The new bourbon bar and eatery on Pier 3.
Photo: Courtesy of Hard Water
As we were, Anna Roth is wowed by the braised and fried celery hearts at Charles Phan’s Hard Water, and she’s almost as in love with his rice-flour-drenched fried chicken, which he says was the inspiration for his foray into New Orleans cuisine. Roth likes the rabbit pot pie, the fried alligator, and the “dangerously easy to drink” cocktails, too. But, she notes, the weeknight crowd can be just a “sea of blue button-downs.” [SF Weekly, Earlier slideshow]
