‘Dirty Habit’ Restaurant and Bar in San Francisco’s Hotel Palomar Now Open

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The hotly anticipated Dirty Habit, previously Fifth Floor restaurant, has officially opened in the Hotel Palomar at 12 Fourth Street in San Francisco. Helmed by the Fifth Floor’s Chef David Bazirgan and Bar Manager Brian Means, the new bar-centric concept plays host to a vivid social scene and creative craft cocktail menu with an emphasis on rare brown spirits. In a prime location perched five floors above the streets of the developing high-tech start-up epicenter in SOMA, Dirty Habit serves as an intimate hideaway for locals seeking inventive offerings and a sociable dining atmosphere, both inside the restaurant and on the spacious, heated outdoor patio. Design and Atmosphere
Designed by Seattle-based Dawson Design Associates, Dirty Habit represents the “dark side” that comes out when the lights go down and the city comes to life. Stylish and provocative, Dirty Habit 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.

Market-Driven Share Plates
Chef Bazirgan’s thoughtful menu focuses on social interaction and shareable small plates with gastro-inspired seasonal cuisine served with whimsical tableside flair, equally suited to happy hours and late night bites as to sit down dinners and drinks.

Private Dining
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.

Fashion-forward Uniforms with Designer Melissa Fleis
An innovative, exciting component of the new restaurant and bar is the fashion-forward, dramatic collection of staff uniforms designed exclusively for Dirty Habit by “Project Runway” finalist and San Francisco-based fashion designer, Melissa Fleis. As collaborator and style ambassador, Fleis created custom-design uniforms for Chef Bazirgan, Means and the restaurant, bar and kitchen staff, incorporating classic elements with a modern, “tech noir”-inspired twist. Fleis also designed a variety of accessories for the staff to pick from each day to complement their uniforms, including arm bands, necklaces and belts, and produced a comprehensive “Style Guide,” giving ideas and expert tips for staff on how to accessorize uniforms with their own pieces throughout the year. The Dirty Habit uniform collection by Melissa Fleis and brand partnership is a unique creative collaboration between a high-profile fashion figure and culinary team.

More images on page two…

Daniel Fountain / 02.07.2014

Editor, Hotel Designs

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Fun fact: People tell Sienna she gives off Bridget Jones vibes, and she loves to bake, always making sure there are shortbreads floating around the office

Work highlights: Sienna joined Forum Events & Media Group while studying Communications and Media, starting in the sales team where she managed and helped launch the first the PA Life Leading Venues of London SHOWCASE, where she built relationships with luxury venues across the capital. Drawn to the stories behind these spaces, she naturally transitioned into the editorial team, creating social media and editorial content. Upon graduating in June 2026, she is excited to be joining as Assistant Editor for Hotel Designs and SPACE.

Fun fact: When not working, Jess can usually be found tending to her kitchen garden in the Sussex countryside or foraging for herbs in the nearby woods. A keen grower, she recently studied a RHS Level 2 Diploma in the Principles of Horticulture during her spare time.

Work highlights: Jess joined SPACE magazine in 2022 and has since progressed from Assistant Editor to Editor. During this time, she has worked across many aspects of the publication – from shaping editorial strategy and overseeing operations to contributing to art direction and representing the brand on stage at industry events including Surface Design Show and WOW!house.

Alongside her role at SPACE, Jess has built a creative career spanning the arts, culture, design and travel sectors. Prior to joining the magazine, she spent more than a decade in the commercial art industry, in artist liaison, gallery management, and curating collections for the hospitality sector across hotels and cruise ships. During this time, she also worked on freelance projects as a writer, photographer, and creative content producer.
 
Jess studied photojournalism at London College of Communication and the Danish School of Media and Journalism and holds a first-class BA (Hons) in Culture, Criticism and Curation from Central Saint Martins.

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Work highlights: Katy has been with Hotel Designs since the beginning, way back in 2015 when Forum Events & Media Group acquired the brand.

During this time, she has fostered many meaningful relationships with clients from across the hospitality spectrum, as well as playing a pivotal role in the launch of The Brit List Awards, Hotel Designs MEET UPs, client-led roundtables and panel talks, brand and website redesigns, HD Wellness Sets, DESIGN POD podcast, Hotel Designs LIVE panel talk series, Accessible Design Talks and more. Katy is always on the lookout for the next opportunity to help grow the Hotel Designs brand even further.
 
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