Alex Tieghi-Walker

The Parsonage

  • Where:
  • Why:Gastronomic weekend in San Francisco and Sonoma.
  • When:January 2014
  • Who:With Mr Tieghi-Walker
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The Parsonage Bits and bobs on the fireplace in our room.

Bits and bobs on the fireplace in our room.

The Parsonage So the Parsonage is really cozy and felt more like staying in a tasteful country home rather than a guest house in central San Francisco.

So the Parsonage is really cozy and felt more like staying in a tasteful country home rather than a guest house in central San Francisco.

The Parsonage The house has only been lived in by two families in its 130-year history. Lots of serious portraits like this watching over you.

The house has only been lived in by two families in its 130-year history. Lots of serious portraits like this watching over you.

The Parsonage Woah! I love the murals in the breakfast room!

Woah! I love the murals in the breakfast room!

The Parsonage The couple collects tin toys, which even found their way into our bathroom.

The couple collects tin toys, which even found their way into our bathroom.

The Parsonage We spent most of our time gorging in the nearby cafes and restaurants, but when we fancied down-time the parlour was the place.

We spent most of our time gorging in the nearby cafes and restaurants, but when we fancied down-time the parlour was the place.

The Parsonage Bar Tartine, just 4 blocks from The Parsonage, is the newest addition to chef Alice Waters’ Mission district food empire. Rainbow trout brunch – hits the spot.

Bar Tartine, just 4 blocks from The Parsonage, is the newest addition to chef Alice Waters’ Mission district food empire. Rainbow trout brunch – hits the spot.

The Parsonage If you fancy getting out of town, Carmel-by-the-Sea is a sleepy artist’s town just down the coast. Really great food spots, especially during crab and abalone season.

If you fancy getting out of town, Carmel-by-the-Sea is a sleepy artist’s town just down the coast. Really great food spots, especially during crab and abalone season.

Highs & Lows

  • The house is dreamy – impeccably decorated with traditional colours, textures and furniture joined by modern art and interesting collections.

  • The rooms are HUGE. We slept in a four-poster and the marble bathroom was a good 2-minute walk away. We had a sofa each to nap on during the day.

  • Owners Joan Hull and John Philips are attentive to every need but also very respectful of your own time. They’re also just bloody cool and full of good information.

  • Breakfast is very important. We sat down in the Chinese-wallpapered breakfast room for stewed apples, homemade jams, morning soufflé and freshly squeezed tangerine juice.

  • While the hotel is in the smarter, more bohemian Hayes Valley district, just one block away is Mission… the epicenter of San Francisco’s food scene, abuzz with good shops, cafes, bars and restaurants.

  • Being a guesthouse, amenities are simple – no mini-bar, restaurant, gym etc. But with San Francisco just over the threshold you won’t feel like you’re missing out

The Barometer

  • Design

  • Website

  • Mini Bar

  • Environmental Consciousness

  • Night's Sleep

  • Service

  • Amenities

  • Takeable Treats

  • Refer a Friend

  • Overall Value

  • Life Changing

Total: 44/50

Important Bits

  • Type

    Historic guest house

  • Vibe

    Romantic Victorian decadence.

  • Location

    At the top of Valencia Street in the Hayes Valley/Mission neighbourhood, seconds from San Francisco’s best restaurants and bars (this was taken into consideration when we booked).

  • Rooms

    5, each completely unique.

  • Music

    Blissful silence.

  • Year Opened

    1983

  • Designed By

    The landmark house was built in 1883 and has been lovingly restored by current owners Joan Hull and John Philips.

  • Health & Wellness

    No.

  • Restaurant

    No, but an incredible multi-course breakfast.

  • Bar

    No.

  • Children

    They’d have fun playing hide and seek!

  • Price

    Fairly priced for such a beautiful hotel.

  • Tel.

    +1 415 863 3699

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