Description
Microbrews and Spanish tapas don't seem like the most intuitive pairing, conceptually, but ThirstyBear's owner, Ron Silberstein, has made them work for more than a decade. The two-story, industrial pub and restaurant is often thronged, pulling in a regular SF crowd as well as lanyard-wearing business types who drift over from the convention center. It helps that Silberstein's beers are well made, from the lightest of the wheats to the darkest of stouts, and certified organic to boot. The tapas aren't uniformly oustanding, but the tortilla would satisfy a Castilian grandmother, the patatas bravas are always a hit, and the kitchen has a knack for seafood.
