5/5 Meagan M. 1 year ago on Google
The
Velvet
Room
on
the
first
floor
of
The
Clift
Royal
Sonesta
Hotel
in
San
Francisco
has
an
amazing
and
diligent
chef,
and
you
can’t
modify
things
that
he
doesn’t
approve
of,
which
I
actually
appreciate.
I
know
it
is
somewhat
strange
to
actually
recommend
going
to
a
hotel
restaurant
for
breakfast,
but
it’s
really
busy
that
good.
Just
make
sure
to
get
there
by
10:45am
because
they
stop
serving
breakfast
at
11am.
I
didn’t
get
a
chance
to
try
the
coffee
but
I
am
curious
to
know
if
it’s
at
the
same
quality
level
of
the
food.
I
love
the
atmosphere
and
overall
decor,
and
there
really
isn’t
a
bad
seat.
They
have
a
few
different
somewhat-connected
areas
where
you
can
dine
in,
all
with
different-yet-connected
vibes.
They
have
an
area
that’s
black
and
white,
another
that’s
dark
greens,
and
then
the
largest
area
where
we
chose
to
sit
both
days.
With
green
subway
tile,
white
exposed
ceilings,
comfortable
booth
options,
black
and
white
marble
flooring,
mid-century
modern
tables,
and
multiple
styles
of
light
fixtures.
The
cashier
made
us
feel
very
welcomed
and
remembered
us
when
we
returned
for
breakfast
a
second
day
in
a
row,
which
made
me
feel
special.
The
only
thing
that
could
have
made
the
experience
better
was
if
they
were
playing
“Blue
Velvet”
by
Bobby
Vinton.
My
top
recommendations:
The
egg
white
scramble
($23)
with
avocado
($4)
and
a
side
of
chicken
sausage
($8)
is
the
best
way
to
order
this
breakfast
item.
The
egg
white
scramble
comes
with
savory
umami
mushrooms,
fresh
tomato,
onion,
and
spinach,
as
well
as
a
side
of
roasted
tomato,
flavorful
breakfast
potatoes
with
grilled
onions,
and
bread
of
your
choice.
Since
it’s
San
Francisco,
I
do
recommend
going
with
the
sourdough
and
enjoying
the
jams.
The
Shakshuka
($21)
with
two
poached
eggs,
thinly
sliced
red
onions,
bread,
and
fresh
herbs
is
full
of
flavor,
and
it’s
the
only
dish
that
Chef
allows
the
lamb
sausage
($7)
to
be
added
to.
If
you
eat
meat,
I
strongly
recommend
adding
the
lamb.
The
orange
juice
is
$7
for
12oz
but
it’s
very
refreshing
and
delicious.
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