Foodie Chap With Mixologist Rafael Jimenez Rivera of Hamlet

SAN FRANCISCO (CBS SF) - Originally from the east coast (Upstate New York, Philadelphia, New Jersey, Connecticut, Massachusetts). My parents came to America from Puerto Rico for a better future. He has a degree in a Film Studies from Bloomfield College and is also a graduate of CIA Hyde Park (baking and pastry). After bar-tending and cooking stints around the east coast and west coast he ventured West, moving to San Francisco 10yrs ago. Rafael was part of the opening team at Ame in 2005 working alongside Chef Hiro and Chef Lissa. He also had the honor to work with Loretta Keller and Clay Reynolds at Coco 500 and the Moss Room, first as a bartender then later returning as GM and Beverage Director. After leaving the Moss Room he moved on to become GM and Sommelier of The Flytrap, working with my pal, the infamous Chef Hoss Zare. From The Flytrap he took off his management coat for a while and got behind the bar to hone in on his bar-tending skills. Bar tending stints followed in the East bay at Plum Bar, Comal and Bar 355. He also helped with the opening team of A16 Rockridge and served as their bar manager.

Prior to working at Hamlet Rafael was the opening and closing bar manager of the now defunct and gone too soon Urchin Bistrot once again reuniting with Susan Naderi Johnston, Chef Lissa Doumani and Chef Hiro Sone. It's at Urchin where he met John Dampeer the owner of Hamlet. John, Chef Pei and Rafael have collaborated on bringing the NOE VALLEY neighborhood a restaurant that has amazing food, and great drinks. We are hoping to provide a good experience from top to bottom because hospitality and community are the focus and so far so good.

Rafael have crossed paths many times over the years, where there are good drinks and a good personality at the helm behind the bar I am easily lured. Suffice to say Hamlet is combining great food and killer cocktails in a new, inviting space with a friendly team to match. Hamlet, referring to a small town (NOE) is making it's mark in Noe Valley and the neighbors appear to be responding well. There are so many things on the food menu to love. The Burger is knockout with caramelized onions & melted cheddar, cooked to perfection with a soft ACME bun and skinny fries on the side - it's a winner. The Octopus with frisee and bone marrow bourdelaise also triumphs. The roasted pork loin with house-made sausage, sauerkraut & pork jus also stands out. AN honorable mention as well for the Lamb and pork meatballs in a piperade to die for! There are some good veggie options too: Baby Lettuce salad with pears, spiced nuts, Pt. Reyes blue & vinaigrette. Plus the Farrotto & roasted kuri squash with mushrooms, brussel sprouts in a hazlenut pesto is not to be missed. Hooray! At last! Another great eating spot in the hood, comfort food elevated by the quality, well sourced ingredients. Plus a rock star in Chef Pei in the kitchen who lets the ingredients shine.

As for the bar, local brews are offered with an International wine list that is pretty impressive (Austria, Chile, France to Spain) and vino from California too (Central Coast to Santa Cruz & Sonoma). Then come the cocktails, an inspired mix of beverages whether you love bourbon, brandy, gin or vodka. Try the "Bobby Bonilla," a concoction thought up by Rafael as an homage to a METS baseball player.

See you at the bar but if you visit Hamlet be sure to stick around for dinner.

Enjoy my chat with Rafael, a star bartender who is now running the show at Hamlet in Noe Valley on the sunny side of San Francisco.

Cheers and HAPPY NEW YEAR.

- Liam

Bobby Bonilla Cocktail

 
Ingredients:

• 1.5 oz Don Q white rum
• .5 oz Don Q Anejo Rum
• .5 oz cacao liqueur
• .5 oz allspice syrup
• .5 oz lime
• .75 oz grapefruit

 
Directions:
 
Shake all ingredient, strain over ice garnish with angostura bitters and an umbrella.

This is on the bar menu at Hamlet on 24th Street in San Francisco's Noe Valley.

 
For more on Hamlet, visit hamletsf.com