New restaurant open in Financial District
The Eagles' 1976 hit song ‘Hotel California’ is the inspiration for a restaurant that just opened in San Francisco's Financial District.
The Hotel San Francisco has taken over the space on Commercial Street formerly occupied by Mercedes Restaurant, and features menu covers with the words “such a lovely place” on them.
The establishment is the brainchild of Priscilla Dosiou, Paul Schulte, and Thomas Glenwright, who have come to the Bay Area from Australia, where they already have three restaurants in Sydney. The Australian restaurants, as well as the new one in San Francisco, serve light meals and drinks all day.
Jonny Cimone, who has been with Farmer Brown and Mestiza, is in charge of the bar where he creates exotic drinks like the Prince Steel, made with red wine, thyme, vanilla shrub, lemon, and whiskey; and the Sheba St. Jude, which contains gin, Thai chile shrub, pear eau de vie, lemon, brandy, matcha green tea, and pear cider. They also have a full range of wines and beers.
Keven Wilson, formerly with Volta and Michael Mina, is in the kitchen, creating menu items, sandwiches, and small plates such as chicken skewers, tempura vegetables, confit duck crostini, lamb and pita, and salt-and-pepper squid.
New establishments like this might consider distributing promotional products to their earliest customers, both to show appreciation for coming in, and to help build brand recognition.
The Hotel San Francisco has taken over the space on Commercial Street formerly occupied by Mercedes Restaurant, and features menu covers with the words “such a lovely place” on them.
The establishment is the brainchild of Priscilla Dosiou, Paul Schulte, and Thomas Glenwright, who have come to the Bay Area from Australia, where they already have three restaurants in Sydney. The Australian restaurants, as well as the new one in San Francisco, serve light meals and drinks all day.
Jonny Cimone, who has been with Farmer Brown and Mestiza, is in charge of the bar where he creates exotic drinks like the Prince Steel, made with red wine, thyme, vanilla shrub, lemon, and whiskey; and the Sheba St. Jude, which contains gin, Thai chile shrub, pear eau de vie, lemon, brandy, matcha green tea, and pear cider. They also have a full range of wines and beers.
Keven Wilson, formerly with Volta and Michael Mina, is in the kitchen, creating menu items, sandwiches, and small plates such as chicken skewers, tempura vegetables, confit duck crostini, lamb and pita, and salt-and-pepper squid.
New establishments like this might consider distributing promotional products to their earliest customers, both to show appreciation for coming in, and to help build brand recognition.