Absinthe Brasserie & Bar


Chef Adam Keough and Pastry Chef Bill Corbett of Absinthe Brasserie & Bar - San Francisco, CA

398 Hayes Street
San Francisco, CA 94102
(415) 551-1590
Hours: Hours: Tues-Fri 11:30am-12am; Sat 11am-12am; Sun 11am-10pm

After working with Daniel Patterson at Coi, our 2007 New York Rising Star Pastry Chef Bill Corbett has landed at the Bay Area institution Absinthe, bringing a modern sensibility to the old-school kitchen with his updated dessert classics. His airy chocolate mousse, coconut patè, and silky caramel sauce don’t smack of German chocolate cake, but it’s a nuanced re-interpretation that will have you wanting more and more. Chef Adam Keough keeps the menu fresh and comforting; his buttery pretzel bites are the ideal snack alongside a refreshing beer, while a heartier bouillabaisse is a comforting winter’s day lunch. Behind the bar, Mixologist Matt Conway does justice to the restaurant’s saucy moniker; his exciting cocktails are balanced, innovative, and seriously gulpable. But catch him quick--in the late spring of 2013 Conway is headed a few spaces down on Hayes where he’ll open his own shop at former drag bar Marlena’s.

Recommended Dishes:
  • Pegleg: Kaffir Lime Vodka, Gentian Liquor, Pineapple Gum, and Citrus
  • St. Martin: Calvados, Cardoon Amaro, and Dry Vermouth
  • Bouillabaisse: Provencal Tomato Stew with Monkfish, Bass, Mussels, Shrimp, Dungeness Crab, Local Squid, Focaccia Crostini, and Sauce Rouille
  • German Chocolate Cake: Chocolate Mousse, Pressed Coconut, Chocolate Genoise, Lime Espuma, Candied Pecans, and Coconut Caramel

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