The Restaurant at Fairmont San Francisco
The restaurant at Fairmont San Francisco is acknowledged by professional travelers. Out of 19 reviews that we tracked, 11 referenced the restaurant, like Rough Guide, Michelin Guide and Frommer's.
Fairmont San Francisco Show All Reviews
Rough Guide
"The most famous of Nob Hill’s landmark hotels, this showy palace has four restaurants and lounges, as well as fantastic views from the rooms – despite being relatively low-rise for the neighbourhood"
Michelin Guide
"There's definitely not an ounce of boutique in this classic hotel, where more than 500 rooms, two restaurants, gardens with fountains, a wellness center, and more than 55, 000-squarefeetof ballrooms and function space are on display"
Frommer's
"A local institution that's been around since I was a kid is the hotel's Tonga Room, a Disneyland-like tropical bar and restaurant where happy hour hops with bands playing on a floating island in a pool, and there's a "rain storm" every 30 minutes"
Concierge
"Downstairs, the sublimely kitschy Tonga Room offers Asian food and cocktails, and the Laurel Court Restaurant serves California cuisine"
Jetsetter
"Save room for the best herbivore bites at Union Square restaurant Millennium, where the masa dumplings with porcini molé and agave-centric elixirs are musts"
Gayot
"Three different restaurants round out the facilities, and include the exotic Tonga Room, complete with a tropical rainfall"
Travel + Leisure
"Three restaurants, a private garden patio, and a famous tiki bar located on the bottom floor make it an equally compelling place to linger"
goop
"The massive 592-room hotel sits at the top of Nob Hill and is home to a wonderful fancy restaurant, a great afternoon tea service, and honeybee hives in the herb garden"
Star Service
"The kitschy but ever-popular Tonga Restaurant and Hurricane Bar features a Pacific Rim menu and dancing later in the evening"
Jetsetter
"Save room for the best herbivore bites at Union Square restaurant Millennium, where the masa dumplings with porcini molé and agave-centric elixirs are musts"