CHANGE MY LOCATION
Local
California News
Multimedia News
Meet Your Mixologist: Connor Haught, Johnny Foley's Irish House
SEE THE LATEST ON THIS STORY
Related Topics: SAN FRANCISCO
)
Irish-American bartender Connor Haught says that at Johnny Foley's, he's just American.
SAN FRANCISCO (Map, News) - In a saloon town such as San Francisco, the bartender plays a crucial role. Confessor, friend, sounding board — the man or woman behind the plank sees to it that our needs are met with elegance, grace and often wit. They see humanity at its best and most convivial, but also offer a nod and a welcome to the lonely. But what do they see when they look at us? What are the tricks of their trade? And what lessons have they learned along the way? In this Examiner weekly feature, we talk to some of our local bartenders to find out.
Johnny Foley's Irish House
243 O’Farrell St., S.F.; (415) 954-0777; www.johnnyfoleys.com
It’s a good bet you’ve been to Johnny Foley’s, the sprawling pub near Union Square that feeds and imbibes locals and tourists in equal proportion. With its splay of cozy nooks for nibbling and a boisterous bar, this is an Irish pub that immediately culls loyalty. Chances are, however, only a few of you have been underneath Johnny Foley’s. We went subterranean with bartender Connor Haught to check out Foley’s newest addition, Micx, which has been open for a couple of weeks and features — are you ready? — dueling pianos. We were pretty shocked ourselves, but there it was, a dueling piano bar as if straight out of a Las Vegas casino. As if that wasn’t entertaining enough, we got to hang out with Haught and his colleagues, who had plenty to say about Foley’s, St. Patrick’s Day and Guinness.
How long has Johnny Foley’s been around? Ten years.
And who is Johnny Foley? Johnny Foley is a gentleman from Waterford [Ireland] who is a friend of the owners, Mary and Martin. He’s pretty hilarious and usually sits at the bar upstairs. He makes an early appearance and an early exit.
Are you Irish? Here, I’m American, or Irish American. We have quite a few Irish Irish here.
What will you be doing on St. Patrick’s Day? I will be working a long, long shift.
When people who aren’t Irish wear “Kiss Me, I’m Irish” shirts, does it bother you? I think it’s hilarious. On St. Paddy’s day, everyone wants to be Irish.
If you were going to go looking for a leprechaun in The City, where would you look? City Hall steps. On parade day, you see a few good things.
What’s the first drink you ever learned to make? We’re a beer and whiskey bar, so it was the perfect pint of Guinness. It’s a two-pour pint. You don’t want it running over the edge. You want a good head on it.
Does it drive you nuts when you see other bartenders not doing it right? There’s a few bars, yes. And if it doesn’t come in an imperial glass, it kind of ticks me off as well.
How many beers do you pour in day? We pour gallons. On St. Patrick’s day last year, we poured 80 kegs and we had a truck on call.
What do you typically order for yourself? I’m a beer guy. I like my bottled beers, my pint of Guinness, a Tangueray and tonic on occasion. We have a drink the staff shares at the end of the night. We call it the Daily Does. Tangueray, tonic, fresh-squeezed lime, fresh-squeezed orange and a splash of orange juice.
Do you have any pet peeves? Oh sure, I’ve got a million. The whistle, or the grab. Do not touch me. I’m moving here. I don’t go to your cubicle and touch you.
What’s the most obnoxious or pretentious drink you serve? The Mojito. It’s too trendy and it’s not warm enough to be consuming a Mojito at midnight in San Francisco.
What would be the perfect cocktail to consume at midnight in San Francisco? It’s got to be something to warm you on a foggy night. I would love a Hot Toddy: whisky, brown sugar, hot water, lemon and cloves.
Featured drink: Lady Guiness
» 3 parts Kahlua
» 1 parts Bailey’s Irish Cream
Pour Kahlua into a glass and float the Bailey’s in, forming a head. Garnish with an orange twist.
Comments from Examiner Readers
2:52 PM MST on Fri., Sep. 19, 2008 re: "Meet your mixologist - Jake McClain"
Report as inappropriate
4:31 PM MST on Sun., Jul. 6, 2008
re: "Meet Your Mixologist: Robert Schramm, Slide"
Report as inappropriate
11:26 PM MST on Fri., Jul. 4, 2008
re: "Meet Your Mixologist: Janell Moore, Cantina"
Report as inappropriate
10:00 PM MST on Sat., May. 3, 2008
re: "Meet your mixologist: Karl Strandfeldt, McCormick & Kuleto’s"
Report as inappropriate
11:23 AM MST on Sat., Mar. 29, 2008
re: "Meet Your Mixologist: Robvell Smith, Rose Pistola"
Report as inappropriate
4:31 PM MST on Fri., Feb. 29, 2008
re: "Meet Your Mixologist: Tim Stookey, Presidio Social Club"
Report as inappropriate
3:44 PM MST on Fri., Feb. 29, 2008
re: "Meet Your Mixologist: Tim Stookey, Presidio Social Club"
Report as inappropriate
10:03 AM MST on Fri., Feb. 8, 2008
re: "Meet Your Mixologist: Andrea Campos"
Report as inappropriate
12:06 AM MST on Fri., Nov. 30, 2007
re: "Meet your mixologist - Jake McClain"
Report as inappropriate
Examiner Reader said:
Jake's Hot!
2 agree | 1 disagree
Vote on this comment: I agree or I disagree
E.B. said:
Yeah went to slide this last week - best bartender I've ever seen, the man is insane.
8 agree | 4 disagree
Vote on this comment: I agree or I disagree
Examiner Reader said:
Great article...great interview and interviewee. That's Oklahoma....not Texas. Hi...I'm a Bible. Janell's Mom
6 agree | 5 disagree
Vote on this comment: I agree or I disagree
jossy said:
Just to let you know. The proper spelling of the last drink you detailed ia PICON. It is the name of the person who developed the main part of the drink--Picon--a bitter aperitif. Picon has been around since the mid 1800's. While Herb Caen may have had the drink it was around for many, many years prior to Mr. Caen. It is a traditional drink of the Basque and the Italians. Unfortunately, the French no longer import Picon. If someone makes the drink now, it is made with a poor substitute or they bring the Picon over from France.
8 agree | 8 disagree
Vote on this comment: I agree or I disagree
Examiner Reader said:
It's true that Robvell is not only the best bartender in SF, he's one of the world's nicest people. Best time to try his special cocktails, however is after 10 on Saturday night when the action at the bar is still hot but the tourist crowd in the restaurant has died down. Then he might even make a Chocolate Love for you (if you really deserve it!)
18 agree | 16 disagree
Vote on this comment: I agree or I disagree
Examiner Reader said:
It is great to see Mr. Stookey get some props. Regarding comments above: There may be good women bartenders in the city, but nobody M,F,TG or whatever makes a drink mike he does. Most of the drinks are not $12 (okay maybe $10), but such is life in the city. That's not much more than a lousy drink elsewhere, 1/6th of a parking ticket, or 2 trips over a bridge. I'd rather nurse a fine drink for 30 minutes than pay $15 for a 'green' movie ticket at the Sundance Kabuki any day... Tim can turn cheap liquor into a fine drink, but fortunately he is well researched and knows how to find a good booze for the buck. He is thoroughly unpretentious & I find it a nice change to have a well-made, well-presented tasty drink from a serious professional than the slapped together *&^%$# that most of the 20-somethings try to pass off for a $10 cocktail in this city. After a day of crowds, jerks in line, and all the other indignities one suffers to live in this city, a drink from Tim is very civil
58 agree | 50 disagree
Vote on this comment: I agree or I disagree
Michelle Lester said:
why are all the bartenders featured in this column MEN? I know alot of great mixologists (myself included) that are female!
46 agree | 59 disagree
Vote on this comment: I agree or I disagree
Concerned Examiner Reader said:
Peskin in a bar? How shocking! Was he using his cell phone to berate anyone?
75 agree | 69 disagree
Vote on this comment: I agree or I disagree
Examiner Reader said:
As a blue collar working class person I'm absolutely disgusted by people who think it's hip and chic to sip 12 dollar cocktails. Paying that amount of money for a cocktail is just sickening, decadent really. Especially in a city full of homeless people.
184 agree | 125 disagree
Vote on this comment: I agree or I disagree