One thing that I’m hoping to do this year is to get out a bit more to bars around town. While I’m at it, I plan to, ahem, challenge the talent a bit more than I have, by requesting that they make Savoy Cocktails.
For this outing, we met some friends in North Beach where we decided to have dinner at the new-ish Comstock Saloon. Well, it’s really only “new-ish” if you get out to North Beach as infrequently as Mrs. Flannestad and I do. Ahem, I think they’ve been open for at least 8 months.
Among the bars and restaurants that opened last year, a new trend was bars that take themselves seriously as cocktail destinations, yet have really very decent food. Both Bar Agricole and Comstock Saloon fall into this category. Where previously it had almost seemed that it was the restaurants which were leading the charge as destinations for amazing cocktails, now we are seeing places that are first and foremost cocktail destinations, yet are being written up also as food destinations.
That it incorporates “Saloon” in its name and is located in North Beach, gives you a good idea what to expect. Located in the space which was most recently the San Francisco Brewing Company, Comstock is a rowdy, fun bar with live music and weekend crowds. That you can also get “Beef Shank and Bone Marrow Pot Pie” or “Chicken Fried Rabbit” is an indication of where “Bar Food” is at these days in San Francisco. I’m all for it, especially when the food is priced as well as it is at Comstock.
Parson’s Special Cocktail
4 Dashes Grenadine.
1 Glass Orange Juice.
The Yolk of 1 Egg.
Shake well and strain into medium size glass.
For my first drink, to be a pain in the ass. I asked for “Barkeep’s Whismy” and specified “something brown”. I got back a very well made Brooklyn, one of my all time favorite drinks, and quite enjoyed it. As far as “Whimsy” goes, maybe a bit on the “safe” side, but hard to complain.
As I was perusing the menu, I noticed they had the new beer from Anchor Brewing, Brekel’s Brown. It proved to be a great companion to my Beef Shank and Bone Marrow Pot Pie.
After we finished dinner, the server asked us if there was anything else she could bring. I wrote down the recipe for the Parson’s Special and told her it was for a blog project I was working on.
A well executed drink came back, with the spice from their house Grenadine giving this rather plain recipe a well needed lift. Quite similar to what I remember an Orange Julius tasting like, I’m not sure I would order the Parson’s Special again, but I know I will return to Comstock Saloon to sample more of their food and drink menu.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.