Passages

In case anyone is curious what the hell is happening with Passages. I shattered my elbow two months ago in a bike accident. Luckily with 6 new screws and a metal plate I am on the mend. I spend the first month pilled out and asleep, last month with my family in Utah. Now i’m back in SF and finally brace free, but unfortunately, I can’t lift anything heavier than a cup of coffee for another month. I’m still opening a bar! Searching for the right place and will obnoxiously update you all when something solid comes together (I am fundraising so please message me if you’re interested and I’ll reach out with more info) I’ve got lots of fab events in the works for the best summer ever. Exciting collaborations with the magical people that make San Francisco so great and some solo evenings to showcase Passages in its purest form. Very much looking forward to getting back to work and to see you all soon! Also enjoying some rest before all the fun! - Alex

For the final course of the @_seeeat_ and @passages_wine dinner we wanted to soften it up with a coconut milk and vanilla bean panna cotta topped with candied kumquats, shinko pear, cara cara orange mandarin, every flower from from the market, and tropical tasting pineapple sage. Throughout the dinner served two wines from some 2 of Californias shining stars. @underthetablewines ‘23 Marsanne and @etteilla.wines ‘22 Tibbar Pinot Noir. :) Photos by @kelseymcclellan

For the third course the @_seeeat_ and @passages_wine dinner we have a deeply caramelized French onion soup poured over scallion oil noodles, tangy sautéed charred cabbage, topped with green garlic oil, red chili oil, pickled daikon, fried kale, shallot, scallion, and silgochu. Photo by @kelseymcclellan

For the second course of our @_seeeat_ and @passages_wine collaboration we gave the iconic passages salad a Chinese spin. Frisée, miso vegan ranch, nutritional yeast and mandarin juice meet dried chili peanuts, fried peppers, and juicy shinko pear cubes. Photo by @kelseymcclellan

For the second @passages_wine we collaborated with Angie Zheng of @_seeeat_ With our four courses on Feb 14th, we brought Shanghai flavors and California hippie food together for a once in a lifetime Valentine’s Chinese New Year cabaret. For the first course, We had spring pea dashi and mung bean jellies, topped with fried and blanched snap pea, celery celtuce citrus vinaigrette, and garlic ginger chili oil, roasted delicata squash topped with 腐乳 fermented tofu, purple shiso, and seaweed, and vegan Shanghainese hairy crab dumpling with mushrooms, ginger, carrots, and vegan parm. In the spirit of Dungeness crab season in SF, Angie wanted to honor Shanghainese crab traditions. During late September and October in Shanghai, hairy crab season is every Shanghainese person’s favorite time of the year. For this dinner we made a vegan version capturing all of the most important flavors in one bite, black vinegar, ginger, and rice wine. We served this first trio course with a 酸梅汤 sour plum tea martini made with a mandarin infused vodka, vermouth, and romantic and medicinal herbal rose, fermented salty and sour plum beverage. Huge, thank you to our to our team Thank you so much to @_p_a_l_l_a_s_ for for hosting us Thank you to @kelseymcclellan for the beautiful photod Thank you to @zedalav_ for the menu design Thank you to @kaciahyazzel for the beautiful florals

On Feb 14th at @_p_a_l_l_a_s_ , @passages_wine will be teaming up with Angie of @_seeeat_ ! We will be fusing Shanghainese flavors with California Hippie Food for a magical Valentine’s dinner!  2 seatings times are available: 6:00pm and 8:30pm.  The cost of a ticket is $100 which includes a four-course dinner, wine, and a live set performance by the one and only @experimentsatmidnight .  Space is limited and we cannot wait to share this magical evening with you. Follow link in bio for reservation form! Tree goblet by the one and only @tallgrill

Tortilla Town! I used to work at this restaurant where at the end of everyday they would give everyone a slice of leftover tortilla espanola. I would get so jealous because, obviously, it wasn’t vegan. To heal my trauma I made a vegan version with chickpea flower, some toum, and a dream and have healed some deep resentment! I’m excited to have a fun base to try out some radical vegetable experimentation very soon. If you’ve read this far the second passages is just around the corner so keep an eye out for details for a very special collaborative dinner. Photos by @kelseymcclellan Flowers by the queen of the world @kaciahyazzel

What a dream it was to have @juliussmack and @taylorplenn for the first Passages. Beyond being a bar I hope the Passages becomes a hot spot for the Bay Area creative community. Beyond selling drinks and food, nightlife can plant the seeds for new ideas and expose you to all sorts of different perspectives and people. We’ve got a fierce lineup coming in the next few months - hope to see you there Photos by @kelseymcclellan @austinbwhite @omglmg

This salad has been years in the making. It all really started when I ran out of lemons and I subbed in some mandarin with some nutritional yeast. I can’t explain the flavor but together they really sing. I’ve been going to the Saturday farmers market consistently for a few years now. The variety of delicious seasonal produce I get to bring home every week is literally one of the greatest joys of my life. Shopping the seemingly endless array of fruits and vegetables and finding creative ways to use them has taken my cooking and life to a whole other level. The community and ecosystem around the farmers market is incredible. This could and should exist everywhere! Community takes time, work, and commitment. It doesn’t appear out of nowhere and it’s definitely not waiting for you. Start moving. it will find you. I think my work says a lot visually but all i really want it to say is the we all have a beautiful universe inside of us. It’s hard to tap but once you strike the vein you’ll be surprised at what flows out of you. The machine doesn’t want you to believe you are strong and that even your smallest choices can ripple into waves of change. ANYWAYS. Any good vegan restaurant needs a great salad and for now, this is the star at Passages! Vegan ranch, mandarin, nutrition yeast, miso, fried shallot and persimmon all tossed together with some frisée. Bowl by @missfrizzle_is_god_knowsnofear Photo by @kelseymcclellan

The first Passages is a wrap! I cant thank everyone involved enough for making this next chapter so fun and smooth! Huge shout out to our stars of the evening @juliussmack and @taylorplenn The Passages dream team @made.by.sonia @aintmyfirstrode0 @okayshiva @kennumbndumb @prockolo @_p_a_l_l_a_s_ for always allowing me the space to work and grow! @kelseymcclellan for the out of control photos @kaciahyazzel florist to the stars! @trashpartytroll for the amazing illustrations! All the amazing guests who took a chance on the first Passages! I’ll be sharing a lot over the next few weeks but for now here is a scene report! We will be back with events next year!

The First Passages is here! Join us for a special evening with our favorite artist @juliussmack and @taylorplenn . This will be a fun, sexy and out of control CABARET! 2 seatings are available: 6:00 (available) and 8:30 (sold out) The total cost of the ticket is $100. Each ticket includes food, wine, fun and performances! Please follow the link in bio for ticketing information. Due to the nature of the event space, tickets are very limited and will be sold on a first come first serve basis. If we miss you please follow along and join us next time.

This if the first of a series of small events leading up to the opening on Passages in 2026! Logo and drawing by the ICONIC @tallgrill

Resisting change is suffering! If you’ve wondered and asked what the hell happened to the Mushroom? I finally have an answer! After 4 magical years of The Mushroom I am shifting gears and opening a wine bar! @passages_wine . I want to create a chic and fun space where all of San Francisco can come together. A bar that showcases local wines by the glass with the best bottles from around the world. A bistro that serves sexy and seasonal food. Passages will begin with a series of small events centered around the people and places I love most in San Francisco. Each event will be a small slice of the world I want to showcase with the bar. The fun will begin in early December with a ticketed cabaret with my sister in arm @juliussmack . (Info coming later this week) We are still hunting down our perfect permenant home so please follow along for updates! Peace, love, PASSAGES! Drawing by @dansesacrale Alex and The Mushroom