T he Root Cellar is the new taproom and gastropub brought to you by the same folks behind the honey-centric artisanal food shop Hive Market and the soup and sandwich shop called The Beestro (101 W. Marcy).
The Root Cellar (it's downstairs) has a huge selection of local beers, wines and ciders. It also serves Falcon Mead, which is a local alcoholic beverage made from honey. Actually, Falcon makes nine different varieties of mead, many fruit-flavored.
The food at The Root Cellar is designed for drinking: chips and salsa, nuts, soft pretzels and a cheese plate for starters. Bigger plates include a multi-culti mishmash of chicken yakitori, falafel, melty cheese with green chile and an intriguing minced lamb-stuffed collard greens. There are also a few more traditional soups, salads and sandwiches. Check it out and let me know what you find!
Is that making you thirsty? Blue Corn Brewery is having a holiday party tonight (Thursday, Dec. 15) at the brewer's table, with a white elephant exchange (beer-related gifts in the $15 range). The $35 event includes a whole bunch of food like short rib ravioli, crab and cheese puffs and chorizo sliders, plus two beers. Starts at 6:30 pm. Call 438-1800 for reservations. Ugly Christmas sweaters highly encouraged.
Santa Fe Spirits is having an open house this Saturday over at the distillery (7505 Mallard Way) from 5-8 pm. The folks from Bev's Biscochitos, Cacao Santa Fe and Bloody Maria will be there and the distillery will be opening some limited edition spirits and giving away prizes.
Lots of restaurants are open on Christmas Eve! If you want fancy then Radish & Rye, State Capital Kitchen, La Boca, Restaurant Martin, Eloisa and Bouche are all open. For a little lower-key evening you could do 315 Restaurant & Wine Bar, Andiamo!, Il Piatto, Raaga, Chez Mamou, or Midtown Bistro. Rio Chama and the Anasazi Restaurant are open both nights. Call your favorite place and check! Arroyo Vino has has attractive menus for both—the New Year's menu ($95 per person) that includes Wagyu beef carpaccio, a charred onion consommé with black truffle and a seared foie gras with persimmon and cocoa nibs.
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