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What We're Obsessed With Right Now
Compiled by Scott Lucas | Photo: Courtesy BAM | March 5, 2014
The art shows, cocktails, television, and more that San Francisco staffers are geeking out about this week.
Rebecca Flint Marx, Senior Editor: Mine is the Third Rail, the newish bar in the Dogpatch from Jeff Lyon and Phil West of Range. It's a handsome, homey place with a terrific cocktail menu. I'm a fan of the Double Date, a smooth, potent little concoction involving date-infused rye, whiskey, amaro, bitters, and Carpano Antica.
Scott Lucas, Web Editor: Vivian Ho's story in today's Chronicle about the terrifying person dressing up as Elmo and scaring children at Fisherman's Wharf and the street punks who are trying to drive him off has everything that makes local journalism great. Somebody should buy the film rights to it.
Lauren Murrow, Style Director: The Possible at BAM, curated by David Wilson (through May 25). You can watch local artists at work in a ceramics studio, print shop, recording studio, and weaving and dye lab. There's a cool, evolving area where kids can create collages and sculptures (I don't even have kids, but I spent some time down there hanging out in Jay Nelson's sculptural wooden hut), and everyone congregates on Fritz Haeg's amazing Domestic Integrities rug. It's an interactive exhibit that's different—bigger, better—every time you go.
Ian Eck, Editorial Intern: Combine South Park with Adventure Time with Back to the Future, and you get my favorite new adult cartoon, "Rick and Morty." Produced by "Community" creator Dan Harmon, this show is a twisted work of post-post-modern animated genius. The meat of the show is in the mind-bending plots, like escaping from a shrunken amusement park inside a hobo, coupled with dry, dark dialogue. After a brief hiatus, "Rick and Morty" comes back this Monday at 10:30 pm. (And a second season has already been confirmed.)
Katherine Guzman, Editorial Intern: I am way obsessed with the soon-to-be released first vintage of Chardonnay from Reuling Vineyard. California is starting to understand how to make a balanced chardonnay, and this one is a prime example. It's crisp with a creamy middle, has a perfect acidity and this long finish that unravels into a luscious savory note.