Earlier today we showed you the menu, now check out the space at the brand new Burritt Room + Tavern, inside the newly named Mystic Hotel at 417 Stockton Street. Back in the days before the Stockton Tunnel was built, the second-floor space in the hotel housed a ballroom and possibly a bar as well, and the lobby was up on the third floor where people entered from Burritt Alley, off of Bush. The 100-year-old building was there when Dashiell Hammett wrote The Maltese Falcon, in which a murder takes place in Burritt Alley.
Now, famed restaurateur (and Dry Creek Kitchen chef-owner) Charlie Palmer has stepped in to revamp both the hotel and the bar, adding a full-service steakhouse and tavern with a speakeasy/men’s club vibe. The 125-seat dining room features curtained-off private booths for more intimate evenings, and photographs of San Francisco in the years after the 1906 quake, including the construction of the public library, and the reconstruction of Union Square.
The executive chef is Ashley Weaver, who was a sous chef at Palmer’s Aureole in New York before helping to open Charlie Palmer at Bloomingdale’s in Costa Mesa. And the bar manager is Liam Gillmore, who’s crafted a simple cocktail list that focuses on classic drinks like the Vieux Carré (rye, brandy, vermouth, benedictine), the Clover Club cocktail (gin, lemon, raspberry syrup), and the Golden Dawn (calvados, gin, apricot brandy, orange juice).
See our full slideshow of the interior below.
Earlier: What to Eat at Burritt Tavern, Opening Tonight
Charlie Palmer’s Burritt Tavern Nears; Burritt Room Closes for Renovations
Charlie Palmer Is Opening a ‘Chef-Driven’ Boutique Hotel Off Union Square [Updated]
