The Name: Pisco is a Peruvian grape brandy, popularized in San Francisco for its use in sweet punches.
The Chef: James Schenk’s mother is originally from Peru, and he draws on that culture to create menus at Pisco Latin Lounge and Destino, the larger restaurant next door.
Awards and Accolades
Churrascaria: Brazilian-style barbecuing where the meat is skewered and cooked over an open flame or on a grill; the meat itself is called churrasco.
Gomme syrup: a simple-syrup-like mixture of sugar, water, and gum arabic, commonly used as a sweetener in mixed drinks.
While You're in the Neighborhood
Before: Browse mid-century furnishings, collectibles, and apparel at Stuff (150 Valencia Street).
After: Belt out tunes at The Mint karaoke lounge (1942 Market Street).
With a stay at The Ritz-Carlton, San Francisco, you'll be centrally located in San Francisco, steps from Old St. Mary's Cathedral and St. Mary Square. This 5-star hotel is close to Academy of Art University and Lombard Street.
Make yourself at home in one of the 336 air-conditioned rooms featuring iPod docking stations and minibars. 32-inch flat-screen televisions with premium TV channels provide entertainment, with wired and wireless Internet access available for a surcharge. Bathrooms feature shower/tub combinations with rainfall showerheads and makeup/shaving mirrors. Conveniences include laptop-compatible safes and desks, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Relax and unwind with massages, body treatments, and facials. You can take advantage of recreational amenities such as a steam room and a fitness facility. This hotel also features concierge services and gift shops/newsstands.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's 24-hour room service. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), limo/town car service, and a computer station.
Noeteca‘s owners spent their lives looking forward to running their own restaurant, so it’s no surprise that the French-inspired tapas spot feels comfortable in its own skin from early morning meals until late into the night. During the day, Noeteca seems like a cafe, where patrons sip on international coffees from local roasters brewed by the cup or for personal-sized French presses. At brunch menu, familiar dishes share space with ambitious French-inspired offerings—the croque monsieur becomes a croque Napoleon with slices of bread pudding layered with black forest ham and emmantaler. When the weather is nice, guests can wander out to a patio colored by a flower and herb garden to learn the sun’s secret handshake.
As evening falls, candlelight fills the dining room and guests switch their focus to wine. The award-winning list includes more than 30 varieties, each available by the glass or half-glass. For dinner, patrons can build their own cheese plates or share a tarte flambèe, Alsatian flatbreads the San Francisco Bay Guardian said have “a lovely thin, blistered crust that was a bit softer and more luxurious than a typical pizza crust”.
Those who shudder at the thought of a stuffy "dinner and dancing" date will be pleasantly surprised at Infusion Lounge. The surprises begin on the menu, a roster of Pan-Asian food created by Chef Evan Turner. Finger foods such as mini burgers slathered with wasabi aioli graduate into refined entrees, such as tea-scented coconut ribs with papaya-mango salad. The cocktail list similarly refreshes the senses, with lychee liqueur and pur?e adding an Eastern element to the classic bellini and bartenders spicing lemon-drop cocktails with a hint of ginger liqueur. The dining room's decor matches the striking menu; dim, red lighting casts an otherworldly glow over translucent columns as diners converse at white-clothed tables.
All dinner guests receive a complimentary entry to Infusion's dance floor, yet another mod, surreal space. Here, orange and red neon light illuminates abstract, green latticework reminiscent of the vines in Pablo Picasso's garden. A steady stream of DJs and live music keeps feet moving, proving why Infusion Lounge was named an Open Table Diners? Choice winner in the Good for Groups and Vibrant Bar Scene categories.
Of all the hooting and victory dancing coming from the group in the corner booth, only half of the commotion is a result of the game of Sorry! the group is immersed in. The other half occurs during breaks in the action when the competitors dig into the decadent morsels in front of them—desserts forged from ingredients such as rum mascarpone cream and homemade marshmallow. Evenings of spirited merrymaking capped with sweet treats are standard at Candybar, where seasoned pastry chef Cathleen Li handcrafts a rotating menu of cakes, ice creams, and sorbets.
To complement Li’s signature desserts, mixologists further tantalize taste buds with inventive cocktails ranging from the triple-chocolate bellini with chocolate sorbet to the blood-orange cocktail. Throughout the candlelit dining room, minimalist bulbs dangle from ceiling tracks, casting dancing shadows across plush red couches, black-and-white damask poufs, and contemporary artwork. A collection of board games infuses the dessert lounge’s chic atmosphere with a touch of whimsy and encourages good-natured rivalries between friends or high-stakes games to determine who gets the last bite of the ice-cream sundae.
The brainchild of two native San Franciscan chefs, Dell'Uva sprung from a joint love of food and wine, inspired by travels around the world. After finishing culinary school, Juri McCorkle set off on a journey that carried his palate from Vietnamese markets to Swedish harvests, learning new cooking techniques and ways of saying "These are onion tears" along the way. Returning to the states with a renewed sense of epicurean adventurism, Juri teamed up with chef Jason Marcucci. Together, the two dreamed up a food and wine venue reminiscent of cozy cafés found abroad. The result was Dell'Uva, where an extensive selection of domestic and imported varietals transports palates across the globe, from Napa Valley to Argentina. Diners tuck into tapas from a menu focused on locally sourced ingredients, along with artisan cheeses and charcuterie-cured meats. Dishes pair with themed wine flights composed of vintages from Bordeaux, bubbly wines from France, Italy, and Napa, and dessert wines. Reclining on the outdoor patio or inside amidst the warm tones of the bar and dining room, guests snack on house-cured rosemary balsamic olives, rustic pizzas, and rich desserts.