For Boudin bartender, it's a family affair 

Here is one place we never thought we would get a drink: Bistro Boudin, the bar and restaurant located directly above the Boudin bakery headquarters. Now that we’ve had a chance to break bread with bartender Anthony Martinez, however, we just may make a few return visits to its spacious lounge that overlooks the tourists crawling Fisherman’s Wharf on one side and tout views of the Bay on the other. Martinez hails from Temecula, but his heart is here in San Francisco, where he and the bar staff are always changing up the cocktail menu, experimenting with new liqueurs and spirits not usually used. For instance, he has just engineered a strawberry lemonade that brings together limoncello, of all things, with strawberry Stoli, strawberry puree and soda water on the rocks in a bucket glass. 160 Jefferson St., San Francisco, (415) 351-5561, www.boudinbakery.com

How’d you get into bartending? It’s kind of a family thing. When I was a little kid, I’m a triplet, so my mom was just going to college and was a bartender as well, and then her brother was a bartender, and there are other family members who are bartenders as well. I kind of always grew up with bar people. Then I was working as a busser, host and then server at this family-owned steakhouse in Temecula.

Wow, that’s out there. Yeah, it’s wine country in Southern California. But it was a family-owned steakhouse that I worked for, my triplet sister worked there, my older sister worked there ... so it was fun.

How many siblings do you have? I’m a triplet, I have an older sister, and then I have identical half twin sisters.

Are you from Southern California originally? I was born in San Diego and then in middle school, we moved to Temecula.

Since we are directly above the main Boudin bakery, how much sourdough goes into everything? On our regular menu, we just put out some sourdough fish tacos that are amazing. On the happy hour menu, we have one of my favorites, which is a baked goat cheese with garlic-roasted tomatoes served with our world-famous sourdough crostini bread. We have sliders with sourdough buns. We also do sourdough pizzas.

Any sourdough cocktails yet? I haven’t figured that out yet, but I thought about it the other day. I’m sure there’s a way.

Has anyone yet asked for a cocktail to be served in a breadbowl? No. That would be messy.

Do you ever get sick of the smell of bread? No, I don’t. And at different times during the day, it even smells different. Like towards the night time, around 7 o’clock, they start making the croissants and when they do the chocolate croissants, you’re just smiling.


Blood Orange Manhattan

  • 5 count of bourbon
  • 2 dashes of orange bitters
  • Splash of pomegranate juice
  • 3 count of blood orange liqueur


Shake ingredients together with ice and strain into a chilled martini glass. Run orange rind around the rim.

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Staff Report

Staff Report

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A daily newspaper covering San Francisco, San Mateo County and serving Alameda, Marin and Santa Clara counties.
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