Friday Seven: Seven Stills Can’t Offer Tastings Because It’s in the Bayview


Plus Almanac Beer will get a Mission taproom, and Humphry Slocombe creates a Hedwig flavor.

Almanac Beer Co. to Get a Tasting Room

2704 24th St. was once home to Sous Beurre Kitchen, and soon, it’ll become Almanac Beer‘s first taproom. Inside Scoop reports that owners Jesse Friedman and Damian Fagan won’t monkey with the interior too much, apart from installing a tap system, but that the backyard will become a beer garden (with growlers available to go). And they’re on the hunt for a chef to cook beer-friendly food.

Seven Stills Stuck in Limbo When It Comes to Spirit Tastings

You may have heard that distilleries in California, like winers and breweries, may now host tastings or otherwise serve complimentary spirits. But that legislative remedy doesn’t necessarily guarantee anything. Hoodline reports that craft distillery Seven Stills (1439 Egbert St.) must also contend with a Planning regulation that prohibits such facilities from offering tastings in the Bayview — specifically, in the Third Street Restricted Use District (RUD). The article gets a little bit into the weeds on various types of alcohol licenses and the workarounds, but the gist of it is that the distillery is applying for an exemption, and you can help.

Humphry Slocombe’s Hedwig and the Angry Inch Ice Cream

As John Cameron Mitchell’s musical will play at SHN Oct. 2-30, Humphry Slocombe will create an ice cream flavor inspired by the song “Sugar Daddy.” Made of caramelized, sweetened condensed milk, coarse salt, and Madagascar bourbon vanilla, it’ll be available all October long at both locations, 2790 Harrison St. and in the Ferry Building. Eat some and you’ll feel like Miss Midwest Midnight Checkout Queen.

Hotel Zeppelin to Get Fifth Restaurant: Rambler

Sometime next month, the Hotel Zeppelin (545 Post) will add yet another dining space. Rambler, according to Eater, will be under the command of Robert Leva (formerly of Salt House and Redd) and mix Italian and Californian food. At 100 seats, it will have two bars, one of which (Zinc Bar) has room for only for tushes to sit. Intriguing!

Erotic Stained Glass and Everything, The Great Northern Opens in the Former Mighty Space

[The] Mighty has fallen. It did in May, technically. So now, Hoodline reports, the owners of SoMa club Monarch are opening The Great Northern at 119 Utah St. where Mighty used to be. We are totally down with anything named for a hotel in Twin Peaks, but the sexy stained glass is a strong selling point.

Zapata Mexican Grill Is Closing For Real

The burrito of Damocles had been hanging over it for some time now, but Hoodline reports that Zapata Mexican Grill (4150 18th St.) was unable to reach an agreement with the notorious vacant-storefront-loving Castro landlord Les Natali on the terms of a new lease, and it will close for sure on Friday, Oct. 14.

Donald Trump Wants to Crush the FDA

Salon reports that while announcing his tax plan in New York, Donald Trump also revealed his idea for the Food and Drug Administration: “‘The FDA Food Police, which dictate how the federal government expects farmers to produce fruits and vegetables and even dictates the nutritional content of dog food,’ the Trump campaign fact sheet complained. ‘The rules govern the soil farmers use, farm and food production hygiene, food packaging, food temperatures and even what animals may roam which fields and when,” the fact sheet continued. “It also greatly increased inspections of food ‘facilities,’ and levies new taxes to pay for this inspection overkill.’” I’d recommend reading The Jungle, but his attention span is such that he probably couldn’t get through the passages about how unregulated sausage is made.

But here’s my favorite excerpt, anyway:

There would be meat stored in great piles in rooms; and the water from leaky roofs would drip over it, and thousands of rats would race about on it. It was too dark in these storage places to see well, but a man could run his hand over these piles of meat and sweep off handfuls of the dried dung of rats. These rats were nuisances, and the packers would put poisoned bread out for them; they would die, and then rats, bread, and meat would go into the hoppers together. This is no fairy story and no joke; the meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one–there were things that went into the sausage in comparison with which a poisoned rat was a tidbit.


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