Bartender - about - townspeople Kevin Diedrich has officially unveiled his own cocktail bar , Pacific Cocktail Haven(PCH ) in the old Cantina blank space . And he ’s bring in his dog , Kona , with him .
If you ’ve ever taste a Diedrich signature ( which you probably have , if you ’ve had a cocktail in SF in the last 10 twelvemonth : he ’s best known for crafting scrumptious libation at hotel bars Burritt Room , Jasper ’s , and BDK ) , then you have a go at it you don’treallyneed to study any further . It ’s a neighborhood prevention , helmed by Kevin Diedrich . There ’s a dog . Enough said .
Kevin team up with Sidecar Hospitality ( Schroeder ’s , Press Club ) to buy Cantina , a long - time cocktail haunt and industry - hang in Union Square in December . For six calendar month , the team incubated the new cocktail barconcept with Turnkey , a pop - up inside Cantinathat he operated while refreshing the spot ’s minute interior . And this week , the brush up designing and brand name - new , 18 - bass cocktail menu ( $ 11-$13 ) is ready to enchant and confound your taste bud .
Courtesy of Allison Webber
While the bug out - up menu was an ode to Kevin ’s greatest hits – mostly from the abruptly - lived BDK – the novel menu is like take a virtual tour of his best-loved San Francisco hangout , peculiarly their sweet menus . A will to Kevin ’s advanced roof of the mouth , cocktail mavin , and love of pastries , he translate a pineapple macaroon fromB. Patisserieinto a saffron - infused mezcal concoction with grilled pineapple plant ( The Saffron pictured above ) . inspire by the miso - love butter spread head that hail with cornbread atOld Bus Tavern , he form the Miso Old Fashioned , which intermingle miso butter , rummy , orchard apple tree brandy , and bitterness into a silky , textural libation with both savory and seraphic notes .
Other innovation lie in his twist on the classics , such as the Naked Mai Tai , which strip the Mai Tai of its citrus fruit .
Or in the Oh Snap , which add a surprising – even healthy – tactual sensation with fresh sugar snap pea .
Courtesy of Allison Webber
Over the retiring six calendar month , when he was n’t translating advanced pastry recipes into bibulous libations , Kevin has been modernize and brightening Cantina ’s interior himself – often from 4 am until it was time to jump catapult drinks . It plow out that drilling into wall just before a night ’s serving allow him to strike substantial - estate gold : the building ’s original brick is now expose , give the outer space about 2 ft panoptic , and he also unearthed a fanlight in the back , which was covered up during Cantina ’s reign – perhaps its only misstep . Patrons now get the same cocktail culture and vicinity vibration of Cantina , but in a vivid , more undefendable space with understated furnishing that put the beautiful back - cake and Kevin ’s drink front - and - centre of attention .
Plus , at the destruction of the day , it ’s a barwith a dog . * *
- For your serious chance at pledge with Kona , head to PCH when it give at 5 pm before the dog ’s bedtime .
Courtesy of Allison Webber
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Courtesy of Allison Webber
Courtesy of Allison Webber
Courtesy of Allison Webber
