CHEF DE CUISINE
Bio coming soon.
Gilberto Uribe builds Sazeracs, spikes Frozen Daiquiris, and leads the skilled bartenders at Boxing Room.
Working from a cocktail list curated by Jonny Raglin (Director of Bars for The Absinthe Group), Gilberto and team bring to life a menu that reads like the greatest hits of New Orleans.
Gilberto left his native home in the Yucatán Peninsula to pursue his bartending ambition.
“The drink scene there is nothing compared to San Francisco,” says Gilberto. Soon he was tending bar at a time-honored cocktail destination, Absinthe Brasserie & Bar (Boxing Room’s older sibling and flagship restaurant of The Absinthe Group).
Now you can catch sight of Gilberto in a barkeep's apron, making Boxing Room cocktails that complement the coastal Louisiana cuisine. Gilberto’s own spirits-driven creations appear on the blackboard as cocktail specials, and are sometimes named after champion race horses.
“I like racing, anything about cars or horses.”
And you’d be wise to ask for NOLA’s famed Ramos Gin Fizz. Zagat staff writers call Boxing Room’s version a “glory of a drink” that “makes an ideal brunch or daytime cocktail.” To make it, Gilberto turns to a recipe involving gin, sweet cream made by the pastry team, orange flower water, fresh lime and lemon juices, vanilla extract, egg whites, nutmeg plus seltzer.
“It’s not a difficult drink to make,” Gilberto says of this classic, silky fizz. “You just need to make it the right way."
ABOUT BOXING ROOM
Boxing Room opened in June 2011 in the former 19th-century Standard Shirts Factory, located in San Francisco’s Hayes Valley neighborhood. Chef de Cuisine Athman El-kindiy, celebrates the Cajun and Creole dishes of New Orleans and coastal Louisiana, coupled with seasonal Northern California ingredients. Additionally, Boxing Room offers a seafood bar, an extensive selection of beer and wine, and a full bar with classic New Orleans cocktails such as the Hurricane and the Sazerac. Boxing Room was given a 3-star review from San Francisco magazine. Boxing Room is open daily for dinner, lunch during the week, and brunch on the weekend. Happy hour is available every weekday from 3pm to 6pm.
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 seven businesses, five of which are located in the Hayes Valley neighborhood of San Francisco. They are overseen by TAG Vice President Eric Vreede, Executive Pastry Chef Stephanie Kimura, Wine Director Ian Becker, and Bar Director Jonny Raglin. These include Absinthe Brasserie & Bar, Absinthe Private Dining, Arlequin Café and Food-To-Go, Arlequin Wine Merchant, Bellota in SoMa, Boxing Room, and Comstock Saloon in North Beach.