The Tasting Panel magazine

June 2017

Issue link:

Contents of this Issue


Page 36 of 116

DINING OUT SAN FRANCISCO'S HARD WATER RE-INVENTS "NICHE"—WITH A SIDE OF WHISKEY OF COURSE! by Karen Moneymaker S ince its opening in 2013, Charles Phan's Hard Water has become a haven to the savvy (and studied) whiskey enthusiast. With Chef de Cuisine Thomas Kalb in the kitchen serving up pared-down Southern fare (with an SF twist), and Bar Director Erik Adkins stocking the bar with rare and old American whiskies, this well-heeled hot spot continues to shine. We recently had the chance to sit down with Adkins and Kalb to discuss the past, present and future of Hard Water. "Charles Phan and his architect [and good friend] Olle Lundberg wanted to do a fried chicken shack and Bourbon bar," remembers Adkins. "I always joke that they just wanted a place to hang out and drink together." And from this humble idea Hard Water was born. "We are showcasing an American whiskey collection that took 15 years to amass," continues Adkins. "Many of these bottles are one of a kind and will never again be available to the general public once they are finished. We want Hard Water to be a special place where you can bring good friends to share a pour of great whiskey." A crabby patty with rhubarb, remoulade, cured salmon roe and dill. Southern Comfort in Northern California PHOTOS COURTESY OF HARD WATER Bar Director Erik Adkins seeks out the rare and hard-to-find selections for Hard Water's American whiskey collection. 36  /  the tasting panel  /  june 2017

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - June 2017