El Lopo

by: CARY WONG

El Lopo

Daniel Azarkman recreates Spain in the hard-to-define concept of El Lopo

El Lopo is a neighborhood joint that defies description; though the all-knowing Google classifies it as a wine bar. Daniel Azarkman opened this place with a distinct idea in mind—treating California as a theoretical region of Spain.

To him, authentic Spanish food is not replicable without original ingredients. So, he explored the best ingredients around California and introduced Spanish flavors and formats to them.

A few examples include adding smoked paprika and olive oil to gorgeous pluots or putting local protein together with a technique-heavy Spanish sauce. On the beverage side, El Lopo offers countless choices, including cider, wine, and beer. However, Daniel’s true passions lie in sherry and vermouth.

135Contrary to popular opinion, different sherries have different characteristics and the sweet variety just represents a small part of the spectrum. Manzanilla and Fino, for example, are bright, briny, and drier than almost any table wine. The Amontillado and Oloroso types are nutty, woody, and can often stand in for whisky in a cocktail. The lower sugar content also allows sherry to be paired with more complex, savory flavors; a big advantage over unfortified wines.

Read more at https://issuu.com/rareluxuryliving/docs/troora_san_francisco_2021_pages/132