Charlie Palmer introduces his latest restaurant in the Financial District and Union Square areas of San Francisco. Enjoy a modern tavern style menu where steaks, chops and secondary cuts of meat are featured along with locally sourced and seasonal ingredients characteristic of Master Chef Charlie Palmer . Indulge in an executive continental breakfast daily, as well as full-service lunch and dinner selections in a casual and comfortable setting.
We're giving the gift of CELEBRATION this holiday season. If you book your holiday event on one of the dates below, you'll automatically receive the specified discount on your food and beverage subtotal.
15% discount dates: 12/1, 12/20
20% discount dates: 12/7, 12/14
25% discount dates: 11/28-11/30, 12/7, 12/14, 12/21-12/23, 12/26-12/30
- The Restaurant Writes...
As the new executive chef at Charlie Palmer’s Burritt Room and one of the Zagat's 30 under 30, Knox was brought in to completely overhaul the tavern’s menu. Armed with first-hand experience of agriculture (growing up near his uncle’s farm in Nebraska) and 10 years working in fine-dining restaurants like Bouchon and Aureole in Las Vegas, the Thomas Keller/Charlie Palmer protégé knows his way around fresh ingredients and how to enhance their flavors with minimal manipulation. “My dishes integrate Charlie’s Progressive American style," he says, "while also incorporating my passion for clean, simple plates with strong flavors and a sense of San Francisco style.” He recently turned his attention to the Burritt Room, where he’s raised the bar on the menu offerings, introducing items that go beyond your standard fare such as fried pork shank with American Ale reduction and asparagus and crispy artichoke salad.
- Contact Christa Weaving at (415) 400-0561