What to Eat at Burritt Tavern, Opening Tonight

The new Burritt Tavern, behind the Burritt Room at the newly renamed Mystic Hotel.Photo:Joey DeRuy

Tonight marks the debut of celebrity chef and restaurateur Charlie Palmer’s first foray into San Francisco, theBurritt Room + Tavern(417 Stockton Street), whichwe broke news oflast month. Many of you were likely familiar already with theBurritt Room, following its opening as a fancy cocktail bar near the base of the Stockton Tunnel in 2010. Late last year, Palmer and his development team swooped in to snag the entire hotel property, renaming it the Mystic Hotel and setting about renovating an unused ballroom space on the same floor as the bar to turn it into a restaurant.

Appropriately given its situation tucked inside the hotel, the Burritt Tavern has taken on the feel of a private club, with semi-private, curtained off booths, and a lot of dark wood. The restaurant opens with a menu from executive chef Ashley Weaver, who’s worked at various Palmer properties. As you can see below there’s a focus on steak but there are plenty of other interesting options, including a Tomales Bay oyster soup, an intriguing 36-hour lamb shoulder, and a not often seen pan-searedteres majorsteak — a seldom-used shoulder muscle that’s often called “shoulder tenders” when sliced into medallions.

And, as mentioned before, the bar program will be overseen by Liam Gillmore, who’s unveiling a new, classically inspired cocktail list for the Burritt Room, where the food menu will also be available. Make your reservations at 415-400-0561.

Below, the full menu, and we should have a slideshow for you shortly.Update:Here’s that slideshow.

BURRITT TAVERN - DINNER

FIRST COURSE AND SHARE PLATES

CITRUS MARINATED HIRAMASA CRUDO - 18
watermelon radish, sugar snap peas, uni

CRISPY CORNMEAL CRUSTED OYSTERS - 16
fennel slaw, romesco sauce, spring herb salad

DUNGENESS CRAB AND ASPARAGUS TART - 16
avocado mousse, pea greens, citrus

T.B. OYSTERS ON SHAVED ICE - 18
grapefruit vodka mignonette, spicy basil granita

THYME STEAMED PETRALE SOLE - 32
asparagus, fingerling potatoes, spring garlic broth, herb butter crust

TOMALES BAY OYSTER SOUP - 12
parsley oil, bacon lardons

WHEAT BERRY RISOTTO - 8

CHARCUTERIE

CHARCUTERIE TRIO - 17
prosciutto, terrine, salumi with seasonal accompaniments

PROSCIUTTO - 13
apricot mostarda, frisee, candied pistachios

SALADS

BIBB LETTUCE AND BACON SALAD - 14
Point Reyes bitter greens

DUNGENESS CRAB SALAD - 15
celery mayo, endive, crispy shallots

FRIED BRUSSEL SPROUTS SALAD - 14
chinese sausage, baby greens

WARM ASPARAGUS SALAD - 14
soft poached egg, cured salmon belly, horseradish

WATERCRESS AND ARUGULA SALAD - 12
green grapes, goat cheese, almonds

MAIN COURSE

36个小时左AMB SHOULDER - 29
creamy goat cheese polenta, saffron marinated baby carrots, spicy mint pesto

GRILLED DUROC PORK CHOP - 31
bacon bean ragout, braised mustard greens, sweet onion, fennel mustard

PAN ROASTED PETALUMA CHICKEN BREAST - 26
artichoke purée, broccolini, caramelized pearl onions, tarragon chicken sauce

PAN SEARED SCOTTISH SALMON - 29
wheat berry risotto, english peas, morels, lemon-chervil crème fraiche

THYME STEAMED PETRALE SOLE - 32
asparagus, fingerling potatoes, spring garlic broth, herb butter crust

STEAKS

GRILLED BONE-IN NY STRIP - 39

GRILLED FILET - 32

PAN-SEARED TERES MAJOR - 39

SIDES

BRAISED MUSTARD GREENS - 9
CREAMY POLENTA WITH GOAT CHEESE - 8
HERB PARMESAN FRIES - 9
SAUTÉED ASPARAGUS - 10

Burritt Room + Tavern-417 Stockton Street near base of tunnel, inside the Mystic Hotel - 415-400-0561 - Open daily for dinner 5:30 to 10 p.m., and until 10:30 on weekends. Bar service from 5:30 to 1 a.m. Sunday through Thursday, and until 2 a.m. Friday and Saturday.