Hi Tops co-owner Jesse Woodward. Photo: The Chronicle

From the local scene:

  • Where have all the San Francisco gay bars gone? And why have they gone there? Well, it’s due to a combination of factors, according to a San Francisco State professor: a big part is social acceptance in the city, as well as the fact that other cities have also become destinations for the LGBT community. And then there’s the tech developments. [SF Examiner]
  • Semi-related: More controversy is swirling around the redevelopment of the Eagle with a lawsuit. [Bay Area Reporter]
  • HAS ANYONE SEEN ROCK BAR’S MISSING DONKEY? [The Bold Italic]
  • Muka looks to be moving into Hayes Valley’s Blue Muse space on Grove. [ABC]
  • Yelp CEO Jeremy Stoppelman has decreased his salary from over $200,000 to $1. [Business Times]

From the national scene:

  • Maxim writer works at Guy Fieri’s critically acclaimed New York restaurant for a day. In addition to getting Fieri’s sage advice for life (“When in doubt, smell it out”), the writer also learns the method for making cocktails: “Carey tells me as he counts “one one-thousand, two one-thousand, three one-thousand” while pouring tequila into a cocktail shaker. That’s my first lesson: Each “one thousand” translates to about half an ounce of booze. This is vital information, since good cocktails are all about correct proportions.” [Maxim]
  • Spruce vet Walter Abrams is already leaving Philly’s renovated Le Bec-Fin. [Foobooz]
  • Behind the hidden, wacky vocabulary of fancy coffee bars, like a Falstaff at Four Barrel or a PBM at Blue Bottle. [New York Times]
  • A long read on how Keith McNally brought Balthazar from New York to London. [Esquire]
  • How to eat like Lil Wayne. [First We Feast]
  • Finally: Christina Tosi, Danny Bowien and friends do a workout video. [Lucky Peach]
 
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