The Giants disappointed us by losing the game and solo possession of first place standing to the Dodgers, but at least we properly prepped by filling up with brunch, Bloody Marys and Beer at Brickhouse Café near AT&T Park.
We are forever spoiled by experiencing first-hand that St. Paul Bloody Marys are hard to beat, but Brickhouse’s version was decent enough although it lacked some spice. We took care of that by adding some Frank’s Hot Sauce into the mix:
The menu told us that the “wild Sockeye Salmon is caught directly by the co-owner Fred Reeves” and the Kobe beef used in the burger are from cows raised in his family farm so we had to try both. The house-smoked Salmon Benedict served atop toasted focaccia bread with spinach, heirloom tomatoes and roasted potatoes was really good (although the poached eggs were not runny enough for our preference):
We ordered the Kobe burger “SOMA style” which included all the stuff we like in a burger: sautéed mushrooms, caramelized onions, plenty of avocado slices and melted Swiss cheese. The burger was gooey good and ‘well done’ only in temperature; unfortunately, we had ordered it rare: