It’s been about a year since we last reported on Press Club in San Francisco, and at the time it was overhauling its menu and management with some excited changes. Well, how has everything turned out?
Wine Director Mauro Cirilli has been doing some amazing things, with a heavy focus on both beer and wine. The wine program features an extensive list of wines available by the glass and in flights and — unique among most wine-focused bars — has a large number of wines available poured from magnums. How is this possible? Thanks to Coravin (pictured), a new wine preservation system that extracts the wine through the cork without removing it from the bottle. (I’m writing about this for Wired… stay tuned for hands-on coverage.) Want a glass of 2004 Tinto Pesquera Reserva from a magnum of this Ribera del Duero wine? It’s no problem here. (And it’s a great wine, too.)
Not to be outdone, the beer selections are even more exciting. We sampled a huge range of tastes from Cosentino’s carefully curated list, my absolute favorite being JW Lees Harvest Ale: Lagavulin Casks, a barleywine that is barrel aged in peaty Islay whisky casks. 11.5% abv, so watch out. ($11 for a 6 oz. pour.)
Head to Press Club and tell them Drinkhacker sent you!