The Snug is Pacific Heights’ Coolest, Coziest New Addition


San Francisco’s certainly seen its fair share of change over recent years (was there really ever a time when jackhammers didn’t provide the city’s daily soundtrack?). It’s imperative in these tumultuous times to have at least one local source of solace amidst the chaos, and for many, that source of comfort is the neighborhood bar. While Pacific Heights hosts a handful of go-to spots, The Snug may be Fillmore Street’s coolest, coziest stop so far. 

The inviting energy and warmth of The Snug is in no way accidental; the managing team is comprised of four friends with extensive experience in all areas of hospitality. Zack Schwab and Shane Matthews have worked at some of the country’s top beer bars including New York City’s The Jeffrey and SF’s Monk Kettle, and when they decided to create a fun and friendly Pac Heights destination, they brought Brian Shin and Jacob Racusin on board. Together, the team has brought the convivial vibe to life with an appealing space, inventive takes on comfort food, creative cocktails, and craft beers.

Schwab and Matthews head up The Snug’s beer program, showcasing a rotating selection of beers and ciders on 14 taps, in addition to a cask engine serving real ale, and a well-curated selection of bottled beers focused around sours, stouts and strong ales. The draft beer offerings will skew towards top local breweries.

Most recently head of the bar program at The Alembic, Racusin unites the kitchen and bar with a cocktail program that’s at once ambitious and accessible. All the classics have been updated with a contemporary twist that emphasizes seasonality and house-made ingredients. Case in point: a smoky and savory whiskey sour made using li hing mui, a Chinese preserved plum. The Snug will also serve bourbon from two exclusive barrels: one which they blended themselves, and one from a hand-selected 11-year old barrel.

Having spent years in fine dining establishments like Alinea, Corton, Benu, and In Situ, Chef Shin has the skills and experience to curate a menu of enticing and innovative refreshed classics and comfort foods. Highlights include a pork trotter hot dog with cucumber, perilla, and mustard; a spam musubi lettuce wrap with house-made spam; and Korean fried chicken wings. A number of dishes will also utilize the tandoori oven, which the team inherited from the previous tenant of the space, Mehfil Indian Cuisine. Chef Shin plans to use the tandoori for baking flatbreads and roasting meats.


The Snug’s cozy living room vibe is largely thanks to the graphic and interior design of Tide Design Co.’s Britt Hull. The laid-back layout includes a number of intimate nooks that pay homage to the traditional Irish pub “snugs”: sectioned-off areas reserved for private affairs. The interior honors the classic pub aesthetic while also incorporating plenty of locally-specific details as well. Vintage elements are given new life, like the 31-inch Douglas Fir bar top built out of reclaimed wood from the Mare Island Naval Shipyard. Racusin also led the team in buidling a number of items for the space by hand, including the menu board, bookshelf, bar face, stools, and tap handles.

“The Snug is meant to be the kind of place where you know you’re always welcome, whether you’re popping in for one drink or looking for a great meal” said Matthews. “We believe that top-notch product doesn’t need to be served with any attitude or pretension. We just want people to be comfortable and enjoy themselves.”

The Snug is located at 2301 Fillmore Street at Clay and is open Tuesday-Thursday and Sunday from 4 PM – midnight and Friday and Saturday from 4 PM – 2 AM (kitchen serves until 10 PM each night).

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