After completing its run of preview parties for local tech companies (including Uber and Twitter), the (unfortunately named) DIRTY HABIT is opening to the public this Thursday May 1st. The former Fifth Floor in the Hotel Palomar has been converted into this bar-centric project, led by chef David Bazirgan and bar manager Brian Means. Bazirgan’s menu is focused on shareable (and very appetizing) small plates, like steamed buns with fried lamb belly and peanuts, pork croquettes with pickled mustard seeds and raita, and squash blossoms with ricotta and romesco. There are a few larger plates as well. You can look at the menu here.
As for beverages, look for some unique touches (like corn tea), barrel-aged cocktails, large-format drinks for groups, cocktails served tableside, and fun vintage glassware. The list has an emphasis on rare brown spirits, with 300-plus rare spirits and whiskeys available. Emily Wines is behind the wine list—look for some rare pours from the cellar (using Coravin). You can look at the beverage and wine list here.
The space was given a film noir-esque style, with a dark color palette. A highlight is the new heated outdoor patio, with room for 50. There are also private dining areas for events. Hours are Mon-Sat 5pm-12am. 12 4th St., fifth floor, at Market, 415-348-1555.
You’ll find lots of housemade bitters at Dirty Habit. Photo: Eric Wolfinger.
