Classics Exhibition: Paloma
The Paloma is a refreshing cocktail, often considered (rightfully) in the same breath as a Margarita. They are both specialities of Mexico, and like...
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Speaking Nopalese: Meet Franklin Clary
Franklin Clary, a key member in the formation of our media project, Nopalize died suddenly and unexpectedly in a car crash last week. His...
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Classics Exhibition: Corpse Reviver
We’re at an interesting phase in our drinking in America. Spilling over from coastal urban areas, there are more proper bars than we’ve seen...
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Chronicles of a Dirt Farmer: On Lambing
In farming, there is always something to complain about – bad weather, drought, broken equipment, early morning phone calls. It’s so easy to be...
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Classics Exhibition: Aviation Cocktail
Our exhibition on Classic Cocktails continues with The Aviation. The Aviation is a gin cocktail featuring maraschino liqueur, crème de violette, and lemon juice...
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Meet Terry Oxford of UrbanBeeSF
Nopa, like many contemporary farm-centric restaurants in our country, has bees on our roof. Much has been written about the continuing decline of the...
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Nopalito Masa Making: Part 1
Did you know that Nopalito makes fresh masa each day? Former Nopalito Sous Chef, Enrique Soriano, demonstrates how we prepare the masa, a corn dough....
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Wine Digest: Nopa Staff Picks: Rosé
Spring is here, and with it comes longer days and the reminder that San Francisco is best enjoyed al fresco. To me, spring and...
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Yuzuki Exploration of Japanese Cuisine
Last week our friends at Yuzuki announced a few big changes, namely… a name change (dropping the Izakaya). For Yuko Hayashi, who left a career...
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A Family Affair: Family Meal at Absinthe/Arlequin Cafe and Wine Merchant
Amid a chaos of activity, Absinthe Sous Chef Eric Gibbs barrels calmly down a winding corridor carrying an enormous pot of Italian vegetable soup...
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