The Macaron District could easily be an informal name for Hayes Valley in San Francisco. Assuming that the revived La Boulangerie continues to carry them as before and during their Starbucks period, as of my last count Hayes Valley has at least six places to buy macarons in fewer square blocks. Chantal Guillon’s store is entirely devoted to them. This doesn’t even count the restaurants which offer them on dessert menus.
Too bad I don’t like macarons.
[This was a comment on the article “Great Big City, Tiny Little Districts” by Karl Sluis on Medium.]
"(This essay by Dinah first appeared in the Hayes Valley Voice.)
If you haven’t gone before 5pm on a workday, you haven’t really been to our little neighborhood bar on the green. At opening time—2pm—on a recent sunny Tuesday I stopped in at Brass Tacks to talk with co-owner Matty Conway. My plan was to spend a quiet hour discussing a topic of mutual interest: low-alcohol cocktails…"
Oh Facebook, why do you show me the text preview when I write the post and then hide it when you post? Sigh.
"Manhattan mixologist Naren Young thinks low-alcohol cocktails could be the next big thing. "Over the past five years, there was a trend towards super strong cocktails, served neat," he said. "Those aren't drinks you can enjoy in succession for a long period of time." The man has a point. Taste a temperate future at The NoMad's Bar, which has an entire page of low-alcohol drinks. Or try the popular aperol spritz at Nightcap, a brand-new industry hangout on the Lower East Side."
Also in Seattle, thanks to the team at Tavern Law we were introduced to Andrew Bohrer's smoky wonder the John Cameron Mitchell cocktail, (sometimes shortened to the "John Cameron"). Ardbeg in a shim? Oh my goodness yes!
[Photos by Mum Jinx]
I gave a presentation on The Art of the Shim: Low-Alcohol Cocktails to Keep You Level in the afternoon at Coast Library. Alas, due to a complaint from a modern-day Puritan we could not give samples of even the lowest proof of cocktails, so the attendees just got to taste Luxardo cherries. Despite the sample setback, the event was a success and the small crowd enthusiastic.
There were great questions, including one on the history of an obscure drink or possibly dessert or possibly both, the Knickerbocker Glory, which I'm researching in the picture below.
It was very windy but lovely on the way back to my folks' house.
That evening I was able to provide a private sample to thank my parents for their help with the event.