Dosa - Wine & Spirits Magazine


When Dosa, San Francisco’s first south Indian restaurant, opened in 2006, it made waves not just for its upscale design but for its sophisticated wine and soju list. This summer, following an extensive renovation and the acquisition of a new bar and full liquor license, its Mission District location has upped the ante with some of the most intriguing—and delicious—cocktails around. Under the direction of bar manager Lenny Gumm, the bar crew crafts intricately spiced cocktails like the Gunpowder (Antiguo Reposado Tequila, gunpowder syrup, lemon, elderflower and grilled pineapple pieces marinated in San Juan Del Rio Mezcal), a flawless foil for a masala dosa. Also check out the custom-made gin from Old World Spirits in Belmont, south of the city. Flavored with fresh curry leaves, cilantro, black pepper and star anise, it’s at its best in the South Indian Gin & Tonic, served with house-made tonic water.

This review appears in the print edition of the October 2011 issue.
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This story appears in the print issue of October 2011.
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