Walking into Yield, located on Third Street, is like entering into a friend’s living room. It’s cozy and comfortable; a welcome change to the more modern design wine bars spilled throughout San Francisco.
When it opened in 2006 Yield was ahead of its time, featuring wines cultivated using sustainable, organic and biodynamic practices. In addition to eco-friendly wines, Yield serves a variety of light, mostly meat-free, dishes. The menu changes seasonally. It currently features such small plates as a smoked trout rillette, cod sliders and grilled Brussel sprouts. A selection of crispy flatbread pizzas with pesto, blue cheese and brie toppings make for promising accompaniments to the wines on offer.
The wine-friendly vegetarian options benefit from owner and wine director’s Chris Tavelli’s experience as the former wine director at Millennium, an award-winning vegan restaurant that recently reopened in Rockridge.
Yield’s service is friendly and attentive without being overbearing. The bartender is quite knowledgeable, well able to describe the different by-the-glass options. There’s Sauvignon Blanc, Pinot and Cab, if you want to play it safe, have a Bombino Bianco. Try a Bobal if you don’t. New wines are constantly added to the list. And if you’re the type who goes to a wine bar and orders beer, the beer selection is as on point as the wine menu.
Yield is a fun, casual spot, whether you’re a burgeoning wine geek or out to enjoy a glass or a few with friends. It offers a popular happy hour from 4:30 to 7 p.m. weekdays. Tuesday is trivia night, considered one of the best by Thrillist.
