ABV

"ABV, open until 2am daily, is a great casual get-to-know-you bar—it’s moody, dimly lit, and will likely suck you in for more than a few hours. When you realize “a quick drink” turned into a late dinner, go for their excellent charcuterie board or the burger (it’s one of the best in the city) topped with secret sauce and white American cheddar. They also have other excellent small plates that sound like they were plucked off the menu from a fancy California cuisine restaurant, like squash blossom tacos and beet-cured salmon toast. " - julia chen 1, lani conway, ricky rodriguez, patrick wong

"You can order one of the many outstanding cocktails at ABV until 2 a.m. every day, but if you want in on the menu of grilled abalone mushrooms or soft shell crab tacos, you’ll need to get that order in by midnight. There’s plenty to please — from meat and cheese platters to a fried chicken sandwich — but the star of the food side is the burger, which comes with white cheddar cheese, raw red onion, shredded lettuce, pickles, and a tangy special sauce." - Dianne de Guzman, Paolo Bicchieri

"ABV in the Mission hits all the marks of a great First Date Bar. There's plenty of room to move around, the noise levels inside aren’t too loud, and they have a great cocktail and beer selection. And depending on whether you’re looking for a light bite or a full-on meal, you can order burgers or beer-battered cauliflower to share. Just know that this spot can get busy—so maybe roll up for an early date if you want to guarantee a seat." - julia chen 1, lani conway

"ABV always manages to suck us in for more than a few hours—it’s spacious enough to move around, and never gets too loud. Which works out, because this Mission bar serves fantastic small plates that could be plucked off the menu from some fancy California cuisine restaurant, like squash blossom tacos and beet-cured salmon toast. They also have a burger that’s one of the best in the city, plus well-curated charcuterie boards that are well worth your time. " - julia chen 1, lani conway

"ABV chef Collin Hilton created a burger masterpiece: a 1/3-pound, grass-fed beef patty with white cheddar cheese, raw red onion, shredded lettuce pickles, and a tangy special sauce, all on a Japanese sweet potato bun — and originally dubbed it the “fuckin’ burger with spicy-ass chips,” though these days it’s just called the ABV burger. Bonus: The kitchen doesn’t close until midnight." - Lauren Saria, Eater Staff, Paolo Bicchieri