{"id":2793,"date":"2007-12-18T17:51:00","date_gmt":"2007-12-18T17:51:00","guid":{"rendered":"http:\/\/www.yurasko.net\/wfy\/2007\/12\/absinthe-brasserie-bar.html"},"modified":"2007-12-18T17:51:00","modified_gmt":"2007-12-18T17:51:00","slug":"absinthe-brasserie-bar","status":"publish","type":"post","link":"https:\/\/yurasko.net\/wfy\/2007\/12\/absinthe-brasserie-bar\/","title":{"rendered":"Absinthe Brasserie & Bar"},"content":{"rendered":"

\"DSCF0150\"<\/a>
SAN FRANCISCO —<\/b> For several years now, I have been intrigued by the liquor absinthe. The “green fairy” got a bad rap about a century ago that it is now only overcoming. Absinthe has been only been legal in a few states including New Jersey, New York and California in recent years, though dl004d recently said<\/span><\/a> “the four government-approved absinthe blends will be legal in all states starting Dec. 21.” That’s great, but I wasn’t about to wait another few days that I did not have to — I read in the article, “Absinthe flows again, more stylish than ever<\/span><\/a>,” in USA Today<\/span> that San Francisco’s own Absinthe Brasserie & Bar<\/a><\/span> would be selling the real thing before Dec. 21. <\/p>\n

David and I sampled Lucid<\/span><\/a> after our meal. We both elected to have with a a sugar cube and cold water, rather than any elaborate cocktail. We carefully poured the water over the cube before sampling it. I found the taste surprising, it was much subtler than I expected. The hints of licorice were just that; I was pleased. It was tasty and kind of fun, but at $13 a pop, I would not be terribly inclined to do it too often. Also, in case you were wondering, I didn’t see music or hear colors. <\/p>\n

For dinner, I ordered Grilled Estancia NY Strip steak, fries, mustard glaze, pistou butter<\/span>. I wasn’t crazy about the pistou butter, but the steak was excellent. Erica<\/span> enjoyed Braised beef cheeks, smashed potatoes, baby turnips, baby carrots, English peas<\/span>. Dave said the pork confit, braised red cabbage, Serrano ham, crispy mustard sp\u00e4tzle<\/span> hit the spot. I recommend dining there, even if you are not interested in absinthe.<\/p>\n

[flickr<\/span><\/strong> : my photos tagged with absinthe<\/span><\/a>\/slideshow<\/span><\/a>] <\/p>\n

Absinthe Brasserie & Bar<\/a>, SF<\/a>, SanFrancisco<\/a>, California<\/a><\/p>\n

©MMX William F. Yurasko<\/div>\n","protected":false},"excerpt":{"rendered":"

SAN FRANCISCO — For several years now, I have been intrigued by the liquor absinthe. The “green fairy” got a bad rap about a century ago that it is now only overcoming. 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