AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstIrish Coffee
Irish whiskey, coffee and sugar under heavy cream aged two days and frothed until it floats, in a small heat-treated goblet. It's the drink the bar was built around, and the only order we'd make here.
Buena Vista Cafe
Café and bar · Irish coffee since 1952 · Fisherman's Wharf (Hyde St), San Francisco
2765 Hyde St, San Francisco, CA 94109
The café bar where Stanton Delaplane introduced Irish coffee, after Delaplane and owner Jack Koeppler spent a night trying to make the cream float. The bartenders still pour it to the recipe the two worked out.
The proof, in the house's own words
Why the Irish coffee
Technique
The cream is left to age before it's whipped, so it floats.
“aged for 48 hours and frothed to a precise consistency”
Sourcing
Tullamore D.E.W. whiskey, Peerless organic coffee and C&H sugar, named on the menu.
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