It’s another foggy night and you want to escape to Paris or Buenos Aires, anywhere bohemian with a sense of possibility.
You're in luck. Trou Normand just opened the doors to their intriguing (and steeped in history) restaurant in SoMa. (The expression Trou Normand refers to the northern French tradition of a little nip of brandy between courses to reawaken the palate.)
Step into the first floor of the Pacific Telephone Building. You suddenly feel the calling for a strong drink. Admire the Art Deco flourishes and the mural of a lovely nude above the bar. Nice derriere.
Settle into a dark leather banquette to order the Boothby cocktail (bourbon, sweet vermouth, curacao, and sparkling wine) in honor of Cocktail Boothby’s American Bartender from 1891.
The proprietor Thad Vogler (Bar Agricole) imports exclusive brandies from small batch producers. So all of the Armagnacs, Cognacs, and Calvados you sip are found nowhere else in the world.
Now that you're no longer parched, it’s time to sample the house-made charcuterie plate: ciccioli, pork pate with fennel, liver sausage, and mortadella. As many as 40 types of charcuterie from Mangalitsa pigs on Devil’s Gulch Ranch are featured on the all-day menu.
As if you needed an excuse to pig out.
Price: 2 (out of 4)
Noise: 2 (out of 4)
Parking: Metered street
Scene: Perfect spot for late night bites and cocktails
Best bets: Charcuterie plate; imported armagnacs, Cognacs and Calvados
Pa Bells & Whistles: Old world charm meets modern sophistication in this intimate bar with Art Deco touches, high ceilings, a long bar, and a rear patio soon to open.
Nearby: Luce; Press Club; The Cavalier