San Francisco Bars: Boboquivari’s The Steak

June 26, 3:12 AMBartender ExaminerKathleen Neves

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Bartender Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

The steak. The crab. These are just a couple of things Boboquivari’s (bo-bo-kwee-var-ee) are known for. Chances are if you live in San Francisco, you have probably driven by Bobo’s (this is what the people in the know call this place) a million times and never noticed the restaurant. Or maybe you did notice the black and red striped awning, always wondered what it was all about but never had a chance to check it out.

Word on the street is that Bobo’s has the best steak in San Francisco. That is because the steak is dry-aged off-site in a specialized facility for 4-6 weeks. Bobo’s is the only steakhouse in the city and one of the very few restaurants in the country that ages their steaks in this way. The steaks are pan seared in their natural juices with a hint of garlic and rosemary and then de glazed. The result? Delicious!

Not into steak? Bobo’s is also known for their crab. The Dungeness crab is drizzled in crab butter sauce and is served in the shell. There is a little work involved in eating the crab. You will have to use your fingers and you might even need to wear a bib, but it’s well worth the extra effort.

What a lot of people may not realize about Bobo’s is that they have an amazing specialty cocktail menu. All of the specialty cocktails (AKA: labor intensive drinks) are made with fresh ingredients and require a whole lot of love from the bartenders. The fresher the ingredients, the better tasting the cocktail will be.

Martinis on the specialty cocktail menu include: The Basil (fresh lime and basil with Hangar One vodka and a hint of simple syrup), The Ambrosia (fresh raspberries, sweet vermouth, Hendricks gin, freshly squeezed orange juice and a couple dashes of bitters), The Dream (fresh blackberries, Absolut Vanilla vodka, freshly squeezed lemonade and a sugared rim) and The Espresso (a full shot of espresso, Kahlua, Bailey’s, Frangelico and Amaretto topped with Chantilly cream that is made in-house with a chocolate shaving rim.)

Specialty cocktails served on the rocks include: the Blueberry Margarita, Toasted Hazelnut, Q-Ball (fresh cucumber and mint muddled together with Hangar One vodka and freshly squeezed lemon juice), Cucacabra (fresh cucumber muddled with Patron, Cointreau, freshly squeezed lime juice and a black lava salted rim), Easy Rider, and the Moscow Mojito (fresh lemon and orange muddled with mint, Stoli vodka, brown sugar simple syrup and a splash of ginger ale.)

Bobo’s offers a full bar and a number of wines by the glass and bottle. Worried about parking? The restaurant offers complimentary valet while you drink and dine. Hey, free parking is hard to come by in San Francisco.

Reservations are recommended.

Boboquivari's is located at 1450 Lombard Street, between Franklin Street and Van Ness Avenue.

Open for dinner and cocktails every night of the week, 5PM to 11PM.

Other San Francisco Bar Reviews:

Bar Review: Olive
Bar Review: Bourbon & Branch
Bar Review: Gold Dust Lounge
Bar Review: Lucky 13
Nightlife: California Academy of Sciences (SF Weekly Event for 21 and up)

To check out all of the other articles on vodka and vodka drink recipes written by other Examiners, be sure to visit the Latest Vodka Drinks News page.