A Winery Grows in Dogpatch: Meet Dave Gifford and Kevin Doucet of Dogpatch WineWorks

Dave Gifford and Kevin Doucet with some of their wine.

Many months had passed since we had heard rumblings that Dogpatch WineWorks would be opening soon to the public in its location off of busy Third Street.  So we were happy to see the small sign on the sidewalk proclaiming that the tasting room was open and the door to this urban winery now open to the public. 

There had been a lot of disappointed city dwellers when one of the original urban wineries, Crushpad Winery, had moved out of Dogpatch to Sonoma a few years ago.

But one former Crushpad employee, Dave Gifford, and a Crushpad client and investor, Kevin Doucet, still believed that there was a place for an urban winery that could offer a hands-on, personal approach to individuals who wanted to create their own wine and in 2010 they joined forces to open Dogpatch WineWorks.

Gifford and Doucet have created a welcoming space out of a large space formerly occupied by a locksmith company.  The space is a blend of traditional winery furnishings and fixtures that have been given an urban makeover; the tasting room bar is a reclaimed vintage wine tank that has a city feel to it with its large stainless steel wheels. We sat down with the co-founders in a cozy corner of the tasting room to talk about their vision for Dogpatch WineWorks.

Why do you do what you do?

Dave Gifford:  Making wine is fun.  My background is in the culinary world.  But even though I was on the management side, I always found myself either in the kitchen or behind the bar.  I liked to get down in the trenches and get my hands dirty more than I liked being the front of the house.  I liked orchestrating all the various moving parts of a restaurant to get everything working in harmony.  When I started getting interested in the wine business I found many similarities -- especially in working the wine harvest --  you get your hands dirty and there are a lot of details to pay attention to so that you have a great finished product.   And it is the only job I have had where both your mind and your body get a workout.  Every day I would be exhausted but would come home with a big grin on my face!

Kevin Doucet:  I come to winemaking from the investment banking side.  But after more than 14 years in that world I wanted to try something different.  I tried lots of things -- traveled, went to culinary school, studied wine making and worked in the wine industry in Argentina and Australia.  I loved everything about the wine business.  I met Dave at Crushpad in 2008 where I was working as a harvest intern. 

DG and KD:
We are a production winery first and foremost that is dedicated to helping wine enthusiasts be successful.  We are the only custom wine maker in San Francisco.  We think the WineWorks part of our name says it all -- we are a lab or even an incubator -- anything you need to help you realize your dream of making wine.  A customer can be involved from picking the grapes, to blending to bottling. 

So we are primarily a production winery but we also see an opportunity to offer the wine we make to the public through our tasting room and to also offer our winery space to folks looking for a unique spot to hold special events.

Why Dogpatch?

We looked at 30-40 potential spaces in San Francisco for our winery including the former Crushpad spot down the block from here.  Since we had both been involved with Crushpad, we knew the Dogpatch neighborhood pretty well.

We liked that Dogpatch was still a place where people made things -- that fit the vision we had for our winery.  

We liked the red brick of this space -- we felt we could renovate it to be the warm and inviting place that we envisioned.  We like to see the faces of customer's light up as they walk in here from busy Third Street -- they don't expect to see a traditional winery in such an industrial neighborhood.  We like the surprise of that. 

No other neighborhood in San Francisco offers the zoning flexibility of Dogpatch.  The city knows that there is a lot of land that can be developed in this neighborhood and the city was very open to us creating a multi-use facility here.

The owner of the American Industrial Center, Greg Markoulis, where we are located is a straight shooter and we worked with him to get the lease we needed.

Who is another fascinating person you have met in Dogpatch?

There are so many!  Shy at Reno's Liquor Store always makes me laugh -- I always leave with a smile on my face.  Olivier Cordier owns Olivier's Butchery nearby.  It has been fascinating to watch him develop his business on Illinois Street, which doesn't exactly have a lot of customer traffic.  He has a great product and he is great at promoting it.


Tony Hua of Hard Knox Cafe and Julia and Gilberth Cab who own three Dogpatch restaurants are three of the hardest workers I have met.

Dave and Kevin greet visitors at their custom tasting bar.

What is an interesting story that has happened to you since you opened in Dogpatch?

A film school has its offices in this building.  One day they were working on a production where they were using fake guns.  Someone on the street saw them and called 911.  The police, including a SWAT team, shut down our entire block and warned us not to come out of our offices.

It turned out to be a false alarm but it was great to know that they police would come if needed them!

What would you be doing if you weren't doing this?

KD:  I would be making wine somewhere else if not here.
DG:  Everything I have done in my career has led me to winemaking.  If I wasn't doing this I would certainly be miserable anywhere else.

Private Eyes - He's Watching You: Meet Christopher Webster of Hogan's Goat Tavern

Christopher Webster welcomes a guest to his domain. 

The room appears in total darkness as we enter Hogan's Goat Tavern.  As our eyes adjust we see the dapper figure of owner Christopher Webster.  The coolness of the room is a welcome relief from the heat and bright sunshine of the June morning.  Now all we need is a cool drink to quench our thirst.

And there is plenty of liquid to choose from here.  Webster stocks the usual suspects of high-end spirits and beers but he also offers local spirit, beer and wine brands such as wine from SLO Down Wines, vermouth from Sutton Cellars and Anchor Steam beer from Anchor Brewing.  But if your taste is more Budweiser than Anchor Steam, he has that as well.

We take a seat at the glossy mahogany bar and decide to try one of the beers on tap.  The taps may produce beer that has been created as an artistic expression of the brewmaster but the taps themselves appear as small pieces of art.  One of the taps from producer Orange & Black is even signed by the brewmaster.  It being a Giants Game Day, we order the Orange & Black as well as one red wine.

Webster appears to favor order and symmetry not only in his attire, but also in how his bar looks and how he serves his product.  Each beer is served in a glass from the producer of the beer.  Webster explains that he feels it is important to serve the beer how the head brewer envisioned it to be served.  Except for the three flat screen TVs on mute and the pool table in the back of the room, the bar is sparse on furnishings.  This leaves the focus on the spirits being consumed and if you desire, conversation with your fellow imbibers.

The overall feel however is one of peace and quiet -- a good place to have a drink in peace.

As Webster pulled our beer and slid it down the bar to us old style with a flick of his wrist and not a drop spilled, he agreed to swap roles and be the talker instead of the stereotypical listener the role that seems to befall most bartenders.


Why do you do what you do?

It's fun!  I have had a lot of serious jobs in the past and I still work as an investigator for insurance companies.  In that work I primarily gather facts about people and what they did or did not do. 

As a break from the investigator business I started bartending on the weekends at The Double Play Sports Bar.  Long time bartender Jimmy Calonico took me on as an apprentice and taught me a lot.  Eventually I decided I needed to get an official certification in bartending.  From there I moved to the Dogpatch Saloon and finally to buying and completely renovating the Sea Star Club in 2011 which became Hogan's Goat Tavern. 

This job is the opposite of my investigator work.  Here I don't have to pry any thing out of people -- if customers want to tell me things about them that's fine.  Or they can just be left alone and that is fine with me as well.

Why Dogpatch?

The best way to get a coveted liquor license in San Francisco is to buy from a business that already has the license.  When the Sea Star became available I was interested in it because of its existing liquor license.   I also already knew many potential customers here from my bartending work at The Double Play and the Dogpatch Saloon.

I also liked how Dogpatch is so easily accessible to people coming from the Peninsula or from other parts of San Francisco.

Who is another fascinating person you have met in Dogpatch?

Julia and Gilberth Cab are the owners of three Dogpatch restaurants and probably the hardest workers I know.  I think they actually work EIGHT days a week.

What is an interesting Dogpatch story that has happened to you in Dogpatch?

It's not a story that has actually happened to me but one of my customers is the librarian at San Quentin prison.  He has some very amazing stories about what it is like to work there. 

What would you be doing if you weren't pouring drinks and letting customers bend your ear?

I love this work -- this is what I want to be doing every day.

And finally, why did you name the bar Hogan's Goat Tavern?

It is an old expression and the favorite saying of the father of my partner.  You can find several different meanings of the expression but the one he used all the time was, "you are as f***ed up as a Hogan's Goat.  We thought it would be a fitting name for a bar.

Article Written by Patricia Kline, Photos by Scott R. Kline

Bringing People Together: Meet Bibby Gignilliat of Parties that Cook

Bibby Gignilliat in the colorful digs at Parties that Cook. 

The nondescript office building on Minnesota Street gives little indication of the vibrancy within its double doors.

The bright colors of purple and green greet us as we walk up the stairs to meet Bibby Gignilliat, founder and CEO of Parties that Cook.  We soon realize that the electric color palette isn't creating the only energy in the room.

Founded in San Francisco in 1999 as Gourmet Gatherings and later relaunched as Parties that Cook, the company focuses on staging hands-on, interactive culinary events primarily for corporate team building events.  Gilgnilliat has grown her company to include 100 employees and has opened offices in Seattle, Portland and Chicago.

Or as Gignilliat likes to say: "4 cities, 12 years, 50,000 Guests, a million memories"!

And paying guests are not the only ones to benefit from her success and the talents of Parties that Cook, Gignilliat and her company donate their time and money to more than 50 nonprofit and charitable organizations.


Why do you do what you do?

I love to bring people together.  And I love food and entertainment.  Parties that Cook combines all of those interests.  In addition, I have a real passion for entrepreneurship. 

As a Midwesterner, I like to think of myself as a hard-worker or actually as I prefer to say -- scrappy and gritty!  I don't mind getting my hands dirty or working hard on a project I believe in.

One of my first money-making projects was to collect golf balls off of the local golf course.  My friend and I would wash them, put them in an egg carton and resell them to the golfers!  We also offered refreshments.  Even then I was combining a good money making idea with food!  My friend and I made $300 that summer -- not bad for a 10-year-old kid.

Looking back, I can see how the various positions I held over the years have all had elements of what I love, working with teams of people, marketing, food, which then all came together to become Parties that Cook.

I moved to California in 1988 to work as a tour leader for Backroads Travel Company.  I soon helped them with their marketing as well as leading tours.  A stint in the fashion world with I. Magnin department store followed and I eventually landed at Williams-Sonoma.

While at Williams-Sonoma I realized that I was meant to go to cooking school next and I enrolled and graduated from the professional cooking program at Tante Marie, a small cooking school located in San Francisco. 

It was at Tante Marie that I got my first opportunity to organize and lead corporate cooking events.  My first client was a result of this experience.

My "composite career", as I like to call it all led to the founding of Parties that Cook.

Why Dogpatch?

In 2007 we had grown to six employees but we were still working out of my house in San Francisco!  We knew we needed to find an office for us and for all of our equipment and supplies but were having a hard time finding just the right spot.

We wanted not just a nice office building but also, since we are all women, it was critical that the office be in a safe location.  My real estate broker was great but it was actually one of my employees that discovered Dogpatch.  The neighborhood was easy to get to, felt safe, had ample parking and great weather.  In addition, the building we liked had "good bones" -- I knew we could make it into just the right home for us.

Who is another fascinating person you have met in Dogpatch?

I guess it wouldn't be just one person but so many!

Dogpatch is a place where people like to get things done.  I feel like they are scrappy and gritty people like me!  Sher Rogat, one of the owners of Piccino, and Mark Dwight, the founder of Rickshaw Bags, are just two examples.

In addition, we have loved teaming with other merchants in Dogpatch to host events or to rent their space for one of our parties.  We used to do quite a few events with the Crushpad wine folks but they have since moved to Sonoma.  We loved how they were committed to letting everyday people make wine.  Dogpatch Wineworks has moved into their old space on Third Street and we hope to do more events with them.

We even host a cookbook club that we sometimes invite a Dogpatch neighbor to attend.

What is an interesting Dogpatch story that has happened to you in Dogpatch?

Well, it isn't really something that has happened to me but one of the things we heard about this neighborhood is that it was Hells Angels territory -- that they had their headquarters here.  Being an all woman company that somehow made me feel safer!

What would you be doing if you weren't running a company, donning a chef's jacket, planning parties, hosting charity events.........

I love what I do so if I couldn't do this, I would retire and travel around the world! 

Ringside Seat: Meet Paul Wade of Third Street Boxing Gym

Paul Wade (foreground) with (L to R) Jauquez Hackett, Maljanae Williams, Edward Gutierrez and Oscar Rivadeneyra.

The Dogpatch neighborhood is now home to wine bars, trendy restaurants, design firms and even a yoga studio but the neighborhood is still a place where a business that would have been at home in its gritty past is thriving.

In a nondescript building across from the sprawling American Industrial Center on a still ungentrified section of Third Street sits the Third Street Boxing Gym.

Opened in 2003 by Paul Wade and a business partner, but now solely owned by Wade, the gym thrives by offering a place where the traditional sport of boxing can be learned and potential talent nurtured.

The gym is also a place where the more typical fare of fitness can be experienced including the popular and trendy boot camps, kickboxing, personal training and cardio classes.

Wade and four other staff trainers are kept busy training the more than 300 members of all ages that call the gym home.

Surrounded by posters promoting fights ranging from long ago to more recent, we sat ringside with Wade as he regaled us with tales of his fighting antics and his love and respect for the "sweet science" of boxing, its fighters and its colorful past.

Why do you do what you do?

I've always wanted to own a boxing gym and I enjoy nurturing local talent.  I seem to naturally click with the young kids from the more challenging neighborhoods in San Francisco.

Growing up in Dublin, Ireland, I loved watching the great fighters and learning about such legends as Sugar Ray Robinson.

I studied karate for about eight years then became a professional kickboxer.  Kickboxing is a sport that requires a fighters' complete focus on and off the mat.  As a young fighter I was extremely focused and aggressive and that is an attitude that doesn't vanish when you leave the ring.  I won every fight I participated in except for one but eventually I decided to leave that sport -- I didn't want to live every day with an aggressive attitude whether or not I was competing.

I moved to San Francisco in 1993 and worked as a personal trainer.   I had a client that was a boxer and he inspired me to start training as a boxer.  My martial arts background with its reliance of on both mental toughness as well as physical training helped me become a good boxer.  In 2001 I won the San Francisco Golden Glove championship -- the name given to annual competitions for amateur boxing in the United States.

I really felt that San Francisco had a great boxing history but there weren't many boxing facilities left.  I wanted a place that honored that past and could be a place where boxers could be taken care of.  There is a saying in boxing that the closest thing to being a fighter is to be in the corner of the ring waiting to take care of your fighter.  That's part of what we do here.

Why Dogpatch?

Dogpatch in 2003 was very different than it is now -- much more deserted and gritty.  We often had car windows broken on our street and a few unsavory characters lingering about.

Traditionally boxing rings were located off the beaten path in an area where fighters could focus without being distracted on becoming champions.  So this area was perfect for us.

This was also a new building and still unoccupied so we could build it out how we liked.

Who is another interesting Dogpatch person you have met in Dogpatch?

Arienne Landry of Just for You Cafe.  People like her influence and change neighborhoods.  She's been in Dogpatch just a bit longer than we have.

What's an interesting story that has happened to you in Dogpatch?

Let's just say that I, along with some help from some other merchants, helped put a stop to some of the undesirable activities in the neighborhood.  My fighting background came in handy.

What would you be doing if you weren't sparring with the talent at your gym?

Back in Ireland my father encouraged me to have a trade I could fall back on so I'm trained as a plumber.  I'm doing what I love but if for some reason I couldn't do it I would be a plumber and try to stay out of trouble.

Article Written by Patricia Kline, Photos by Scott R. Kline

Sweet Success on their Own Terms: Meet Annabelle Topacio and Ian Flores of Mr. & Mrs. Miscellaneous

Annabelle and Ian of Mr. and Mrs. Miscellaneous

At first glance, ice cream and sweet shop Mr. & Mrs. Miscellaneous looks like another San Francisco foodie success story. 

There's the usual crowd of locals and the out-of-the-area faithful making the pilgrimage to taste the incredible ice cream offerings such as buttermilk lemon, candied violet or birthday cake.  And the sweets such as peanut butter malt balls or dark chocolate cookies with Bing cherries call to the faithful as well.

But it's the way pastry chefs Annabelle Topacio and Ian Flores have decided to run their business that sets it apart from the rest of the frantic foodie crush.

Closed on Monday? Not open at night?  And wait, they closed because they ran out of ice cream? Why can't I find their website or twitter feed?

That's no way to build an empire now is it? 

Building an empire though is definitely not on the to do list for the professionally trained pastry chefs.

Their training and their years of working at such high caliber restaurants in Northern and Southern California such as Postrio and Spago have made these partners in both business and life confident of their pastry skills and aware of their natural talent for the job.

As such, they seem to have nothing to prove to anyone.   They have set out to pair their obsessiveness for quality and commitment for control over their finished product with the desire for a more laid back lifestyle. At least, as laid back as you can get when you are running your own business.

While employee Ben Vazakas worked the counter, we spoke with the chefs during a brief break from their baking and churning to get the scoop on their two-year old business. 

Ben Vazakas behind the counter.

Why do you do what you do?

It really was a life style decision.  We both love the physical aspect of cooking and baking and the creative challenge of developing recipes.  But we had both worked at enough high profile restaurants to know what success can bring.

Even though we were employees, we were working a lot of hours and traveling quite a bit. 

But then we found ourselves with time on our hands when the restaurant Ian was working for closed and Annabelle was on family leave from her job before the birth of our child.

We decided to try our hands at opening a sweet shop and believe it or not, thought a small shop selling primarily ice cream and a very curated selection of sweets would not be as crazy a business to run as a bakery.

We certainly didn't anticipate how successful we would be! At first customers were disappointed that we changed the ice cream offerings so much, but now they expect it and trust us to offer some quirky ice cream pairings along with the more traditional flavors.

In a way our shop is really like a restaurant in that we bake with the seasons and because  our menu changes so often.  And it is like a full service bakery in that we make all the items that go into or on top of the ice cream or become products on their own like our cookies, caramels and malt balls.  

When the shop is open we are both almost always here and that's where we want to be.  But we also want to have time for a personal life.  That's why we aren't open all the time and close when we run out of product.

We are asked all the time if we want to bring our hot fudge sauce to market or to resell our sweets such as the peanut butter malt balls or the peanut brittle and brown sugar cookies but that isn't something we want to focus on right now.  We aren't driven by making piles of money but more by the creative challenge of dreaming up new recipes as well as figuring out how to run a small business. 

Why Dogpatch?

When we first came to San Francisco in 2008 we had different ideas on where we wanted to live.  Marin was one choice as was downtown SF.  Dogpatch is a bit like both in that it is residential as well as very urban.  It is a different type of city living.

We like that it has a real neighborhood feel to it.  And in 2008 it was one of the more affordable neighborhoods in SF!

We had lunch at Kitchenette one day and started talking to neighbors about this building that we are in now.  It was a long closed former sandwich shop and was twice as big as it is now.  It also had no electricity or plumbing.  We had no plan at that time to open a shop but we talked to the landlord several times and decided to go for it.  It all worked out and we opened in May 2010.

So we live and work in Dogpatch.  We really don't know where we would go if we were forced to leave -- we like it that much!

Who is another fascinating person you have met in Dogpatch?

We have met so many!  Michael Recchiuti of Recchiuti Chocolates also has a business in this building and is like having a cool uncle around.  He is always willing to offer advice or to help out.

Our landlord, Greg Markoulis has been in Dogpatch forever and his family owns the American Industrial Building where our shop is located.  He has a lot of stories about this area and is always willing to offer business advice to us.

And Shy at Reno's Liquor Shop is a neighborhood fixture and is always in a good mood!

What is an interesting story that has happened to you in Dogpatch?

The original chocolate man of San Francisco, Joseph Schmidt, used to operate out of this building and he still drops in to see us and he brings flowers!  He enjoys visiting all the various large and small businesses and their owners in this building.  We see him about twice a month.  He is such a riot with lots of stories to tell.  The man spouts out quips as well as advice in every sentence!

What would you be doing if you weren't making ice cream and preheating the ovens?

We are doing what we love.  If would be fun to offer some classes or to host dessert only parties but this is enough for us right now.

And that name is not easy to say -- how did you pick Mr. & Mrs. Miscellaneous for your shop?

We wanted people to know that there was both a Mr. and a Mrs. involved in the business.  And also that customers get whatever we have that day -- a lot of miscellaneous elements -- and trust that the flavors will work out!


Article Written by Patricia Kline, Photos by Scott R. Kline

Dog Whisperer of Dogpatch: Meet Anna Gil of Dogpile Dogs

Anna with Baxter and Truman.

The first thing you notice is how quiet it is.  There is hardly a sound although in reality there are often 60 dogs playing, sleeping and having an overall excellent time at
Dogpile Dogs.

Opened in late 2009, owner Anna Gil and her ten employees have not only been providing a loving and safe environment for dogs of all breeds, but also giving peace of mind to dog owners who live throughout San Francisco.

The peace of knowing that their best friend will be taken care of in cage-free, off leash dog daycare nirvana in 8900 square feet of indoor space and 2200 of sunny, outdoor yard space.

And if an overnight stay is needed there are plenty of comfy cots and human supervision to get them through the night without you.

Gil's impressive background include degrees in law and molecular biology as well as positions as a lawyer at Genentech and law firms as well as positions as a scientist and researcher at such lofty institutions as Oxford University, Harvard University and MIT among many others.  But the unassuming Gil only revealed the extent of her background when asked for her resume.  Today, as is every day, was about the dogs -- or "canine guests" as Gil prefers to call them.

When we arrived for our interview a neatly dressed and petite Anna greeted us calmly and introduced us to her two best friends -- Truman, a seven year old basset hound and Baxter, a senior citizen corgi, shepherd mix.  Soft classical music played and dogs of all sizes and breeds played nearby.

Anna is a calming influence on all the "guests".

Why do you do what you do?

I've always loved animals.  I started out my college studies intending to be a veterinarian but switched to biology after I realized I didn't have the temperament to deal with sick animals and their owners who would give their entire savings to make them well.  It broke my heart!

After my last dog died I didn't get another pet for a long time.  When I finally got Truman I spent a long time trying to find a place for him to stay while I was at work.  At that time I was working long hours as an attorney so I barely got to spend any time with him. 

But he was constantly on my mind.  I was always wondering if he had clean water, if he was too hot or cold or was with someone who would be good to him.

Dogs teach us so much.  I finally realized that I wasn't spending my time the way I wanted which was to be with him.  So I made it a goal that when I was able to retire from my corporate job I would open the kind of dog care facility that I always wanted for him but could never find.

I wanted to offer drop-in daycare, 24 hour seven days a week of human TLC, filtered water and a super clean and healthy environment for the dogs.  And no cages!  We have lots of cots for the dogs to lounge on and huge indoor and outdoor areas for them to roam around and play in.

Although I don't decline any breeds, I do require a temperament evaluation for all prospective canine guests and we always monitor the dogs for any concerns such as aggression towards other dogs or humans.

But we don't use any special tools to make the dogs behave -- no shock collars, rattles or squirt guns.  We only use our voices and our bodies.   

Our employees are so important in achieving this goal.  They are trained in just such calming moments -- a soft voice, a gentle hand on the side of the dog -- I truly believe that dogs can read the energy in the room whether it be of a dog or a human.  Even the puppies respond to a calming moment.

Why Dogpatch?

I did research and searched for just the right place for more than four years.

I wanted a large space with an indoor and outdoor area and I hoped to find something in a sunny neighborhood in San Francisco that had easy access to the various freeways.

Many of the large industrial warehouses that are empty now are contaminated sites.  So it wasn't that easy to find just the right spot.  I was so happy when I found this location.  It used to be a POM distribution center so there was no contamination plus it was zoned for kennels.  It was very clean and big enough so I could get right to work setting it up.

I designed the space so that it can be changed if needed.  I can see and hear everything in the space even though it is very large and more importantly, so can the dogs.

One day I hope to start a program that rescues senior dogs and maybe even dogs with special needs.  That's why there are a lot of low ramps and all the play structures are low to the ground.  

Every month our business grows a bit although I am committed to growing slowly.  We haven't advertised yet and most of our business comes from word-of-mouth referrals.

Currently we average more than 60 dogs per weekday, more than 30 dogs per weekend day and more than 20 dogs per night.  I wanted to build a community of dogs and people and now we have enough regular canine guests that they teach the new ones how to behave.  A true pack mentality!

Who is another fascinating person in Dogpatch?

I enjoy the owners of Piccino and the workers at their coffee bar.  Every morning I get a boiled egg for Truman and Baxter.  They are all so great at creating a welcoming ambiance.

I just love the community of people of Dogpatch.  I love how unpretentious it is here.

What's an interesting story that has happened to you in Dogpatch?

One of our customers has three dogs and their dogs are frequent guests here.  This couple noticed that one of the street lights was out in front of our facility.  They thought it was unsafe to not have the light so they made phone calls and called on all their relevant contacts to get it fixed for us.  And they got it fixed!  Amazing!

So what would you be doing if you weren't giving your heart and soul to your canine guests every day?

I'm doing it!  Anything else would also be dog related.  I mentioned the programs I want to start for senior and special needs dogs.  Perhaps I would also bring to market some dog related inventions I've been tinkering with.  Maybe even write a book.

But the dogs have taught me how to live.  They have taught me that life is short and every day should have a bit of fun in it.  I'm having fun!

Why call your place Dogpile?

I was talking to a friend about how I needed a name for my new venture.  I said I wanted a name that would indicate a fun, relaxed environment where at the end of a fun day the dogs could form a dogpile -- where they can nestle together.  And he told me that I already had the name -- Dogpile!

Okay then, what's the biggest dogpile you have seen?

Our small dog record is 12 and for the bigger dogs, 9!



Article Written by Patricia Kline, Photos by Scott R. Kline

To Serve & Protect: Meet Dames Shouman of Reno's Liquor

Dames always greets the customers at Reno's with a smile. 

"Name is Dames, like James but with a D," Shouman declared with the tone of a man that had been asked many times to clarify his name.

Dames Shouman, owner of Reno's Liquor, was the first person we met when we moved to Dogpatch.

Dames, along with his coworkers Shy and Rafik, are the greeters of the unofficial hub of the Dogpatch neighborhood. A constant flow of long-time neighborhood residents, cops, fellow merchants, Hells Angels, Muni employees, dogs and neighborhood newcomers all find their way to Reno's.


It may be called a liquor store, but it is so much more. High-end offerings such as Scharffen Berger Chocolate share shelf space with bags of Nestle's chocolate chips and local small batch beer offerings sit next to the Miller High Life.


We spoke with Shouman one recent morning as he took care of a constant stream of customers and vendors. Many wanted lottery tickets, some needed cash from the ATM before they headed to work and others needed a Red Bull to get them there. Dames was unflappable as he efficiently fulfilled every request.

Without fail though even the sleepiest customer wanted to put in a good word or share a story about Dames and his shop.

There was the woman who came in everyday with her dog for the treats Dames keeps behind the counter. "My dog won't let me pass the shop without stopping for his treat!" she said. Another long-time customer told the story of how she once came in to buy her usual soda and was so preoccupied with her thoughts that she didn't notice she had bought the wrong brand. But Dames noticed and quietly asked her if she was sure of her purchase.

And there were also those customers that noted Dames is often quick with
good-natured ribbing at their expense. They were happy to poke a bit of fun at him for being photographed and interviewed.

Dames and his shop are often credited with helping to transform Dogpatch into the vibrant neighborhood it is today. And he is certainly thought of as the metaphorical bartender who always has a willing ear for the daily stories, joys and troubles of the people who pass through his shop.

The steady flow of customers didn't stop during our interview.

Why do you do what you do?

I enjoy people and I enjoy the different personalities that make up the Dogpatch neighborhood.

It is a challenge to cater to the wide variety of customers that come through my shop. We have everything from $2 to $100 items. We like to think we have something for everyone here. I enjoy the challenge of making sure we keep up with what this changing neighborhood needs.

I grew up in Brooklyn and moved with my family to California when I was 16. We had a small shop similar to Reno's in another part of SF. I wasn't sure I was going to continue to work in the family business but when my father became ill, I left college to help out. I took over from other family members in 2005.

Why Dogpatch?

We eventually closed the other shop and were looking for another space. A family member knew of this space so we bought the existing business in 1989. The business had changed hands many times through the years. I think the Reno's name came from the original Italian owner many years ago.

It was definitely a different neighborhood in 1989 than it is today. We were still busy then but the mix of customers has definitely changed.

Who is another fascinating person in Dogpatch?

Dennis Herrera (City Attorney for San Francisco) lives in this neighborhood and comes in all the time. He loves this neighborhood and he is just a really nice guy and a strong family man. I like to tease him after I see him on TV being all serious. He is easy to joke with.

What's an interesting story that has happened to you in Dogpatch?

We have had a lot of interesting people come through here. The former manager of the SF Giants, Dusty Baker, used to come in here all the time.

But one of the more interesting things to happen here is when the TV show Nash Bridges filmed a scene in our shop. I wasn't in it but it was fun to be part of it.

So what would you be doing if you weren't saying hello to the entire population of Dogpatch every day?

Well, I would have probably become a police officer. Maybe a detective -- I read people pretty well.


Article Written by Patricia Kline, Photos by Scott R. Kline