54 Mint has been an San Francisco bar destination since Jacopo Rosito (from Florence, Italy) took over the bar, bringing rare Italian spirits, exquisite and inventive cocktails (like the Zia Maria last year of Italian vodka, San Marzano tomatoes, Calabrian chiles, fresh lime juice, black pepper and salt, topped with burrata foam!) and warm Italian hospitality from his mostly Italian staff. His latest menu, a tribute to Roma (to match the restaurant’s cuisine), reaches a new level, showcasing drinks with memorable presentation and flavors, served in unusual glassware from Japan to Mexico.
THE DRINK TO DRINK: Treasures abound on Rosito’s latest menu, whether the show-stopping Black Sand (Bombay Sapphire gin, Green Chartreuse, Disaronno, cream, egg white, soda water, coconut ash and—wait for it—squid ink) or the light and easy charm of the Esquilino, a delicate sipper of beet-infused vodka, fresh lime juice, Cointreau, maple syrup and a nutty-almond lightness from Disaronno foam.
KNOW BEFORE YOU GO: With brand-new chef Marco Maestoso on board, direct from Rome, the restaurant’s Roman cuisine is better than ever, whether artichokes prepared Roman Jewish–style or a killer trippa ala Romana, a Roman-style preparation that best showcases the tripe with tomatoes and mint, here tossed with perfectly al dente noodles.