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4 Bar Scenes

Carolyn Jung and Anh-Minh Le | July 17, 2017 | Food & Drink Story Eat and Drink Clubs and Bars

Read more from the Feast Issue here.


1. [ESC]

With high-backed sofas and cushy purple chairs, the new lounge inside the renovated lobby of the Four Seasons Hotel Silicon Valley makes it easy to pause for a respite. After all, it’s named for the computer keyboard key to “stop.” A wine bar on weekday evenings, it beckons with housemade charcuterie, artisan cheeses, and inspired tartines. Sip a glass of Blend 122, the hotel’s new signature red wine by Byington Vineyard. Friday nights feature oysters on the half shell and caviar, as well as a DJ.
2050 University Ave., East Palo Alto

2. Roots & Rye
At this stylish Santana Row spot, architect Brett Terpeluk sought to create a space that reflects the values of farm-to-table cuisine as well as America's legacy of whiskey production, he says. A simple materials palette—cedar framing, concrete herringbone flooring, tufted green leather—allows the creative cocktails and dishes, from pork belly sliders to aged duck breast, to shine. Venture onto the patio to bask in the glow and warmth of the fire pits.
3055 Olin Ave., San Jose

3. Haberdasher
After a successful five-year run, proprietor Cache Bouren closed Singlebarrel, updated the interior and offerings, then launched Haberdasher two years ago. The practice of the bartenders choosing the best drinks for patrons continues—but unlike Singlebarrel, Haberdasher has a menu featuring popular drinks on draft, such as the Moscow Mule and Old-Fashioned. The salty and slightly spicy snacks pair well with the libations (get the brisket jerky!).
43 W. San Salvador, San Jose

4. Bird Dog
Since chef Robbie Wilson and his wife, Emily, opened Bird Dog in 2015, they've had a hit on their hands. Among the small plates, the wood-grilled avocado is a signature. Larger dishes include wagyu and fried chicken. The full menu can be enjoyed at the bar and its neighboring tables, while the plush seating along the window is for drinks only. A seasonal crowd-pleaser is the Snappy, made with Kettle One, lemon, chile de arbol, and sugar snap peas that give the drink its bright, verdant hue.
420 Ramona St., Palo Alto

Originally published in the July/August issue of Silicon Valley

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Email Anh-Minh Le at
ale@modernluxury.com
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