Perched five floors above the streets of San Francisco’s bustling SOMA district, Dirty Habit Restaurant 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.

Dirty Habit Restaurant Design

Dirty Habit Restaurant Design

Designed by Seattle-based Dawson Design Associates, Dirty Habit Restaurant  represents the “dark side” that comes out when the lights go down and the city comes to life. Stylish and provocative, Dirty Habit Restaurant was inspired by “film noir” to create an atmosphere laced with danger and seduction. The space features concrete, exposed pipes, black steel, and a stone bar with dramatic black veins, juxtaposed by rich, warm wood, oriental rugs,and soft blends of purples, greens and greys. A focal point of the bar and restaurant is the fully-heated 50-seat outdoor patio with 10-foot long fire fixture, where guests can mix and mingle in a private hideaway off the main space. The indoor dining spaces accommodate up to 90 guests seated and 120 for a standing reception. Dirty Habit has also partnered with Los Angeles-based The Playlist Generation to curate a variety of music playlists that capture the restaurant and bar’s unique sonic identity.

restaurant_design, Dirty Habit

Dirty Habit Restaurant

Dirty Habit Restaurant

The perfect setting for intimate parties, dinners, and happy hours steeped in an air of mystery, the private dining rooms at Dirty Habit feature collapsible walls for flexible planning. Room names are inspired by the workers involved in the process of making whiskey, with names like Cooper, Blender, and Mashman, and can accommodate up to 150 guests.Partial and full buyouts are available.

Dirty Habit Restaurant

Dirty Habit Restaurant