Try This: Hana Reviver
During a feature on Cooking Channel’s Foodography, Smuggler's Cove’s owner, Martin Cate, summed up the reason behind the tiki bar’s popularity: “People are looking for a quick vacation in a glass.” The Hana Reviver cocktail, which takes its name from the Hana Highway in Maui, encapsulates this sentiment perfectly. With its invigorating blend of citrus and honey, there’s no need to travel to Maui. “It’ll bring the island to you,” proclaimed Cate on Sammy Hagar’s Sammy’s Search for the Perfect Rum Cocktail.
Cate adds each ingredient individually, eschewing pre-made mixes. He kicks things off with an ounce of fresh-squeezed lemon before adding in passion fruit nectar, honey syrup, and Luxardo Maraschino liqueur, which lends the drink a hint of nuttiness. Cate continues by adding 10 drops of Bitterman's Burlesque Bitters and a small pinch of li hing mui powder made with dried plum. Then comes the best part: rum. Cate has more than 400 rum varieties at his disposal, so customers can pick their favorite to go into the drink. After adding a little soda water, Cate sends the cocktail under a drink mixer and crowns the smooth, fruity concoction with a sprig of fresh mint.
Find your favorite taproom in the heart of San Francisco's Civic Center area — Crimson Lounge serves cold beer and tasty drinks.
Don't forget the drinks! Order a round from the Crimson Lounge bar or get a bottle of wine for the table.
For those who love to shake it, hit the bar dance floor and show off some of your best moves.
Weekends are busy at the bar, so be prepared for longer wait times.
Crimson Lounge is located near endless parking possibilities, allowing drivers to park with ease.
Prices at Crimson Lounge are moderate — most diners plunk down about $30 per meal.
The Executive Chef at Indigo Restaurant dreams up a rotating menu of dishes inspired by traditional and distinctly American flavors. Decadent touches such as truffles, chutneys, and herb butters add an air of indulgence to grilled and roasted fish and tenderloin, pastas, and vegetable dishes. Desserts such as a lavender crème brûlée lauded by Time Out San Francisco and SF Station join digestifs, cocktails, and wines handpicked from California vintners. Diners tuck in to their selections beneath dramatic gothic chandeliers and ruched fabrics tucked beneath paneled wainscoting as they daydream of stealing away to Crimson Lounge a floor below, which hosts private cocktail parties for revisionist Nathaniel Hawthorne scholars.
Straw: A User’s Guide
Carnival Fare | Tilt-a-Whirl Booth | Beer and Cocktails | Gluten-Free and Vegan Menus | Charitable Contributor
Snack: cinnamon-Sriracha buffalo wings with cinnamon cream
Sandwich: the Bearded Lady with pulled pork, chipotle barbecue sauce, blackberry coulis, and cider slaw
Dessert: peanut-butter mousse with fudge, candied bacon, and caramel
Drink: cotton-candy cocktail with vodka-infused sake, champagne, and seasonal cotton candy—all poured at the table
Inside Tip: Straw makes it simple for vegetarians, vegans, and gluten-free diners to also enjoy carnival-inspired eats by creating separate sections on the menu for each diet.
Where to Sit: Twosomes with terrific timing might get seated in the Tilt-a-Whirl booth, an actual ride car that’s been converted into a cozy seat.
While You’re Waiting:
Snack on some free Goldfish crackers.
Admire the whimsical menus—they’re made from old children’s books and ping-pong paddles.
When to Go: Each Monday, Straw donates 10% of all food sales to a local nonprofit.
Since it started, Straw has given more than $10,000 to Bay Area charities.
Chef Eileen Evans has always seen the value in local ingredients: some of her fondest childhood memories were cooking fresh vegetables from the family garden with her papa, mother, and sister. After training in the prestigious
culinary program at the Colorado Institute of Art, she gained the tools to translate her passion for food into a career crafting gourmet meals. As the owner of What's Cookin?, she travels throughout the East Bay to feed individuals and large groups with her unique cuisine. Her interactive cooking classes teach students the basics with customized international recipes and all necessary ingredients, including the dash of love.
An international flavor also pervades her catering services, which feature entrees and sides as diverse as Indian chicken tikka masala, Hawaiian-style slow-roasted pork,
and Provençal-style snapper. Chef Evans prepares spreads for both formal and informal gatherings of all sizes, from weddings to luncheons.
San Francisco Fire Engine Tours & Adventures’ sparkling 1950's Mack Fire Engine carries passengers on themed adventures that combine the excitement of racing toward a fire with the fun of outwitting time. Tours run year round, and the crew outfits patrons with authentic fire gear to keep them warm while they explore the city on one of the themed tours. Winery tours cruise to Treasure Island, where guests enjoy tastes of signature varietals, while the Golden Gate bridge tour begins in Fisherman's Wharf before heading across the iconic bridge, through the village of Sausalito. Holiday-lights tours capture some of the city's most festive and decorated locations, and Halloween tours creep through Historic Presidio where ghosts are rumored to vacation.