Happy Hour
Wed, Oct 28 · 4:00 PM
Transbay
Drinks among the art


Chef Gerard Hirigoyen channels his Basque heritage into refined North Beach dining. The Dungeness crab txangurro with mango and basil is a standout, and the piquillo peppers stuffed with goat cheese reveal a kitchen that honors tradition while playing with West Coast ingredients.
They recommend it:


Chef Gerard Hirigoyen channels his Basque heritage into refined North Beach dining. The Dungeness crab txangurro with mango and basil is a standout, and the piquillo peppers stuffed with goat cheese reveal a kitchen that honors tradition while playing with West Coast ingredients.
They recommend it:
Wed, Oct 28 · 4:00 PM
Transbay
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