Easy honors

The East Bay cocktail scene continues to rise with Honor Bar and the New Easy

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Entering Emeryville's Honor Bar
GUARDIAN PHOTO BY VIRGINIA MILLER

virginia@sfbg.com

APPETITE It's true: the East Bay cocktail scene is growing by leaps and bounds lately, with a slew of new bars (many opened by San Francisco bar stars) popping up from Albany to Alameda. Two comfortable new hangouts just debuted Jan. 3, serving cocktails for the geek and casual imbiber alike. Both claim noteworthy bartenders covering various shifts. I spent an evening tasting through their menus. Here's an early peek at cocktail stand-outs at these two. For more exciting drink destinations in the East Bay, click here

 

HONOR BAR

Situated in its own building — with parking lot — not far from Emeryville's shopping center madness (and E-ville's other shining bar beacon, Prizefighter, www.prizefighterbar.com, which opened at the end of 2011), Honor Bar serves gourmet pub food in a room glowing with vintage signs, a Creature from the Black Lagoon pinball machine, and granite red bar at the center of it all. After passing through an entrance lined with cigar signs, records, even a stuffed owl, grab a beer from a tub of ice. It's all on the honor system, so ask a bartender to add it to your tab. (No surprise: this is already garnering early buzz).

Cocktail menu quality was pretty much guaranteed under bar manager Alex Smith who came from SF's Gitane. I've written about his exquisite drinks at Gitane few times, and was unsurprised to find his offerings at Honor Bar more casual but nonetheless sophisticated, easily exhibiting promise at this early date to be among the best cocktails in the East Bay.

While slurping oysters with St. Germain herb mignonette or dipping Kennebec fries ($3.50) in salt and vinegar aioli or Serrano ham jelly, select from cocktails (all $10) grouped under "stirred" (spirituous) or "shaken" (mixed with other ingredients). I was immediately won over by gently smoky, spicy, bright layers of the Porfiriato. Tequila, guajillo pepper-infused mezcal, Cocchi di Torino, Licor 43, and cinnamon bitters meld in a complex yet drinkable whole.

The spirit of tiki hovers over but does not overwhelm the bourbon-based Bleeding Monarch. Passion fruit lends a tropical air, orgeat adds texture, balsamico amaro and Campari finish with deliciously bitter undertones. Black Sabbath is as badass as it sounds: Laphroiag Scotch dominates with a rough and tumble, smoky presence, given nuance by Averna, absinthe, and orange bitters.

Smith's established skill with sherry shows in Jenkins' Ear, highlighting oloroso sherry with aged rum, Angostura bitters and cardamom-spice properties of Hum liqueur — no element out of balance. Dessert with a savory essence can be had in a Winter Flip. Whole egg softens brandy and tawny port, while Smith's housemade Indian pudding is a cream base (rather than a thick pudding) for layers of spice.

1411 Powell, Emeryville, (510) 653-8667, www.honorbar.com

 

THE NEW EASY

In Oakland's Grand Lake district, Easy Lounge closed, transforming into the New Easy. Big Easy inspiration is evident in upcoming Nola Sundays with BBQ, punch bowls (proceeds go to charities), and New Orleans tunes. The space is funky, eclectic, charming, with boozy quotes etched into one wall, stars painted on another, white lights draped over individual picnic tables. The small back patio is warmed by heat lamps and a skeleton gazing over cactus plants.

The welcoming neighborhood joint focuses on farmers market ingredients. Each Saturday a new menu of cocktails is created using ingredients from the big Grand Lake Farmers Market a block away.

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