The Douglas Room serves both as a stand-alone destination and a quintessential element of the Tilden, spilling into the lobby and serving the guestrooms of our hotel in San Francisco. Central to the experience is a high-energy, social bar scene, featuring a concise, hand-crafted cocktail program of innovative seasonal creations. With something for everyone, an approachable menu of cocktails, spirits, wine and beer draws guests into a charming, warm hideaway.
Recognized as “Bar Stars” by the San Francisco Chronicle, Mo Hodges and Brian Felley of famed Tenderloin watering hole Benjamin Cooper were tapped to helm the bar and restaurant concept. Known for their off-the-cuff creations and community-minded process, Brian and Mo keep things interesting. Original cocktails 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, offers a menu of clean, delicious dishes, all scalable to suit the needs of single, duo and group diners. A San Francisco speakeasy set apart by its creative character, The Douglas Room services hotel guests and locals alike for dinner and a late-night snack.
Monday through Saturday 2pm to 1am.
Room service is available 2pm to 11pm.
Douglas Room Menu
Reservations are not required and service is first come / first served. Hotel guests are welcome to dine in the lobby area at any of the tables provided.