Chef Charlie Palmer Introduces 79-room Mystic Hotel and Burritt Tavern in San Francisco
Renovations of the Victorian-era Building are Underway
March 14, 2012 - A San Francisco City Landmark has been transformed into a travel and community destination as Restaurateur and hotelier Charlie Palmer introduces the Mystic Hotel: a 79-room hotel situated in the heart of the City's busiest neighborhoods—Union Square, Chinatown, and the Financial District—and just one block off the iconic Powell Street cable car line.
“This is a rare, Victorian-era property that comes with a lot of local history,” says Palmer. “Our goal is to highlight its strong sense of place with contemporary luxury.” The Burritt Room, the hotel's intimate film noir-inspired bar, (named for Burritt Alley, where detective Sam Spade's partner Miles Archer was gunned down in The Maltese Falcon) will be led by head bartender Liam Gilmore and stay devoted to the craft of cocktails while the Burritt Tavern, Palmer's new adjoining restaurant led by Executive Chef Ashley Weaver (who has been with the Charlie Palmer team for over five years), will draw its design from that speak-easy vibe. Six walled-in and curtained booths create dark corners for private conversations and the menu recalls the days of private clubs: classic food like steaks and chops done right. In keeping with San Francisco's legacy of local sourcing, we will take advantage of the area's tremendous green markets and collaborate with the food artisans and other purveyors whose extraordinary offerings make dining in the Bay Area a unique culinary experience. “When a prized regional specialty like Dungeness crab is in season, you can expect to find that focused ingredient in several different dishes, from chowder to gratins to salads,” says Palmer. “Same with West Coast oysters. As we encounter the best raw ingredients, we will certainly show them off.”
Although many of the rooms were recently renovated—featuring monochromatic white palette textiles with bright poppy accents, set off by exposed brick walls and bay windows—Palmer will revitalize the sixteen largest rooms facing Stockton Street. “I want to bump up the luxury,” he says. “These will be junior suites, some featuring day beds for casual reading times and others with pull-out couches for extra accommodations. Mini bars will be fully stocked to meet a higher standard, all designed to reflect the changing need of today's travelers.”
The new Charlie Palmer restaurant concept will open early April and hotel renovations are scheduled to debut late spring 2012. The hotel will remain open throughout construction with little to no effect on guests.
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