Virginia Miller is back at one of her preferred beats this week, sampling the cocktail menus at new Mexican restaurants Comal in Berkeley and Copita in Sausalito. She finds Comal’s duck mole coloradito enchiladas go especially well with the Black Daquiri (Pampero Aniversario Rum, Averna, lime, sugar, and Chiapan coffee tincture). And at Copita she says the tequila flights are “enjoyable,” and she loves the spin on the margarita, the Prado (Corazon blanco tequila, Luxardo maraschino liquor, lime, egg white). [SFBG]
Meanwhile at the Chron, Michael Bauer whipped out a top-five list yesterday that was sure to get the peanut gallery going, and it was his Top Five Restaurant Pet Peeves. We know all too well how he feels about noisy restaurants and getting handed only one cocktail menu for a table, but we did not know how much he hates it when a host insists on having the entire party present before seating anyone — he says that’s just tacky, especially if you have a reservation. As for hosts and hostesses in general, he advises every restaurant to stop putting their most rookie employees out there to greet guests, refuse to seat them if their party isn’t together, and, ahem, not recognize when a VIP enters the restaurant. [Chron]
