Taverna Aventine / San Francisco

582 Washington St at Montgomery St San Francisco 94111
Opening Hours
Mon, Tue 11:30 - 22:00
Wed, Thu 11:30 - 00:00
Fri 11:30 - 00:20
Sat 20:30 - 00:20

Inspired by the taverns of the ancient Roman neighborhood it was named for, Aventine is also built from San Francisco history—a 150 year-old seawall, which marks the site of the infamous Barbary Coast, is part of its foundation. Modern twists on classic SF cocktails like the Pisco Brut Punch and the Driftwood flow from the main bar, which is framed by brick walls, large windows and artifacts dating back to Jackson Square’s more infamous times. Downstairs in the parlor, oriental carpet, leather armchairs, and a luxurious dark wood bar juxtapose with the saltwater stained wall and open rafters for a masculine lounge that feels almost private—which is an option for members who reserve on of Aventine’s handcrafted liquor lockers. But that’s not to say Aventine wants to be exclusive: the owners’ come-one, come-all policy means the place occasionally erupts into the alley for an impromptu block party. Created out of pride in its history, Taverna Aventine is a place to eat, drink and socialize for the generation writing the city’s history today—and having a hell of a time doing it.

from official Facebook page
average 5238 votes
Tips from the Net @ Taverna Aventine
Isaac Roman en
Excellent food, great assortment of drinks, fresh squeezed everything, and absinthe. #intoit GooglePlace - June 2017
Mons Brick en
Absinthe and mezcal options were great! Food was delish! Lasagne with fresh pasta and meatballs just melted in the mouth. Not crowded, I loved all the couch options and staff was very attentive. Foursquare - June 2017
Sai vignesh V.A en
They got decent selection of beer and cocktail. I liked their food. I had pizza, meatball and lasagna but then these are hard to mess up. Decor is cozy. GooglePlace - May 2017
Steve Boeckmann en
Great food great service GooglePlace - April 2017
Justin Kuehn en
Swankey bar with good cocktails Foursquare - March 2017