Hangovers can hit hard, especially for those in the food and beverage industry who savor a drink after long shifts.
To combat this common plight, a group of San Francisco bar and restaurant professionals shared their tried-and-true hangover remedies — foods and drinks that help revive their spirits when sleep and water aren’t enough.
Gillian Fitzgerald, co-owner and mixologist at Casements, turns to Breadbelly for her recovery meals.
Located at 1408 Clement St. in the Inner Richmond, Fitzgerald’s favorites include the ham-and-gruyere breakfast sandwich and the Heirloom Tomato Morty, a hefty mortadella sandwich.
A vital part of her recovery process is a dip in the Pacific Ocean. “I had one this morning, and I just left the ocean,” she shares. “It worked.”
Elmer Mejicanos, co-owner of Causwells and Super Mensch, admits that his busy schedule has kept him from dealing with many hangovers recently.
However, when he indulges, he enjoys making a michelada with a unique twist: adding pickle juice.
“Adding pickle juice helps you a little more, cause it hydrates, like how athletes shoot it for cramps or on long runs,” he explains.
For a solid meal, he heads to Marufuku Ramen on 1581 Webster St. in Japantown, where he favors the spicy pork ramen paired with a cold beer.
“I usually go with super spicy,” Mejicanos says.
Eric Ehler, co-owner of Outta Sight Pizza, has transitioned from biscuits and gravy to more restorative options.
When he is feeling the effects of a night out, pho becomes his star player.
His top choice is Hai Kai Mi Gia at 707 Ellis St. in the Tenderloin.
Ehler’s order boasts duck leg if it’s available, but he particularly craves No. 8, which features sliced rare beef and beef balls.
“When hangovers happen,” he remarks, “that is now my most lusted-after order.”
For David Murphy and Kayla Abe, owners of Shuggie’s, their hangover meals take two different routes.
Murphy swears by El Faro in the Mission, specifically the breakfast special with a side of grilled serrano for some added heat.
“[El Faro’s] beans have an appealing soupy quality,” he mentions, owing to the restaurant’s special caldo.
Meanwhile, Abe finds comfort in the pozole at SanJalisco, known for its generous portions and cheerful atmosphere.
Michael Irish, owner of Emmy’s Spaghetti Shack, typically faces his hangovers in the East Bay, making it tough to find a San Francisco spot.
Yet when he’s recovering in the city, he heads to Breakfast Little at 3275 22nd St. in the Mission for a breakfast burrito.
“I get the OG with the garlic aioli and the señorita iced coffee. It’s kind of sweet,” he explains.
For David Barzelay, chef-owner of Lazy Bear, corned beef hash is his ultimate hangover cure.
He often seeks this out at New Taraval Cafe at 1054 Taraval St. in the Inner Sunset.
“I had a great breakfast at New Taraval Cafe, and it definitely had hash browns,” he recalls fondly.
Barzelay adds that he loves frying up hash from a can, a nostalgic nod to his Florida upbringing.
“I like to just fry the hash up out of a can,” he says.
Wes Rowe, former chef-owner of WesBurger ’N’ More, favors breakfast options from Newkirk’s at 1002 Potrero Ave. in the Mission.
He gravitates towards the hash brown breakfast sandwich.
“I’ve tried adding and subtracting various things, but it’s 100% perfect as it is,” Rowe observes, listing off its components: eggs, American cheese, hash browns, ketchup, bacon, and cherry peppers nestled in a French roll.
Greg Quinn, co-owner of The Halfway Club, notes that hangovers evolve as one ages.
He addresses late-afternoon hangovers with specific beverages rather than food.
Quinn enjoys gin-and-tonics and amari-and-sodas while seated at The Page at 298 Divisadero St. in the Lower Haight, a bar he appreciates for its ambiance.
“I love The Page, because it has the right sort of lighting and feel for a hangover,” he shares.
Ethan Terry, also co-owner of The Halfway Club, offers a humorous take on hangover cures.
“Nothing really works,” he admits.
However, when he does try, he opts for hot foods, especially pho, and recommends Le Soleil at 133 Clement St. in the Inner Richmond.
Terry prefers to order a large bowl with extra broth and a generous amount of hoisin and Sriracha.
“The goal is to sweat it out,” he notes.
Jason Halverson, a chef at Hi Neighbor Restaurant Group, acknowledges that recovery from a big night takes longer as one ages.
When he does find himself in a rough spot, he turns to Hinodeya Ramen Bar at 680 Clay St. in Japantown.
“Always the big ramen, medium spicy,” he specifies.
He usually adds karaage and might get a pork bun, calling the experience blissful.
Halverson acknowledges some vulnerability during hangovers, admitting, “I am a full-on fucking baby, and I have to solve the problem somehow.”
When his day continues on a low note, he might even order a pizza — either from Domino’s or Za Pizzeria in Russian Hill.
Manny Wrembel, sous chef at Nopa, has a tried-and-true plan for battling hangovers.
His number one spot is PPQ Beef Noodle House at 1816 Irving St. in the Sunset.
Wrembel always orders their garlic noodles, barbecue pork, and a quart of beef pho broth.
For a backup fix, he enjoys bahn mi from Saigon Sandwich in the Tenderloin, often picking the meatball or BBQ pork sandwiches.
“The combo is fire also. It’s $4 out the door, maybe $5, and you can’t go wrong,” he enthuses.
Pineapple King Bakery also ranks high on Wrembel’s list, especially for items featuring pork floss.
“Don’t miss anything that has pork floss,” he advises.
Along with the Spam sandwich, he particularly enjoys the classic pineapple bun, which boasts a delectable chunk of salted European butter at room temperature.
“Not to miss!” he declares.
image source from：sfstandard
