When word got out that Charlie Palmer was opening the Mystic Hotel near Union Square in San Francisco, news that the hotel would include one of Palmer's signature restaurants was a pretty big deal for the neighborhood. Considering the Burritt Room had already become something of a drinks destination, the food offerings were definitely worth watching.
Chef Ashley Weaver shared a number of the menu's staple items, which will remain on the menu year-round, while adjusting to account for in-season fruits and vegetables. For example, English peas and fava beans will soon be switched out for summer squash and corn; rhubarb will be replaced by summer berries.
The Tavern has just started lunch service, which features a number of similar items as the dinner menu, and also includes sandwiches and large salads. Chef Weaver mentioned eventual plans for breakfast and brunch, and hopes to do more in-house programs, like charcuterie (!).
"That's definitely the goal," she said. "But, that's what's fun about San Francisco. There are so many great, small vendors."