I haven't seen the print edition yet, but the digital edition of my story in Men's Book (by San Francisco Magazine) is viewable online here.
The story is about sherry in cocktails. The story mentions drinks on the menu at 15 Romolo, NOPA, and the forthcoming Gitane, but since I wrote it, sherry drinks have been turning up everywhere.
One of my favorite drinks in San Francisco right now is Joel Baker's "Drink Without a Name #3". It contains Fino or Manzanilla sherry, Chartreuse, and a basil garnish, and was originally created with fresh pears but is on the menu now at Bourbon & Branch with stone fruit instead. (Or at least it was- they recently changed the menu for fall.)