Have you ever spied a pink gin before? Me, either. At least not before receiving a sample bottle of Malfy Gin Rosa, an Italian gin that’s tinged a very pale pink from grapefruit.
Inspired by the Amalfi Coast, this gin gets a subtle citrus and bitter pith edge from Sicilian pink grapefruit, along with lemon. Juniper berries add characteristic pine and almost anise-like notes without veering into medicinal-tasting territory.
Just know, though, that because the color is so light, it won’t be visible once you add any kind of mixer.
That’s just what I did a couple weeks ago, when I was invited in as a guest to this handsome, bright, and spacious restaurant on the ground floor of the Miro luxury apartment building.
The first Italian-American restaurant from Passot and Vine CEO Obadiah Ostergard, it features both indoor and outdoor dining, plus a small marketplace to buy pantry staples and prepared foods to-go.
If you’re lucky, you might just hit it on a night where there’s a trio of musicians playing in the bar-lounge, too.
Ostergard’s nephew, Chef Sam Gimlewicz, a Culinary Institute of America graduate who went on to work at the acclaimed Nina June restaurant in Maine, designed the menu that’s overseen by Chef de Cuisine Christian Luxton, formerly of Berkeley’s Hotel Shattuck Plaza.
If you’ve been wanting to experience a mesmerizing infinity room, you don’t have to trek to a museum. Just head to dinner at San Francisco’s new hot spot restaurant Chotto Matte that opened in October.
Step inside the first floor entrance of what used to be Macy’s Men’s Store and be greeted by floor-to-ceiling glossy walls that reflect colorful pendants hanging from the ceiling, making them appear as if they go on forever.
Just exercise caution after taking the elevator up to the restaurant, though, as the same black polished walls are used in the unisex bathrooms, creating such an entrancing effect that my husband, as well as the person walking in behind him, nearly walked into a wall.
Chotto Matte is definitely flash and panache, a fun-house dining experience.
Chef Marc Zimmerman was majoring in music engineering in college in Indiana before he decided to scrap that for a career in cooking instead.
Now, however, he’s managed to combine both those passions into one: Yokai, his second San Francisco restaurant, which opened in September, just four blocks away from Gozu, his first that debuted in 2019.
Located in the SOMA neighborhood, Yokai is named for the Japanese word for “ghosts or spirits,” which is appropriate given its extensive bar program that spotlights Japanese and American spirits.
The music emphasis is apparent right when you step inside to find the host stand outfitted with two turntables and shelves of vinyl records. You can’t miss the large speakers behind the bar, too. But the music, while lively, is not intrusive, as I found when I dined as a guest of the restaurant last week, when jazz was very much the music of choice on that weeknight.