Seedlip in San Francisco, CA

Nationally awarded Union Square cocktail bar with a dedicated non-alcoholic section of craft "spirit-free" drinks.

Acclaimed Mission cocktail bar from the Lazy Bear team, with a rotating non-alcoholic program built on house syrups, ferments, and zero-proof spirits.

The New Bar is San Francisco's dedicated alcohol-free bottle shop and tasting bar, the Cow Hollow outpost of the brand founded by Brianda Gonzalez, who opened the original Los Angeles location in July 2022. The SF store opened in March 2024 on Union Street, in the former home of plant shop The Sill. Everything sold is zero-proof: one wall holds non-alcoholic wines, ciders, and sparkling bottles, while the other side carries NA spirits, beer, aperitifs, bitters, mixers, and canned mocktails. The shop keeps 40–50 curated labels at a time — names like Ghia, Lyre's, De Soi, Wilderton, Three Spirit, Ritual Zero Proof, Seedlip, Athletic Brewing, and Kin Euphorics — and runs daily in-store tastings with staff who specialize in booze-free alternatives. Online ordering, in-store pickup, and local delivery are also offered.

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.