The Douglas Room
The Douglas Room is now open from 5pm to close as we prepare to provide you with the best experience possible. The Douglas Room serves both as a stand-alone destination and a quintessential element of the Tilden, spilling into the lobby and servicing the guestrooms. Mo Hodges and Brian Felley of famed Tenderloin watering hole, Benjamin Cooper, were tapped to helm the bar and restaurant concept. Central to the experience will be a high-energy, social bar scene, featuring a concise hand-crafted cocktail program of innovative seasonal creations. With something for everyone, an approachably-priced menu of spirits, wine and beer will also be on offer, along with classic cocktails upon request. Recognized as “Bar Stars” by the San Francisco Chronicle for their “off-the-cuff creations” and community-minded process, Brian and Mo plan to keep things interesting. Original cocktails will focus on craft spirits and liquors from around the world, resulting in a program that both a cocktail novice and a seasoned imbiber can enjoy. To complement the cocktail-heavy concept, Chef Glen Schwartz, of Orson and Campton Place, plans to offer a menu of clean, delicious dishes, all scalable to suit the needs of single, duo and group diners. Servicing hotel guests and locals alike for weekend brunch, weekday lunch, dinner and a late-night snack.