Like seemingly no other city, San Francisco has certain establishments that require precision timing. On Washington Square, Liguria Bakery routinely runs out of focaccia by noon. Conversely, Tartine Bakery doesn’t even begin to sell sandwiches until 11:30 a.m., and they don’t release breads until after 5 p.m.
The slow bar closes mid-afternoon, but I managed to visit two days straight during a spring trip.
Brett Walker, who I first met during the 2009 United States Barista Championship, when he was still working for Seattle’s Zoka Coffee Roasters, prepared two coffees for me.
Considering the range of options, the personal attention, and the ability to linger at the bar and talk coffee, count me in for the slow bar. I just have to arrive at Four Barrel earlier.