Following the success of his nearby bar, Alembic, Dave McLean turned his eye to his decade-old brewpub on Haight Street, Magnolia Gastropub & Brewery. His new chef, Brandon Jew, has gone decidedly upscale with pub-grub: The shepherd’s pie is topped with bone-marrow butter and the pork cracklings are made from Berkshire pigs. And while there’s a small list of affordable esoteric wines like Amador County barbera or roditis from Greece, even wine lovers will want to check out the beer made in the efficient basement brewery. Try the fresh, cask-conditioned Blue Bell Bitter with the delicately fried, wild boar headcheese–it’s an excellent antidote to a cold, foggy San Francisco night.
1398 Haight St., San Francisco, California
This story appears in the print issue of October 2008.
Like what you read? Subscribe today.