Comstock Saloon
About Comstock Saloon About Comstock

Named after Henry Comstock and the famed Comstock Lode, which brought mining fortunes to the City by the Bay, Comstock Saloon occupies a historic space that has served as a watering hole for San Franciscans since 1907.

Renowned bartenders Jeff Hollinger and Jonny Raglin of Absinthe Brasserie & Bar, partnering with Bill Russell-Shapiro and The Absinthe Group, continue this tradition, offering patrons refined turn-of-the-century saloon fare, and assortment of snacks, and a menu of classic cocktails, such as Negroni and the Manhattan, in a setting that preserves the saloon’s historic design elements and pays tribute to San Francisco’s Barbary Coast. Chef Ronnie New, former head chef of Magnolia, oversees the menu.

Biographies

Jeff Hollinger, Saloon Keeper
Jonny Raglin, Saloon Keeper
Ronnie New, Grub Slinger


The Absinthe Group

The Absinthe Group (TAG), founded and managed by food-industry veteran Bill Russell-Shapiro, creates and operates unique, high-quality food and wine enterprises. TAG includes a carefully built collection of six businesses, five of which are located in the Hayes Valley neighborhood of San Francisco. They are overseen by seasoned restaurant- and wine-manager Eric Vreede, and by TAG executive chef Adam Keough, executive pastry chef Bill Corbett, and wine director Ian Becker. These include Boxing Room, Absinthe Brasserie & Bar, Absinthe Private Dining, Arlequin Cafe & Food-To-Go, Arlequin Wine Merchant, and, in partnership with former Absinthe head bartenders Jonny Raglin and Jeff Hollinger, Comstock Saloon in North Beach. TAG is associated with Mad Will’s Foods, specializing in bottled-foods production at Auburn in the foothills of the Sierra.