The Great Debate Continues
Curing Olives at Home, Part II

Bars Inside Other Bars

In my latest story for San Francisco Magazine, I talk about bars opening inside other bars.


Photograph by Chris Brennan

Make it a double

These bars within bars offer patrons a choice of drinking styles.
By Camper English

The hottest haute cocktails require a range of syrups, bitters, fresh herbs, several types of gin, a lot of storage space, and extra time to make every drink. One way in which bar owners are handling the demand is by dividing and conquering, opening two bars in a single venue—one to promote quick service, the other for slow sipping.

Until recently, the back room at Dalva was a barren spot more suited for storage than for socializing, and it was often used by customers sneaking illegal indoor cigarettes. But with a fresh coat of paint and a bit of remodeling, including a custom-made bar and wrought-iron accents, this area has been rebranded as a boutique interior cocktail lounge called the Hideout. 

Continue reading the story at the San Francisco Magazine website

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