A great bar since it began, becoming a Charlie Palmer restaurant years back, Burritt Room + Tavern has comfortably eased into being one of S.F.’s great bar havens. It’s a brick-walled, velvet-lined space hidden upstairs in Mystic Hotel, recalling the Prohibition era with live jazz and red velvet. Bar manager Josh Trabulsi keeps it contemporary with complex yet drinkable cocktails, ideally paired with executive chef Luke Knox’s dishes.
THE DRINK TO DRINK: Spirit-heavy drinks shine, like the Burritt “classic,” the Berlinetta (Cynar, bourbon, Carpano Antica and orange bitters). So do creative concoctions like the Grass Skirt, combining rhum agricole, blended scotch, coconut cream orgeat and calamansi lime.
KNOW BEFORE YOU GO: Trabulsi is expert at pairing cocktails with Knox’s Southern-influenced dishes, like a sourdough pancake topped with foie gras, pork belly cracklin, Brussels sprout slaw and garlic thyme maple syrup.
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