On New Year’s Eve, Jen Pelka will open the doors to the Riddler, a snug, swanky boîte in the Hayes Valley neighborhood of San Francisco. She named it after Veuve Clicquot’s ancient method of removing sediment in Champagne, and will offer an impressive list of by-the-glass wines and some 100 Champagnes by the half, full and magnum bottle ($40 to $2,800).  Similar to its city, the establishment is an alchemy of old and new, high and low. In what was originally a German bakery, cast-iron dumbwaiters will serve up caviar, cheese, charcuterie and Champagne in bespoke hand-cut crystal from Belarus — oh, and tater tot waffles, popcorn and ponies of Miller High Life (“the Champagne of Beers”), because “some nights you just want $5 beer and all-you-can-eat popcorn,” says Pelka, who was named a food-world “It” girl by Cherry Bombe magazine and has consulted Daniel Boulud, edited Gilt Taste and opened her own communications agency to represent food, wine and hospitality brands. She enlisted 32 investors, ranging from hoteliers to venture capitalists to literal tastemakers: Ruth Reichl, a former New York Times restaurant critic and editor in chief of Gourmet, was an early buy-in, and her only advice to Pelka was, “You go, girl.” Those supporters — all of them female — also helped curate the wine list and decorate the charming space. In the coming months, it will also be grounds for things like a ladies-only blackjack league and a book club. Pelka sees it as a place for girlfriends to gather, though she concedes the inevitable: “Where ladies dress up and are a little sexy, the men will follow.”  3 bottles of rosé Champagne 1 cup of pomegranate liqueur, such as Pama1 cup of pomegranate seeds 2 lemons, sliced into thin rounds, seeds removed ½ cup fresh mint sprigs1 ice block  1. Put an ice block into your punch bowl.  2. Pour the ingredients over top.  3. Stir to combine and serve!
The Riddler will open in San Francisco on New Year’s Eve. Here’s its easy recipe for a bowl of pomegranate cheer.