On this episode of the California Now Podcast, host Soterios Johnson dives deep into some of San Francisco’s most celebrated and lesser-known neighborhoods with three expert guests.
First, Johnson is joined by Evan Goldstein, master sommelier for the San Francisco Giants. With more than 30 years as a professional oenophile, Goldstein shares some fun on-the-job anecdotes along with his perfect wine and snack pairings at Oracle Park. “Sauvignon Blanc and garlic fries is one of my favorites,” he reveals. “And then, of course, you're going to have one of the renowned tri-tip sandwiches that we do. It's funny how people will freak out [about what to pair it with] if it's a sandwich, but if you tell them it's a steak, “Oh, I'll have a Cabernet with it.” Goldstein also explores San Francisco’s diverse wine scene, from trendy wine bars in the Dogpatch to neighborhood haunts in the Inner Richmond.
Next, Johnson reconnects with Bay Curious podcast host Olivia Allen-Price. The freshly minted author discusses her new book before getting into some under-the-radar gems in North Beach—including the Dear San Francisco revue. “It's kind of like Cirque de Soleil, but with a San Francisco twist,” she says. “It's a small theater, so you're really close to these people doing amazing tricks with their bodies that just will blow your mind. I went a couple weeks ago and I'm still thinking about it.” The podcaster also tells Johnson where to go for dinner and a show in sunny Potrero Hill.
Finally, Johnson talks culinary and cocktails with Lauren Saria, editor of Eater San Francisco. Saria shares a new way to enjoy a beloved city activity: a cable car bar crawl. After that, Saria breaks down her perfect Saturday—brunch spots, taco shops, and vintage stores included—in hippie haven Haight-Ashbury. The professional foodie also points listeners to some noteworthy happy hours and bars downtown, as well as some splurge-worthy restaurants. “In San Francisco, we are so fortunate because we have so many really lovely and special high-end restaurants where you can have a three- or four-hour dinner, and everything will be perfect” says Saria.
