Mid-Market’s Villon at the SF Proper will resume nightly dinner service for the first time in two years with an all-new reconceptualized menu under the guidance of San Francisco Proper’s Executive Chef Jason Fox.
“Chef Jason Fox, formerly of Michelin-starred Commonwealth, is rolling out a tableside menu for two
Starting Thursday, April 7, diners will once again be able to slide into a tufted leather banquette to dine under skirted chandeliers at Villon, the praiseworthy and “eclectic cool” restaurant on the bottom floor of the San Francisco Proper Hotel.” – Eater SF
Located in the heart of the city at the corner of 7th and Market, just a half mile stroll from NEMA, Proper is a fresh take on the quintessential urban hotel experience. Proper is housed in a historic flatiron shaped seven-story brick, stone and terracotta clad building first constructed in 1904. Taking its cue from a range of early pre-Modernist European styles, the design of the hotel seamlessly brings together the best of the old world with the most vibrant of the new. Kelly Wearstler’s Villon is designed with a custom Negro Marquina marble and walnut bar with a brass appointed towering spirits library. The blue and black motif of the room is accented by wood, stone, metals and glass at a delicate scale. Blue ribbed wood paneling is fragmented with geometric shards of antique mirror that open-up the room with surprising vistas.
The menu at Villon includes modern, progressive dishes and a new cocktail program by BV Hospitality, complete with a selection of curated, alcoholic and non-alcoholic cocktails. Eater SF shares that Villon will feature “San Francisco classics like a seafood tower to a dim sum-inspired scallop and shrimp roll to beef tartare with the unexpected addition of pear kimchi. Riffing on old-school institutions and their elegant service style, there’s also a two-item dinner for 2 that stars a gem lettuce, smoked mushroom, and beet salad, as well as lamb grilled over redwood — both of which will be rolled out into the dining room on carts. The team’s also playing around with some interesting cooking techniques: roasting carrots over hay to serve with date ice cream and grilling spring asparagus over charcoal.”
On the beverage side, the 7x7 menu first crafted for the bar in 2017 is back — with a notable new addition. Eater SF reports. “Bon Vivants’ Josh Harris says the modular 7x7 menu, which features an impressive seven themed sections of seven classic cocktails for a total of 49 drinks, now includes a section of non-alcoholic cocktails.”
“Executive Chef Jason Fox joined the San Francisco Proper from Michelin-starred Commonwealth. Fox began his culinary career in San Francisco at Bizou under Chef Loretta Keller, where he was introduced to the wide variety of local California ingredients, widening his culinary scope. Fox continued to work in kitchens throughout the city, spending time at Stinson Beach Park Café and Scott Howard, before landing his first chef position at Bar Tartine.
As Executive Chef of San Francisco Proper Hotel, Fox leads the hotel’s four dining outlets: the rooftop bar, Charmaine’s, the Lounge at San Francisco Proper, La Bande and Villon. Chef Fox brings his knowledge of progressive California cuisine and beyond to the property and draws on local ingredients and worldly flavors. Aligning with his personal passions, Proper Giving donates 1% of Proper Hotel’s time, hotel space, and management fees towards the betterment of surrounding communities, offering human, physical and financial resources to those in need.” – What Now SF
Plan ahead and reserve your spot at Villon for a Festive Feast on April 17 from 11:00 am - 4:00 pm. The Easter brunch buffet at Villon and the lobby lounge features omelets, lamb, and a zesty bloody Mary station.
Villon will continue to serve breakfast, lunch, and cocktails, and will open for dinner Tuesday through Saturday from 5 p.m. to 10 p.m. starting April 7.
Photo credit: San Francisco Proper on Instagram
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