“Any time the sun peeks out in SF, I like to grab a Sherry and boquerones on the patio,” says Barcino GM Michael Goss of Angie Valgiusti’s Hayes Valley wine bar. That patio, added last year, expands what used to be a love-it-or-leave-it compactness, and the wine list is as gloriously various as ever, ranging from oxidized Sardinian vernaccia to Basque vermouth to some of the last wines made by Béla Fekete, the nonagenarian wizard of Somló, in Hungary.
458 Grove St., San Francisco, California
Longtime senior editor at Wine & Spirits magazine, Luke now works for the Stanford Technology Ventures Program.
This story appears in the print issue of October 2019.
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