Last night my brother and I went out on the town and originally planned to have dinner at Bar Agricole, but were shocked to see no line at 7 p.m. on a Wednesday at Una Pizza Napoletana. So naturally, we had to get a couple of Anthony's awesome pies. Then off to Bar Agricole for a cocktail or two.
I've said it before, but I'll say it again. You owe it to yourself to have one of these amazing pizzas if you're visiting San Francisco. Anthony Mangieri's pizzas were the toast of NYC for years before he packed up his oven and came west. Now on 11th between Howard and Folsom, he's still making the best pizzas I have ever had.
Bar Agricole has been open for 9 months or so now and even though we cancelled our dinner reservation, we still wanted to check-in and see if the cocktails are still amazing. At Bar Agricole, the artful cocktail preparation is combination of performance art, mad science, and alchemy. I asked one of their star performers, Craig Lane, to reenact his opening night cocktial of artisan tequila, sour, and thai bird's-eye chile and it was exactly as I remembered it from August. A perfect concoction. Then the signature cocktial from Martinique, the Ti Punch. We were told that it was called "Ti" (short for petite) and that this is a wildly popular drink all over French-speaking Caribbean countries. It is made by squeezing just a tiny bit of juice from a slice of lime, gently bruising the skin, and swirled with agricole rum in a glass with huge ice cube. Another stunning cocktail. We also tried the Mary Pickford, which was good if you want something a little sweeter. It's made from white rum, homemade pinapple gum syrup, and maraska marischino syrup. Delicious.