Situated on the ground floor of the Twitter building, Dirty Water has been noted as one of San Francisco’s most anticipated bar and restaurant openings of 2015. Comprehensive architecture and interior design firm, Arcsine, was tapped by restaurateur, Kristian Cosentino, to design the 6,252-square-foot space. Arcsine worked with general contractor Randy McCracken at RN Field Construction to transform the space from an old furniture factory, into a refined, yet comfortable culinary experience.
The mystique design segments the restaurant into distinct bar, lounge, and dining areas, drawing inspiration from the primal, high-quality menu from Michelin-starred chef, Jarad Gallagher. The entrance is situated on a central axis with an immediate view of the monumental bar that features inventory silhouetted behind a colorful glass display. To the left and right of the bar will be two open and two semi-private lounge areas, accented with a juxtaposition of concrete and steel with sensual accents of leather, dimmed lighting and rich woods.
Behind the bar is a dining area, featuring wooden tables that can accommodate a multitude of dining groups. Across from a backlit sommelier wall of inset, wine bottles and glasses, is a wood burning stove acting as a warm hearth centered in the space. An exclusive lounge and bar is tucked away through a back door that passes through the kitchen, where guests can enjoy an intimate, speakeasy setting.
The 250-seat restaurant features fire pit roasted Paleo-style cuisine with large format meats, rare game, and foraged vegetables. The bar program includes 52 beers on tap, with 5 ales brewed on-site, over 200 whiskey options, and a selection of 115 wines. The mixologist, Zachary Taylor, who was formerly at Ziryab, incorporates his house-made syrups, tinctures, and infusions to craft inimitable cocktails.
