an
intimate hideaway

Perched five floors above the streets of San Francisco's bustling SOMA district, Dirty Habit is an intimate hideaway for those seeking an inventive and sociable drinking and dining atmosphere. Helmed by Chef David Bazirgan and Bar Manager Brian Means, this bar-centric concept plays host to shareable, seasonal cuisine and a creative craft cocktail menu with an emphasis on rare brown spirits. Whether in our dramatic film noir inspired dining room or fully heated outdoor patio, we invite you to join us and revel in your new Dirty Habit.

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  • "Small plates, big flavors! Amazing menu and fun ambience in the heart of downtown/convention center. We had foie gras, lamb tartar and.... wait for it...... Bone marrow risotto! Cocktails are creative - a special place for sure."

    FSKELLY - OpenTable

  • "One of SAN FRANCISCO'S 14 BEST ROOFTOPS! Whether you're eating, drinking, napping, or even working, it's an undeniable fact that it's way more enjoyable if you're doing it on a roof."

    Thrillist.com
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Socially Speaking

    • "Celebration of Foie Gras Prix Fixe, Dirty Habit. When foie gras was banned, chef David Bazirgan was on the front lines fighting for a repeal. So, in light of the ban’s reversal last week, Baz is celebrating in full foie style!"

      Zagat SF

    • "One of the 12 AWESOME SAN FRANCISCO RESTAURANTS FOR YOUR WEDDING DAY - Located in Hotel Zelos, Dirty Habit can accommodate up to 150 guests in their dining room and/or heated outdoor patio; buyouts are also available."

      SF Eater
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    Feast
    Your
    Eyes

    See the menu details...

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    Seared
    King Salmon
    with Piperade

    4 each 5oz portions king salmon skin on
    Oil for cooking
    2T butter
    salt

    PIPERADE
    550g sliced onion
    250g sliced peppers
    40g sliced garlic
    120g evoo
    Cook until very soft
    add
    100g tomato paste
    30g sherry vin
    20g espelette
    salt to taste

    GARNISH
    fried garlic
    piment d’espelette
    fleur de sel

    Sear the salmon skin side down until crispy, flip and baste with butter until medium rare. Warm 4 plates, set piperade on the center of each plate, fish on top, skin side up. Garnish with fried garlic, fleur de sel and espelette

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