What to Order at Bar Crenn in San Francisco

In today’s bar and restaurant world, women are becoming leaders in creative storytelling, a genre that provides a narrative. Dominique Crenn is at the forefront of this style, using her menus at San Francisco’s Atelier Crenn and Bar Crenn to express her heritage and love for ingredients.

The cozy Lounge at Bar Crenn centers around her extensive vinyl collection, along with a vintage record player and hi-fi Infinity speakers. Guests are encouraged to explore the vast wall of records and select ones to play while enjoying a drink. (If you are a friend, Crenn will show you her favorites, all placed within easy reach.)

The cocktail list highlights both classic drinks inspired by the history of San Francisco and innovative creations influenced by Crenn’s life. Tableside preparations and a knowledgeable staff contribute to the dynamic atmosphere. A light menu showcases small plates combining Japanese and French cuisine, such as scallop carpaccio with XO sauce and yuzu, sawara tataki of fresh mackerel with dashi vinegar, pumpkin tart from Crenn’s Bleu Belle Farm draped in a truffle gel, and oysters dressed with aguachile, leche de tigre and kimchi.

When I was there, I could not stop drinking the Rosé Three Ways, a light and refreshing mix of Lillet Rosé and rosé-infused tequila topped with Alma Fria Sparkling Rosé from Mendocino Ridge. After my third one, I decided this potion is one of the most memorable I have enjoyed.

Green Lift cocktail / Photo: Courtesy of Troxell

Reimagined classics include the Mezcal Coffee Negroni, prepared with Equator Atelier Crenn Blend coffee, and the Maple Old-Fashioned with smoked maple, bourbon and Cynar, the unusual artichoke spirit. Meanwhile, new cocktails for summer are meant to educate guests about San Francisco’s drink history.

In the 1800s, the Financial District site of the iconic Transamerica Pyramid was occupied by the Bank Exchange Saloon. During the gold rush, a Peruvian brandy called pisco was much easier to ship to California than European brandies. The pisco punch was a creation of the saloon, and Crenn honors the drink by adding pineapple sage from her farm, a local aperitif, and the traditional pineapple cordial.

The Martinez, a precursor to the modern martini, was created in the East Bay city that gave it its name. Bar Crenn redefines the original using Ransom Old Tom Gin, which tastes like spirits from that era, along with local maraschino and orange bitters and Italian Piedmontese vermouth.

Prepared tableside, the visually stunning Water Lily is Bar Crenn’s interpretation of the aviation, an early-20th-century cocktail that has had a resurgence. This version is made with Tempus Fugit Liqueur de Violettes and maraschino as a base for two different gins. Colored by butterfly pea flowers, it is reminiscent of Monet’s Water Lilies, which he painted in a garden outside of Paris.