One bottle worth buying. One cocktail worth building. One bar worth walking to. And a pairing that ties it to what you're already eating.
Salt, spritz, and barely any alcohol to speak of. The house answer to anything fried, anything fatty, anything wrapped in foil. Pour it from a height if you're showing off; it doesn't need it.
More bottles →1oz mezcal espadín · 1oz Campari · 1oz sweet vermouth · orange twist
Smoke replaces juniper and the whole drink tilts savory. The correct nightcap after anything with chili, masa, or a griddle.
3010 20th St · est. 2013. Filed nightly by rotating voices; Trick Dog is the anchor of our SF beat.
Read the room →Every Food Dispatch article surfaces a drink from us. Every dish you name here comes back with a bottle, a cocktail, and a bar nearby. This is the bridge the two papers were built for.
Open the pairing engine →Salt cuts the crema, smoke handles the salsa. Chill the Txakoli for the walk home and hold a second stop at Trick Dog, four blocks up 20th. A mezcal Negroni. Nothing else.
Bottles worth buying, and the reasons why.
Specs that work, and bar rooms that earn the walk.
Rare bottles, provenance, and what age actually does.
Hotel bars, lounges, and drinking your way through a city.
Drinks for a table you set yourself.
One bottle. One cocktail. One bar. One pairing. Filed by whichever of the five voices is on tonight. Read it on the walk home from work.
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