Basil Mudstone cocktail at Rock Bar, made of Pineau des Charentes, Bulliet Rye, basil, and lemon bitters, 80 29th St, San Francisco, CA.
Latte and a robotic friend at Grand Coffee, 2663 Mission Street, San Francisco, CA 94110, San Francisco, CA.
Panna gelato with extra virgin olive oil & sea salt at Beretta, 1199 Valencia St., San Francisco, CA 94110.
Chocolate S’more Pie, with graham cracker - oreo crust, semi-sweet chocolate mousse, and toasted marshmallow fluff, at Grub, 758 Valencia Street San Francisco, CA 94110.
Charbroiled hangar steak, smashed yukon potato, baby carrots, charred onion and bleu cheese vinaigrette at Grub, 758 Valencia Street San Francisco, CA 94110.
Old Pretender cocktail at Beretta, made with Scotch, Cocchi Americano and Drambuie.
Zucchini, fennel & pecorino scramble, with roasted potatoes and salad, served for brunch at Beretta, 1199 Valencia St., San Francisco, CA 94110.
Figs, blue cheese and prosciutto salad plate at 18 Reasons, for a food photography workshop led by food photographer Scott Peterson, with food stylist and caterer Anita Marquardt.
Enjoying a refreshing Negroni cocktail and the view at Tonight We Tanqueray, in the lovely Spanish Suite at the Clift Hotel in San Francisco, CA.
Bittersweet Blossom cocktail, made with Suntory Yamazaki Single Malt Whisky, Aperol, Strawberry shrub, lemon and soda at the Redwood Room in the Clift Hotel, 495 Geary Street San Francisco, CA 94102.
Brooklyn cocktail from Savoy Cocktail Night at Alembic, 1725 Haight St., San Francisco, CA 94117. Made by Erik Ellestad of Savoy Stomp.
Derby cocktail made with bourbon, sweet vermouth, orange, lime and mint at Dalva, 3121 16th Street, San Francisco, CA.