Ten years ago, when the cocktail bar Trick Dog opened in the Mission District of San Francisco, it had a clear intention: to create cocktails that were inventive and fun, but not pretentious. “When it opened, a lot of the thinking we all had behind it was to make cocktails less precious,” says Morgan Schick, a former employee of the bar. “They don’t have to be rarified to be delicious, and they’re supposed to be fun.”
Schick, who spent 15 years in the Bay Area working in bars and restaurants, used that same ethos as the jumping off point for his future wine bar, set to open this spring
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