While New Year’s Eve is always a busy one at our restaurants (SF friends, come hang!), we asked our team what they’ll be drinking post-service to ring in 2025. From our beverage director’s platonic ideal of a white wine to a glacially cold dry gin martini to a river temp Rainier beer, the answers went far beyond great champagne.
Consider this permission to drink whatever brings you the most joy when the clock strikes midnight.
And if you’re looking for some awesome NA options, Ghia’s Lime & Salt Le Spritz and Best Day Brewing’s Kölsch are big hits in our restaurants.
Happy ‘25,
Thomas + Ryan
P.S. Don’t forget your good luck beans + greens on New Year’s Day.
Bubbles
My go-to is Murgo Brut Rosé which was once featured on the Flour + Water menu, and is always a crowd pleaser. - Rachel Orner, Chef de Cuisine, Penny Roma
Iron Horse’s 2006 “Joy!” Magnum
When celebrating big events, I enjoy a good glass of bubbles, and I especially enjoy sharing. Iron Horse has a magnum of their 2006 Vintage “Joy!” As we say at Penny Roma, keep the party going. Liz Blackwell, Shift Supervisor + Music Director, Penny Roma
Champagne Chavost Blanc de Blanc
I'm definitely a champagne at NYE midnight kind of person. If I have it my way, I'm popping a magnum of Champagne Chavost Blanc de Blanc, an organic co-op champagne house making perfect champagne. - Colman Conner, Assistant Beverage Director, Flour + Water Hospitality Group
Not Bubbles
Etna Bianco
As the clock strikes midnight I'll be reaching for an ice-cold glass of my platonic ideal of a white wine, Etna Bianco. This Sicilian gem strikes an elegant balance between brisk minerality and Mediterranean fruit, with a subtle salinity that makes it endlessly versatile. There's no better way to welcome 2025 than with the comforting embrace of an old favorite. - Sam Bogue, Beverage Director, Flour + Water Hospitality Group
I'm a creature of habit when it comes to my shift drink, so Fernet is always my go-to, even on New Year's. Back when I was a line cook, I'd taste every dish before serving, and it would help settle my stomach at the end of the night. It's still something that helps me to unwind post-service. - Robert Gilling, Executive Sous Chef, Flour + Water Pizzeria
French 75
This New Year's Eve I'll be enjoying a French 75 to ring in the New Year. I love how refreshing and tart it is and the Champagne just gives it that extra celebratory feeling. - Paige McNeil, General Manager, Flour + Water Pizzeria
Botanist Gin Martini
I'm so predictable when it comes to what drink I'll be having, because it's my go-to wherever I go and whatever time of year! I'll be drinking a glacially cold Botanist gin martini, super duper dry with a mere whisper of vermouth, garnished with a lemon twist! YUM! - Andrew Poole, Shift Supervisor + Music Director, Flour + Water
The only thing I’ll be cracking into is a Rainier Beer (held at river temperature). It’s the only beer that matters. - Elijah Baccus, Sous Chef, Flour + Water