There's nothing quite like a bicycle ride over rolling hillsides for shaking up the doldrums of daily idling. The shuttle bus will pick up bikeseekers between 8 and 9 a.m. and head across the Golden Gate Bridge toward wine country. Upon arrival, the guided bike ride begins, and you'll hop from winery to winery like a king on a checkerboard. All the tour guides are trained sommeliers with craniums filled with wine knowledge—and possibly wine. Sample varietals aperitifs along the course of the journey and stop for a delightful picnic lunch among the vineyards. The shuttle bus will follow along to carry anything purchased at the wineries or to assist thoroughly tuckered trekkers. Daytrippers are returned to the city by 7 p.m., in time to share the sunset with a lucky loved one—a girlfriend, a husband, a bottle of wine wearing a wig, etc. Purchase up to four of today's deal and invite friends, family, or a group of beloved strangers to join the journey. If you want to bring a friend along who doesn't possess a Groupon, that person will get 20% off the tour.
Housed within the heart of Golden Gate Park, Park Chalet Garden Restaurant manages to simultaneously embrace its natural surroundings and its contemporary, urban setting. Glass walls and ceilings completely surround the diners, affording them pastoral views of Queen Wilhelmina's windmill and the dutch-tulip garden without sacrificing the comfort of an indoor environment. During warm, sunny days, natural light floods the space and the retractable glass doors slide open to admit warm breezes. The dining room's pendant lamps and immense stone fireplace become invaluable at night, keeping the restaurant brightly lit and the temperatures toasty throughout the evening.
To complement this elegantly cozy ambiance, Executive Chef Matthew Urban and his team devised a menu of familiar comfort foods with subtly refined touches. Smoked paprika oil adds an unfamiliar yet welcome burst of savory flavor to the fried chicken, and cornmeal-crusted trout arrives at tables with an aromatic saffron aioli. Occasionally, the chefs look for inspiration in other cuisines and fuse those flavors with Californian ingredients. Crushed avocados add to the ahi tuna tartare's richness, but the dish's ginger-sesame vinaigrette balances those flavors with a hint of zesty spice.
However, the chefs aren't the only culinary talent at Park Chalet Garden Restaurant. The staff also brews a variety of beers in-house, crafting everything from smoky, German-style märzens to refreshingly hoppy IPAs. As diners enjoy one of these brews with their meal, they can take in the views and applaud the local bands and extraterrestrial magicians that perform every Tuesday evening.
Grace and self-confidence are learned skills at Allegro Ballroom. The nonprofit, volunteer-operated dance studio teaches students of all ages and skill levels how to master the footwork of various American and international ballroom dance styles. Instructors lead group and private classes in everything from the Viennese waltz and the tango to the rumba and the cha-cha, meeting in one of the three ballroom practice spaces that range in size from 800 to 3,000 square feet. Whether visitors are looking for an introduction to the fundamentals of ballroom dancing or a more in-depth study of a particular style, the instructors are available to provide engaging and informative insight intended to help people navigate a dance floor with ease.
Many Mexican restaurants have mole somewhere on their menus, but it's generally not the star component. Yet at Los Moles, the complex sauce is the specialty of the house. Chef Saldana relies on his family recipes to create six varieties of mole made with guajillo chilies, poblanos, or pumpkin seeds—all of which are served with grilled chicken breast, poblano rice, and handmade corn tortillas. Saldana recommends eschewing all flatware and using the tortillas to scoop up the moles.
Even the drink menu gets a splash of mole, with bartenders mellowing the flavor of the mole poblano with lime juice and agave nectar or spicing it up with habanero and an IPA draft. Not all drinks are this complex, however; bartenders also make classic cocktails such as flavored mojitos and house sangria. Plus, they create six styles of Micheladas, which, like a first kiss on the last day of summer camp, are both sour and sweet.
Owner Jeff Cohn of JC Cellars has always been interested in the world of wine, but it wasn't until he tasted a Chateauneuf-du-Pape that the cosmos unfurled before him. "To go from tasting only single varietals to a blend really opened my eyes," he wrote in his bio. He started crafting his own wines and tinkering with production methods, experimenting with different yeast strains. Cohn eventually produced the 2003 Rhodes Vineyard Zinfandel, which was named number three on Wine Spectator's Top 100 List—the first time a California Zinfandel had even been in the top 10.
Now, Cohn curates a roster of 21 vintages based on Rhone grape varietals at JC Cellars. The wines are the product of both his own production techniques and time-tested French methods. Visitors to the cellars can gaze upon the aging barrels during tastings led by seasoned wine educators, before taking a bottle home to christen a life-size replica of the Millennium Falcon.