Zack Fernandes – Medium

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Zack Fernandes
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THE SIX FIFTY

Craft cocktails without pretension? Bar Zola says they have the recipe.

The long-awaited Palo Alto project is now open on Bryant Street, with drinks that are fun, complex and sometimes alcohol-free.

8 min readMay 25, 2021

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Craft cocktails without pretension? Bar Zola says they have the recipe.

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Zack Fernandes
in
THE SIX FIFTY

Bitter? Sweet!! How to make the most of Negroni Week on the Peninsula

Order up the classic cocktail (or a modern variation) in support of a good cause.

7 min readSep 16, 2021

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Bitter? Sweet!! How to make the most of Negroni Week on the Peninsula

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Zack Fernandes
in
THE SIX FIFTY

Cheez(steak) Whiz: A Philly transplant’s guide to the Peninsula’s best cheesesteaks

Steak + grilled onions + liquid cheese= edible East Coast magic

10 min readJun 8, 2021

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Cheez(steak) Whiz: A Philly transplant’s guide to the Peninsula’s best cheesesteaks

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Zack Fernandes
in
THE SIX FIFTY

Mix it up: 10 locally made cocktails for your post-quarantine comeback

Seek out these creative twists on classic drinks from Peninsula bartenders.

10 min readApr 26, 2021

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Mix it up: 10 locally made cocktails for your post-quarantine comeback

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Zack Fernandes

Goodbye Bridgewater’s Pub.

The pandemic claims a Philadelphia institution.

6 min readApr 16, 2021

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Zack Fernandes
in
THE SIX FIFTY

The Peninsula’s cure to cocktail conformity: Tiki Thursday at Timber & Salt

Let the master of obscure syrups, sticky citrus and rare rums take you to a faraway island.

8 min readJan 20, 2021

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The Peninsula’s cure to cocktail conformity: Tiki Thursday at Timber & Salt

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Zack Fernandes

What restaurants mean to me.

Prix fixe as medicine, a long hug after heartbreak, and other reasons I’m very afraid of the possibility of a world without my favorite…

9 min readDec 25, 2020

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What restaurants mean to me.

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Zack Fernandes
in
THE SIX FIFTY

Beyond margaritas: How San Agus in Palo Alto is crafting a new Mexican cocktail experience.

Eusebio Pozos has curated a drink menu featuring spirits made from “a diversity of agave,” a desert spoon shrub AND an edible fungus

7 min readDec 4, 2020

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Beyond margaritas: How San Agus in Palo Alto is crafting a new Mexican cocktail experience.

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Zack Fernandes

Zack Fernandes

Bay Area transplant by way of Singapore and Philadelphia. I make burgers by night. Find me @zachareats on Instagram and at zackfernandes.com

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