Just had a great dinner at Pim Techamuanvivit‘s new Thai restaurant Kin Khao in San Francisco. It’s a fantastic place that creates a vivacious atmosphere in the corner of a bland hotel, has a great wine list matched to the food and the pocket book, and cracker jack service.
They also have a bunch of great cocktails but the Kafe Mao really makes me worry about the state of mezcal. It’s composed of Pierde Almas, cream, coffee, and Combier Cassis which is a fantastic concept, a Mexican Mudslide, and a fantastic drink. It’s just that you can’t taste a bit of the mezcal so why use it? Especially something as distinct as Pierde Almas?
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