May 13, 1806 marked the day that The Oxford Dictionary published and defined the word cocktail:
“Cocktail (noun): An alcoholic drink consisting of a spirit or several spirits mixed with other ingredients, such as fruit juice, lemonade, or cream.”
We celebrate World Cocktail Day each year on the anniversary of that momentous day. But let’s be real; the cocktail has since become more than a simple wedding of ingredients and a flick of the wrist. To shed light on modern day cocktail menus and trends so that you can enjoy World Cocktail Day for all it has to offer, we sat down with Morgan Schick for a drink (or three!), the bar manager of revered San Francisco hotspot Trick Dog and the town’s newest Basque-inspired restaurant and bar Aatxe. A self-proclaimed charmer who openly admits to bringing his own liquor on long flights, Schick, who is part of the Bon Vivants, a nationally recognized cocktail, hospitality, marketing, and design firm, shares his secret recipe for understanding, mixing, and enjoying au courant cocktails.
Have fun! Drinking is about a good time. Schick advises, “Take drinking seriously, but don’t be too serious.” Appreciate the craft and enjoy the art.
Ask the experts. “It’s hard to tell from a cocktail list if a drink will be sweet, sour, or bitter,” says Schick. Don’t hesitate to chat with the bartender, so you can feel confident about exactly what you’re ordering.
Write your own tale. A cocktail is an experience, not a drink. At Trick Dog, menus are conceptually themed and cocktails are named after colors, zodiac signs, and San Francisco landmarks. Give your home-mixed favorite a quirky twist by coining it after a memorable adventure, or order something extra exotic when out to make it a night to remember. Currently, the menu at Trick Dog is Chinese-themed, and anyone who dares to enter may order the Boduolige Shuang. Say what? Count us in.Continue Reading
This edition of Lunch Break showcases OpenTable employee and San Francisco brand marketing manager Tori Tsu. She adores avocado, despises doing the dishes, and is a fan of craft cocktails. Tori has dined at The French Laundry, would have nopa prepare her last meal, and aspires to visit noma in Copenhagen. Read on for her local dining tips.
To join Tori and her colleagues at OpenTable, view opportunities around the world and apply to take a seat at our table at http://www.opentable.com/careers/.
American Craft Beer Week kicks off today, and we’re thirsty for some quality draught craft brews. Here are five top brewery restaurants waiting to serve you delicious food that pairs perfectly with a pint this week. Take a tour, reserve a table, and raise a glass.
Ballast Point Brewing & Spirits, San Diego, California
One of the 50 largest craft breweries in the nation, Ballast Point has been in business since 1996. Their brews and operations have garnered several World Beer Cup and Great American Beer Festival honors, as well as numerous other local and international nods. The new restaurant opened in the completely revamped tasting room in November 2014 and quickly went on to win an OpenTable award for 2015 Top 100 Hot Spot Restaurant in America.
Don’t miss: Calico, an American amber ale, which has won 21 awards, including a 2001 Great American Beer Festival Gold and the 2002 World Beer Cup.
Rave restaurant review: “Our second visit but won’t be our last. Love the beer and food!”
Book a table!
Breckenridge Colorado Craft, Breckenridge Brewery, Denver, Colorado
With a portfolio of almost 20 beers, including seasonal, small batch, and barrel-aged offerings, Breckenridge Brewery retains the spirit of its home brew roots even as it has blossomed from a modest 3,000-barrel-a-year brewpub into a popular craft beer and restaurant company, producing more than 62,000 barrels of fresh beer annually. In business since 1990, it was the third craft brewery to open in Colorado.
Don’t miss: Breckenridge Colorado Craft eatery showcases brews other than the Breckenridge Brewery family of beers, but don’t leave without trying a SummerBright Ale, a golden ale with citrus notes.
Rave restaurant review: “Great food, great brews, great service. Went two nights in a row, and would’ve gone again!”
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Goose Island Brewery, Chicago, Illinois
Goose Island started out as a brewpub in 1988, which gave way to a full-scale craft brewery in 1995. There are nearly 30 Goose Island beers available, many of which have earned accolades at both the World Beer Cup and the Great American Beer Festival. The brewery is well respected among industry peers for pioneering the process of barrel-aging beer back in 1992.
Don’t miss: Sofie, a saison, which earned a 2011 Great American Beer Festival Bronze. If you happen to visit in November, quaff one of the much-heralded Bourbon County series of beers.
Rave restaurant review: “Pub fare with a few twists. Quality of food is good and a good value. Recommend for group outings and, of course, great beer selection.”
Book a table!Continue Reading