Specs’ Bar Is Reopening in Mid-May!

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Today is the 53rd birthday of North Beach watering hole institution Specs’ Bar, whose full, proper name is Specs’ Twelve Adler Museum Cafe, and it is declared by this website that Specs’ “might be the best bar in the world.” Specs’ has been closed throughout the pandemic, but they posted a message to their Facebook page Friday saying “North Beach, we’ll be seeing you soon! 👓 keep an eye out for our soft reopening date,” and Eater SF has confirmed with more detail that Specs’ is “reopening in mid May.”

“We’re ready to make that leap,” Specs’ co-owner Maralisa Simmons-Cook told Eater SF. “The real goal was to have people inside.” Specs’ has not announced the specific reopening date in May.

You will indeed be able to drink outdoors at the reopened Specs’ as they are sharing a parklet with neighboring Tosca Cafe. And in order to meet the food requirement for indoor dining, Specs’ will be partnering with a pop-up called Unco Frank’s that serves fried fish sandwiches and Hawaiian rolls. Because apparently, Specs’ traditional saltine crackers and wheel of cheese do not meet SF requirements for a “substantial meal” that is a prerequisite for booze service.

“The wheel of cheese didn’t count,” Simmons-Cook told SFGate. “I don’t know why. That was my dinner many nights growing up.”

As we have opined before, “Specs feels like a Tom Waits song. There’s crazy shit all over the walls, like photos of post fire/earthquake S.F., 500 year old Hindu art, and an actual dead cobra and groundhog posed to look like they are fighting each other. The drinks are strong, the well vodka is bad. What else could you possibly want from a dive bar?”

Image: Mike w. via Yelp

You can help Specs’ reopen again as early as possible, by donating to the Specs’ GoFundMe, buying a Specs’ gift card, or buying Specs’ merchandise.  


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Joe Kukura- Millionaire in Training

Joe Kukura is a two-bit marketing writer who excels at the homoerotic double-entendre. He is training to run a full marathon completely drunk and high, and his work has appeared in the New York Times and Wall Street Journal on days when their editors made particularly curious decisions.