May 14, 2013

Drinks on the Road, San Francisco, Part I: Blackbird

I recently was lucky enough to spend a short two days (not lucky cause it was short, but lucky in that I was able to go at all) in San Francisco, checking out a few snazzy bars and seeing some snazzy people. And having some Mexican food with my pals Mike and Meredith. But here, cause in theory this is a blog about booze and drinks, I’m gonna focus mostly on pictures of the drinks I had, starting with ones had at Blackbird. From what I’ve gathered, Blackbird is sort-a new, though it had a very comfortable neighborhood bar feel and a bunch of stuffed blackbirds above the wooden and glass shelves behind the bar. I don’t want the term “neighborhood” to confuse you though, into thinking the drinks weren’t crafted with care. Cause they were, and then some, by a bartender named Matt Grippo (and a couple other nice fellas whose names I missed). The menu was scripted on a long big scroll-of-sorts behind the bar (in two spots), and I picked a Knee Slapper off of it:

The Knee Slapper (well-named, as most drinks there) was a combination of Four Roses, Old Overholt rye, Averna, Gran Classico, and, interestingly, crème de cacao. It’s rare to see a doubling of the base spirits, and rarer still to see the crème de cacao thrown into a mix of brown boozes, but the end result was very tasty, rich, and layered with flavor and herbal notes. Dreamy stuff. By the time I ended up with a second drink, the Blackbird was hoppin’. It was a Saturday night, so expected, but I haven’t been in a spot that busy for a few, oh, years probably (hey, I’m old). It was four deep across the whole bar at one point. And here’s what was amazing: Matt kept his easy-going and affable demeanor the whole time, even when people asked incredibly silly things (one order: “can I get four beers, a Martini, and some whiskey?” With no specifics at all). And, during the madness, the drinks were still put together perfectly, and including an off-menu drink he made for me  (maybe it was going to be on the next menu) with no name – or no name I remember. It was a wildly intriguing mixture as well: Enchanto pisco, Calpico (an uncarbonated Japanese milky soft drink), cucumber, lemon, orgeat, and a rose water rinse. That is out there friends. But you know what? It all came together into a refreshing, tangy, vegetal, smooth hit:

All-in-all, a fantastic spot, Blackbird. I’d definitely return in a heartbeat. It’s the kind of place where you could get the fancy cocktails made in the modern masterful manner, but also order a High Life if you wanted – as long as you paid cash:


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Jose Romero said:

Thank you so much for you review about Blackbird, it is my regular please to be, I call my second home, who doesn’t like to have all the attention from the staff, I don’t do mix drinks but they have my favor stouts beer, I.t is the Oat meal, dark beer, bartenders have for me a tall glass of water and my beer, besides my regular seat, they make me fell like part of them, my friend Shawn the owner can be so particular about customer service, we are been in the business for a long time, this place before Blackbird never work for anybody, until Shawn came with the new idea in his own, now it is the place to be, the atmosphere, music, drinks etc, etc is much better then any other place around, come back soon have a drink w us 🙂

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