After fighting the holiday crowds thronging the kitten-filled windows of Macy's, you'll need a drink. Start at Rickhouse for a taste of their sharp but sweet rye maple fizz. Then settle into dinner at Gitane (pictured). Executive chefs Bridget Batson and (husband) Patrick Kelly have debuted three new menus to add to the restaurant's already eclectic charm. Upstairs, a five-course prix fixe focuses on southern Spain, including dishes such as wood oven-roasted conejo with caramelized squash and tempranillo-braised oxtails to share.
Rickhouse, 246 Kearny St. (near Bush St.), 415-398-2827; Gitane, 6 Claude Lane (near Sutter St.), 415-788-6686
Originally published in the December 2012 issue of San Francisco.