![absynth restaurant san francisco absynth restaurant san francisco](https://image.zmenu.com/menupic/32966/4aadade4-d83f-405c-9859-e6c9f2123731.jpg)
(Well, actually the valet parking attendant had to park the car since this area is packed with restaurants packed with people eating before attending events at San Francisco's symphony and opera.)Ībsinthe's menu was French bistro with a California twist. I drive by this bistro often on the way to the youngest's high school and have been attracted to its European-looking decor, the stories behind the liqueur the restaurant is named after, the green twinkling lights in the surrounding trees and its reputation.Ī visiting cousin from New York provided the impetus for us to finally park the car and try the food. Bit like a french dip in taco form.My swath through local restaurants continues with my recent visit to Absinthe restaurant in San Francisco in Hayes Valley. I dunked pieces of the tacos into the broth and applied a bit of the salsa. The broth was meaty and salty and a little spicy, with onion and cilantro. This came with a lime wedge, grilled scallion, a vinegary cabbage slaw, tomatillo salsa, and a cup of the broth from the birria. Some of the cheese in the taco had melted out and was a little toasted and crispy from the griddle. I’m not a quesabirria expert - I think this was my second quesabirria taco experience - but I thought they were quite good. Quesabirria tacos are the hot thing these days. Two stewed-beef tacos on a cheesy, hand-made blue-corn tortilla, served with consomé Kind of a fast casual model of service where you order at the counter first and get a number, and they bring out the food to you. They have a couple of parklets outside and also indoor dining. Run by a father and son team of Absinthe chef Eddie Arriaga and general manager Ivan Arriaga.
![absynth restaurant san francisco absynth restaurant san francisco](https://www.picclickimg.com/d/l400/pict/204034597215_/Vintage-Postcard-Golden-Pheasant-Restaurant-San-Francisco-California.jpg)
It’s a Mayan-Yucatecan pop-up in the former space of Barcino, which was a Spanish restaurant operated by the Absinthe restaurant group. I had dinner at Akna in Hayes Valley today.