There’re so many fine places where you can find Blue Danube wines in San Francisco! In particular, note these three restaurants: they have great reviews in the October issue of Wine & Spirits Magazine and carefully curated wine lists that perfectly match the food in the menu.
Here, gol guppa crispy pastries filled with spiced potatoes—arrive with a flight of brightly fruit-flavored waters, poured in at table to maintain the crispness and burst of flavor with each bite: biryani is made elegant with long, long grains of rice and perfectly balanced seasonings. Austin Ferrari’s tightly curated wine list is in perfect sync with the food, focused on spicy, earthy wines like Stoka teran rosé and Inconnu Sonoma County cab franc. (Full review here)
You won’t find the usual suspects here, but rather things like sparkling pineau d’Aunis from the Loire, Béla Fekete’s volcanic whites from Somló in Hungary and six vermouths by the glass to go along with the charcuterie and olives and a soundtrack that veers from Beyoncé to salsa. (Full review here)
Chef Ravi Kapur, from Hawaii via Boulevard and Prospect, works magic in the open kitchen at Liholiho, turning out umami-rich dishes like tongue, kimchi and pickles in a poppy seed–encrusted bun, or beef carpaccio and crispy fried oysters. They sing with the eclectic wine list, rich in classic aromatic whites from Italy, Germany and Alsace, as well as esoterica like Ravines Riesling from the Finger Lakes, Sandlands Trousseau from Sonoma and Eszterbauer Kadarka from Hungary. (Full review here)