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Spirits industry gurus Todd Smith, Ryan Fitzgerald and Erik Reichborn-Kjennerud opened ABV in 2014, with the laid-back bar immediately becoming a hangout for bartenders, winemakers, distillers, brand ambassadors and restaurant staff. There’s not a whiff of pretension here. Instead, there’s just superb cocktails in every spirit category alongside quality spirits, beer, wine and bites/small plates, all eaten without utensils.

THE DRINK TO DRINK: ​Go savory-refreshing with the Gin & Celery (old Tom gin, lemon, tonic, salt and celery bitters) or for the tropical Mexican-influenced Piña Verde, combining Tapatio blanco tequila, lime, génépy, pineapple and house orange fennel bitters.

KNOW BEFORE YOU GO: ​Accompany drinks with kimchi fritters, mapo sloppy joes and a mouthwatering cheeseburger. Or go for weekend brunch, when a beef tongue Reuben is paired with a house Michelada served in a bucket.

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3174 16th St.
San Francisco, CA 94103