Tiburon Tavern

“We’re inside a hotel where travelers want comfort food and others want a finely plated dinner or a casual bar meal, and I’ll accommodate all,” promises Executive Chef Babak Nasser.

Chef Nasser's extensive culinary resume seems to fully support the endeavor. Originally from Iran and trained in central Italy, he made his mark at restaurants and hotel properties around the world. Most recently, he was at the St.Regis in San Francisco and for much of his career was at Fairmont Hotels & Resorts properties.

Morning menu highlights include an eggs Benedict with ham and Meyer lemon truffle hollandaise sauce and a lofty version made with smoked salmon, wild salmon roe and mousseline sauce, both on a homemade English muffin; an omelet filled with mixed mushrooms, spinach and fromage blanc; and Nasser’s version of corned beef hash made with butter-poached lobster and topped with a poached egg.

Pinsa, Roman-style, oval-shaped and handpressed artisan pizzas (made with rice flour to produce a lighter texture and superior crunch) highlight the bar menu.