adds an additional layer of green complexity to the Rhum Agricole...Read Full Story

Nico (Restaurant/Bar/Retail Reviews)

This is easily my favorite lunch option in SF,” says Acquerello wine director Gianpaolo Paterlini. “The vibe feels like a cool Parisian bistro with clean, intensely flavored dishes and a list full of exciting wines to drink.” That could mean, for example, chicken pâté en cro...Read Full Story

Heirloom Café (Restaurant/Bar/Retail Reviews)

If this spot flies a bit under the radar, that may be because devotees don’t want to clue the rest of the world into the mid-2000s German rieslings and Vouvrays that owner Matt Straus offers for less than $100. Neither the dining room nor the food are particularly...Read Full Story

High Treason (Restaurant/Bar/Retail Reviews)

John Vuong and Michael Ireland’s unassuming wine bar out in the foggy avenues becomes the SF wine industry’s informal clubhouse on Monday nights, when vintners like Sonoma’s Ross Cobb and even Australia’s Taras Ochota drop in to spin records and pour wines. But any night...Read Full Story

La Ciccia (Restaurant/Bar/Retail Reviews)

While a list devoted to Sardinian wines might seem daunting at first, La Ciccia’s owners, Massimo Conti and his wife, Lorella Degan, know each bottle well and confidently steer guests in the right direction, whether that’s toward a powerful, salty vermentino or a ten-year-old Carignano...Read Full Story

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