Little Rituals in Phoenix, AZ has successfully redefined what a hotel bar can be. Perched on the 4th floor of a Residence Inn/Courtyard Marriott, Little Rituals—conceptualized by acclaimed bartenders Aaron DeFeo & Ross Simon in 2018 and opened in 2019—has set a standard in the Southwest for innovative cocktails and an outstanding, yet relaxed style of team service. This is not the usual setting for most well-appointed hotel bars, which normally flourish in grand, storied hotels or new, chic boutique spots with young, hip clientele; but Little Rituals was not mean to be the “traditional” hotel bar from day one. The bar’s foundation is its own set of “little rituals”—a series of seemingly insignificant but ultimately crucial steps—that go into great cocktail experiences. Little Rituals aims to take internationally-inspired cocktails and focus them through the lens of regional flavors, trends, and cutting-edge techniques— arriving at a memorable experience for guests while still retaining a playful and welcoming approach.
Little Rituals has received recognition from the James Beard Foundation as a semifinalist for Best Bar Program (2020, 2024), Tales of the Cocktail Spirited Awards (2019, 2020, 2022 & 2023) with a Top Four Finalist designation in 2022 and 2023.
Romeo’s, a retro-style neon cocktail den located at 118 St Mark’s Place, is the newest addition to the East Village’s vibrant scene. Inspired by the iconic era of the 1990s and characters from well-known romance films, this lively establishment serves classic cocktails with a creative twist in frozen glassware.
As the new bar on the block, Romeo’s seeks to join the celebrated nightlife legacy of St Mark’s while setting itself apart with a meticulously crafted cocktail menu and hyper-specific design. Curated by Co-Owner and Beverage Director Evan Hawkins (previously of Mother’s Ruin, Goodnight Sonny, and Broken Shaker NYC), Romeo’s offers a unique blend of flavors and nods to the classics, in a contemporary setting that is a fusion of whimsy and nostalgic allure. From the moment patrons step through the doors, they are treated to a welcoming atmosphere amidst a modern and fun design that is sure to guarantee a memorable night out.
“I’ve always admired the unique energy of St Mark’s and all of the nightlife history that lines the street, so I knew this would be the perfect location for Romeo’s. However, I wanted to make sure to provide the community with something completely different from what they would typically find on the iconic block,” says co-owner Evan Hawkins. “We aim to be a fun, new addition to the neighborhood and hope to leave a legacy worthy of this historic address through our creative riffs on classic cocktails and our bold, unapologetic atmosphere.”
Beverage Program
The menu is categorized into three sections — Highballs, Shaken, and Stirred. Images of each cocktail are pictured on three large light boxes next to the bar so that patrons know exactly what they are ordering and in what format it will be served. Each section promises a journey through inventive concoctions that feature fresh and premium ingredients, skillfully crafted to cater to the diverse palates of New York’s cocktail enthusiasts. Drawing inspiration from texture, temperature, and color, Evan’s approach to crafting cocktails is meticulous. Starting with the visual and sensory aspects, he considers how a drink looks, and feels in the mouth, in addition to its optimal serving temperature. Standout cocktail menu items include:
● Avocado Margarita – tequila, lime, avocado cordial, spicy tincture, garnished with chamoy and spicy salt
● Elote Mezcal Old Fashioned – Repo mezcal, nixta corn liqueur, elote seasoning, saline, agave, Ango Bitters, Orange Juice, garnished with a mini corn skewer
● Chocolate Negroni – Gin, Campari, sweet vermouth, Tempus fugit creme de cacao, garnished with Terry’s chocolate orange wedge
Space + Design
Evan Hawkins, co-owner, is the visionary behind the unique ambiance at Romeo’s and the brains behind every design detail seen throughout the space. His longtime passion for movies and creating a distinctive and memorable atmosphere is evident in each corner of the establishment. Drawing inspiration from the iconic Leonardo DiCaprio in “Romeo and Juliet,” Evan transformed his vision into reality by incorporating elements of this timeless character into the design aspects. Images of iconic couples from 90s films including DiCaprio hang on the peach-colored walls as a testament to Evan’s love of cinematography.
Evan’s journey in shaping the identity of Romeo’s spanned over a decade. When searching for a name, his preference for simplicity and uniqueness led him to the choice of “Romeo’s”. What started as a suggestion quickly evolved into a character that would become the embodiment of the bar itself—steeped in the spirit of the 90s. Evan’s goal is not merely to run a bar, but to create an immersive experience that reflects Romeo’s taste and style. Rejecting the common aesthetics seen in neighboring establishments—think exposed red brick, white candles, and remnants of design trends from the early 2000s—Evan created an unapologetically bold atmosphere that makes a lasting impression. The result is a space that pays homage to the 90s with neon lights, a curated selection of over 1,000 movies that can be seen projected on the walls nightly, mirrors throughout, a 20-foot bar made of cement, and custom-made banquettes that collectively contribute to the bar’s distinctive identity.
Team
Co-owners Evan Hawkins and Reed Adelson and Partners Wilson Tang of Nom Wah Tea Parlor in New York and Randy Pechin of Little Spirit and Dad’s in Atlanta are the collaborative team spearheading the recently opened Romeo’s. Each member of the group has extensive experience in the hospitality industry, bringing their creative insight, skill, and commitment to delivering an unparalleled experience to bargoers. Reed formerly worked at Charlie Trotter’s in Chicago, Restaurant Charlie in Las Vegas, and The Mark, Locanda Verde, and is the current owner of Virginia’s in New York. Evan’s bar knowledge stems from his experience at renowned NYC establishments such as Mother’s Ruin, Goodnight Sonny, Ludlow House, and Broken Shaker. Collectively, the team not only brings a wealth of experience from their respective backgrounds but also a shared passion for crafting a distinctive space that transcends the traditional bar concept.
Award-Winning Team Introduces 20th Menu with Full Concept Change, Including
Revamped Tropical and Nautical-Themed Interior Décor, Vibe and Cocktails
Trick Dog, a two-time winner for “World’s Best Cocktail Menu” at the Tales of the Cocktail Spirited Awards and multiple James Beard Foundation Award-nominee, kicks off its 11th year and 20th menu with The Salty Dog, awhimsical and fully reconceptualized tropical and nautically inspired interior décor and menu.
Under the creative and collaborative direction of Trick Dog’s acclaimed team – including Josh Harris, founder; Nick Amano-Dolan, general manager and beverage director; and bar manager Travis Howse – the bar’s interior has been reimagined as an eclectic tropical destination overrun by animals (including Harris’ bulldog, Louise The Tongue), pirates, and other oceanic and sea-worthy delights. The Salty Dog’s 17 original creations are each named after a famous pirate ship, draw inspiration from classic cocktails and tropical drinks you might find at a Tiki bar and are executed with Trick Dog’s signature culinary approach.
The Salty Dog’s lore informs every facet of the menu and design reconceptualization and reads as thus: “The Salty Dog has set sail for the San Francisco Bay. Under our captain, the dreaded pirate Louise the Tongue, we have landed in your city. Our crew of animals have come to these shores to pillage, plunder, and party. Luckily for you, we do not come empty handed. We bring to this land a collection of drinks and food, of music and revelry, of good times and warm welcomes. But be ye warned, we aim to take some things with us: your coin, your admiration, and any pictures of cute dogs that you have. So, join our crew for a time. Swab the decks, drink the grogs, eat the gruel, and partake in our plunder. Ye are a pirate now. Act accordingly.”
The Trick Dog team tapped long-time friends and collaborators Lily Therens and Matt Howse tobring this lore to life. Therens, a designer, illustrator & art director and celebrated tattoo artist Howse (and Travis’ father) each contributed original works for the 18×30 bifold menu and interior bar space. Proceeds from The Salty Dog menu ($30) will benefitThe Bon Vivants Scholarship.
“For the first time in our 11-year history, we are using a complete concept redefinition as the basis of the menu creation. The menu itself almost takes a backseat to the physicality of the space,” says Harris. “With The Salty Dog, the concept of the bar will change completely for six months – it’s like an ultra menu change. We pursued this concept knowing that Travis is a most capable and experienced guide.”
“By drawing on the Golden Age of piracy, our goal is to achieve escapism without artifacts or iconography and transport guests to a tropical destination with whimsical nautical-inspired décor, new uniforms and glassware, quirky design elements and, of course, thoughtful and delicious drinks,” says TravisHowse. “We celebrated my dad’s birthday every year at Trader Vic’s and I developed an even deeper personal affinity for tropical-style drinks during my time as the head bartender at The Polynesian. To help foster The Salty Dog’s creation and have my dad contribute art to the space is an incredible full-circle moment that I am remarkably proud of and something I have always wanted to be a part of.”
“Travis’ knowledge of tropical-inspired drinks was integral to The Salty Dog’s cocktail creation process,” says Amano-Dolan. “Our menus are always a collaborative process open to the entire team, regardless of their position, but Travis took a driver’s seat and guided the process using his experience at The Polynesian and years as an avid tropical bar devotee.”
Since its 2013 opening, Trick Dog continues to be on the cutting-edge of non-alcoholic inclusion on its menus through formatting, presentation, naming and ingredient selection. By seamlessly integrating non-alcoholic options throughout each of the 20 menus to-date, the team continues to make it clear that spirit-free beverages are just as important as the alcoholic options. Trick Dog creates an inclusive environment that supports the guest experience of those not imbibing as equally as those who are by not having unnecessary attention called to guests choosing non-alcoholic options.
The Salty Dog features 17 original cocktails, each hand illustrated by Therens (who also contributed original illustrations to the 19th menu, Tantrick Dog). Like all Trick Dog menus, The Salty Dog seamlessly integrates non-alcoholic and low-ABV cocktails with higher-octane options, highballs, boilermakers, sherry, beer wine and soda. Menu highlights include:
· The Royal Fortune (aka The Vod-POG, a non-dairy Clarified Milk Punch riff) with Grey Goose Vodka, clarified passion fruit / orange / guava, clarified Amaro Averna and fizzy water
· The Golden Hind (reminiscent of a Pearl Diver) with Jack Daniel’s Bonded Rye, Belem’s Madeira Doce, Galliano L’Autentico, cookie curd, vanilla and lemon
· Adventure Galley (a crushable green curry Pina Colada and Trick Dog’s first slushy cocktail) with Don Q Cristal Rum, Bacardi Ocho, green curry, coconut, avocado, makrut lime, more lime and pineapple
· The Wydah (akin to a spicy mango Suffering Bastard), a non-alcoholic drink with Tenneyson Black Ginger, Wilfred’s Aperitif, Caleño Dark & Spicy, Ritual Tequila Alternative, pickled mango, ginger beer and lime
· Red Flag Fleet, a large-format punch for 4 or more that’s based on an old recipe using Ambergris (to be clear, no Ambergris is used in this recipe) with Highland Park 12 Year Whisky, Laird’s Jersey Lightning, Meletti Amaro, BBQ sugar, lemon, lime and The Champagne of Beers
“For The Salty Dog menu, I was asked to put a painting together that really doesn’t look anything like my tattoo-related work. When I still lived in San Francisco and worked at Idle Hand, our entire crew painted pieces of flash for a Trick Dog menu, and that one was definitely epic and had that ‘thing’ for sure,” says Matt Howse. “This time, though, we put together a new take on the old idea and vibe of the Trader Vic’s menus of the 1960’s. Warm, almost flat and muted earth tones without anything too striking or intense. With movement and energy, but sitting happily behind the foreground text and cocktail images. The idea for the overall menu, and specifically the animals crewing the ship, came from the bar manager Travis (who happens to be my son), and luckily, I knew exactly the take I wanted to put on those creatures. I drew inspiration from the books I read as a kid; growing up in the 1970’s, there was an almost weird vibe to the animals in the illustrations and watercolors I’d always read those years ago. Simple, graphic illustrations. I’m super stoked and honored to have painted this for Trick Dog, and I hope it ages like the things that inspired me.”
“The world that the Trick Dog staff created with the Salty Dog lore and the array of beautiful drinks to illustrate, and the world that Matt created with the Salty Dog artwork, made my job feel a lot easier. It was almost as if I was filling in embellishing details to round out the concept,” says Therens. “With the entire style and vibe already existing, from the color palette to brushwork, I took that all as my source of inspiration and extrapolated. The result is a big departure for me stylistically; utilizing a rawer, by-hand approach that I usually steer away from, but was really an adventure for me creatively. And it’s pretty on the mark for this theme!”
In addition to the robust drinks menu, Trick Dog offers a concise food menu of greatest hits to round out the offerings, including Trick Dog’s Famous Kale Saladwith curly kale, avocado, Parmesan, pepitas and slow-cooked egg yolk dressing; QD Mission Dog,a butterflied all-beef hot dog with strip of bacon, fire-roasted jalapeño spread, sautéed onion, mustard and “Doggie” sauce served on a hot dog bun; Quik Dog Burger, a 5 oz. house-ground chuck & brisket patty with lettuce, onion, pickles, American cheese; buttermilk-brined crispy chickenQuik Nuggets served with honey mustard and BBQ sauce; QD French Fries,thrice-cooked Kennebec potatoes; buttermilk-brined Crispy Chicken Sando; and plant-based options, including Veggie QD Mission Dog,abutterflied Field Roast vegetarian frankfurter with fire-roasted jalapeño spread, sautéed onion, mustard and “Doggie” sauce served on a hot dog bun and a ‘Beyond’ Quik Dog Burgerserved withlettuce, onion, pickles and American cheese.
Trick Dog is located at 3010 20th Street (at Florida Street), San Francisco, CA 94110; 415.471.2999. The bar is open 4pm – midnight, Sunday – Thursday; 4pm – 1am, Friday and Saturday and the kitchen is open daily from 4-10pm.
We look forward to getting out to CA and visiting the bar and the team!
Located within the heart of Tuscaloosa, Alabama, Session Cocktails emerges as a distinguished cocktail bar, captivating customers with its focus on both contemporary and timeless libations. The establishment is characterized by its chic interior, with dark green tones, navy accents, and a hint of tropical inspiration, creating an ambiance that seamlessly marries sophistication with a touch of exotic allure.
Founded in 2019, Session embarked on a mission to redefine the cocktail experience. Its commitment to excellence is evident in the curated menu, showcasing a selection of modern classic cocktails. Crafted by a team of Alabama’s finest mixologists, each cocktail is of top-quality liquor, house-made syrups, fresh-squeezed juices, and garnishes, resulting in a classic cocktail.
The success of Session Cocktails led to the establishment of a second location in Auburn, Alabama, in 2022. This expansion is a witness to Session’s dedication to providing an elevated cocktail experience to both students and locals in college towns. With plans for further growth, Session has positioned itself as an innovator in the realm of cocktail culture across the Southeast.
One of Session’s defining features is its commitment to seasonal creativity. The Winter Menu, for instance, introduces an array of holiday-themed cocktails, showcasing the expertise of the mixologists in crafting beverages that reflect the spirit of the season. Inclusivity is also at the forefront of Session’s offerings, with a selection of fun and refreshing mocktails catering to those seeking a non-alcoholic alternative.
Winter in Los Altos
1½ oz. Chile infused Lunazul Blanco tequila
½ oz. Hoodoo Chicory liqueur
3 dashes Angostura Cocoa bitters
2 dashes 20% saline solution (20 g Salt, 80 g Filtered water– Stir to incorporate)
1 oz. Hot Chocolate Syrup
Add all ingredients to Shaker tin. Add Ice to tin. Shake the drink and double strain into a coupe/martini glass. Garnish with Shaved dark chocolate.
At this gateway to Venice, GIN RUMMY invites passersby to escape to the tropics and get swept away, sipping exotic cocktails and enjoying delicious snacks in a pirate’s lair. The spacious 200-seat setting reimagined and designed by Jared Meisler creates a colorful and ornate island paradise marrying nautical and South Pacific themes with contemporary design. Beverage Director Marcus Ragas has created an inventive and playful craft cocktail bar program and menu – fun drinks equal a fun vibe.
Look for categories of FROZEN RUMMYS, STIRRED and TIKI, classic and imaginative HIGHBALLS, as well as the irresistible COCKTAILS FOR FOUR that look back to the legendary Trader Vic’s from days gone by. GIN RUMMY offers several NO BOOZE options for the sober crowd or designated driver.
Ango Mango Daiquiri
2 oz. White Rum
1 oz. Lime juice
¾ oz. Simple syrup
1 oz. Mango
¼ Angostura bitters
➜ Fill cocktail shaker halfway with ice and add ingredients. Shake well and strain into a coupe glass. Garnish with fresh thyme.
Located within Waldorf Astoria Chicago in the Gold Coast, the re-introduced, beloved Bernard’s was lovingly restored in its former space, re-emerging as an intimate craft cocktail and champagne bar. Design firm, KTGY Simeone Deary Design Group, drew inspiration from Coco Chanel and the men in her life to create a setting reflecting rich, dark colors, classic forms, tweeds from the Scottish Highlands and equestrian influences. The interior showcases elements including millwork paneling with custom inserts, cozy banquettes with leather detailing and plaid accents, a central tête-à-tête, and a dazzling step-up bar that overlooks the hotel’s front courtyard drive. Bernard’s also features new rippled smoked glass windows that look down into the updated lobby. The timeless, yet modern design extends into the thoughtfully curated cocktail and beverage menu, which strikes a balance between revered classics that pay tribute to the past and innovations that provide a moment in the present. Guests may peruse time-honored favorites like the Sazerac, Side Car, and Boulevardier alongside signature twists such as The Southernmost, mixed with Belvedere, lime juice, condensed milk, and brulée foam, and the No. 5, a beautiful red and purple hued concoction mixed with Ketel One Citron, Yuzu, Jasmine Tea Butterfly Pea Syrup, Oleo Saccorum, and Rose Water. The Bernard’s beverage program is masterfully balanced with a carefully curated selection of fine spirits, champagne, and wines to suit the palates of avid beverage enthusiasts. While perusing the extensive roster of American Bourbon and international whiskeys, rums, tequilas and other spirits, patrons are encouraged to give the “Milestones” section of the menu a closer look, which features vintage Armagnac from Bhakta Spirits dating back to 1888. Guests can also enjoy tasty culinary accompaniments, such as Truffle Fries with lemon-garlic aioli or the Brass Smash Burger with all the classic accoutrements.
Jane Doe is your local neighborhood restaurant in Jersey City, NJ, offering fine dining in a casual setting. Artisanal small plates and pasta dishes with fresh ingredients, curated cocktails, all with the sounds of vinyl playing in the background. Our concept was inspired by the authentic bold flavors of Italian and Japanese cuisine. With a beautiful cocktail bar boasting a new experience serving signature and classic cocktails simply made with love and a passion for the spirits.
To book a reservation or to learn more, click here!
Upon entering the Buckhorn Bar you may think you have stepped back in time to 1952 when the roadside motel, Cuyama Buckhorn in which the bar is located, was first built and owned by the Atlantic Richfield Oil Company to give their visiting employees a place to stay. One wall is lined with buck heads, prizes from a local hunter while another one is papered with old Cuyama newspapers. Here you will find local ranchers chatting up visiting city folk who may have made the drive from as far as Los Angeles and as near as Bakersfield or San Luis Obispo. Bar Lead Sam Seidenberg is doing something twofold at Cuyama Buckhorn’s Buckhorn Bar – he is encouraging and creating cultural exchanges unlike perhaps anywhere else in the state, and he is taking the idea of outdoors-to-glass to the next level. For example, his drink, the drink God’s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn is basically an homage to the ranch traditions of the Valley itself. As with the layered stories behind each drink, Seidenberg, who has a deep personal passion for the area and the Los Padres National Forest.
He’s always on the hunt for what he can bring back into the bar and ultimately the glass. General Manager and Sommelier Scott Augat is also passionate about both creating conversation and inciting curiosity with bar patrons. Augat’s beer list includes some local favorites and some serious outliers, and his wine list of 60 wines offers more than a few surprise-and-delight moments. Between Seidenberg and Augat and their team, locals and hotel guests are in good hands where libations are concerned. Not only is everyone guaranteed a stellar beverage experience here, but they may get an education at the same time. Everyone who works behind the bar shares a passion for talking to people and sharing stories, which seems to create an environment where guests find themselves talking and learning, intentionally or unintentionally, about the area and each other.
The Dead Rabbit Announces New Concept Debuting This Fall in New York’s Moynihan Train Hall
As part of continued expansion for the world’s most awarded pub, Managing Partner Jack McGarry and The Dead Rabbit team announce the debut of a new concept, The Irish Exit, to open this fall at Moynihan Train Hall. The contemporary, all-day Irish pub experience will focus on exceptional service designed for those on the go, weaving together modern Irish drinks, food, culture, and hospitality. Serving as the centerpiece for the Moynihan Food Hall, The Irish Exit will be a beacon for travelers, offering an escapist experience for quick transit pints, after-work cocktails, or a neighborhood meet-up. As a flip on the term traditionally associated with leaving without goodbyes, The Dead Rabbit redefines the “Irish exit” as a gateway to introduce customers to the spirit of Ireland during their journey–combining authentic Irish heritage with a quick wit.
“As with all of our brands and concepts, The Irish Exit is rooted in an invitation to experience modern Ireland in genuine, fun, and irreverent ways,” says McGarry. “Transit hubs lend themselves to simple and accessible venues, and there’s an opportunity and demand for a compelling new concept that does this in a thoughtful way through Irish hospitality.”
The 216-seat Moynihan Train Hall outpost will be the first for The Irish Exit, with additional airport and transit center locations in development for 2024 and beyond. The menu will feature an exceptional bar program with Irish-made beer, spirits, and cocktails curated by Beverage Director Aidan Bowie and Director of Irish Whiskey Mark McLaughlin. Guests can expect the Irish Coffee the team is beloved for; a robust selection of aged and unaged Irish spirits and whiskey; domestic beers and expertly poured Guinness; boilermakers; frozen drinks; and more. Expeditious and warm service comes by way of Director of Operations Laura Torres, and sounds will be curated by Music Director Liam Craig. Guests enjoying the food halls’ existing purveyors can do so throughout The Irish Exit’s space. Quick service components like QR code menu and ordering integration further the seamless experience for a quick stop-in or a linger.
As with all of The Dead Rabbit’s creative and branding endeavors, Crown Creative is tasked with bringing the concept and vision to life, pulling inspiration fitting for the locale, like classic travel and transportation signage and iconography; retro train departure clapper boards; a palate of colors from Smoked White and Rust to Emerald Isle and Dark Ruby Red; and playful slogans like “Always Make an Entrance,” “Come for a Drink Stay for the Journey,” and “A Pint of Plain for the Train.”
The Irish Exit at Moynihan Train Hall is located at 421 8th Avenue, New York, NY–the transportation hub for passengers arriving daily by Amtrak and LIRR–and open from 10am until midnight, daily.
Cavaña Kicks Off Bartender Series with Loló: Elevating Latin Mixology + Giving Back
Cavaña, the premier rooftop cocktail destination located in the heart of San Francisco’s Mission Bay neighborhood, is thrilled to announce its quarterly Bartender Series, kicking off its inaugural event in partnership with Loló, the esteemed neighborhood restaurant known for its reimagined Mexican cuisine and creative cocktails. Starting this summer, Cavaña‘s outdoor bar will become a hub of mixological innovation, featuring a rotating roster of talented bartenders from the best Latin bars and restaurants in the Bay Area, Los Angeles, Las Vegas and beyond celebrating the vibrant Latin American cocktail culture.
Kicking off the series in style, Cavaña will host a bar takeover by Loló’s renowned mixology team, led by the talented León Velasquez, on Sunday, July 16th. The collaboration will showcase the fusion of Loló’s distinctive flavors with Cavaña’s creative touch, promising an unforgettable experience for cocktail enthusiasts.
The special Cavaña x Loló cocktail menu features an enticing selection of signature cocktails that capture the spirit of Cavaña:
Kurious Oranj:A tantalizing blend of sotol, tequila, yuzu, honey, carrot juice, and orange
In the Farm, Among the Milpa: Indulge in corn whisky, vanilla, pasilla pepper, and lemon, evoking memories of rustic farm life
Carajillo:Experience the perfect balance of grand coffee cold brew, vanilla liqueur, orange oil, and sea salt
Avocado Cobbler:A refreshing concoction of mezcal, avocado, cilantro, lime, and sour cream syrup
Pasión y Café:Dive into the depths of coconut-washed Oaxacan rum, passionfruit, lime, coffee, and egg whites
Michelada ‘Levanta-muertos’:Sip on Loló’s aguachile mix-infused lager beer, a revitalizing take on the classic Michelada
Committed to giving back to the community, each purchase of a featured cocktail in the series they will donate a portion of the sales to local organization Calle 24in support of their mission to preserve, enhance and advocate for Latino cultural continuity, vitality and community in San Francisco’s Latino Cultural District and the greater Mission neighborhood. By indulging in these expertly crafted libations, patrons will not only savor exquisite flavors but also support initiatives that uplift and empower the Latinx community.
If you are in the SF Area or planning to head to SF, check this out and let us know how it was! Cheers and be sure to #TipYourBartenders