The best part about The Bubble Lounge Champagne Bar in SF? Yes, there are the small-production Champagnes, which have gotten better and better (since Terry Thiese began introducing them to the US a decade or so ago). And then there’s the new, sensuous small bites menu to pair with the Champagnes. But my favorite part [...]
Have you noticed the beginnings of the molecular mixology movement trickling into bars in the US? Following the molecular food revolution that began in Spain, bartenders here are moving into their kitchens to concoct tinctures and other flavorings for their cocktail inventions. But these aren’t the fruit-based infusions of the past decade: these flavors are [...]
