Sleek underground wine bar with rare pours & small bites


























"A new Dupont Circle record bar and cocktail den that pairs music‑forward ambiance with cocktails; its managing partner highlights October as a particularly pleasant month to enjoy the venue’s cool, fall vibe." - Nicholas DeRenzo Nicholas DeRenzo Nicholas DeRenzo knows where to eat, stay, and play in almost any locale. A travel writer and editor, he has contributed articles to Condé Nast Traveler, BBC Travel, Travel + Leisure, New York magazine, The New York Times, and Sunset. Travel + Leisure Editorial Guidelines
"Located in a sleek underground space, the Press Club is sophisticated enough for a “going out” outfit but casual enough for post-work drinks. The list skews toward biodynamic and organically sourced California wines, but you’ll find imports in the mix, too, such as bubbly Spanish cava, Italian Chianti Classico, and Portuguese vinho verde. Stop by between 4 and 6 p.m. Tuesday through Friday for happy hour or on Sunday nights when some bottles are half off." - Dianne de Guzman

"Press Club is an underground wine bar in SoMa that’s so large it feels like it takes up a whole city block. With its lack of windows and multiple bright lounge areas to sit in, this place looks a bit like the set of a Tom Ford photoshoot. But even if you’re not wearing a tailored suit, you can still hang out here while you make your way through a wine flight after work." - Julia Chen 1, Lani Conway, Ricky Rodriguez, Will Kamensky, Taylor Abrams
"For its 14th annual harvest party on August 26 from 5:30 p.m. to 8:30 p.m., Press Club will offer tuna tartare, duck fat financier, grass-fed hamburger sliders, Thai chicken lettuce wraps, and mushroom ravioli alongside a major bevy of wine; Press Club is described as San Francisco’s Premier Wine Bar and Event Venue with an urban tasting room that offers a unique wine tasting and retail experience." - Paolo Bicchieri
"The Splash Wine Bar, near the Budweiser Legends Club, offers blends from all over California." - Paolo Bicchieri