"Some places couldn't seem to stop themselves from throwing everything onto a wood fire, whether it was a lemon wedge or a piece of saffron-scented sable fish. We witnessed overloaded restaurants do away with offering reservations. And we were reminded that some things never change-we, like you, also happily waited in an hour-long line for Parachute. But most importantly, we saw the future. Based on some of the trends we picked up on in 2025, here's what we're convinced is coming for SF in 2026."
"This year, places like Super Mensch took it further and channeled lox and bagels via a martini made with caper-infused sherry, tomato water, and a salmon caviar-stuffed olive garnish. Bar Maritime somehow injects vodka with the flavor of oyster shells and throws in some pickled onions. And we're excited to see what martini bar, Jupiter Room, will bring in 2026."
Restaurants increasingly place items on wood fires, from lemon wedges to saffron-scented sable fish. Overloaded venues have dropped reservations and high-demand spots still generate hour-long lines, exemplified by Parachute. Cocktail culture is shifting toward snack-forward martinis: White Cap offers a briny seaweed martini; Super Mensch channels lox and bagels with a caper-infused sherry martini garnished with salmon caviar; Bar Maritime imbues vodka with oyster-shell flavors and pickled onions; Jupiter Room is poised to innovate. Negronis are adopting salted, savory iterations such as Emmy's Spaghetti Shack's spaghetti-flavored version. Returning office routines have revived business lunches, including Heartwood's bottomless martini lunch and gatherings at Wayfare Tavern.
Read at The Infatuation
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