Yeah, they take this stuff seriously... so seriously, in fact, that all of the beers on tap are managed by a system dubbed the Flux Capacitor, which controls the exact mix of nitrogen and carbon dioxide used for each tap (no lightning required). Well, you damn well should, because Li Po is a Chinatown legend. It’s tropical without stepping full-on into tiki territory. 205 reviews.
Fucking hilarious. NO more than two drinks per customer. There’s warm brick and wooden floors, dark blue paint and eclectic decor, but nary a plastic shamrock in sight. Today, it’s perhaps a little less intimidating than it was before, but remains one of the best places to day drink, especially if you want a Bloody Mary. Would come again!” more, “probably the best bar in this area a went and obtain a good night with my friends!! Other karaoke spots are always so filthy and run down or smell of smoke and sweat. Maybe it's the foggy weather, but it’s always been hard to find anyone talking up the rooftop bars here. Cool enough for judgmental hip people wearing beanies in temperate weather, but accessible enough that you could take your dad there and he wouldn’t embarrass you by asking the waiter to “turn off that EDM crap,” it is the Swiss Army knife of SF bars, and should be in your pocket at all times. like good for talking and relaxing. Going to Whitechapel makes you feel like you’re in an underground English subway tunnel that’s been refashioned as a bar serving original gin cocktails (try the Flemish Purl or The Lamplighter’s Story) and a British-Dutch inflected menu of snacks (get the strangely addicted donut-like Poffertjes). 2007 | Crocker-Amazon/ExcelsiorThe vibe is laid-back, but the whiskey selection is seriousThe Crocker-Amazon/Excelsior area is something of a cocktail ghost town -- mostly fast-food joints and taco stands and gas stations -- but amongst all of that, Broken Record is a diamond in a rough 'hood. Daniel-Hoang takes full advantage of Nari’s trove of ingredients, and she’s got a wide array of low- and no-aBV cocktails to choose from, as well as a large format punch section for sharing. First, there’s the retractable glass skylight that opens when the weather cooperates. They were at the forefront of what became a national trend that is such a part of our public drinking consciousness now it’s hard to ever remember a time when it didn’t exist.
Est. There are so many good burrito spots that we are actually able to have endless arguments about which is the best. The Saloon. A new country music bar in the hard-partying Marina is hosting nightly hoedowns, and the drinks lineup includes 101 whiskeys, local beer and wines, and lots of “non-intimidating” cocktails, like a choose-your-own-adventure sour and a house old fashioned with cherry walnut bitters.
In some you can drink a world class cocktail in a t-shirt and sandals in others you wouldn't be out of place in tails. I love how…” more, “ bar bites. Cases in point: The Goddaughter, with tequila, berry shrub, citrus, and eggwhite. Its roomy interior, modern design and farm-to-table food make the sort of place you can spend the evening in without feeling like you have to work too hard. Frankly, that makes a lot of sense for a city that is routinely draped in a dense fog and requires one to have several layers accessible at all times.
The drinks are the brainchild of partner and manager Kevin Diedrich who is known for creating drinks that are affordable and approachable, but also anything but boring. 1998 | Hayes ValleyAn excellent spot for a pre- or post-theater/opera/ballet cocktailThe bar that became the standard-bearer for the emergence of Hayes Valley as one of the most dynamic drinking and eating destinations in town opened in 1998 and has maintained its place as the anchor of the entire scene. As far as food goes, the only option is chips and salsa, but that works for us. The cocktails are organized by the four elements: fire (bold and spirited), water (vivid and refreshing), earth (verdant and terrene), and air (light and ethereal), and there’s also a selection of snacks and small plates, like oysters, charcuterie, and jamon iberico, as well as a couple of larger options, like a roasted chicken and steak au poivre. The drinks menu leans on rum, with tiki bar classics like daiquiris, mai tais, and scorpion bowls.
The drinks aren't cheap, above the "get wasted" bar price but below anything that has the word "craft" in it. But you can’t ignore the fact that Toronado helped to shape and much improve the SF beer scenes, and is one of its founding fathers, and so it has a place on this list.
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