Sniff out Anthony Healy-London for cocktails at Bloodhound 

With distressed wood, antlers and rifles mounted above the bar, Bloodhound hints of a hunting lodge. And with a bar stocked with top-shelf whiskies and craft beer, this Folsom Street bar fills a niche not found in the immediate neighborhood: It is a high-concept, artisanal cocktail lounge. Anthony Healy-London, who has tended at several other saloons in San Francisco, has been at Bloodhound for two years. Since then, Bloodhound has developed a strong following of regulars drawn from the South of Market region and from out-of-town on the weekends. Open from 4 p.m. to 2 a.m.

Bloodhound, 1145 Folsom St., San Francisco, (415) 863-2840

How long have you been here?
I started here two years ago and have been with the owners for five years at the Ambassador [673 Geary St.] and Double Dutch [3192 16th St.].

How long have you been bartending?
I first started when I was 18 in Oakland and then I didn’t bartend for 10 years. I started again six years ago when my friends started opening bars in The City. Between then, I got a master’s degree in history at Northwestern. I worked on a fishing boat and at a winery in the Santa Cruz Mountains.

What do you like about bartending?
I’ve always loved having guests, whether at my house or at a restaurant or bar. I enjoy interacting with people in that social environment.

What’s the concept of this bar? We are trying to make a place for good cocktails and good beer in a very relaxed environment with no pretense. We want it to be a nice neighborhood bar with something for everyone. I think all of this wood came from a 150-year-old barn in Indiana. It really provides a lot of warmth for the place. And everyone loves the birds [painted on the ceiling]. Often, that’s what they talk about in their Yelp reviews.

What’s the clientele like? It’s really a mixed crowd. There’s a great beer store across the street [City Beer Store] and a wine bar nearby [Terroir], but there aren’t really any bars like this in the neighborhood. We get a ton of regulars. It’s really fun to be well received by the local community. We get a different crowd on the weekends. It’s busier and we get more people who don’t live in The City. But our bread and butter is our happy hour every day from 4 p.m. to 7 p.m. The demographic is mid-20s to late-30s. It’s a grown-up crowd. People who work in the restaurant and bar industry also do a really good job supporting bars like this.

Where do you like to drink? I like Nopa [560 Divisadero St.], Uva Enoteca [568 Haight St.] and The Page [298 Divisadero St.]. The people who work [at The Page] are really cool, too. And that’s really important. I think the vibe in a bar starts with the bartenders. It’s our job to set a good example and to have fun.

What do you like to drink? I’m a whiskey or tequila guy. I like a good Reposado or Mezcal. I also love a nice Belgian beer.

Do you work anywhere else? I’m opening a new bar where the Transfer used to be on 14th and Church Street. We just started to remodel.

Does the neighborhood need another high-concept cocktail lounge? If anything, Residence and Blackbird have shown that the neighborhood likes a nice cocktail and there’s room for more.

Who do you admire in the profession? Although I’ve never worked there, I’ve learned a ton from the bartenders at NoPA.

How do you come up with new drinks? I like to try out new things all the time. I love classic cocktails and I like to tweak them to come up with a modern version. I like things that are brown, bitter and stirred.

Where in the world would you like to have a drink? I’d like to have a glass of Mezcal at the distillers at Del Maguey in Oaxaca.

Ever serve any celebrities? Luke Wilson at the Ambassador. He was super-humble and he kicked back and had a Miller High Life and asked me about San Francisco.

Red Bullion


  • 1.5 oz Wild Turkey rye whiskey
  • .5 oz Benedictine
  • .5 oz Campari
  • 2 dashes Regan’s Orange bitters

Stir all ingredients in a mixing glass with ice and strain into a cocktail glass. Twist an orange peel over the drink, expelling the oil, and discard the peel.

About The Author

Erik Cummins

Pin It

Speaking of Entertainment, Food And Wine

More by Erik Cummins

Latest in Food & Drink

© 2019 The San Francisco Examiner

Website powered by Foundation