At the Proper Hotel, this stylish dining spot serves up inventive New American dishes and craft cocktails, making it a perfect brunch or dinner destination.
"The fanciest food option you’ll find near Civic Center is this new restaurant in the Proper Hotel, which also boasts a very inviting, Kelly Wearstler-designed lobby lounge. In addition to a sophisticated and varied cocktail menu, Villon serves an eclectic array of dishes that includes Japanese items like an okonomiyaki pancake with prawns, a Mexican-style ceviche, a Berkshire pork shoulder served with grits and collard greens, and a roast duck for two served with foie gras and a Jidori egg. If you have friends in town for Pride with expensive taste and you want to treat them to something unusual, look no further." - Jay C. Barmann
"Surround yourself with the eclectic style of the Proper Hotel and dine on four courses at Villon. The menu includes ceviche and fennel salad and chorizo chowder with crab noodles, among other things. Dinner will be $90 per person, with optional wine pairings for $40. Reservations can be made online beginning at 5:30pm." - Ellen Fort
"There’s a holiday prix fixe menu at Villon this year, with chef Jason Fox keeping things merry on Christmas Day from 4 to 9 p.m. The four-course meal starts at $145, with a $65 menu for those 12 and under, and reservations can be made through OpenTable." - Paolo Bicchieri, Eater Staff
"Both Villon and Charmaine’s at SF Proper Hotel are willing to welcome freshly-wedded couples and their guests, for those who appreciate the Kelly Wearstler-designed interiors and want to incorporate it into the reception motif. Charmaine’s, with its gorgeous outdoor space, is also available to host a reception with rooftops views of San Francisco. But if you’re looking for an ultra-intimate dinner of 12 guests — a rehearsal dinner, perhaps? — there’s also the new Gilda’s Dining Room available for an 11-course dinner." - Dianne de Guzman, Ellen Fort
"At Villon inside the Proper Hotel, chef Jason Fox just introduced a dish worthy of a Mad Hatter’s dinner party: parsnip cappelletti with celery root, hazelnut, white chocolate crumble, and pomegranate." - Flora Tsapovsky
