So what's new on the Bay Bridge winery dining scene?
Dogpatch dining: These days, San Francisco's Dogpatch is known for its sizzling dining and cocktail scene, but it was once the hangout for the considerable canine population that used to frequent this area. Neighboring Butchertown and its aromas may have had something to do with that. All that remains now is the name, so when you go wine tasting at Dogpatch Wine Works (2455 Third St.; www.dogpatch wineworks.com), make a day of it and check out some of the new eateries and bars that have opened here recently. Among them, Jeff Lyon's Third Rail, a cocktail and jerky bar, which the folks behind Range restaurant opened this fall (628 20th St., www.thirdrailbarsf.com). Nibble on a half-dozen different types of cured Prather Ranch meats while you sip an orange-tinged, bourbon and Lillet Third Rail ($10) perhaps, or the Mt. Tam twist on a Negroni ($10), which uses St. George Spirits' Terroir Gin. As for the jerkies ($2.50 to $3), chef Phil West is playing with all sorts of flavors, from a Red Eye jerky (spiked with coffee, Morita chilies, dry mustard and cumin) to a spicy candied beef version and even a vegetarian-friendly vadouvan-spiced number.
The century-old Dogpatch Saloon reopened this past summer with a new look, a new menu -- try the Whiskey Snap -- and a definite saloon vibe at 2496 Third St. (http://dogpatchsaloon.com). Just down the street, at 2245 Third St., the new Triple Voodoo Brewing Taproom is prepping for a grand opening party soon. Check out the details at www.triplevoodoo brewing.com under the news tab.
And the brand-spanking new -- and long awaited -- Magnolia Dogpatch Brewery and its barbecue restaurant, Smokestack, are due to open any day now at 2505 Third St. It's the newest venture from Magnolia brewmaster Dave McLean and chef Dennis Lee from Namu Gaji. Keep tabs on the progress (and watch the cool videos of beer tank installation) at www.magnoliapub.com/dogpatch.html.
Local libations: You only have to glance at the growing craft beer lists at Bay Area restaurants to see who carries their locavore leanings over to the bar menu. But some local restaurants are doing that with their wine lists, too, especially in the Tri-Valley, where Livermore Valley wines pop up with gratifying frequency. Ditto for the South Bay and Santa Cruz, where those wines pop up on restaurant lists. Finding Bay Bridge wines on the menu may take a little more effort -- and some sommelier nagging. In Oakland, the Tribune Tavern pours Donkey & Goat, Dashe, Broc Cellars and other local wines. Berkeley's Chez Panisse currently pours Broc Cellars, Dashe, and Donkey & Goat; in San Francisco, Gary Danko offers Edmund St-John and Stage Left Cellars.
Meanwhile, San Francisco's Aurea Lounge at the Stanford Court has launched a new, locally sourced bar program that includes a Golden Spike made with Hangar 1 Buddha's Hand Citron. (Find the recipe at http://blogs.mercurynews.com/eat-drink-play.)
Send your Bay Area restaurant tips to firstname.lastname@example.org. The regular Dining Scene column will resume next Sunday.