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Tequila is finding its way into the hot buttered field elsewhere, too. At Arguello in San Francisco, Enrique Sanchez makes his Pumpkin Buttered Tequila by stirring pumpkin butter into añejo tequila.

One of the few museum restaurants with a full bar, it is a wonderful meeting place before museum lectures, and a beautiful space to enjoy seasonal dishes overlooking Japanese architect Tadao Ondo’s 1.5 acre pond.

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