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Drink 2014: An Evolutionary Process 

Wednesday, Mar 5 2014
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What once was such a simple concept continues to grow out of our control. It's called Drink, so one would assume this would be merely an annual guide to the act of imbibery. But just as a night at the bars can engender both wild creativity and reckless behavior, so too does the bar culture get perpetually creative with itself.

Point being that a more accurate name for this issue would be Drink a Variety of Innovative Small-Batch Spirits Along with Precisely Paired Foods Before Spending Your Night Out at Some Madman's Hallucination of a Club. That's what we'd like to call it, in the name of accuracy, but the squares of "good taste" and "sane design" insist that it must continue to be Drink because, damn it, no one wants to read something that looks like it was written by an 18th-century savant. So Drink it is.

But the tale we're telling this year does concern the rise of such terrific monsters as kitchen sink wines and quadruple IPAs and cocktails made by synesthetic bartenders to live in perfect harmony with some certain dish. And because your life isn't weird enough, how about a proposed schedule that allows you to pretty much never stop dancing throughout the week? That's what we're doing with this year's Drink.

It's amazing what's going on out there now. See for yourself. Words fail us. Mostly.


Meat and Potato Vodkas: Bars Integrate Cocktail and Food Menus for a More Holistic Experience

Bitter Fruit: Bay Area Brewers Push Hops Into Stranger Territory

Impure Thoughts: Drinking "Kitchen Sink Blends" is Not Palate Suicide

Never Stop Partying: How to Disregard Your Day Job and Go Out Like a Pro All Week

The Bulletproof Waltz: An Ode to Nightlife

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Staff, SF Weekly

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