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Patrick’s Day celebration, a tradition that began in the early ‘30s. In addition, photos of crowds at Original McCarthy’s grace the walls, reminding a new generation of patrons that they are partaking in a long tradition of merriment and community. Mirrors were installed in each booth to make them appear larger. In order to catch the attention of the waiters, guests would turn on the light switch in their booths, illuminating the corresponding table number on a sign stationed near the bar. During McCarthy’s “soda fountain” incarnation, patrons sat in intimate booths concealed by curtains, a feature designed to protect their identities from enforcers of Prohibition. They retained, for example, the original horseshoe bar, which is reputed to be the longest bar on the West Coast, along with mirrors and light switches stationed by each table dating to the establishment’s early days. As a result, Cha Cha Cha/Original McCarthy’s was born, blending the owners’ cultural traditions with the existing fabric.
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One of the men’s wives was Irish, and she persuaded the duo to incorporate the bar’s Irish heritage into their new plans. In 1997, Philip Bellber and Leon Pak purchased Original McCarthy’s with plans to convert it into a Cuban and Puerto Rican-inspired restaurant. As the make-up of the neighborhood evolved around it, the joint continued to have down-home appeal. Denis McCarthy, an Irish immigrant from County Cork, was among the first proprietors in San Francisco to legally pour alcohol after the repeal of Prohibition on December 5, 1933.įor generations, the bar was an epicenter of the neighborhood’s Irish community, known for serving stiff Irish coffees and Guinness Stout. Though its exact origins are shrouded in lore, McCarthy’s operated as a “soda fountain” during Prohibition with a bevy of “refreshments” for thirsty patrons. Today known for its New World Cuisine, the Mission District’s Cha Cha Cha first debuted in San Francisco as Original McCarthy’s. This historic bourbon and its revival to national prominence is a testament to the “spirit of possibility” forged in the great American West. Located throughout San Francisco, these businesses have achieved longevity of 40 years or more, possess distinctive architecture or interior design, and/or contribute to a sense of history in the surrounding neighborhood.įor questions about the “Legacy” project, please email you to San Francisco’s Cyrus Noble Bourbon Whiskey for its generous support of “Legacy Bars & Restaurants”! Born in Kentucky and raised in San Francisco, Cyrus Noble debuted to popular acclaim in 1871 amid San Francisco’s booming Gold Rush and Barbary Coast eras. Heritage inducted 100 restaurants and bars into the initiative during the first three rounds. “Legacy Bars and Restaurants” documents the city’s vast culinary heritage and promotes businesses that do not necessarily qualify for formal historic designation. Ongoing threats to local institutions underscore the need to develop new strategies for protecting places with intangible cultural significance. This online guide was the first of its kind to celebrate iconic establishments that contribute to the culture, character, and lore of San Francisco., and directly inspired the now flourishing Legacy Business Registry.
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“Legacy Bars and Restaurants,”launched in 2013, was Heritage’s groundbreaking educational initiative that invited users to experience the history of some of San Francisco’s most legendary eateries, watering holes, dives, and haunts. These bars, restaurants, cafés, and other places have attracted locals and visitors alike for a taste of the city’s unique character and sense of community. For generations, San Francisco has been home to a thriving landscape of neighborhood businesses that occupy an essential role in the stories and rituals that define the city.