At Yoga Fountain, proprietor Renee Sera and a staff of eminently qualified instructors guide students of all ages, body types, and levels of ability through the healing art of yoga. Classes create a supportive atmosphere that's welcoming to newcomers as they master the fundamental flows and postures of level I and II courses or move on to the more intense movements of advanced sessions. With its flexibility and resistance exercises tailored to the needs of each individual, regular yoga practice can boost overall wellness and help build muscle tone and posture before attempts at the world record for walking with a dictionary on your head.
Since the brewery poured its first pint back in 1896, the business has changed hands, shut down, reopened, relocated, and retooled countless times. The first brewers, Ernst F. Baruth and his son-in-law Otto Schinkel, Jr., ran the original location for about a decade. Then it all fell apart—Baruth died unexpectedly, a fire destroyed the brewery, and Schinkel was killed by a streetcar. The bad luck didn’t stop there; the next generation had to weather Prohibition, effectively ending Anchor's operations for 13 years. The brewery then operated from 1933 until 1959, when it shut down yet again due to the rising popularity of mass-produced national beers, which were systematically pushing out local brewers.
The lean times and sudden upheavals finally began to level out in 1965, when Stanford graduate and Anchor aficionado Fritz Maytag rescued the operation from the clutches of bankruptcy. From then until his retirement in 2010, Maytag carried the business onward and upward, expanding its selection, hiring a larger staff, and even opening an in-house distillery. Today, Anchor operates out of same Mariposa Street location it opened in 1979.
Anchor's iconic copper brewhouse hybridizes hundreds of years of traditions and wisdom. The machinery itself is handmade and decades old, but the quality-control systems are anything but dated. Brewers use state-of-the-art methods, including open fermentation, to ensure the beers are as pure and fresh as possible. Still, they manage to marry both the antique and the modern by using an ancient process called dry hopping. A process akin to steeping tea, dry hopping is the art of adding bagged hops to maturing ales—a practice that’s existed for centuries but has just recently come back into vogue.
In 1973, when Anchor only brewed one type of beer, visionary owner Fritz Maytag was seeing the future. Mark Carpenter, Anchor's brewmaster for more than 40 years, recited Maytag's prophetic vision to SF Station: "Down the road there are going to be hundreds of little beers around the country and I don’t just want to be known for Anchor Steam—I want to be known for Anchor Steam, and porter and ale [and so on]."
And indeed, since then they've led the microbrewery revolution. "So many of our beers that were the first of their varieties in the U.S. have gone on to be huge,” continues Carpenter, “Liberty Ale is probably the most copied beer in the world—cascade hops are used everywhere now, and we were the first. Old Foghorn barley wine was the first barley wine in the U.S., and we created the first wheat beer."
Meet the Owner: Jocelyn Bulow is also the mastermind behind popular French restaurants such as Chez Papa Bistrot and Chez Maman.
Ceviche: fresh, raw fish marinated in citrus juices and various seasonings.
Chimichurri: A sauce or marinade for grilled meat, typically made with parsley, minced garlic, olive oil, oregano, chili flakes, and white- or red-wine vinegar.
While You're in the Neighborhood
Before: Sip on specially roasted small-batch coffee at Front Cafe (150 Mississippi Street).
After: Listen to eclectic live music at Thee Parkside (1600 17th Street).
Chef Kenichi Kawashima draws inspiration from classical European techniques, international flavors, and a New World spirit of inventiveness as he designs Rocketfish's menu of globally influenced Asian-fusion cuisine. In addition to creating platters of nigiri and sashimi as well as 13 sushi rolls—including many iconic classics—Chef Kawashima also pushes the boundaries of Japanese cuisine. Crab and corn fritters arrive sprinkled with aonori seaweed and grilled organic chicken breast features a side of housemade cucumber marmalade. The drink menu embraces tradition by including a selection of sake and shochu, meanwhile the specialty cocktails incorporate refreshing ingredients such as lychee-infused vodka and fresh basil. Even with its traditional roots, Rocketfish's ambiance is thoroughly modern. Pendant lamps dangle above most of the tables, casting their light across the slate-gray, pumpkin, and cerulean walls. As the sake pours, Rocketfish keeps the atmosphere spirited by hosting live bands and DJs. Thursday evenings are dedicated to karaoke, allowing guests to belt out their favorite power ballads and commercial jingles until midnight.
Like a tree’s favorite sport, the menu at Aperto changes with the seasons, adapting to whatever local, organic ingredients are currently available—including wild-caught fish and poultry from Fulton Valley Farms. Besides the housemade pastas and entrees such as red-wine-braised beef short ribs, a selection of white and red wines pairs well with the rust- and cream-colored decor. As Meredith Brody of SF Weekly observed in 2008, the “simple but effective” furnishings include wainscot rails, framed photographs, and a large armoire where grandpas can nap after a hearty meal.