Help your dad celebrate this Sunday by giving him the gift he'll actually enjoy: food and booze by using our guide to the best and booziest Father's Day happenings.
Father's Day Brunch
Where: Chaya Brasserie, 132 Embarcadero (at Mission), 777-8688
When: 11 a.m. - 2 p.m.
The rundown: For those morning people or with afternoon outings, start the day off with bottomless Mimosas ($12/person) and Parmesan Egg "Open Face" Sandwich with crispy Niman Ranch pork belly, English muffin, and tater tots with black truffle sauce ($16), Dungeness Crab Frittata with tomatillo salsa, and organic greens ($16), or a Grilled Flat Iron Steak & Poached Egg with creamed spinach, steak fries, and whole grain mustard beef jus ($20) at Chaya Brasserie. Follow it with a stroll (or nap) on the waterfront.
Father's Day Japanese Whisky Tasting
Where: Local Edition, 691 Market St. (at 3rd), 795-1975
When: 1 p.m. - 3 p.m. or 5 p.m. - 7 p.m.
Cost: $100 includes entry for two and a bottle of whisky, tickets available online
The rundown: If your pops loves whisky, get him over to the special tasting that includes a history of the spirit in Japan and the West through a series of barrel samples and comparative tastings with western whiskies. Suntory's Neyah White will guide you through and explain the processes that make Japanese whiskies so delicious and unique. Price includes entry for two adults and a bottle of Hibiki 12 year Whisky (a $65 value). This event is close to selling out, so grab your tickets!
Mike Katz has been transforming the Lower Haight location of his Katz Bagels into a brand-new eatery called Nectar, opening next week.
SF-based DJ and visual artist Romanowski has given the interior a fresh look and feel by installing a selection of his art pieces and executing what he calls "overall flavor direction." He fought to be able open the backyard to the public and has spent a lot of time building a new garden. And although we haven't seen the garden yet, Romanowski is known for beautiful mixed media works that incorporate live plants, so expect a stunning outdoor space for chilling.
Katz's is aiming to create a new menu of rustic, organic foods at an affordable price point. But don't worry, you'll still be able to get bagels in the morning there.
Nectar opens with a public reception from 6-10 p.m. on June 23.
Nectar, 663 Haight (at Steiner), 621-5183
Most airports continue to ignore the obvious truth that the feet that flow through their halls are connected to hungry people with both cash and palates -- and little interest in airports' plebeian gruel and fast-food fare. Fortunately, SFO has taken the bold step with the new Terminal 2 of actually having great food, even great packaged food. I spent a half hour wandering the aisles and saw many familiar labels from posts past, and even found a few new ones, including an artisan Cheese Company from Paso Robles.
I remember Paso Robles when the only entertainment was a karaoke machine that moved from bar to bar depending on the night, and the Paso Robles Inn -- your only real place to stay, there -- stretched the meaning of the term "Inn." Today Paso has an upgraded Inn and several high end competitors, plenty of restaurants, several of which are quite good, an array of wines well worth drinking, and a growing community of artisan retailers and producers, so cheese had to come along eventually.
Jardinière is the latest San Francisco restaurant to join the worker bee workforce with its new rooftop beehives. Honey is already being produced and used in the kitchen for dishes such as smoked honey jus with duck breast, honey glazed wild boar, caramelized honey ice cream with summer stone fruit, and burnt honey vinaigrette and baby carrot salad.
The hives were installed by Terry Oxford, whose company Urban Bee has become an active part of the restaurant industry over the last two years. The Queen Bee's other local clients include Quince, Cotogna, Mission Beach Cafe, Tony's Pizza Napoletana, and Nopa.
The Jardinière hives produce what Oxford refers to as a "City Hall blend" due to its proximity to the government center. The roof also has fig and bay trees to feed the bees, so look for hints of those flavors in the honey.
Brasserie S&P at the Mandarin Oriental Hotel is officially set to open on Monday the 18th with a unique gin and tonic focused cocktail program: Patrons can customize the perfect gin & tonic for themselves by selecting one of 31 different gins (most accompanied by tasting notes), choice of tonic water, including two house made varieties, and finally one of the elegant garnishes. For those that would rather meander than chart their own course, bar manager/sommelier Priscilla Young features a rotating Gin & Tonic flight ($18, three different gins served with one of the house made tonics).
Any uncertainty about the idea melts under the force of Young's enthusiasm, knowledge, and most importantly, carefully considered combinations like the Indian Summer in Mt. Tam ($14) that blends local St. George 'Terroir' Gin with her Sensei saffron tonic water.
We caught up with bar manager/sommelier Priscilla Young to chat about her love of gin, creating tonic recipes, and what to expect in the future.
