The Burritt Room, the new bar in the Crescent Hotel in San Francisco, will be open to the public on May 27th. I first spoke to Kevin Diedrich about his plans for the beverage program. Tonight I attended a private preview.
The place is looking as purposefully unfinished as it did a week ago, but this time with all the appropriate bottles of liquor stashed behind the bar and bartenders Diedrich and Kelli Bratvold (Bourbon & Branch, Rickhouse) ready to make the drinks.
We had a short look (and taste) at some of the drinks on the menu.
Of the ones I tried the Smoked Peach was far and away my favorite (I may have gone back for thirds), made with sherry, scotch, lemon, honey, and peaches. It went down real easy.
We also saw how up drinks will be served: in frozen glasses and with excess cocktail kept cool in a mini iced pitcher alongside it.