With the down economy and all, everyone is scaling back on luxuries. In fact, organizations and businesses that offer luxuries are collectively finding ways to provide them at more affordable prices while not going broke themselves.

A perfect example of this economic adaptation is The Ritz Carlton, San Francisco’s new small bites/small bottles offering. The basis behind the promotion is the world-renown cuisine of Chef Ron Siegel, whose delectable dishes could only be enjoyed until now during a formal sit down in The Ritz’s Dining Room. The San Francisco location of the well-known brand of hotels has found that although the economy has affected consumers and consumer spending, there is still a need and desire for luxuries like eating out- just not as much finance to support the habit.

The small bites/small bottles showcases smaller portions of Chef Siegel’s menu and are served in The Ritz Carlton Bar. That means the taste of the recent repeat Mobil Five-Star rating awarded to both the hotel and The Dining Room, can be savored by guests desiring a quick meal or executives near Nob Hill, just blocks from Union Square, the Financial District and Fisherman’s Wharf. Small Bottles/Small Bites is a culinary extension of The Dining Room, enabling Bar guests to enjoy memorable bites from Chef Ron Siegel of The Dining Room, accompanied by great wines from an extensive new half-bottle selection, all served in a casual bar atmosphere at modest prices.

The launch represents the first time that Ron Siegel’s celebrated cuisine has been offered in a quick, informal setting, enabling guests to experience his cooking in a popular location directly adjoining The Dining Room.

The Ritz-Carlton Bar also recently launched the inclusion of The Dining Room’s award-winning à la carte menu– a move further designed to address the schedules of today’s travelers and local executives. The Ritz says that guests will be able to stop by the bar, order a full-size filet mignon or other regular menu selection and perhaps a half-bottle of a cabernet, and then go back to the office.

“We are delighted to introduce Small Bottles/Small Bites and believe it will be relevant to our guests and to the San Francisco culinary community,” said Ed Mady, Vice President and Area General Manager, The Ritz-Carlton Hotel Company. “We look forward to launching further advancements to serve the needs of today’s evolving dining customer.”

Small Bottles/Small Bites will feature one of San Francisco’s largest selections of wine and champagne half-bottles, with 111 choices available as selected by sommelier Stephane Lacroix. The new half-bottle selection showcases a wide choice of varietals, styles and prices. The list covers vineyards from around the world including representation from Germany, France, Italy, Australia and Hungary. It also offers an extensive selection from some of California’s finest boutique producers, with back vintages and various verticals from Lancaster Estate, Opus One and York Creek Vineyards. 

 Chef Ron Siegel’s new small bites from The Dining Room include savory and dessert selections, from tuna tartare, lobster risotto and chilled oysters to seared foie gras, crispy chicken wings, seasonal greens and more. Sweet and salty choices include such favorites as pot de crème, chocolate Manjari caramel cake, panna cotta and artisanal cheeses. 

 For Restaurant Reservations call (415) 773-6198, or visit www.ritzcarlton.com. 

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