Feel free to skip this overrated mess. This review is based solely on it's douchebaggery as I never actually went inside. Some co-workers and I thought we'd go here for some after work drinks. In calling ahead we were told we did not need a reservation. Upon arrival, there was a line of about 6 people waiting at the door and it was roped off (weird). I look inside and there were literally about 15 people MAYBE in there and not even all the tables were occupied. My co-worker asks the bouncer what the hold up is and he tells her they are at capacity. Umm ok? We wait about 10 mins and they never let more people in. This is a small place but when you have empty tables and no one at the bar, you shouldn't be such asses about letting people in just to look busy. It was so lame we didn't even want to be seen at such a ridiculous place and left.
Good drinks but definitely a hotel bar.
Clock Bar is justifiably known for their great cocktails. However, don't be fooled - this isn't some SF lounge/bar in the same way as Cantina, Rye or Alembic. This place definitely feels like a hotel bar. The people who come here are either staying at the hotel or like that feeling (dress up like out of town business men or women ready to go out on the prowl).
So although I enjoyed the drinks, I don't think I'll be making this place a local hangout.
I do like the new snacks menu. Very affordable. I especially liked the spiced nuts and popcorn.
A mature crowd of locals and business travelers sidle up to Michael Mina's posh Union Square hotel bar for specialty cocktails, a short list of Mina-grade small plates and a retro-futuristic ambiance. Clock Bar at The Westin St. Francis plays second fiddle to Michael Mina restaurant--and that's precisely how its creator (Michael Mina) planned it. Named for the historic hotel lobby's Great Magenta Grandfather Clock, this newcomer has found its niche as a less formal option for grabbing an impromptu cocktail and a bite. Interiors conjure a mod-ish lounge and an first-class airport bar: Expect richly hued translucent columns, low-slung chairs and mixology-grade cocktails like the Chartreuse Swizzle and the Breakfast Fizz (made with egg whites and orange marmalade), plus Mina-tizers like truffled popcorn and lobster corn dogs. The space retains a unique sense of cool enjoyed by mostly mature, well-heeled hotel guests and downtown types.
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