Magnolia Brewing - Haight

"Craft beer poured by bartenders who know their stuff and tasty pub fare are the reason this corner spot is constantly bustling with locals. Even though much of the beer is now made in the Dogpatch brewery, smaller batches and seasonal offerings are still produced at the original Upper Haight spot— it will always remain near and dear to everyone who remembers when Magnolia was one of the first craft breweries in SF." - Paolo Bicchieri

"Magnolia Brewing is back after a brief closure, this time reopening in the hands of Kevin Kynoch, the owner of Fly Bar and Polo Grounds, along with Brandon Phillips of 21st Amendment Brewing, and Brian Reccow, who worked with Magnolia through its bankruptcy, the San Francisco Chronicle reports. Along with some updates to the space, the biggest change is the addition of a full liquor license, which will give beer drinkers (and non-beer drinkers) some options besides Magnolia’s brews. The menu has also gotten an update with smash burgers and fish and chips." - Dianne de Guzman

"A brewery and restaurant offering 'elevated pub fare' in a newly updated space." - Dianne de Guzman

"Groundbreaking San Francisco brewer Magnolia was founded by Dave McLean in the Upper Haight in 1997. Since then, quite a bit has changed: Colorado’s New Belgium took over after Magnolia declared bankruptcy a few years back, and now, after being acquired by a subsidiary of Japanese beer giant Kirin, the brewery has lost its craft status and a Dogpatch location. But fans still drink up Magnolia’s IPAs and menu of elevated pub fare at the original location." - Dianne de Guzman, Eater Staff

"Over its 20-year history in the Haight, Magnolia has produced nearly 2,500 batches and dozens of ales—many of which can only be purchased onsite and its sister location, Smokestack. The Haight Street vibe, and the result keeps the crowds rolling in on the regular. Out-of-towners drink alongside the locals at this neighborhood pub; the storefront windows also make for great people-watching. Being that it's the Haight, there’s no need to get fancy—and while lines can be long and, well, eccentric, the trained staff is always personable and fastidious, minimizing what could otherwise be an agonizing wait for a cold beer and homey food pairings." - Jenna Scatena