San Francisco's own Stoa has recently been lauded as one of the best new bars in America. With its minimalist cocktail approach, this Lower Haight establishment represents a departure from the trend of increasingly elaborate drink concoctions. Stoa keeps it refreshingly simple, featuring drinks with no more than four ingredients, according to the digital publication Punch.

At the helm of this praised spot is Yanni Kehagiaras, an industry veteran known for his previous work at the Liholiho Yacht Club and Nopalito. Stoa's signature style of making a significant impact with fewer elements is exemplified in cocktail creations like the Castaway, which includes manzanilla sherry, salted Velvet Falernum, and green Chartreuse. "Kehagiaras relies instead on his studied expertise and deep understanding of his backbar to find perfect balance. It’s a skill that allows a three-ingredient drink to seem more involved than it is," SFGate reports. Stoa's offerings are a curated mix of new delights and Kehagiaras' greatest hits from past ventures.

Fusing the culinary with the mixological, Stoa also offers an array of small plates devised by former Nopalito chef Joji Sumi. The menu reflects the same philosophy as the libations: clean, straightforward, yet exceptional, building upon familiar baselines to create something novel and exciting, a parallel track of innovation on both the food and drink fronts.

The bar's distinguishing ethos extends to its featured drinks. A prime example is the Hedge Maze cocktail, a blend of gin, blanc vermouth, and a hint of green Chartreuse. "The fewer the elements, the better," Kehagiaras told Punch, highlighting his dedication to nuanced simplicity. This approach not only differentiates Stoa from a sea of more ostentatious counterparts but has also placed the bar among the top-rung venues, reshaping the American drinking scene.