The Interval - Wine & Spirits Magazine

The Interval

The Interval comes from the Long Now Foundation, a non-profit dedicated to promoting long-term thinking (founding board members include Stewart Brand and Brian Eno). Designed as a showcase for the foundation’s projects, it’s constructed around a model of a clock they are building into a remote mountain in Texas that will chime once a day for the next 10,000 years, the sounds designed by Brian Eno. The books that line the walls and fill the upstairs library are part of the Manual for Civilization, a collection of 3,500 books that the foundation has deemed “most essential to sustain or rebuild civilization.” Jennifer Colliau, who’s locally famous for the syrups she makes from rare ingredients at Small Hand Foods, runs the bar here, using time as the unifying concept for the drinks list. Historical notes line the list; the Martini menu, for example, explains how the drink has evolved from an 18th-century concoction of Chablis and genever (allegedly preferred by the German composer Schwartzendorf, who changed his named to Martini because Italian composers were all the rage at the time), while the Daiquiri menu remains frozen in time, stopping at the version Hemingway sipped at La Floridita. Located inside Fort Mason, The Interval is an ideal place to stop after experiencing the dizzying array of food trucks at Off the Grid.

This review appears in the print edition of the October 2014 issue.
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This story appears in the print issue of October 2014.
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