Jasper’s Corner Tap News
Union Square Restaurants
Jasper’s Corner Tap News. Browse the links below for the latest press releases and news articles featuring Jasper’s Corner Tap and Kitchen, located inside the Serrano Hotel San Francisco. We are often in the news for our unique menu offerings, craft beer, signature cocktails, onsite events and for our commitment to giving back. We value participation in our community, especially when it concerns works of charity. If you have ideas for our next event, please see the press contact below.
In the News
Cocktail Enthusiast: 5 Whiskey Sour Recipes for National Whiskey Sour Day
Article excerpt: August 25 is National Whiskey Sour Day, so that seems like a fine occasion for rounding up a five-pack of whiskey sours
Article excerpt: Oh, Jasper’s, how we love you for your 18 continuously rotating beers on tap, your delightful cocktails, and your baked chicken wings.
Bay Area Reporter: Symphony Sips II
Article excerpt: Uncover Michael Avakian’s Live Long & Drink for Star Trek: The Ultimate Voyage.
Article excerpt: Recently installed chef Adam Steudle, who’s brought a bit of Southern flair to the British-inspired menu, uses the traditional cheese curds along with braised short rib, a delicious red-wine gravy, and tops it with a sunny-side-up egg that stirs nicely into hand-cut fries.
Article excerpt: “Looking for a low-key way to celebrate the favorite dad in your life this Father’s Day? Take him to Jasper’s Corner Tap & Kitchen on Sunday for $5 beers from any of the bar’s 18 taps of local and international brews…”
Rally by Eventbrite: 10 San Francisco Bars That Dad Will Love
Article excerpt: “Jasper’s is the perfect place to take Pops for crave-worthy food he can pair with cold craft brews. There are 18 continually changing beers on tap…”
Article excerpt: “Caramel corn goes even more gourmet at Jasper’s Corner Tap & Kitchen in San Francisco. Chef Adam Steudle’s Liquid Nitrogen Caramel Corn creation entails homemade caramel corn that has been chilled to subzero temperatures for a “Cracker Jack-like quality.”
Article excerpt: “…try an at-home remedy. Mine is French fries, two glasses of water, two antacids, a low-ABV beer, and a couple slices of pizza (Hot Pockets if I’m desperate).” — Michael Avakian, beverage director and bartender at Jasper’s
Thrillist: Time-Saving Kitchen Tricks from Line Cooks
Article excerpt: “Fake a smoky flavor. If you really want to get a fast, smoky flavor in your food, invest in a smoking gun — they are excellent,” Steudle said. Also, a pinch of paprika can add a faux-smoke flavor that takes a fraction of the time as cooking bacon does.”
Article excerpt: “A cast iron skillet that is treated properly (scrub with oil and kosher salt to clean) can be handed down from generations – only getting better with age. They may not have sleek modern appeal but there is still something rugged about them and honestly, there aren’t many things that are built to last longer than us anymore.”— Adam Steudle, Jasper’s Corner Tap & Kitchen (San Francisco, CA)
OpenTable: On the Menu: Chefs Share Dishes Inspired by Mom
Article excerpt: “He didn’t inherit his cooking skills from his mother, but chef Steudle was always a fan of her meatloaf, which he requested for birthdays and special occasions. His version, made with organic bison and red onions, is served with a barbecue glaze, smashed potatoes and a rich and creamy red wine gravy is terrifically juicy and flavorful.”
Article excerpt: “Leave a legacy”It’s up to the individual: how would you like to be remembered? What is your legacy? And who will miss you?” — Michael Avakian, Jasper’s Corner Tap & Kitchen (San Francisco, CA)
Article excerpt: “This Union Square restaurant has a new menu by Chef Adam Steudle. The menu includes abison meatloaf with organic bison, red onion, smashed potatoes, red wine gravy and bbq glaze; Frito Pie with fritos, veggie chili, cheddar beer sauce, lime crema and serranos; and classics such as the biscuits & gravy, American breakfast and English breakfast. Oh and champagne is only $5 a glass!”
Article excerpt: While highlighting the Poutine/Disco Fries, it notes, “Jasper’s version, further refined by newly installed chef Adam Steudle, has the traditional cheese curds, braised short ribs, a delicious red-wine gravy, as well as a sunny-side-up egg on top.”
Article excerpt: “The trendy ingredient I am most tired of serving is kale. It’s a superfood, we get it, but when it starts popping up on McDonald’s menus, it’s over. When I first started working in kitchens, kale’s place was as a garnish on the bottom of a platter for a banquet. It’s practically a large-leaf parsley. It exists for aesthetics. Stop eating and drinking it. Stop pretending it tastes good!” — Adam Steudle, Jasper’s Corner Tap and Kitchen
Article excerpt: “Here at 7×7, we love tea. So, when we found out that Bay Area bartenders were adding tea to their cocktails, well, we just had to get the recipes. Spicy, herbal, and good-for-you, make these boozy cocktails your new nightcap.” Featured: Yshad, C, Jasper’s Corner Tap
Rally by Eventbrite: 5 New SF Bars and Restaurants You Should Hit Up This April
Article excerpt: “…what IS new is the totally indulgent Southern and British-inspired menu from chef Adam Steudle that just rolled out a few weeks ago.”
Article excerpt: “Chef Adam Steudle at Jasper’s Corner Tap in the Tenderloin has gone down a similar Mr.-Wizard’s-Supermarket-Science route with his liquid nitrogen caramel corn ($8). Why? Chilling popcorn down to subzero temperatures freezes the caramel which, instead of returning to a Cracker Jack-like quality upon coming up to temp, becomes buttery and smooth again.”
If you are a member of the press or a blogger with a following and would like to cover Jasper’s Corner Tap and Kitchen or the Serrano Hotel, please contact Lori Metze.
Public Relations Representative for Jasper’s Corner Tap and Kitchen