Hidden away in a mysterious and edgy location, a new destination bar and restaurant, Dirty Habit, will take over the previous Fifth Floor restaurant in early May 2014. Situated in the Hotel Palomar, five floors above San Francisco’s South of Market (SOMA) streets, Dirty Habit will be unique and experiential; a hideaway for tech-savvy locals. Guests can expect to enjoy market-driven sharing platters from Executive Chef David Bazirgan and specially crafted cocktails from Bar Manager Brian Means, all in a dramatic and sociable environment. The master brains behind the former Fifth Floor, will head up Dirty Habit and will emphasise creative flare and cocktails in an edgy and artistic way.

“Brian and I are creating a place that is accessible and approachable, but that also has an edgy, underground vibe to it.  From the moment you walk in, you’re taken away from your day-to-day life and brought into a secret retreat,” says Bazirgan.  We’re going to have table-side furnishings, tailor-made cocktails and an eclectic vintage glassware collection that Brian and I have collected at local antique markets.  Our goal is to create an environment that people will want to return to again and again.”

A significant change from the former restaurant, the concept of Dirty Habit is a sleek San Francisco film noir meets the modern-day reality. The bar-centric model of Dirty Habit hopes to create a theatrical atmosphere for guests, with a focus on the 10-foot-long fire fixture and fully heated patio that will extend the urban outdoor season in San Francisco. Guests seated in Dirty Habit's outdoor patio will be able to order from the full food and bar menus.

To learn more about Kimpton Hotels & Restaurants, visit www.KimptonHotels.com, www.LifeisSuite.com, www.Facebook.com/Kimpton or www.Twitter.com/Kimpton. For more information on Dirty Habit, visitwww.dirtyhabitsf.com.

-ENDS-

Note to editors: Hotel Palomar is owned by Pebblebrook Hotel Trust.

ABOUT KIMPTON RESTAURANTS

When Bill Kimpton introduced the boutique hotel concept to America in 1981 he pioneered the revolutionary relationship between one-of-a-kind hotels and restaurants led by acclaimed chefs. Today, Kimpton has nearly 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders that offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Wines are chosen with a nod toward artisanal and biodynamic selections by Master Sommelier Emily Wines and signature cocktails are created by individual restaurant bartenders and Kimpton Lead Bartender Jacques Bezuidenhout. Guided by company-wide EarthCare practices, Kimpton restaurants demonstrate a dedication to preserving the environment through the use of local and sustainable ingredients, including adhering to the Monterey Bay Aquarium’s Seafood Watch guidelines; the use of compostable “to go” packaging; and recycling and composting practices. With concepts ranging from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in the nation’s capital, each Kimpton restaurant is as distinct and expressive as its location. For more information, visit www.KimptonRestaurants.com.

Media Contacts:

McCluskey International for Kimpton

Sarah Salord / 020 8747 2170 / sarah@mccluskey.co.uk
Alice Walker / 020 8747 2170 / kimpton@mccluskey.co.uk