Judging from the location, enthusiastic clientele and frenzy, spurred on by cocktails, this joint would probably be a hit even without the food. But three cheers for the menu, transported from the Mission by Ruggero Gadaldi and the team at Beretta.

Certified cicerone (beer sommelier) Rich Higgins picked 30 brews specifically to complement the menu (that’s fourteen on tap, sixteen in bottles). Signature cocktails like the Swedish Punch — made with rum, brandy, Batavia Arrack, pineapple, lemon, prosecco, and black tea — tempt, too.