Seedlip in San Francisco, CA

Pacific Cocktail Haven, known as PCH, is a cocktail bar at 550 Sutter Street in Union Square, opened in 2016 by bartender Kevin Diedrich and rebuilt at its current address in March 2022 after a fire destroyed the original room. The menu is broken out by base spirit and carries a standing non-alcoholic section, and bartenders will build a spirit-free version of nearly anything else on the list. Named zero-proof pours include Raisin da Roof (Lyre's non-alcoholic gin and dry aperitif, raisin, orange, apple cider vinegar), Karl the POG (Seedlip Spice, house passionfruit-orange-guava, orgeat, citrus, ginger beer) and Cactus Makes Perfect (nopales water, jicama, sakura). PCH has won Best American Cocktail Bar at the Tales of the Cocktail Spirited Awards and reached No. 16 on North America's 50 Best Bars in 2025.

True Laurel is a cocktail bar and restaurant at 753 Alabama Street in the Mission, opened in 2017 by the team behind the Michelin-starred Lazy Bear — chef David Barzelay and bar director Nicolas Torres. Its drinks are built from house-made syrups, shrubs and ferments made with California produce, and the same pantry drives a rotating non-alcoholic list that always carries several zero-proof options, including the Bay Bay Bubbler (California bay laurel, dealcoholized tequila, quinine) and Spice & Everything Nice. The bar has a heated parklet on Alabama Street that stays usable in Mission fog. True Laurel ranked No. 17 on North America's 50 Best Bars in 2025, rising to No. 14 in 2026, and won the Ketel One Sustainable Bar Award in 2024.

Kiln is a two-Michelin-star tasting-menu restaurant in San Francisco's Hayes Valley, opened in May 2023 by chef John Wesley and general manager Julianna Yang, both alumni of the Michelin-starred Sons & Daughters. Set in a converted Fell Street garage with 30-foot ceilings and a Sonoma olive tree at its center, the roughly 20-course menu leans Nordic, built on curing, drying, and fermentation. For non-drinkers, beverage director Vincent Balao — formerly of three-Michelin-star Atelier Crenn — created a dedicated spirit-free pairing ($135), offered alongside the wine and reserve pairings rather than as a substitute. It draws on housemade kombucha, seasonal shrubs, and amazake, plus Seedlip, Lyre's, and Proxies non-alcoholic wine. Named pours include the Why Yuzu Sour (yuzu, genmaicha, Seedlip Garden 108, Oro Blanco, kombu syrup, amazake foam), Verde Side, and Smoke & Mirrors.

Nari is a one-Michelin-star contemporary Thai restaurant inside Hotel Kabuki in San Francisco's Japantown, from chef/owner Pim Techamuanvivit of Kin Khao. The name "Nari," a Thai word for "women," honors generations of Thai women who shaped the country's cuisine, and the kitchen filters traditional Thai cooking through California ingredients. The bar runs a small, deliberately edited "zero-proof cocktails" list that sits alongside the full cocktail and wine programs — five spirit-free drinks at $16 each, built on non-alcoholic spirits like Seedlip Grove and Pentire. Current named pours include the Unakarn (Seedlip Grove, shiso, lemongrass, tonic), the Suwan (Seedlip Grove, pomegranate, lime), the Nohra (Pentire Adrift, mint, lime, shiso), the Illa (Pentire, passionfruit, lemon, orgeat), and the dairy-forward Kusuma (mango-lassi, pandan, pineapple). It's a fine-dining destination, so reservations are recommended well in advance.

The Barnes is the restaurant and bar on Powell Street inside the Union Square hotel of the same name, open daily from 5pm to 11pm. Its beverage menu carries a named non-alcoholic section of three built cocktails priced at $16, the same as most of the alcoholic list: a Non-Alcoholic Negroni made with Ritual zero-proof gin, Lyre's Italian Spritz and orange; Your NA Poolside, combining Lyre's Italian Spritz with Ritual agave blanco, lime and almond syrup; and Never Been Kissed, built on Seedlip Spice with lime, hibiscus, ginger beer and mint. Athletic Brewing's Run Wild IPA is stocked at $8 alongside a non-alcoholic Asahi. The kitchen runs shareable plates, a superfood salad, burgers and steak frites.