Behind the Bar

A Locals Design Guide to Bars, Restaurants, and Lounges.

Jan 16, 2009

I love your glowing globes!


Unabridged


Neighborhoods: Union Square, Nob Hill
6 Claude Ln(between Bush St & Sutter St)
San Francisco, CA 94108
(415) 788-6686

In the Know: Let me just start out by saying, WOW! Where the hell has this kinda design in San Francisco been? I mean everything was spectacular, spectacular! And I am not just saying that because one of my favorite local SF designers (Mr. Important) did it. Oh, no no no. Each and every minor detail was attended to as if it was a cuddly bunny nestled in the bossom of a rock star design. From the colored menus to the lighting scheme to the multi-leveled dining/bar areas to the incredible bathroom, Mr. Important left no proverbial stone unturned. Lets begin at the bar as that is obviously my favorite place to be: When first doing my research (i.e. looking at their website gallery) I immediately thought it was over designed with a cluster f*ck of materials. Not the case at all. Since it is two times higher than it is wide all the elements really start complimenting eachother superbly.
But wait! Don't think that is the end of it. After a bottle of wine, the design went from great to a-mazing as I ventured around the rest of the space. The upstairs dining area had a completely different feel than the bar. The brick walls surrounding the space were illuminated from the bottom, a fantastic effect called grazing. What I love most about the walls is they were encased behind glass. It made it look as though the whole wall was its own art piece. This gave the upstairs a very dark and vibrant ambiance. ...


Behind the Bar: Enough with the technical side, lets get to the juicy stuff. Our bartender (the sexy foreign prince previously mentioned) gave Lindsay and I a pretty good insight into why European bars are better than American. He explained that size matters. (Sport, I couldn't agree with you more;) The bar was too spread out. Apparently in Europe all the amenities you need, i.e. shakers, glasses, bottles, etc. are within arms distance away from each other. No need to go from one side to the next to grab a cherry...
Who's Who: As much as I love going out, I have this weird thing about waiting outside a restaurant for it to open just so I can start drinking. If it was a minute before I got there that's totally fine. It was open, im cool. But waiting for them to open the doors and invite me in, sucks. This, of course, happened at Gitane because for some reason they don't even open until 5:30pm. (If they only knew how many people they could pull in if they opened just 30 min. earlier. Think about it boys...sitting outside in the 70 degree weather in the middle of the winter, kinda priceless) Luckily, I was not the first in line. A nice group had gathered outside. From what I saw, an impressive after work crowd. Ages looked from mid 20's to late 40's. Mostly all dressed up. Mostly all needing a break from a hard days work. Everyone kinda had their own thing going on which made it pleasant to sip on some wine in the presence of great company. But I suggest making a reservation or arriving shortly after it opens before embarking on this visual extravaganza. Space is limited.

And to you, chatty Cathy sitting next to me: Guy, I am trying to discuss politics, religion, and sex with my girl friend and most certainly do not need to hear another peep outta you about your sweet digs in Tahoe or your workout regime or how much coke you just finish doing. All those things is better kept to yourself.

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Nov 20, 2008

He's not drinking, but i'll take a bottle of wine!


Unabridged


Neighborhood: Mission
1199 Valencia St
(between 22nd St & 23rd St)
San Francisco, CA 94110
(415) 695-1199


In the Know: When I got there the first thing I noticed was the ceiling. Not only does it appear high but the faux coiffured wood ceiling sets an overall warm, almost aged Spanishesque atmosphere. (which is kinda a weird feeling seeing as how it is an Italian restaurant. Though I guess there are some common similarities.) Now I feel they did a great job with the lighting scheme in regards to the layout of the space. It is divided in almost three sections; a long bar extends the length of the wall to the left, a ridiculously large banquette table and equally high 2-tops down the right, and a farely large open space down the center. The designer did not just haphazardly place lighting down the center of the restaurant and call it a day. They placed some delectably goddy chandeliers over the goddy table and some wonderful carbon filament pendent lighting over the bar. All of this mixed with candles really adds to a great vibe. And for an even more intimate setting, up front and in back they have lower 4-tops and 2 tops so you and your boo can hold hands and peer into each others eyes while toasting to your happiness. (see I am not always cynical ;) As far as the artwork, well none of the walls have any. In its stead, there is an exceptionally interesting floral design present. I actually like the lack of art. One would really have to find the right piece to fit the space and unless you are ready to house a full on installation, less is definitely more!


Behind the Bar: As previously mentioned I was already warm and toasty walking in to this place. That warm and toasty escalated to hot and spicy as I ordered a bottle of wine to myself. At the time it seemed ambitious but that is the greatest part of going to a restaurant with a person that doesn't drink. No awkward, who is going to take the last glass of wine at the end of the bottle. No sitting by, watching your date fill his glass almost to the rim just to turn around and dribble a couple drops into your glass while claiming he thought there was a lot more left and would share his with you but he kinda mixed two different kinds of wine together and is pretty sure you wouldn't like it. (deep breath) Sure guy, seeing through glass is still one of those unsolved mysteries science has yet to understand. Thanks chief, for showing us that guys do know everything about what a woman likes on the second date. Your a saint and my new savior. Moral of this obviously passive aggressive story is while reviewing under the influence is freak'n awesome (restrictions may apply see terms and conditions for details) retaining that information is always somewhat fuzzy. The cliffs notes version I remember from our server is as follows: ...
On a side note: I have to mention the tiling that took place in the bathroom. Whilst I love the look of it, both times I went to the bathroom I found it extremely hard to walk on in stilletos. Yes, I was almost a bottle and a couple shots deep but I believe it was the tile to grout ratio that was the real problem.


Who's Who: This is definitely a spot where locals tell locals to go. The mixture of old, new, borrowed and blue all sat or stood comfortably next to one another. That has to be one of the greatest parts of common tables, you get to do some serious eavesdropping. I highly recommend it for date nights, friend nights, group nights, alone nights, and/or nights that you want to order a bottle of wine to yourself. Thank god to my server that let me re-cork my bottle before things started really heating up!

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Nov 13, 2008

Creepy Crotchy Clown Carnival



Unabridged

Boboquivari's


Neighborhood: Marina/Cow Hollow
1450 Lombard Street(between Franklin St & Van Ness Ave)
San Francisco, CA 94123
(415) 441-8880


In the Know: I shouldn't really be saying this because it pretty much goes against the whole idea of me becoming a designer. But I have never been one to follow rules and so I don't see why I would need to now. What I am getting at is while hiring a designer will definitely give your restaurant a better atmosphere which in turn will bring in more business [hint, hint], one does not have to pay someone else a 218.7% mark up for a design. (and to the 92.4% of gay males that run the interior design world just remember, I have graciously walked 3 very handsome, strapping young men out of the proverbial closet so if you feel I am outing you, we're even bitches!) Obviously with the economy in turmoil everyone wants to save as much money as possible so restaurant owners are now becoming designers. And, more often than not they aren't doing such a horrible job. There must be a 'How To' book to bar/restaurant design going around. I am sure within these pages there would be certain must does, can does, and definitely don't, even it you think it is cool, trust me no one else does do guidelines. For example...

Behind the Bar: No need to ask anyone about the woes of this place, I worked here for a brief stint (about 2 years ago now and I haven't been back so if I am off please let me know. I won't change what I have said because once I am on a roll there is really no turning back. I will, however, make a 5pt font sidenote with your comments. Cheers!), and hence have my own behind the scenes take on it. Other than my obvious disdain for the lack of a hostess stand and the fact that it is the creepiest decor ever, the multi-levelness of the place is less than desirable. I understand utilizing all levels of your space. But that third level is ridiculously hard for a server to maintain, especially in regards to the type of people that go there. (That will be discussed in the who's who section) And speaking of that area...

Who's Who: Since this is a more expensive establishment you are going to get a more high-end crowd. Please don't take offense to anything I have said. I love these kinda folks (mostly when I am on the inside looking out). I recommend Bobo's as a place to take a client that you need to impress, a place to take a date you need to impress, a special event where you need to be impressed (and that you don't have to pay for - i.e. birfday or graduation), or parents that need to shut their kids up by taking them to an expensive clown show. I would seriously avoid the last one though, more often than not clowns are scarier than they are funny for kids, and if I am in a fine dining restaurant with kids screaming around me...it is I that will be the scary one.

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Nov 7, 2008

Hear no evil, see no evil, and yet im still evil...hmmm



Gimme More!

Koh Samui & the Monkey

Neighborhood: SOMA
415 Brannan St(between 3rd St & Ritch St)
San Francisco, CA 94107

In The Know: Right of the bat I knew I was going to love this design. It isn't like every other restaurant that is street level; you actually have to go up a small flight of stairs to get there. (Its not that it is the only restaurant that is like this in SF but I haven't blogged on those places yet so outta sight, outta mind - at least for now so back off!) It is great as far as restaurants go because you feel better than everyone else when you are looking down upon all the other restaurant minions...muahahahaha....
Behind The Bar: A sexy tattoo, slick haired, beautiful eyed, pirate looking chap. Please don't mistake the mention of this pirate with the SF's infamous pirate (General Lee -*picture soon to come) that works (ed) at the Beauty Bar. Oh, no no no. He is a much cleaner cut and of the more delicious variety. However...

Who's Who: Other than the aforementioned pirates' shipmates at the bar, I saw two after work ladies and a group of diners in their mid 30's (ish). Not a whole lot to work with. Let me paint you a picture of what kinda crowd I can imagine would frequent this kinda joint...

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Sep 11, 2008

Good Ol' Bessy


Farmerbrowns


25 Mason St (between Market St & Turk St)
San Francisco, CA 94102
(415) 409-3276

In the Know: Designers take note! If you are going to create a kitchy theme for your restaurant, do it. Don't half ass it by forgoing even the smallest detail. In the end you'll be happy you did. Designer of Farmerbrowns did an absolute amazing job keeping to theme. Almost (and I only say almost because it is close to impossible the have everything work; some elements just can't be changed) every component was straight up farm....

Behind the Bar: For any young hospitality designers reading this, one word of advice: take a crack at the industry for awhile. Become a server, bartender, busser, runner, host(ess), or even work in the kitchen. The only way to successfully master hospitality design is to know your surrounds, i.e. what works and what does not as an insider. It is easy to design a space that looks pretty but it is even easier and better to design a space that looks pretty and functional if you have been in the industry before. With this in mind...


Who's Who: I love this place because really anyone can enjoy it. From where I was sitting (I station myself at the bar, duoy duh) I saw business suite guys, tatted up boys, gathering of tourist ladies (most likely didn't realize they were staying in the TL and needed to retreat), an elderly woman in a track suite, early diners, the urban kool cat, baby in stroller, and kermit the frog. He says hi!. Usually with this decor I totally recommend a hot spot to take a date. Unfortunately with Hollywood telling us that 115 lbs is fat most women are only eating salads and low carb meals. Not the place to take your self-conscious date. If you find a girl that doesn't subscribe to the pressures of society, take her here. She will love you for it!

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Aug 21, 2008

Ground Control to Major Q










Q

Neighborhood: Inner Richmond
225 Clement Street (between 3rd Ave & 4th Ave)S
San Francisco, CA 94118
(415) 752-2298
http://www.qrestaurant.com/

*Disclaimer- Due to the consumption of a certain alcoholic beverage prior to my departure for the restaurant, my camera was left at my apartment; hence the lack of pictures. I have borrowed some from yelp and plan on returning to Q to take my own pictures but for now please sit tight. And if you are not the sitting tight type, there are people you can contact to help you with that.

In the Know: I know you have been losing sleep over it. Don't worry, I have too. How does one combine a gigantic paper mache moon (actually looks more like stucco but in my book paper mache is a $2 word whereas stucco clocks in at $1.23) , an indoor tree (this ain't no fluffy fragrant ficus), and magnetic letters into a cohesive design...

Behind the Bar: One of the servers commented on only having one Micros (or at least I think she said micros-- and to her credit she really liked having just one) system behind the bar for the whole restaurant. Now the space isn't exceptionally large, and to my calculations there was only two servers for the space*, so having multiple point of sales isn't absolutely necessary....

Who's Who: Anyone from the guy that forgot to pull the toilet paper from his razor cut face to the girl that thinks she is the cats meow (who could better be described as the coughed up hairball during that meowing session of this so-called cat) to the fat kid in class, everyone is welcome!...

Gimme More!

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