The Burritt Room serves up new deliciousness

PHOTO BY VIRGINIA MILLER

Out of all the new additions to our food and drink scene last month -- and there were quite a few -- these spots launch with the promise of becoming SF classics. As always, read more about restaurants, bars, travel, food and drink in my newsletter, The Perfect Spot.

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BURRITT ROOM If I could imagine a dream "speakeasy," it would be one tucked away from the masses (maybe in the second floor of a hotel), rich with atmosphere (brick walls, chandeliers, a piano, black and red accents on velvet stools, couches, pillows), a reasonably-sized menu (say, 18 rotating cocktails?) of classics and inventive new drinks, classic jazz floating softly from the speakers, and a complete lack of pretension or "sceney" obnoxiousness. Enter Burritt Room, which quietly opened upstairs in the Crescent Hotel in the shadow of the Stockton Tunnel.

The master bartender behind Burritt is Kevin Diedrich, whose experience ranges from East (PDT and Clover Club) to West (Clock Bar and Bourbon & Branch). He sets the welcoming tone, devoid of snobbery, appealing to cocktail aficionados and those who want a classy, mellow place to sip a beer alike. There's other fine bartenders on board here, like Kelli Bratvold (Bourbon & Branch, Rickhouse). You might want to ask for Bratvold and Diedrich's off-menu creation, Black Rose, an unusual mix of Bols Genever and Junipero Gin with Creme de Yvette, rose water, blackberry simple syrup, splash of Maraschino liqueur and a rose/pepper tincture.

Pull up to the bar or get cozy on a red couch with a layered Evening Shade: cognac, Grand Marnier, lemon, orgeat, peach bitters. I'm impressed with the seemingly light (but it sneaks up on you), refreshing Hitachino Sour: bourbon, orange marmalade, lemon, sugar, orange bitters, topped with Hitachino White beer. A Champagne Julep comes beautifully frosty in a proper julep cup, bourbon intriguingly switched out for sparkling wine and cognac. I will always prefer a traditional julep, but this is a pleasing change of pace.

A spirituous, boozy Kentucky Stinger has a hefty hunk of Kold Draft ice allowing the punch of rye and cognac to stay strong, the drink accented with Amaro, dashes of Angostura and chocolate bitters, and a creme de menthe rinse apparent on the minty finish. End an evening here with the awesome Smoked Peach (scotch, sherry, lemon, muddled peaches) and just try not to fall in love with this place.

Second Floor of Crescent Hotel
417 Stockton, SF. (at Sutter)
(415) 400-0500
www.crescentsf.com

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MR. & MRS. MISCELLANEOUS Dogpatch's new ice cream shop believes in doing it (all) yourself. Everything here, from candies to brittle, baked goods to the main draw, ice cream, are all made in-house. Pastry chefs, Annabelle Topacio and Ian Flores, invite you into an airy, fresh space with Maldon Sea Salt Caramels (75 cents each) I'm pretty much already addicted to. On the ice cream front, there's minty-fresh White Grasshopper ice cream, and the soon-to-be signature Ballpark Anchor Steam beer ice cream with chocolate pretzels and peanuts ($4 for 1/2 pint; $8 a pint). Dogpatch has its ultimate sweet tooth stop.

699 22nd Street, SF. (at Third Street)
(415) 970-0750

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