Aureole) has been circling the wagons around San Francisco for some time now (the closest he’s come thus far is Dry Creek Kitchen in Healdsburg), but this week, the nationally acclaimed chef (overlord of over a dozen restaurant properties) unveils his first ever San Francisco property, Burritt Tavern. "I always said that I didn't want to open a restaurant in San Francisco because I love this town and it would mean that I would have to work while I was here," Palmer explained to us. That changed when he took over the Cresent Hotel near Downtown's Union Square a few months ago (now rebranded as the Mystic Hotel and in the process of getting a slight upgrade.) Running boutique hotel properties with an onsite restaurant has become the focus of Palmer's new business strategy.
Setting up shop on hotel’s second floor, adjacent to the popular Maltese Falcon-inspired retro cocktail slinging bar (which thankfully remains untouched), the new 125-seat speakeasy-esque restaurant, outfitted clandestine curtained booths, dark wood wainscoting and vintage black-and-white photos of the city, turns out a slate of steaks, chops and other American classics, showcasing Bay Area larder, overseen day-by-day by long-time company gal Ashley Weaver; open nightly for dinner, lunch is forthcoming in a few weeks.
One dish you're likely to hear a lot about in the coming weeks is the pan-seared teres major steak--a little-seen tender, yet flavorful cut of beef that's equivalent to the rotator cuff of a cow. It's a cut that butchers use to save for themselves and Palmer recently introduced to the menu at his new Denver restaurant District Meats as well. Will teres major become the new darling of beef? Let us know if you try it.
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