First Look: Burritt Room and Tavern, San Francisco
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."
Burritt Room + Tavern
About the author: Lauren Sloss is a bicoastal food-lover who is based in San Francisco. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.