Flavor San Francisco

Eating Like a Local Made Easy

The City by the Bay has flavor. Savor it like a local with our curated culinary experience, Flavor by Loews Hotels.

San Francisco is a city that begs you to get out and explore. But when it comes to the best food and drink, we bring it straight to you. With Flavor San Francisco, we’ve partnered with the most-loved hyper-local culinary and beverage artisans so you can savor the city, bite after bite, sip after sip. What’s best? You can have it all without ever taking step off property.

Our Partners


Calicraft Brewing Co.

Blaine Landberg’s Walnut Creek-based biz started as a home brewing passion project; he grew up in a family of home brewers and craft brew enthusiasts, and made his first concoction in his UC Berkeley dorm room. Even though his hobby almost got him expelled, the flame never died and Landberg opened Calicraft in 2012. California ingredients – from starthistle honey to anise hyssop – make star appearances in his creations and give them a unique zing. Try Calicraft’s “The City” IPA at our new restaurant, The Bear & Monarch, opening late April. It’s brewed in classic NorCal style (expect a balance of dank, citrusy, bitter and juicy flavors). A rotating seasonal Californian Sour beer will also be available.
 

Caged Heat Cocktail Syrup

If you like your cocktails with some kick, fire up your appetite for Caged Heat. Started by local mixologists Jared Hirsch and Absinthia Vermut, it first sprang up as a homemade secret syrup in an Oakland bar. Now, it’s a full-fledged small bottling business. The flavor profile: tamarind, cardamom and ghost pepper, balanced by cane sugar. Get a taste here at The Bear & Monarch (opening late April), where it appears in the “Drops of Lemon” cocktail made with vodka, lemon juice, strawberry, mint and, of course, Caged Heat.
 

Sciabica’s California Olive Oil

The taste is truly timeless. Sciabica’s has been around 82 years, making it the oldest continuously-produced California olive oil. It all started with Sicily-born Nicola Sciabica, who trained in the mills of famed olive oil region, Trepani. After immigrating to the U.S. with his family, Nicola began cold-pressing olive oil on the family’s small ranch in Modesto. Now, four generations later, the Sciabicas still reside, farm and cold-press olive oil on the same property. In the late ‘80s, the family pioneered “single varietal” olive oils, keeping individual olive types separate, just like wine. In the 1990s, the family again broke ground with flavored olive oils pressed with garlic, basil, jalapeño, rosemary, orange, habanero, lime and lemon. Today, Nicola’s grandsons Nick and Daniel, and great-grandson Jonathan, carry on the family tradition and you can find the oil at The Bear & Monarch, opening in April.